CITRUS MARMALADE
It's decidedly more involved than your average preserves, but homemade marmalade is worth the effort. High amounts of natural pectin, acid and bitterness make citrus fruits (namely oranges, lemons and grapefruits) ideal for preserving. And there are many paths to a satisfying result: Some recipes call for boiling the whole fruit until it's tender, then slicing it before simmering it again in a sugar syrup for a very thick, nearly opaque marmalade. Others use only the peel and juice, discarding the insides for a crystal-clear result. Our recipe takes a third tack, using the whole fruit, separated with some savvy knife skills for a marmalade that lands somewhere between the other two. Perhaps the best part of making your own marmalade is the ability to control the texture of your final product. Do you prefer a thick-cut marmalade? Or one with a more uniform, delicate texture? No matter your answer, be sure to soak the sliced peels for at least eight hours to allow them to fully soften, or else they might become tough - more candied peel than evenly cooked preserves.
Provided by Alison Roman
Categories breakfast, brunch, jams, jellies and preserves
Time 2h
Yield About 4 cups (4 8-ounce jars)
Number Of Ingredients 4
Steps:
- Cut the citrus: Using a sharp knife, slice off the top and bottom of the citrus so it sits sturdily on the cutting board. Slice off the peel and white pith in sections, starting at the top and following the curve of the fruit. (You should have a pile of peels and a few naked fruit.)
- Thinly slice the peels (with the pith) no thinner than 1/8 inch and no thicker than 1/4 inch, place them in a large bowl and set aside.
- Halve the fruit and remove any visible seeds. Thinly slice about 1/4-inch thick (white membrane and all), removing any seeds you might have missed. Add the fruit to the peels, and cover with 3 to 5 cups of water, taking note of how much water you used. Let this sit for at least 8 hours and up to 24 hours in the refrigerator. (This will help extract the pectin slowly as well as soften the peels.)
- Make the marmalade: Place a small plate in the refrigerator to chill. (You'll use this later.)
- Place the peels, fruit and water in a large pot. Add enough water to bring the total to 6 cups and bring to a strong simmer over medium-high heat.
- Cook the citrus until the peels have begun to soften and turn translucent, and the liquid has reduced by about three-fourths, 40 to 50 minutes.
- Add sugar and any add-ins and continue to cook, stirring occasionally at first, then more frequently as the marmalade cooks and the juices thicken. Continue until most of the liquid has evaporated and the peels are totally softened and almost completely translucent, another 40 to 50 minutes.
- As the marmalade cooks, the liquid reduces, the sugars thicken and the natural pectins activate. You'll notice the liquid go from a rapid, rolling boil with smaller bubbles to a slow, thick, tarlike boil with larger bubbles: This is the stage at which it's most important to stir constantly along the bottom of the pot to prevent scorching and sticking. (Sugar is heavier than water and will concentrate at the bottom of the pot, making the fruit more likely to burn.) It's also the stage at which splattering may occur, so take care in stirring.
- When the marmalade reaches this point, add lemon juice and continue to cook, stirring constantly until the jam has returned to its previously thickened state, about another 5 minutes. At this stage, the mixture should look thick and viscous with bits of the peel floating around. The peels will never break into the liquid as with a jam: This is O.K.
- To test the jam's thickness, spoon a bit onto the chilled plate, return it to the refrigerator and chill for 2 minutes. Drag your finger through it: It should hold its shape on either side without appearing watery or runny. If it's not there yet, cook it for a few more minutes.
- Remove from heat and discard the vanilla bean, if used. Divide among jars, leaving 1/4 inch of space at the top, and seal immediately. Can the marmalade (our How to Make Jam guide has detailed instruction), or store in the refrigerator.
MICROWAVE CITRUS MARMALADE
Make and share this Microwave Citrus Marmalade recipe from Food.com.
Provided by Lennie
Categories Fruit
Time 20m
Yield 2 cups
Number Of Ingredients 3
Steps:
- Finely grate peel of one orange and one lime.
- Set aside.
- Peel all fruit.
- Place pulp in a food processor and coarsely puree.
- Place puree in a 12-cup microwave-safe bowl; stir in peel and sugar.
- Microwave, uncovered, on High for 8-10 minutes , until mixture comes to a full roiling boil and boils for 1 minute.
- Stir well once during cooking.
- Let cool slightly.
- Pour into sterilized jars; cover and refrigerate.
- Keeps well for at least two weeks.
Nutrition Facts : Calories 662.2, Fat 0.3, Sodium 1.3, Carbohydrate 172.4, Fiber 5, Sugar 163.2, Protein 1.7
IN-A-HURRY MARMALADE (MICROWAVE)
Make and share this In-A-Hurry Marmalade (Microwave) recipe from Food.com.
Provided by ellie_
Categories Oranges
Time 11m
Yield 2/3 cup
Number Of Ingredients 2
Steps:
- Shred orange in a food processor.
- Measure orange in a measuring cup and then transfer to a microwave safe bowl.
- Measure enough sugar to equal shredded orange and add sugar to bowl.
- Microwave on medium until thickened (5-7 minutes), stirring occasionally. DO NOT OVER COOK.
- Refrigerate until ready to use.
Nutrition Facts : Calories 92.4, Fat 0.2, Carbohydrate 23.1, Fiber 4.7, Sugar 18.4, Protein 1.9
CHRISTMAS CITRUS MARMALADE
Make and share this Christmas Citrus Marmalade recipe from Food.com.
Provided by southern chef in lo
Categories Meat
Time 50m
Yield 7 1/2 pint jars
Number Of Ingredients 8
Steps:
- Remove peel from white part of lemons and orange in long strips with sharp paring knife, making sure there is no white on the peel. Stack strips; cut into thin slivers. Combine lemon and orange peels, water and baking soda in 2-quart saucepan. Bring to a boil over high heat. Reduce heat to low; cover and simmer 20 minutes, stirring occasionally.
- Meanwhile, peel grapefruit. Remove white pith from grapefruit, lemons and orange; discard peel and pith. Separate fruit into sections. With fingers, remove pulp from membrane of each section over large saucepan to save juice. Dice fruit sections into same saucepan. Bring to a boil. Cover and simmer 10 minutes. Measure 5 cups fruit mixture into 6-quart saucepan or Dutch oven.
- Wash jars, lids and bands. Leave jars in hot water. Place lids and bands in large pan of water. Mix pectin into fruit mixture. Bring to a rolling boil over medium-high heat, stirring constantly. Immediately stir in sugar. Bring to a rolling boil and boil 1 minute, stirring constantly. Remove from heat; skim off foam with metal spoon.
- Bring water with lids and bands to a boil. Ladle hot mixture into hot jars leaving 1/2-inch space at top. Run metal spatula around inside of jar to remove air bubbles. Wipe tops and sides of jar rims clean. Place hot lids and bands on jar. Screw bands tightly, but do not force. To process, place jars in boiling water; boil 10 minutes. Remove jars with tongs; cool on wire racks. (Check seals by pressing on lid with fingertip; lid should remain concave.) Label and date jars.* Store unopened jars in a cool, dry place up to 12 months. Refrigerate after opening up to 6 months.
- *Marmalade sets slowly. Store in a cool, dry place 2 weeks before serving.
Nutrition Facts : Calories 712.4, Fat 0.2, Sodium 39.4, Carbohydrate 186.1, Fiber 2.5, Sugar 173, Protein 0.8
CITRUS TOMATO MARMALADE
Make and share this Citrus Tomato Marmalade recipe from Food.com.
Provided by Dancer
Categories Spreads
Time 1h20m
Yield 9 half pints
Number Of Ingredients 7
Steps:
- Cut tomatoes into small pieces, drain.
- Slice oranges and lemons very thin; quarter the slices.
- Tie cinnamon sticks and cloves in cheesecloth bag.
- Place tomatoes in large kettle, add sugar and salt and stir until dissolved.
- Add oranges, lemons and spice bag.
- Boil mixture rapidly, stirring constantly until thick (about 50 minutes).
- Remove from heat; skim foam.
- Pour into 1/2 pint jars and seal.
- Process 5 minutes in boiling water bath.
- Recipe can be halved.
MIXED CITRUS MARMALADE
Tart marmalade is delicious on scones or breakfast breads. This recipe produces classic British-style bitter marmalade. If you prefer less bitterness, use only half the grapefruit rind called for in the recipe. Keep in mind that the mixture will thicken as it cools. Recipe from Cooking Light Magazine and posted for ZWT-8-Great Britain
Provided by DailyInspiration
Categories Breakfast
Time 1h30m
Yield 3 cups
Number Of Ingredients 6
Steps:
- Carefully remove rind from fruit using a vegetable peeler, discard white pith. Cut rind from 1 orange, 1 grapefruit and lemon into 1 1/4 inch strips. Section fruit, cut into 1 inch pieces. Discard seeds, reserve juice.
- Combine all ingredients in a large saucepan; bring to a boil. Reduce heat, and simmer 1 hour or until thick, stirring occasionally. Cool. Pour into airtight containers. NOTE: Store marmalade in the refrigerator up to three weeks.
Nutrition Facts : Calories 648.1, Fat 0.4, SaturatedFat 0.1, Sodium 79.1, Carbohydrate 167, Fiber 6.1, Sugar 156.3, Protein 2.6
More about "microwave citrus marmalade recipes"
CITRUS MARMALADE WITH ORANGES, LEMONS, BERGAMOTS …
From en.julskitchen.com
TRADITIONAL CITRUS MARMALADE - LORD BYRON'S KITCHEN
From lordbyronskitchen.com
CITRUS MARMALADE RECIPE - FLOUR ON MY FACE
From flouronmyface.com
10 BEST LIME MARMALADE MICROWAVE RECIPES | YUMMLY
From yummly.com
MIXED CITRUS MARMALADE - LEITE'S CULINARIA
From leitesculinaria.com
CITRUS MARMALADE - TASTE OF SOUTHERN
From tasteofsouthern.com
EDIBLE DIY: CALIFORNIA CITRUS MARMALADE | INSTRUCTIONS …
From uprootkitchen.com
THREE-CITRUS MARMALADE RECIPE – FOOD IN JARS
From foodinjars.com
REALLY QUICK ORANGE MARMALADE RECIPE | CDKITCHEN.COM
From cdkitchen.com
CITRUS MARMALADE | FOOD TO LOVE
From foodtolove.co.nz
MARMALADE IN THE MICROWAVE RECIPE - RECIPES.NET
From recipes.net
4/5 (4)Calories 432 per servingCategory Juice
- Place the ingredients in a microwave-safe container, and microwave for 8 minutes, stopping to stir every few minutes.
- Once cooled down, use the marmalade as a spread for toast or bagels or pour it in sterilised jars, cover, and refrigerate for storing.
EASY MICROWAVE MARMALADE | BLUE FLAME KITCHEN
From atcoblueflamekitchen.com
Servings 1.25Calories 42 per servingCategory Preserving
CITRUS MARMALADE | RECIPELION.COM
From recipelion.com
CITRUS MARMALADE RECIPE | MYRECIPES
From myrecipes.com
CITRUS MARMALADE RECIPE BY ADMIN | IFOOD.TV
From ifood.tv
HOW TO JUICE CITRUS FRUIT | EATINGWELL
From eatingwell.com
MARMALADE THE MODERN AND FAST WAY - EAST OF EDEN COOKING
From eastofedencooking.com
REFRIGERATE, THEN MICROWAVE CITRUS TO GET THE MOST POSSIBLE JUICE
From lifehacker.com
ALEX GUARNASCHELLI'S MICROWAVE CITRUS GINGER DESSERT - TODAY
From today.com
RECIPE DETAIL PAGE | LCBO
From lcbo.com
MICROWAVE CITRUS MARMALADE – COOKING AND CRAFT SCHOOL
From pinnyandtrowel.com
CARIBBEAN RECIPE OF THE WEEK – HOMEMADE CITRUS MARMALADE
From newsamericasnow.com
THREE-CITRUS MARMALADE — ANNA MAGAZINE
From annamagazine.ca
USE THIS CITRUS MICROWAVE JUICE HACK TO EXTRACT MORE JUICE
From wellandgood.com
MICROWAVE GRAPEFRUIT MARMALADE - MOE-FOODBANK.COM
From moe-foodbank.com
CITRUS MARMALADE RECIPE - FOOD NEWS
From foodnewsnews.com
CITRUS MARMALADE | RECIPE | RECIPES, FOOD, MARMALADE RECIPE
From pinterest.nz
NATIONAL CENTER FOR HOME FOOD PRESERVATION | HOW DO I? JAM AND …
From nchfp.uga.edu
HOW TO MAKE THREE CITRUS MARMALADE JAM WITH STEP-BY-STEP …
From marysnest.com
MAKE A BETTER MARGARITA WITH HELP FROM THE MICROWAVE
From thetakeout.com
BEST CITRUS MARMALADE RECIPE - HOW TO MAKE CITRUS MARMALADE
From countryliving.com
MARMALADE MISSION: LET'S NOT LET THIS TANGY SPREAD DISAPPEAR
From stuff.co.nz
CITRUS MARMALADE | MARMALADE RECIPE, RECIPES, FOOD
From pinterest.com.au
CITRUS MARMALADE RECIPE BY MICROWAVERINA | IFOOD.TV
From ifood.tv
A STEP-BY-STEP EASY MARMALADE RECIPE TO HELP REDUCE FOOD …
From insider.com
RECIPE: VANILLA CITRUS MARMALADE | STYLE AT HOME
From styleathome.com
#30-minutes-or-less #time-to-make #course #main-ingredient #preparation #occasion #5-ingredients-or-less #jams-and-preserves #canning #condiments-etc #fruit #easy #microwave #dietary #gifts #comfort-food #taste-mood #equipment #number-of-servings #technique
You'll also love