SPICED MARMALADE 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.
GLAZED HAM RECIPES - BBC GOOD FOOD
Our perfectly roasted glazed ham recipes are ideal for feeding a crowd for a special occasion. Try an indulgent recipe for Christmas or a Sunday roast
Provided by Good Food team
Number Of Ingredients 1
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ANNA'S ORANGE MARMALADE RECIPE | INA GARTEN | FOOD NET…
From foodnetwork.com
Reviews 4.2
Total Time 14 hours 45 minutes
Category condiment
Reviews 4.2
Total Time 14 hours 45 minutes
Category condiment
- 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.
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