ULTIMATE SEVILLE ORANGE MARMALADE RECIPE - BBC GOOD …
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
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.
KUMQUAT MARMALADE RECIPE: HOW TO MAKE IT - TASTE OF HOME
I didn't even know what a kumquat was until my husband and I discovered them in southern Florida. Now I love using them for marmalade. I always get carried away making it and am happy to share! —Faye Robinson, Pensacola, Florida
Provided by Taste of Home
Total Time 60 minutes
Prep Time 50 minutes
Cook Time 10 minutes
Yield 7 half-pints.
Number Of Ingredients 4
Steps:
- Rinse kumquats; cut in half and remove seeds. Place in a food processor; process until coarsely chopped., In a Dutch oven, combine kumquats and water. Stir in pectin. Bring to a full rolling boil over high heat, stirring constantly. Stir in sugar; return to a full rolling boil. Boil and stir 1 minute., Remove from heat; skim off foam. Ladle hot mixture into seven hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight., Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.
Nutrition Facts : Calories , FatContent , CholesterolContent , SodiumContent , CarbohydrateContent , FiberContent , ProteinContent
More about "marmalade pectin recipes"
ULTIMATE SEVILLE ORANGE MARMALADE RECIPE - BBC GOOD …
The original, and classic, English marmalade, as made famous by Paddington Bear
From bbcgoodfood.com
Total Time 4 hours
Category Breakfast, Condiment
Cuisine British
From bbcgoodfood.com
Total Time 4 hours
Category Breakfast, Condiment
Cuisine British
- 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 | DELICIOUS. MAGAZINE
Also known as bitter oranges, Spanish seville oranges are perfect for making this marmalade recipe as the pectin-rich pith and pips provide ideal setting power.
From deliciousmagazine.co.uk
Total Time 2 hours 40 minutes
Cuisine British recipes
Calories 31kcals per serving
From deliciousmagazine.co.uk
Total Time 2 hours 40 minutes
Cuisine British recipes
Calories 31kcals per serving
- Stir to distribute the peel, then ladle into clean, sterilised jars and top with a wax disc and lid. Label the jars and store in a cool, dark place.
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SURE.JELL ORANGE MARMALADE - MY FOOD AND FAMILY RECIPES
Combine fresh oranges and lemons for SUREJELL orange marmalade. Add sugar and fruit pectin, cook briefly, then process in a canner for homemade marmalade.
From myfoodandfamily.com
Total Time 1 hours
Cuisine Jewish
Calories 40 per serving
From myfoodandfamily.com
Total Time 1 hours
Cuisine Jewish
Calories 40 per serving
- 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.)
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MARMALADE - WIKIPEDIA
Marmalade is a fruit preserve made from the juice and peel of citrus fruits boiled with sugar and water. The well-known version is made from bitter orange.It is also made from lemons, limes, grapefruits, mandarins, sweet oranges, bergamots, and other citrus fruits, or a combination.Citrus is the most typical choice of fruit for marmalade…
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MARMALADE - WIKIPEDIA
Marmalade is a fruit preserve made from the juice and peel of citrus fruits boiled with sugar and water. The well-known version is made from bitter orange.It is also made from lemons, limes, grapefruits, mandarins, sweet oranges, bergamots, and other citrus fruits, or a combination.Citrus is the most typical choice of fruit for marmalade…
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