ORANGE MARMALADE JAM RECIPES
ANNA'S ORANGE MARMALADE RECIPE | INA GARTEN | FOOD NET…
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
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.
JAM RECIPES | BBC GOOD FOOD
A pot of homemade preserve always beats shop-bought. Spread these fruity jams on hot buttered toast or give them away as gifts.
Provided by Good Food team
Number Of Ingredients 1
More about "orange marmalade jam recipes"
HOW TO MAKE MARMALADE - THE PIONEER WOMAN – RECIPES ...
I’d always been wary of marmalade, mostly because I just couldn’t wrap my head around it. To me, it was just jelly with a bunch of stuff in the way.
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- Place a small plate or glass dish in the freezer. You will use this later to test the viscosity of the marmalade. Thoroughly wash the oranges and lemon. Thinly slice oranges and lemon, removing seeds as you go. Stack the slices and quarter them. In a large non-reactive pot, combine citrus slices and water. Place the pot over high heat and bring to a boil. Once it comes to a boil, reduce heat, cover and simmer for 30 minutes. Uncover and let simmer an additional 15 minutes or until citrus is very soft, stirring occasionally.Raise heat and mixture to a boil. Add sugar to citrus mixture and mix until well combined. Let boil until mixture reaches 223ºF on a candy thermometer, about 30 minutes. Keep a close eye on the marmalade. The mixture should darken in color. Test the doneness of the marmalade by placing a small amount of the marmalade on the chilled plate and letting it sit for 30 second. The mixture should turn into a soft gel and move slightly. If it is runny and thin, let it continue to boil until it reaches desired consistency. The marmalade is now ready for canning.
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JAM RECIPES | BBC GOOD FOOD
A pot of homemade preserve always beats shop-bought. Spread these fruity jams on hot buttered toast or give them away as gifts.
From bbcgoodfood.com
From bbcgoodfood.com
See details
HOW TO MAKE MARMALADE - THE PIONEER WOMAN – RECIPES ...
I’d always been wary of marmalade, mostly because I just couldn’t wrap my head around it. To me, it was just jelly with a bunch of stuff in the way.
From thepioneerwoman.com
Total Time 1 hours 15 minutes
Category main dish, side dish
From thepioneerwoman.com
Total Time 1 hours 15 minutes
Category main dish, side dish
- Place a small plate or glass dish in the freezer. You will use this later to test the viscosity of the marmalade. Thoroughly wash the oranges and lemon. Thinly slice oranges and lemon, removing seeds as you go. Stack the slices and quarter them. In a large non-reactive pot, combine citrus slices and water. Place the pot over high heat and bring to a boil. Once it comes to a boil, reduce heat, cover and simmer for 30 minutes. Uncover and let simmer an additional 15 minutes or until citrus is very soft, stirring occasionally.Raise heat and mixture to a boil. Add sugar to citrus mixture and mix until well combined. Let boil until mixture reaches 223ºF on a candy thermometer, about 30 minutes. Keep a close eye on the marmalade. The mixture should darken in color. Test the doneness of the marmalade by placing a small amount of the marmalade on the chilled plate and letting it sit for 30 second. The mixture should turn into a soft gel and move slightly. If it is runny and thin, let it continue to boil until it reaches desired consistency. The marmalade is now ready for canning.
See details
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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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Hey Marc, thank you for featuring this recipe again. I have a question regarding the marmelade. When I tried this recipe for the first time maybe a week ago I noticed that, even though I made sure …
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Discover a wide selection of Smucker's quality products and recipes ranging from fruit spreads, ice cream toppings, peanut butter, and syrups. Return to Home ... Sugar Free Orange Marmalade with Splenda® Brand Sweetener ; ... Sign-up below to receive monthly emails jam-packed recipes…
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Discover a wide selection of Smucker's quality products and recipes ranging from fruit spreads, ice cream toppings, peanut butter, and syrups. Return to Home ... Sugar Free Orange Marmalade with Splenda® Brand Sweetener ; ... Sign-up below to receive monthly emails jam-packed recipes…
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