Marmaladesauceforshrimporcalamarijustlikeoutback Recipes
MARMALADE
Provided by Food Network
Categories condiment
Time 13h15m
Yield About 1 1/2 pounds
Number Of Ingredients 4
Steps:
- Wash the oranges and lemon, cut in half and squeeze out the juice. Remove the membrane with a spoon, put it with the seeds, and tie them in a piece of cheesecloth. Soak the bundle for 30 minutes in cold water. Slice the peel finely. Put the peel, orange and lemon juice, bundle of seeds, and the 2 1/4 cups water in a non-aluminum bowl or saucepan and leave overnight.
- Bring everything to a boil, reduce heat to low and simmer gently for about 1 hour, until the peel is very soft and liquid is reduced by half. Squeeze all the liquid from the cheesecloth bundle and discard it. Add the sugar and stir until dissolved. Increase the heat, bring to a boil, and cook until the jell point, about 5 to 10 minutes. To test the jell point, a sugar thermometer should register 220 degrees F, or put a little marmalade on a cold saucer and place in freezer for a minute. The marmalade should feel set and wrinkle when you push it.
- Pour into sterilized jars. Cover, seal and store in a cool, dark place.
ASIAN MARMALADE
Provided by Jamie Oliver
Time 17m
Yield 1 cup
Number Of Ingredients 8
Steps:
- Scrunch the whole lot together in a bowl and coat over your chosen meat. Also works brilliantly with fish.;
PROCESSOR MARMALADE
This recipe eliminates the cutting up of fruit rinds !! time standing overnight is not included in prep time.
Provided by katew
Categories Fruit
Time 1h10m
Yield 6 cups
Number Of Ingredients 5
Steps:
- Chop fruit finely including seeds in processor.
- Combine fruit and water in big, big pot, bring to boil.
- Reduce heat and simmer 30 minutes.
- Stand overnight.
- Next day, bring to boil and add sugar.
- Mixture should not be more than 5 cms deep at this stage.
- Stir till sugar dissolves.
- Boil rapidly, uncovered for 30 minutes or till teaspoon jells on cold saucer.
- Stand 5 minutes before pouring into hot, sterilized jars, seal when cold.
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