Grapefruit And Ginger Marmalade Recipes
ORANGE-GRAPEFRUIT MARMALADE WITH GINGER
Steps:
- Cut fruit in half, squeeze out juice and pulp, discard seeds. The volume of this should be approximately 4 cups. Remove zest, this should yield approximately 1/2 cup. Transfer juice, pulp and zest to a large glass bowl. Cover and refrigerate for 24 hours. This helps the peel to soften.
- After soaking, put the citrus in a large stockpot. Add 6 cups of water, simmer for 1 1/2 hours. A sample of the peel should feel quite tender if rubbed between fingers. Add sugar and ginger. Bring to a boil, stirring constantly with a wooden spoon. Boil hard for 20 minutes until sugar is dissolved and mixture is thickened. If the mixture foams up, add a pat of butter and the froth will subside.
- Test for jell-point: drop a small amount of hot marmalade on a chilled plate. Return to the freezer for 1 minute. If surface forms a skin, it has reached jelling point, if still syrupy, continue cooking and test again in 5 minutes.
- Remove from heat, stir in pectin. Cool for 15 minutes, spoon into half-pint sterilized jars leaving 1/4-inch headspace and seal.
- ** Recipe Note: Traditionally the citrus seeds and pith are enclosed in a nylon bag and boiled along with the juice/pulp. This releases the natural pectin that is stored in that part of the orange. For time and ease, we eliminated that step and used store-bought fruit pectin. It worked very well.
- ***To sterilize the canning jars, wash the containers in hot, soapy water and rinse. Boil them in a large pot for 10 minutes. Keep the jars in hot water until ready to use to prevent the jars from cracking. Dry with paper towels before filling with marmalade. Once filled, put on lids and collar. Boil again for 10 minutes to seal the jars.
GRAPEFRUIT AND GINGER MARMALADE
A delightful addition to breakfast with scones, toast, English muffins or even bagels! Thanks to Frances Bissell, author of *Preserving Nature's Bounty*
Provided by Debber
Categories Citrus
Time 1h10m
Yield 6 half-pint jars, 16 serving(s)
Number Of Ingredients 4
Steps:
- Scrub & rinse fruit, put it and the gingerroot into a large sauce-pan; cover & simmer for 2 hours (until soft).
- Remove pan from heat; leave grapefruit to cool overnight.
- Next day, halve the fruit, scoop the pulp and seeds into a strainer; set over a wide bowl, rub/press fruit through strainer into the pan below.
- Add back the cooking liquid and the sugar; heat gently until sugar dissolves.
- Bring to a boil and then boil for three minutes.
- Meanwhile---finely slice the peel (or process for a few seconds in food processor); stir peels into boiling syrup, continue until mixture reaches 200*F (for sea level).
- Remove pan from heat; skim foam, let stand for 5 minutes to stabilize fruit throughout.
- Spoon marmalade into hot jars, seal with two-part lids.
- Process in a boiling water-bath for 15 minutes (sea level).
- Label jars, store in a cool-dark place.
- NOTE: Just before spooning into jars, add a splash of rum. Yippee!
GINGER MARMALADE
This is the best ginger marmalade that I have ever tasted. Recently disappointed with the texture and aftertaste of another ginger marmalade, I searched for a homemade ginger marmalade and found only one very inadequate recipe. I created my own based on an orange marmalade recipe, and it turned out great.
Provided by *
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 8h35m
Yield 30
Number Of Ingredients 5
Steps:
- Divide the ginger in half, and chop half into cubes; shred the other half with a box grater or in a food processor using the shredding blade. Total ginger should equal 3 cups. Place the ginger into a large saucepan with water over medium heat, bring to a boil, and reduce heat to a simmer. Cover the pot, and simmer the ginger until tender, about 1 hour and 15 minutes. Add more water if needed to keep mixture from drying out. Pour the cooked ginger into a fine-mesh strainer, drain, and retain 1/2 cup of the ginger-flavored water. Place the cooked ginger in a bowl with the retained liquid, and cool at least 4 hours or overnight in refrigerator.
- When ginger is thoroughly cooled, place into a large, heavy-bottomed pot, and stir in the sugar; bring to a boil over medium-high heat, and boil hard for 1 minute, stirring constantly. Stir in the pouch of liquid pectin, reduce heat to a simmer, and cook for 7 more minutes, skimming foam from top of marmalade.
- Sterilize the canning jars and lids in boiling water for at least 5 minutes. Pack the marmalade into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
- Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 15 minutes.
- Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.
Nutrition Facts : Calories 137.7 calories, Carbohydrate 35.3 g, Fat 0.1 g, Fiber 0.3 g, Protein 0.2 g, Sodium 2.6 mg, Sugar 33.5 g
GRAPEFRUIT MARMALADE
Ruby red grapefruit and sugar is all you need to make a slightly bitter, sweet, and tangy marmalade. Try this on toast or, for a twist, use it in any recipe calling requiring orange jam or marmalade. I have used it on meatballs and chicken wings with delicious results. Make sure you use organic grapefruit to ensure an edible zest.
Provided by Buckwheat Queen
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time P1DT55m
Yield 10
Number Of Ingredients 2
Steps:
- Inspect two 5-ounce jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until marmalade is ready. Wash new, unused lids and rings in warm soapy water.
- Thoroughly wash and dry the grapefruits. Run a zester around 2 grapefruits to produce ribbons of zest. Set aside. Cut away thin strips of peel from the other two grapefruits with a sharp paring knife.
- Peel off all remaining outer white parts of the fruit and discard. Cut the grapefruits into wheels. Remove any seeds.
- Put grapefruit wheels and zest strips into a non-reactive saucepan. Add sugar and stir well to cover fruit. Heat over medium-high heat until bubbling, mixing constantly. Smash the heated fruit until it liquefies. Reduce heat to low and cook over a steady boil, stirring often. Remove and discard any persistent white froth that won't disappear after being stirred. Continue to cook for about 10 minutes until marmalade begins to coat the back of a spoon.
- Add zest ribbons and cook for 5 minutes more. Place a small amount of marmalade on a plate and put it in the freezer. Test the consistency after 3 minutes.
- Remove the marmalade from the heat when the freezer sample meets your desired consistency.
- Pack grapefruit jam into hot, sterilized jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
- Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.
- Remove the jars from the stockpot and let rest, several inches apart, for 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.
Nutrition Facts : Calories 275.9 calories, Carbohydrate 71.1 g, Fat 0.1 g, Fiber 1.7 g, Protein 0.8 g, Sugar 67.1 g
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.
More about "grapefruit and ginger marmalade recipes"
GRAPEFRUIT AND GINGER MARMALADE | FOOD TO LOVE
From foodtolove.co.nz
Servings 12Total Time 1 hr 20 minsCategory Breakfast, Morning TeaPublished 2012-03-29
- Place fruit and water in a large, heavy-based saucepan. Stir over a medium heat until gently boiling. Cook 10-15 minutes, stirring occasionally, until skin becomes tender.
- Add ginger and increase heat to medium, allowing mixture to boil. Boil for 40-45 minutes, stirring occasionally, until mixture reaches setting point.
GRAPEFRUIT AND GINGER MARMALADE - AUSTRALIAN WOMEN'S WEEKLY …
From womensweeklyfood.com.au
Servings 2Total Time 2 hrs 25 minsCategory BreakfastPublished 1975-10-31
- Peel lemons; chop rind coarsely. Chop flesh coarsely; reserve seeds and juice. Peel grapefruit, chop rind into fine strips; reserve. Chop flesh coarsely; reserve seeds and juice.
- Combine lemon and grapefruit flesh with reserved juice in large saucepan. Tie reserved seeds, lemon rind and fresh peeled ginger in piece of muslin, add to pan. Add grapefruit rind with the water and acid; bring to the boil. Boil, uncovered, about 1½ hours or until rind is soft and mixture has reduced by half. Discard muslin bag.
- Add sugar; stir, without boiling, until sugar dissolves. Boil, uncovered, without stirring, 15 minutes or until marmalade gels. Add glacé ginger; stand 10 minutes.
GRAPEFRUIT GINGER AND BLACK PEPPER MARMALADE - SBCANNING.COM
From sbcanning.com
- Prepare 5 half pints lids, and rings. Sterilize the jars and keep them in the hot water till its time for processing. Rinse the grapefruits and pat them dry. Halve the grapefruits and juice them removing the seeds as you go. Reserve the juice. Using a spoon scrape out the pulp and remove any residual seeds.
- In a large stainless steel or enameled Dutch combine 4 cups of water and the peels. Bring heat to high till you are simmering. Let simmer for 10 minutes and turn off the heat. Let peels sit for 20 minutes in water. This process helps to release the pectin and soften the peels so they are not chewy. Pull peels from the water and set them aside.
- On a dishtowel place your hot jars and using your funnel in each jar fill leaving 1/4” headspace. Taking a clean papertowel wet it with warm water and wipe the rims of the jars removing any food particles that would interfere with a good seal.
SIMPLE GINGER MARMALADE (GINGER JAM) - ALPHAFOODIE
From alphafoodie.com
- First, peel and slice the ginger into long, thin slices trying to avoid any pieces that are very hard and fibrous.
- Add the ginger and enough water to fully submerge it to a saucepan, bring to a boil over high heat, and then reduce to a gentle simmer for 45 minutes. This will help to reduce the pungent, strong flavor of ginger.
- Drain the water (note: you can keep it and drink it or freeze in ice cubes and add to smoothies, lemonade, or iced tea).
GRAPEFRUIT MARMALADE - THE BAKE SCHOOL
From bakeschool.com
- Bring a large, covered pot of water to boil with the whole citrus fruit. This Cuisinart pot from Amazon is a decent size for the job. Boil the fruit until they are very tender and soft. Grapefruit take about 2.5 hours. Drain the fruit and let them cool slightly before proceeding.
- Place a cutting board inside a rimmed baking sheet (these Nordic Ware sheet pans from Amazon are great). This is to catch all the citrus juices! Slice each fruit in half to expose the seeds. Remove the seeds if there are any, then quarter each half. Seperate the flesh from the peel so that you can slice the peel thinly and chop the flesh, removing any membranes if they are tough. Transfer the sliced peel, flesh, and juices into a large pot (like this Cuisinart pot from Amazon).
- To the large pot of chopped fruit, add the sugar and the lemon juice. Clip on your thermometer (like this fast-reading digital thermometer from Thermoworks). Bring the mixture to a boil on medium–high, stirring with a wooden spoon or heatproof spatula (grab this spatula from Amazon). When the mixture is boiling, this is when you want to start monitoring the temperature. Boil the mixture, stirring constantly, until it reaches 220°F (104–105 ºC). When the marmalade reaches this temperature, slide the pan off the heat, and let it cool for 2 minutes, then add the vanilla bean paste and give the marmalade a good stir. This is to ensure that your canned marmalade will have an even dispersion of peel/fruit and vanilla bean seeds.
GRAPEFRUIT MARMALADE - IT'S NOT COMPLICATED RECIPES
From itsnotcomplicatedrecipes.com
- Sterilise the jars you'll be using to store the marmalade.Choose glass jars with an airtight, metal lid and ensure they have been washed in the dishwasher or by hand in hot soapy water then rinsed well.Check that the metal lids do not have rubber inserts. (See Note 9)Preheat the oven to 130 Degrees C (270 F) and place the jars in the oven for 15-20 minutes.
- Place 2 saucers or small plates in the freezer, ready to check for the setting point of your marmalade.Thoroughly wash the grapefruit and lemon. Remove each end of the grapefruit to get rid of excess pith. Remove each end of the lemon. Cut the grapefruit and lemon into quarters length ways. Holding two of the quarters together, slice as thinly as possible and remove any seeds.
GRAPEFRUIT AND CARDAMOM WHOLE FRUIT MARMALADE RECIPE - GOOD …
From goodfood.com.au
- 1. Halve and squeeze the juice and pips from the grapefruit and place in a large mixing bowl with the lemon juice. Slice the peel any way you like: my new favourite way is using the slicing attachment on the food processor, which quickly turns the peel to fine slivers. Add the peel and water to the juices in the bowl, cover and leave for 24 hours.
- 2. Tip the contents of the mixing bowl and the cardamom pods into a large saucepan. Bring to the boil and cook until the peel is very tender – just over an hour for very thin shreds or two hours for thicker pieces. The contents of the saucepan should have also reduced by half.
- 3. Test for pectin and acidity (see tips), and reduce volume more if needed to concentrate the marmalade for a good set. Add the sugar, bring to a bare simmer then switch off and leave for 24 hours. This allows the peel to slowly absorb the sugar syrup and produces a better peel texture and transparency.
GRAPEFRUIT MARMALADE WITH CARDAMOM, TURMERIC AND GINGER
From nadialim.com
- Put a few small plates in fridge. Wash jam jars and lids in hot soapy water, place wet jars and lids on a baking tray and heat in oven at 160°C for 10-15 minutes.
- Peel skin from grapefruit with a potato peeler (peel lightly to avoid too much white pith). Cut peel into thin strips.
- Cut the bottom and top off each grapefruit then cut down the sides to remove all the white pith. Quarter each grapefruit and cut out pips. Dice the flesh and reserve any juice.
GRAPEFRUIT MARMALADE RECIPE WITH JALAPEñOS - COOKING ON THE …
From cookingontheweekends.com
- To prepare the grapefruit, use a paring knife to cut about 1/2-inch off the top and bottom of the citrus. Then remove the skin from the fruit by setting it down on one of the flat surfaces and using the knife, moving downwards into the fruit and cutting only slightly into the flesh.
- Once you've removed all of the skin, use the knife to slice each side of each orange segment and gently pop it out. (It's a good idea to do this part over a bowl to save any juice that falls.)
- Place the fruit into a small to medium-sized pot as you go. Save the remaining parts of each grapefruit and use your hands to squeeze any juice into the pot. Also, add the juice you saved in the bowl when you cut the fruit. (There should be a lot of excess juice!)
GRAPEFRUIT-ORANGE MARMALADE RECIPE - GOOP
From goop.com
- 1. Cut the citrus with pith and rind into 1-inch pieces, removing the seeds, and place in a food processor. Pulse into a coarse pulp (it might take a few rounds in the food processor). You should end up with 4 to 4½ cups of pulp.
- 2. In a large stockpot or saucepan, combine the water, pulp, and lemon juice and simmer over medium-high heat, stirring often, until the mixture comes to a boil. Lower the heat and let simmer over low heat for 60 to 65 minutes, until the rind pieces are no longer firm and the water has evaporated by more than half. Then slowly pour the sugar into the mixture, stirring often to make sure the sugar is thoroughly dissolved. Once the sugar is thoroughly combined, bring the pot to a boil, stirring often, and then let simmer over low heat for 30 to 40 minutes.
GRAPEFRUIT, ORANGE, AND GINGER MARMALADE RECIPE | MYRECIPES
From myrecipes.com
- Place ginger, half of orange, and half of grapefruit in a food processor; pulse 4 times or until finely chopped. Place orange mixture in a Dutch oven. Repeat procedure with remaining orange and grapefruit. Add water to pan; bring mixture to a boil. Cover, reduce heat, and simmer until mixture is reduced to 6 cups (about 50 minutes), stirring occasionally.
- Add 6 cups sugar; uncover and cook until sugar is dissolved. Increase heat to medium-high, and bring mixture to a boil. Cook until the mixture is thick and reduced to 5 cups (about 35 minutes), stirring occasionally. Remove from heat, and cool.
GRAPEFRUIT AND GINGER MARMALADE - FOOD24
Method: Wash the fruit. Dry and cut the zest off the grapefruit. Slice the zest thinly and put into a large heavy-based pan. Squeeze the juice form the grapefruit and lemons and add to the pan with 3,75 litres of water. Slice the lemon skins and pith and place in a muslin bag, together with the grapefruit seeds and sliced pith.
From food24.com
Cuisine AccompanimentEstimated Reading Time 1 minCategory AccompanimentTotal Time 1 hr 10 mins
From food24.com
Cuisine AccompanimentEstimated Reading Time 1 minCategory AccompanimentTotal Time 1 hr 10 mins
GRAPEFRUIT AND GINGER MARMALADE | THE COOK AND THE CURATOR
Grapefruit and ginger marmalade. Print recipe. Ingredients. 1kg grapefruits (about three) 2 lemons; 1kg caster sugar; 100g crystallised ginger ; Note. Note: this recipe needs to be started the day before, to soak the fruit. Soaking helps to prevent pieces of fruit from rising in the jar, producing an uneven mix. If you don’t have crystallised ginger, try finely chopping or grating a …
From blogs.sydneylivingmuseums.com.au
From blogs.sydneylivingmuseums.com.au
GRAPEFRUIT AND GINGER MARMALADE RECIPE | RECIPE | JAM RECIPES, …
Jun 30, 2015 - Indulge yourself at breakfast or tea time by enjoying this marmalade recipe with some hot buttery toast. The balance of tangy and sweet also makes this a tasty glaze for pork or chicken. Pinterest. Today. Explore. When the auto-complete results are available, use the up and down arrows to review and Enter to select. Touch device users can explore by touch or with …
From pinterest.ca
From pinterest.ca
GRAPEFRUIT MARMALADE WITH GINGER - COOKEATSHARE
Recipes / Grapefruit marmalade with ginger (1000+) Pink Grapefruit Preserve With Ginger And Honey. 772 views. Pink Grapefruit Preserve With Ginger And Honey, ingredients: 4 pink grapefruit, 9 ounce. Spicy Stir-Fry Bok Choy with Ginger & Soy Sauce Recipe. 901 views. Perfection’s Rice Bowl with Baby Bok Choy Spicy Stir-Fry Bok Choy with Ginger & Soy …
From cookeatshare.com
From cookeatshare.com
GRAPEFRUIT RECIPES - BBC FOOD
Grapefruit make excellent marmalade. Their pithy skin is also good candied, if blanched several times in fresh water, then simmered in sugar syrup. Otherwise, cut away the thick bitter pith and ...
From bbc.co.uk
From bbc.co.uk
GRAPEFRUIT MARMALADE - COUNTRY CLEAVER
I found a recipe for a low-sugar orange ginger marmalade in my BHG Canning magazine, but decided to substitute the grapefruit for the orange, and well, add a little less ginger. It called for A LOT. I made a note in the recipe, that if you would like to add the additional ginger, by all means do. I didn’t. Instead, add 1/2 cup extra sugar to the recipe.
From countrycleaver.com
From countrycleaver.com
ORANGE-GRAPEFRUIT-GINGER MARMALADE - GARDEN BETTY
Orange-Grapefruit-Ginger Marmalade. Makes 4 pints. Ingredients. 2 tablespoons grated ginger 6 medium oranges 4 medium grapefruits 3 1/2 cups sugar 1 packet low-sugar pectin (optional) Method. This preserve has the perfect balance of sweet, tart and zest without the bitterness usually found in marmalade. You can add as much or as little ginger as you prefer, but I’ve …
From gardenbetty.com
From gardenbetty.com
GINGER & GRAPEFRUIT MARMALADE - FOOD | DRINK | RECIPES
Drain, then return the softened slices to the pan. 2. Meanwhile, quarter the remaining 2 grapefruit and use a small serrated knife to slice the flesh away from the skin and white pith. Roughly chop the flesh and discard the peel. 3. Put the chopped grapefruit into the pan with the grapefruit slices. Add the remaining ingredients and 1.3L water. 4.
From waitrose.com
From waitrose.com
GRAPEFRUIT & STEM GINGER MARMALADE | CRUSH FOODS
Grapefruit & Stem Ginger MarmaladeProduct Weight: 225gTangy fruit with coarsely chopped stem ginger make a wonderful pairing. One for the breakfast table.Preserves made in the traditional way using an open maslin pan. Each batch is very small. Most of the fruit is picked by Seasons Bounty or comes from local farms.
From crush-foods.com
From crush-foods.com
10 BEST ORANGE GRAPEFRUIT MARMALADE RECIPES | YUMMLY
Orange-Grapefruit Marmalade with Ginger Food Network. crystallized ginger, sugar, oranges, pectin, grapefruit. Grapefruit Marmalade With Vanilla Hezzi-D's Books and Cooks. sugar, vanilla bean, lemon juice, cinnamon, grapefruit. Aperol and Red Grapefruit Marmalade Lulu's Notes. grapefruits, Aperol, lemon, jam . Ruby Red Grapefruit Marmalade Confections of a …
From yummly.com
From yummly.com
GRAPEFRUIT MARMALADE RECIPE - SERIOUS EATS
Transfer the grapefruit to a food processor and pulse until coarsely chopped. Add the fruit to the pot with the rind and return the mixture to a simmer. Simmer, covered, until the fruit has softened a bit, about 15 minutes. Measure 5 cups of the fruit mixture, making sure to get a good combination of rind, fruit, and juice.
From seriouseats.com
From seriouseats.com
GRAPEFRUIT MARMALADE RECIPE - THE SPRUCE EATS
Many traditional marmalade recipes have you remove all the peel, boil it a time or two and then separate the zest from the pith. That method is messier, more complicated, and less flavorful than simply taking a bit of time to carefully zest the fruit, remove the pith, and then cut out peel- and membrane-free sections of grapefruit.
From thespruceeats.com
From thespruceeats.com
GRAPEFRUIT MARMALADE RECIPE | SBS FOOD
4. Bring to the boil over high heat, reduce the heat and simmer until the marmalade sets when tested (see Note). 5. Allow the marmalade to mostly …
From sbs.com.au
From sbs.com.au
NIGEL SLATER'S MARMALADE RECIPES | FOOD | THE GUARDIAN
Lower the heat, add the ginger, peeled and cut into shreds, then, keeping the liquid at a jolly simmer leave to cook for about 50-60 minutes until the peel is …
From theguardian.com
From theguardian.com
MARMALADE RECIPES - BBC FOOD
Try our step-by-step recipes and discover how easy it is to make the perfect marmalade or put yours to good use in a cake, steamed pudding and ice …
From bbc.co.uk
From bbc.co.uk
HOW TO MAKE GREAT MARMALADE | SBS FOOD
A lemon and ginger marmalade's a really nice one to make, lots of pectin, so that one will set easily. Ruby grapefruit’s quite an easy …
From sbs.com.au
From sbs.com.au
GRAPEFRUIT AND GINGER MARMALADE - 500,000+ RECIPES, MEAL …
Allow the marmalade to stand for about 20 minutes to prevent the peel rising to the surface. Pot into sterilised jars and immediately cover with waxed discs and cellophane covers. NOTES : Makes approximately 4.5kg (10lb). This soft set, tawny coloured marmalade has a wonderful citrus flavour, delicately spiked with shreds of ginger.
From bigoven.com
From bigoven.com
GRAPEFRUIT GINGER MARMALADE - SIMPLE ECOLOGY
Grapefruit Ginger Marmalade’s Environmental Benefits. Buying in season, local produce and canning yourself can significantly cut down on the carbon emissions caused by food transportation of jarred and canned goods. Homemade canned goods are wonderful (and delicious) low-waste gift to give to family & friends, to keep for emergency food supplies, or to …
From simpleecology.com
From simpleecology.com
GRAPEFRUIT MARMALADE WITH LIME AND GINGER – CLAIRE AUCELLA
Place lime slices into the saucepan with grapefruit. Add 4 cups of water to the saucepan with the fruit, and bring to a boil over medium heat. Reduce to a simmer and continue simmering for 1 ½ hours. Add sugar to the simmering mixture and stir to combine. Allow to simmer for another 1 hour.
From claireaucella.com
From claireaucella.com
PINK GRAPEFRUIT MARMALADE - WE ARE TATE AND LYLE SUGARS
Allow your grapefruit marmalade to settle for 10 minutes, then pour it into the hot sterilized jars. Leave to cool, then seal and label. CHEF'S TIP. Keep in mind that the marmalade will set upon cooling, so long as you have followed the instructions for testing the setting point – even though it looks quite runny when you first pour it into the jars. As with store-bought marmalade, you ...
From wearetateandlylesugars.com
From wearetateandlylesugars.com
ORANGE-GRAPEFRUIT-GINGER MARMALADE | GRAPEFRUIT RECIPES, ORANGE …
Jan 10, 2019 - Citrus season is in full swing in Southern California, and while everything in my garden is rather monotonous right now — green lettuces, green collards, green kale, green chard, turnip greens and carrot greens — I can always count on my citrus trees to add some cheerful pops of color. This is al
From pinterest.ca
From pinterest.ca
ASTRAY RECIPES: GRAPEFRUIT AND GINGER MARMALADE
Astray Recipes: Grapefruit and ginger marmalade. Grapefruit and ginger marmalade. Yield: 1 servings. Measure Ingredient; 1⅓ kilograms: Florida red grapefruit; (approximately four); (3lb) 3 : Lemons: 3 litres: Water; (5 1/4 pints) 2¾ kilograms: Waitrose Golden Granulated Sugar; (6lb) 6 : Pieces Waitrose Chinese Stem Ginger in Syrup; finely shredded : Cut the yellow peel from the …
From astray.com
From astray.com
CITRUS AND GINGER MARMALADE | FOOD TO LOVE
2. Place sliced and chopped fruit and grapefruit zest in a large bowl. Tie reserved seeds and grapefruit pith in a piece of muslin to make a small bundle. Add to fruit with 6 cups warm water. Cover; stand overnight. 3. Place fruit mixture, pith bundle and ginger in a large heavy-based saucepan over moderate heat.
From foodtolove.co.nz
From foodtolove.co.nz
GRAPEFRUIT MARMALADE RECIPE - COOK.ME RECIPES
I truly believe that this Grapefruit Marmalade will quickly become the most popular choice to spread on your toast, croissants or breakfast bagels in the morning. Made from just 4 ruby red grapefruits and 3 cups of white sugar, the sweetness and tartness come together to make the best marmalade yet. This year it’s time to cut out as many store bought products as …
From cook.me
From cook.me
GRAPEFRUIT AND GINGER MARMALADE RECIPE | CHELSEA SUGAR
100g chopped glace ginger. 500g Chelsea Jam Setting Sugar. Method. 1. Use a sharp knife and remove the peel from the lemon and orange. Cut away the pith and finely slice the rind. Ensure you retain all the juice. Discard grapefruit rind. Roughly chop the pulp of the grapefruit, lemon and orange and combine in large heatproof bowl.
From chelsea.co.nz
From chelsea.co.nz
THREE-CITRUS MARMALADE RECIPE - FOOD IN JARS
Drain the zest, reserving the cooking liquid. In a large stainless steel or enameled cast iron pot, combine zest, citrus fruit, 4 cups of zest cooking liquid, 6 cups of sugar and the cheesecloth bundle. Bring to a boil and cook vigorously until the mixture reaches 220 degrees (this takes between 30-40 minutes).
From foodinjars.com
From foodinjars.com
10 BEST ORANGE LEMON GRAPEFRUIT MARMALADE RECIPES | YUMMLY
garlic, white wine, mustard, fresh ginger root, grapefruit, lemon and 7 more Marmalade and Zucchini Cake Ananás e Hortelã baking soda, chopped walnuts, eggs, salt, oil, brown sugar, zucchini and 4 more
From yummly.com
From yummly.com
GRAPEFRUIT AND LEMON MARMALADE | BREAKFAST RECIPES | GOODTOKNOW
Cut each grapefruit into six wedges and the lemons into quarters. Chop finely with a knife, or slice in a food processor. Keep the pips. Measure the fruit and juice in a large measuring jug. It should be about 2 litres (3½ pints). Put the fruit and juice in a preserving pan with 2 litres (3½ pints) water. Put the root ginger slices, and pips ...
From goodto.com
From goodto.com
GRAPEFRUIT GINGER MARMALADE | CANADIAN LIVING
In clean Dutch oven, bring sugar, ginger and grapefruit mixture to full rolling boil, stirring. Boil vigorously, stirring constantly, until free of foam, thickened and at gel stage, 12 to 15 minutes. Using funnel, fill hot 1-cup (250 mL) canning jars, leaving 1/4-inch (5 mm) headspace. Cover with prepared lids.
From canadianliving.com
From canadianliving.com
MARMALADE RECIPES - BBC GOOD FOOD
Marmalade recipes. 29 Recipes. Make your own marmalade to spread on toast, whether it's traditional orange or tangy lemon. We have savoury marmalades too, plus ideas for how to use them. Share on facebook. Share on twitter. Share on pinterest. Share on whatsapp. Email to a friend. Advertisement. Showing items 1 to 24 of 29 . Ultimate Seville orange marmalade. A …
From bbcgoodfood.com
From bbcgoodfood.com
GRAPEFRUIT, ORANGE, AND GINGER MARMALADE RECIPE
Learn how to cook great Grapefruit, orange, and ginger marmalade . Crecipe.com deliver fine selection of quality Grapefruit, orange, and ginger marmalade recipes equipped with ratings, reviews and mixing tips. Get one of our Grapefruit, orange, and ginger marmalade recipe and prepare delicious and healthy treat for your family or friends. Good ...
From crecipe.com
From crecipe.com
NIGEL SLATER’S MARMALADE RECIPES | FOOD | THE GUARDIAN
Transfer the mixture to a baking dish and smooth the surface. Bake for 30-35 minutes until the sponge is risen, golden brown and lightly firm to the touch. While the pudding bakes, make the sauce ...
From theguardian.com
From theguardian.com
#time-to-make #course #main-ingredient #cuisine #preparation #occasion #north-american #for-large-groups #low-protein #healthy #5-ingredients-or-less #jams-and-preserves #condiments-etc #fruit #american #mexican #easy #kid-friendly #low-fat #winter #dietary #low-sodium #low-cholesterol #seasonal #low-saturated-fat #oamc-freezer-make-ahead #midwestern #inexpensive #healthy-2 #low-in-something #citrus #taste-mood #sweet #number-of-servings #4-hours-or-less
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