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.
SWEET CARROT SALAD
This salad is sweet and simple - great for a BBQ or a pot luck and best when left to sit for an hour to let flavors meld.
Provided by Doug Matthews
Categories Salad Vegetable Salad Recipes Carrot Salad Recipes
Time 40m
Yield 8
Number Of Ingredients 6
Steps:
- In a large bowl, mix together the carrots, pineapple and raisins. Stir in the honey, mayonnaise and lemon juice until evenly coated. Refrigerate for at least 30 minutes before serving to let the flavors meld.
Nutrition Facts : Calories 105 calories, Carbohydrate 20.6 g, Cholesterol 1.3 mg, Fat 2.9 g, Fiber 2.2 g, Protein 1 g, SaturatedFat 0.4 g, Sodium 60.3 mg, Sugar 15.3 g
CARROT MARMALADE
This is an amazingly good marmalade. I got the recipe from the Canadian Farm Cookbook of 1911. I used to make plain Seville orange marmalade but I like this better. It only makes three jars, but unlike most recipes for preserves, it does very well when doubled. If you love marmalade, you will want to!
Provided by Jenny Sanders
Categories Oranges
Time 1h45m
Yield 3 250ml jars, 48 serving(s)
Number Of Ingredients 5
Steps:
- Wash the lemon and orange and shred them finely.
- Keep all the seeds from both, and put them in a clean new tea ball, or sew them into a scrap of cheesecloth.
- Put the canning jars in a large kettle with enough water to come to an inch above the rims.
- Turn the heat on just after you add the sugar and carrots to the marmalade- jars must be boiled 10 minutes to be sterilized.
- Put the lemon and orange shreds and juice in a large, broad pot with the water and the seeds, and boil for ten minutes.
- Wash, peel and grate the carrots.
- Add the carrots and sugar to the peels.
- Continue boiling until the marmalade is thick and forms a sheet when poured from the spoon, about 30 minutes longer.
- Fish out the seeds, draining them well.
- Seal the marmalade in sterilized jars and process in boiling water for 5 minutes.
Nutrition Facts : Calories 43.9, Sodium 3.4, Carbohydrate 11.4, Fiber 0.3, Sugar 10.6, Protein 0.1
CARROT MARMALADE
Make and share this Carrot Marmalade recipe from Food.com.
Provided by Tonkcats
Categories Vegetable
Yield 1 batch
Number Of Ingredients 5
Steps:
- Cook 2 cups ground carrots with juice of 1 orange and 1 lemon; grate both rinds.
- Add 3/4 cup water and 4 cups sugar, simmer slowly 30 minutes.
- Pour in jelly glasses and seal.
Nutrition Facts : Calories 3279.3, Fat 0.9, SaturatedFat 0.1, Sodium 191.1, Carbohydrate 845.2, Fiber 11.9, Sugar 824.2, Protein 4.2
UNIQ FRUIT MARMALADE
Uniq fruit are a citrus hybrid of a tangerine and grapefruit with a severely wrinkled exterior and a flavor that can range from sweet and effervescent to mildly bitter and sour. Making the fruit into a marmalade is a great way to capture and preserve those bitter and sweet qualities.
Provided by Food Network Kitchen
Time 11h53m
Yield 3 pints
Number Of Ingredients 3
Steps:
- Quarter the lemon and remove any seeds. Separate the flesh from the rind with a knife and finely chop the flesh; scoop up the juice and flesh and add them to a wide, 6-quart stainless-steel pot. Thinly slice the rind and add it to the pot.
- Quarter the uniq fruits. Separate the flesh from the rind with a knife and finely chop the flesh; scoop up the juice and flesh and add them to the pot. Cut the rind quarters in half lengthwise so they are about 1 inch at their widest point. Slice the rind pieces crosswise into thin strips and add to the pot. Add 6 cups of water and cook over medium-high heat until the mixture comes to a boil. Reduce the heat and simmer for 5 minutes. Allow to cool slightly, then refrigerate the whole pot overnight.
- Bring the pot back to a boil over medium-high heat, then reduce to a simmer, cooking until the rind pieces are tender, about 30 minutes. Stir in the sugar a little at a time until fully dissolved. (This will prevent burning on the bottom of the pot.) Continue to simmer until the mixture is thickened and glossy and an instant-read thermometer reads 220 degrees F, about 35 minutes more. Pour the marmalade into glass jars and cool at least 2 hours before using. Refrigerate, covered.
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.
SWEET CARROT MARMALADE
This sweet and delicious marmalade has a secret that your carrot hating kids will never know unless you tell them. It is a cousin to orange marmalade, using grated carrots instead of orange rind. Try it, you'll love it!
Provided by mojoloh
Categories Jellies
Time 1h
Yield 6 8 oz. jars, 6 serving(s)
Number Of Ingredients 9
Steps:
- In a large, deep stainless steal saucepan, combine carrots, pears, pineapple with juice, lemon juice, cinnamon, cloves, and nutmeg.
- Bring to a boil over high heat, stirring frequently.
- Reduce heat, cover and boil gently 20 minutes, stirring occasionally.
- Remove from heat and whisk in pectin until dissolved.
- Bring to a boil over high heat, stirring frequently.
- Add sugar all at once, and return to a full rolling boil, stirring constantly.
- Boil hard, stirring constantly, for 1 minute.
- Remove from heat and skim off foam.
- Ladle into 6 (8 oz.) hot canning jars, leaving 1/4 inch headspace.
- Wipe jar lips clean and seal jars with canning lids.
- Place jars in large pot or canner, ensuring that they are completely covered with water.
- Bring to a boil and process 10 minutes.
- Wait 5 minutes, then remove jars, cool and store.
Nutrition Facts : Calories 957.9, Fat 0.3, SaturatedFat 0.1, Sodium 39.7, Carbohydrate 248, Fiber 3.8, Sugar 234.5, Protein 0.9
MARMALADE-GLAZED CARROTS
Make and share this Marmalade-Glazed Carrots recipe from Food.com.
Provided by Audrey M
Categories Vegetable
Time 20m
Yield 5 serving(s)
Number Of Ingredients 7
Steps:
- In a 10 inch frying pan over high heat, add water and carrots.
- Cover and bring to a boil then reduce heat to medium-high heat.
- Cook carrots for about 8 minutes or when fork tender.
- Don't forget to stir during cooking.
- Drain carrots.
- Return carrots to pan over high heat.
- Add butter, orange marmalade, ginger, and nutmeg.
- Stir often until marmalade mixture clings to carrots, 5 to 6 minutes.
- Sprinkle with parsley and add salt and pepper to taste.
MARMALADE CARROTS
Sticky, buttery and sweet - this versatile side dish is simple yet glorious
Provided by Good Food team
Categories Side dish
Time 35m
Number Of Ingredients 5
Steps:
- Put everything except the parsley in a pan and pour over 250ml water. Simmer over a low heat for 20 mins until the liquid has evaporated and the carrots are tender and coated in a sticky glaze. If they are still a little raw, add a splash of water and cook for a few mins more. Transfer to a serving platter and serve sprinkled with parsley.
Nutrition Facts : Calories 95 calories, Fat 3 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 17 grams sugar, Fiber 3 grams fiber, Protein 1 grams protein, Sodium 0.13 milligram of sodium
MARMALADE CANDIED CARROTS
My favorite way to make baby carrots is to steam them, then drizzle with an orangey glaze that makes them candy-sweet. -Heather Clemmons, Supply, North Carolina
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 8 servings.
Number Of Ingredients 6
Steps:
- In a large saucepan, place steamer basket over 1 in. water. Place carrots in basket. Bring water to a boil. Reduce heat to maintain a low boil; steam, covered, 12-15 minutes or until carrots are crisp-tender., Meanwhile, in a small saucepan, combine marmalade, brown sugar and butter; cook and stir over medium heat until mixture is thickened and reduced to about 1/2 cup. Stir in pecans and extract., Place carrots in a large bowl. Add marmalade mixture and toss gently to coat.
Nutrition Facts : Calories 211 calories, Fat 8g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 115mg sodium, Carbohydrate 35g carbohydrate (27g sugars, Fiber 4g fiber), Protein 2g protein.
LEMON-CARROT MARMALADE
Lemons, carrots, and honey are simmered together in this savory-sweet marmalade that'd be great with meats.
Categories Condiment/Spread Vegetable Low Sodium Lemon Carrot Summer House & Garden
Yield Makes about 5 8-ounce glasses
Number Of Ingredients 6
Steps:
- Grind the lemons and carrots together in a meat grinder, using the coarsest blade. Combine all the ingredients in a large pot and cook over medium heat, stirring occasionally, for 1 hour or until juice has thickened. Pour into hot, sterilized jelly glasses and cover with a thin layer of melted paraffin. When the paraffin has hardened, cover the glasses and store.
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