EASY ORANGE MARMALADE CHICKEN RECIPE RECIPES

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ANNA'S ORANGE MARMALADE RECIPE | INA GARTEN | FOOD NETWORK



Anna's Orange Marmalade Recipe | Ina Garten | Food Network image

Provided by Ina Garten

Categories     condiment

Total Time 14 hours 45 minutes

Prep Time 15 minutes

Cook Time 2 hours 30 minutes

Yield 3 to 4 pints

Number Of Ingredients 3

4 large seedless oranges
2 lemons
8 cups sugar

Steps:

  • Cut the oranges and lemons in half crosswise, then into very thin half-moon slices. (If you have a mandoline, this will be quite fast.) Discard any seeds. Place the sliced fruit and their juices into a stainless-steel pot. Add 8 cups water and bring the mixture to a boil, stirring often. Remove from the heat and stir in the sugar until it dissolves. Cover and allow to stand overnight at room temperature.
  • The next day, bring the mixture back to a boil. Reduce the heat to low and simmer uncovered for about 2 hours. Turn the heat up to medium and boil gently, stirring often, for another 30 minutes. Skim off any foam that forms on the top. Cook the marmalade until it reaches 220 degrees F on a candy thermometer. If you want to be doubly sure it's ready, place a small amount on a plate and refrigerate it until it's cool but not cold. If it's firm -- neither runny nor too hard -- it's done. It will be a golden orange color. (If the marmalade is runny, continue cooking it and if it's too hard, add more water.)
  • Pour the marmalade into clean, hot Mason jars; wipe the rims thoroughly with a clean damp paper towel, and seal with the lids. Store in the pantry for up to a year.

ULTIMATE SEVILLE ORANGE MARMALADE RECIPE | BBC GOOD FOOD



Ultimate Seville orange marmalade recipe | BBC Good Food image

The original, and classic, English marmalade, as made famous by Paddington Bear

Provided by Good Food team

Categories     Breakfast, Condiment

Total Time 4 hours

Prep Time 1 hours 30 minutes

Cook Time 2 hours 30 minutes

Yield Makes about 4.5kg/10lb

Number Of Ingredients 3

1.3kg Seville orange
2 lemons , juice only
2.6kg preserving or granulated sugar

Steps:

  • Put the whole oranges and lemon juice in a large preserving pan and cover with 2 litres/4 pints water - if it does not cover the fruit, use a smaller pan. If necessary weight the oranges with a heat-proof plate to keep them submerged. Bring to the boil, cover and simmer very gently for around 2 hours, or until the peel can be easily pierced with a fork.
  • Warm half the sugar in a very low oven. Pour off the cooking water from the oranges into a jug and tip the oranges into a bowl. Return cooking liquid to the pan. Allow oranges to cool until they are easy to handle, then cut in half. Scoop out all the pips and pith and add to the reserved orange liquid in the pan. Bring to the boil for 6 minutes, then strain this liquid through a sieve into a bowl and press the pulp through with a wooden spoon - it is high in pectin so gives marmalade a good set.
  • Pour half this liquid into a preserving pan. Cut the peel, with a sharp knife, into fine shreds. Add half the peel to the liquid in the preserving pan with the warm sugar. Stir over a low heat until all the sugar has dissolved, for about 10 minutes, then bring to the boil and bubble rapidly for 15- 25 minutes until setting point is reached.
  • Take pan off the heat and skim any scum from the surface. (To dissolve any excess scum, drop a small knob of butter on to the surface, and gently stir.) Leave the marmalade to stand in the pan for 20 minutes to cool a little and allow the peel to settle; then pot in sterilised jars, seal and label. Repeat from step 3 for second batch, warming the other half of the sugar first.

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SEVILLE ORANGE MARMALADE RECIPE | BBC GOOD FOOD
Seville oranges are the key ingredient for this delicious, tangy marmalade
From bbcgoodfood.com
Total Time 2 hours 45 minutes
Category Afternoon tea, Breakfast, Condiment, Dinner, Lunch
Cuisine British
Calories 28 calories per serving
  • Leave the marmalade to stand for 10 mins or until starting to thicken. If there’s any scum on the surface, spoon it off. Transfer the marmalade to sterilised jars. Cover with a wax disc (wax side down) and seal. When cold, label the jars and store in a cool, dark cupboard. The marmalade should keep for up to a year.
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