SURE.JELL HONEY LEMON MARMALADE
Put a little pot of this SURE.JELL Honey Lemon Marmalade on the breakfast table and your family will think they've stumbled into an elegant B&B!
Provided by My Food and Family
Categories Home
Time 3h40m
Yield Makes about 5 (1-cup) jars or 80 servings, 1 Tbsp. each.
Number Of Ingredients 7
Steps:
- Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain jars well before filling.
- Remove colored part of peel from lemons using vegetable peeler; chop peel and set aside. Peel and discard remaining white part of peel from lemons. Chop lemons, reserving any juice; set aside. Place peels, water and baking soda in large saucepan. Bring to boil. Reduce heat; cover. Simmer 10 min, stirring occasionally. Add chopped lemons and reserved juice; cover. Simmer an additional 20 min.
- Measure exactly 3 cups prepared fruit into 6- or 8-qt. saucepot. Stir in pectin. Add butter to reduce foaming. Bring to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Add sugar and honey; stir. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
- Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 5 min. Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)
Nutrition Facts : Calories 50, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 10 mg, Carbohydrate 13 g, Fiber 0 g, Sugar 12 g, Protein 0 g
SURE.JELL ORANGE MARMALADE
Combine fresh oranges and lemons for SUREJELL orange marmalade. Add sugar and fruit pectin, cook briefly, then process in a canner for homemade marmalade.
Provided by My Food and Family
Categories Home
Time 1h
Yield Makes 7 (1-cup) jars or 112 servings, 1 Tbsp. each.
Number Of Ingredients 6
Steps:
- Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain jars well before filling.
- Remove colored part of peel from oranges and lemons using vegetable peeler. Cut into thin slivers. Mix the peels, water and baking soda in large saucepan. Bring to boil. Reduce heat to medium-low; cover and simmer 20 min., stirring occasionally. Add the fruit and juice. Cover and simmer an additional 10 min. Measure exactly 4 cups prepared fruit into 6- or 8-qt. saucepot.
- Stir pectin into prepared fruit in saucepot. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in sugar. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
- Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches; add boiling water, if necessary.) Cover; bring water to gentle boil. Process 10 min. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)
Nutrition Facts : Calories 40, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 11 g, Fiber 0 g, Sugar 10 g, Protein 0 g
LIME MARMALADE
We have three lime trees so I am constantly looking for recipes involving limes, I came across this one for lime marmalade and everyone just loves it!!
Provided by Stay in the Bay NZ
Categories Low Protein
Time 1h30m
Yield 20 serving(s)
Number Of Ingredients 3
Steps:
- Wash limes thoroughly, dry; using sharp knife, slice as finely as possible; retain any juice from limes; remove seeds (if there are any, as you slice).
- Place sliced limes, any reserved juice and water in china, glass or plastic basin, cover, stand overnight.
- Next day, pour lime mixture into large boiler, bring to boil, reduce heat, simmer covered for 30-45 mins or until rind is tender. It is important to cook fruit gently at this stage.
- Remove lime mixture from heat; using measuring jug, measure mixture into large basin, return lime mixture to large boiler. Allow 1 cup sugar for each 1 cup of measured lime mixture.
- Place sugar in large baking dish, place in slow oven for 10 minutes, stir several times. (Heated sugar will dissolve in the jam more quickly, resulting in clearer jam). Bring lime mixture to boil, add sugar all at once, (its better to add the sugar off the heat).
- Stir until sugar is dissolved completely - do not allow to boil again until this happens; do not stir after marmalade boils. (It is important, once sugar is added that there is not too much mixture in the boiler; it should not be more than 5cm (2in) deep; this will allow maximum evaporation of liquid, resulting in a marmalade which will jell as quickly as possible.).
- Bring marmalade to the boil, boil rapidly, uncovered. Place a saucer in the freezer for 10 minutes, before testing marmalade. After marmalade has been boiling rapidly for 12 minutes, remove from heat; allow bubbles to subside, drop a teaspoonful of marmalade on to a cold saucer, return to freezer for a few minutes to cool. If marmalade is not jelled enough, return to heat, cook further 3 minutes, test again in the same way. Marmalade should be jelled within 20 minutes; stand 5 minutes to allow fruit to settle. Pour into hot sterilized jars, Store in cool dark place.
- Makes about 2 litres (8 cups).
Nutrition Facts : Calories 322.5, Fat 0.1, Sodium 4.3, Carbohydrate 84.8, Fiber 1.4, Sugar 80.1, Protein 0.4
SURE.JELL® THREE-CITRUS MARMALADE
Bring together orange, lime and grapefruit flavors with our SURE.JELL Three-Citrus Marmalade. Our citrus marmalade is the perfect mix of sweet and sour.
Provided by My Food and Family
Categories Home
Time 3h30m
Yield Makes about 7 (1-cup) jars or 112 servings, 1 Tbsp. each.
Number Of Ingredients 6
Steps:
- Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain jars well before filling.
- Remove colored part of peel from half each of the orange and lime using a vegetable peeler. Cut removed peels into thin slivers. Place in 4-qt. saucepan. Add water and baking soda; mix well. Bring to boil on medium-high heat. Reduce heat to medium-low; cover and simmer 20 min. Remove and discard remaining colored and white parts of peels from the orange and lime. Finely chop the fruit, reserving any juice; set aside.
- Remove and discard colored and white parts of peel from the grapefruit; finely chop the fruit, reserving any juice. Add chopped grapefruit, orange and lime to peels in saucepan; cover and simmer 10 min. Measure exactly 4 cups prepared fruit into 6- or 8-qt. saucepot.
- Stir pectin into fruit mixture in saucepot. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in sugar. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
- Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 10 min. Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)
Nutrition Facts : Calories 35, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 9 g, Fiber 0 g, Sugar 9 g, Protein 0 g
SURE.JELL® LIME MARMALADE
If you've got eight limes and some SURE-JELL Fruit Pectin on hand, you're well on your way to making this gift-worthy homemade marmalade.
Provided by My Food and Family
Categories Home
Time 3h
Yield Makes about 5 (1-cup) jars or 80 servings, 1 Tbsp. each.
Number Of Ingredients 6
Steps:
- Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain jars well before filling.
- Cut 1 of the limes into very thin slices; place in 3-qt. saucepan. Add water and baking soda; mix well. Bring to boil. Reduce heat; cover and simmer 20 min., stirring occasionally. Cut remaining 7 limes into sections, removing and discarding peels and membranes. Add lime sections to saucepan; cover and simmer an additional 10 min.. Measure exactly 3-1/2 cups prepared fruit into 6- or 8-qt. saucepot.
- Stir pectin into prepared fruit in saucepot. Add butter to reduce foaming, if desired. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in sugar. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
- Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 10 min. Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)
Nutrition Facts : Calories 35, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 15 mg, Carbohydrate 9 g, Fiber 0 g, Sugar 9 g, Protein 0 g
SURE.JELL ORANGE MARMALADE
Combine fresh oranges and lemons for SUREJELL orange marmalade. Add sugar and fruit pectin, cook briefly, then process in a canner for homemade marmalade
Provided by Cathleen Colbert
Categories Jellies
Time 1h45m
Yield 12 half pints, 112 serving(s)
Number Of Ingredients 7
Steps:
- Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain jars well before filling.
- Remove colored part of peel from oranges and lemons using vegetable peeler. Cut into thin slivers. Mix the peels, water and baking soda in large saucepan. Bring to boil. Reduce heat to medium-low; cover and simmer 20 min., stirring occasionally. Add the fruit and juice. Cover and simmer an additional 10 minute Measure exactly 4 cups prepared fruit into 6- or 8-qt. saucepot.
- Stir pectin into prepared fruit in saucepot. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in sugar. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
- Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches; add boiling water, if necessary.) Cover; bring water to gentle boil. Process 10 minute Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.).
Nutrition Facts : Calories 42.1, Sodium 2.7, Carbohydrate 10.9, Fiber 0.2, Sugar 10.3, Protein 0.1
LEMON MARMALADE - SUGAR FREE
Make and share this Lemon Marmalade - Sugar Free recipe from Food.com.
Provided by internetnut
Categories < 15 Mins
Time 15m
Yield 4 cups, 32 serving(s)
Number Of Ingredients 5
Steps:
- Wash the lemons thoroughly in warm water, remove the stalks. Cut each lemon in half and squeeze out the juice. Remove the seeds and cut away pulp and excess pith. Tie the pulp, pith and seeds loosely in a muslin bag (actually I use a clean Jay-cloth towelette). Slice the skins into matchstick strips and place these in the cooking pan with the juice, and add water until lemon matchsticks are just covered. Tuck the muslin bag into the pot, bring to the boil and simmer until the strips of lemon skin are very tender. Remove the muslin bag and squeeze out any liquid.
- Add the Splenda and bring to the boil until it is fully dissolved. Take off the heat and let cool slightly. Taste for sweetness (carefully - this is hot) and add more Splenda to taste. Dissolve the gelatine in a little hot water, and stir thoroughly into the marmalade mixture. Pour into hot clean jars and seal. Store, when cool in the refrigerator.
Nutrition Facts : Calories 5.8, Sodium 2.2, Carbohydrate 1.5, Fiber 0.7, Protein 0.9
ABSOLUTELY FAIL-PROOF EASY MARMALADE
This recipe was printed in the Jerusalem Post last week, and it's from Lynette Levius of Netanya, Israel. I haven't tried it yet, but plan to make a batch this weekend. February 2010: Since posting this recipe I've made it several times each winter (winter is citrus seaon here). It's a wonderful recipe, totally fail-proof as the title says. It's great on toast and makes a wonderful gift. I especially love a 50/50 orange/clementine mix, a rich citrus flavor with an intense orange color.
Provided by Mirj2338
Categories Lemon
Time 30m
Yield 5 jars
Number Of Ingredients 2
Steps:
- Take the 6 citrus fruits and wash well, removing any blemishes.
- Cut into quarters, and place in a food processor.
- Chop until finely ground, skin and all.
- For an optional extra add some crystallized ginger.
- Boil with the 1 kilo of sugar, stirring occasionally with a wooden spoon, for 20 minutes.
- It splatters, so be careful.
- This quantity fills about 5 x 340 gram jars.
- Do not double the ingredients, rather make two batches.
- It never goes dark and lasts for up to 6 months in the refrigerator without the need to sterilize the bottles.
MEYER LEMON MARMALADE
I only had a few meyer lemons from my first crop, and I wanted to make the best marmalade. I found this recipe on Simple Recipes and I certainly got the best tasting marmalade I ever tasted. The mixture of the lemon/orange taste really makes this different than the straight orange.Here is the site to review for the pictures, the complete recipe is here without the pictures. http://simplyrecipes.com/recipes/meyer_lemon_marmalade This recipe calls for Meyer lemons, a hybrid of a regular lemon and an orange, that is thinner skinned and sweeter than a regular lemon. You cannot substitute regular lemons for Meyer lemons in this recipe. I followed the recipe, and it came out perfect.
Provided by OneEyeJack
Categories Lemon
Time 2h30m
Yield 6 8-oz jars, 48 serving(s)
Number Of Ingredients 3
Steps:
- Note that the proportion of lemon segments to water to sugar is 1:1:1. So if you don't have a kitchen scale and don't weigh your lemons to begin with, as you proceed through this recipe keep in mind these proportions. Your 2 1/2 lbs of lemons should yield 6 cups of chopped lemon. 6 cups of chopped lemon will be cooked first with 6 cups of water, and then later 6 cups of sugar are added. You can also do this recipe with 4 cups of chopped lemons, 4 cups of water, and 4 cups of sugar. Do not double the recipe. Do not reduce the sugar (if you want a reduced sugar recipe, use a different recipe); the sugar is needed for the jelly to set.
- PREPARING THE FRUIT.
- Scrub the lemons clean. Discard any that are moldy or damaged.
- Prepare the lemons. Cut 1/4 inch off from the ends of the lemons. Working one at a time, stand a lemon on end. Cut the lemon in half lengthwise. Cut each lemon half into several segments, lengthwise. As you cut the lemons into segments, if you can, pull off any exposed membranes. Just get the ones that are easy to get to, ignore the rest. When you've cut down to the final segment, cut away the pithy core. Remove all seeds from the segments. Reserve the seeds and any removed membrane or pith. You will need them to make pectin. Cut each lemon segment crosswise into even pieces to make little triangles of lemon peel and pulp.
- Put all of the seeds, membranes and pith you removed from the lemons into a bag fashioned out of two layers of cheesecloth or a muslin jelly bag.
- FIRST STAGE OF COOKING.
- Place the lemon segments and water into a large, wide pot.
- Place the pectin bag in the pot with the fruit pulp and secure to the pot handle.
- Bring mixture to a medium boil on medium high heat. Let boil, uncovered, for about 25-35 minutes, until the peels are soft and cooked through. Test one of the lemon peel pieces by eating it. It should be soft. If it is still chewy, keep cooking until soft.
- Remove from heat.
- Remove the pectin bag, place the pectin bag in a bowl and let cool until it is comfortable to touch.
- ADD THE PECTIN AND SUGAR.
- Once your pectin bag has cooled to the point you can handle it, if you want, squeeze it like play-doh to extract any extra pectin. This is not necessary but will help ensure a good set. (I like to wear latex-type gloves for this part.) You should be able to get a tablespoon or two more from the bag. It has the consistency of sour cream. Return this pectin to the pan with the lemon mixture.
- Measure out your sugar and add it to the pan with the lemon mixture.
- SECOND STAGE OF COOKING.
- Heat the jelly mixture on medium high and bring it to a rapid boil. Secure a candy thermometer to the side of the pan. The marmalade may take anywhere from 20 to 35 minutes or so to be ready to pour out. After about 15 minutes, start checking it frequently.
- There are two ways to test that the marmalade is ready to pour out into jars - the mixture reaching a temperature of 220-222°F (8-10°F above the boiling point at your altitude) and a bit of it put on a chilled plate "wrinkling up" when you push it with your finger tip. I do both.
- For the wrinkle test, put several small plates into the freezer. As the jelly temperature reaches 218°F, start testing it by placing a small amount of the hot jelly on a chilled plate. If the jelly spreads out and thins immediately, it isn't ready. If it holds its shape a bit, like an egg yolk, that's a good sign. Push up against it with your finger tip. If the jelly sample wrinkles at all, it is time to take the jelly off the heat and pour it out into jars.
- When you use a candy thermometer to test the temperature of your mixture, make sure the probe is NOT touching the bottom of the pan. Make sure that the indentation on the probe (with modern candy thermometers this is about an inch and a half from the bottom of the probe) is actually surrounded by the mixture. This may mean that you have to tilt the pan to one side, to cover the probe sufficiently to get a good reading.
- CANNING.
- While the marmalade is in its second cooking stage, rinse out your canning jars, dry them, and place them, without lids, in a 200°F oven. They should be in the oven at least 10 minutes before using them.
- As the time approaches for the marmalade to be done, boil some water in a tea pot. Put the jar lids in a glass or ceramic bowl and pour the boiling water over them to sterilize.
- Once the jelly has reached 220°F or its "wrinkly" stage, remove the jelly pot from the heat. Carefully ladle the jelly into the jars, one at a time, leaving 1/4 inch head space at the top of the jars for a vacuum seal. Wipe the rim clean with a clean, wet paper towel. Place the lid on the jar, securing with a jar ring. Work quickly.
- Allow the jars to sit overnight. You will hear them make a popping sound as a vacuum seal is created.
- Even if the jelly is not firm as it goes into the jar (it shouldn't be), it should firm up as it cools.
Nutrition Facts : Calories 103.6, Fat 0.1, Sodium 1.6, Carbohydrate 27.2, Fiber 0.7, Sugar 25.5, Protein 0.3
SURE-JELL ORANGE FREEZER MARMALADE
Make and store this tasty SURE-JELL Orange Freezer Marmalade to have on hand for any occasion. Whether you're hosting a tea party or looking for the perfect sweet spread, we've got you covered. Try it today!
Provided by My Food and Family
Categories Home
Time P1DT30m
Yield Makes about 5 (1-cup) containers or 80 servings, 1 Tbsp. each.
Number Of Ingredients 5
Steps:
- Rinse clean plastic containers and lids with boiling water. Dry thoroughly.
- Remove colored part of peel from the oranges using a vegetable peeler. Cut the peel into thin slivers, or finely chop. Peel and discard remaining white part of peel from the oranges. Finely chop the fruit, reserving any juice. Mix with the slivered peel along with the lemon juice. Measure 2-1/3 cups of the fruit mixture into large bowl. (If needed, add up to 1/2 cup water for exact measure.) Stir in sugar. Let stand 10 min., stirring occasionally.
- Mix water and pectin in small saucepan. Bring to boil on high heat, stirring constantly. Boil and stir 1 min. Add to fruit mixture; stir 3 min. or until sugar is dissolved and no longer grainy. (A few sugar crystals may remain.)
- Fill all containers immediately to within 1/2 inch of tops. Wipe off top edges of containers; immediately cover with lids. Let stand at room temperature 24 hours. Marmalade is now ready to use. Store in refrigerator up to 3 weeks or freeze extra containers up to 1 year. Thaw in refrigerator before using.
Nutrition Facts : Calories 45, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
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