HOW TO MAKE MARMALADE
Steps:
- Place a small plate or glass dish in the freezer. You will use this later to test the viscosity of the marmalade. Thoroughly wash the oranges and lemon. Thinly slice oranges and lemon, removing seeds as you go. Stack the slices and quarter them. In a large non-reactive pot, combine citrus slices and water. Place the pot over high heat and bring to a boil. Once it comes to a boil, reduce heat, cover and simmer for 30 minutes. Uncover and let simmer an additional 15 minutes or until citrus is very soft, stirring occasionally.Raise heat and mixture to a boil. Add sugar to citrus mixture and mix until well combined. Let boil until mixture reaches 223ºF on a candy thermometer, about 30 minutes. Keep a close eye on the marmalade. The mixture should darken in color. Test the doneness of the marmalade by placing a small amount of the marmalade on the chilled plate and letting it sit for 30 second. The mixture should turn into a soft gel and move slightly. If it is runny and thin, let it continue to boil until it reaches desired consistency. The marmalade is now ready for canning.
HOT JEZEBEL
This is a wonderful hot-sweet appetizer that guests always love -- much to their surprise! It's great for all occasions, winter and summer. You can adjust the ingredients based on whether you like it more hot or more sweet, and you can make sugar free, fat free versions, too! I got this recipe from my mother, and it's been a family favorite for years! If you do not have time to let the apricot mixture chill overnight, it will still taste delicious served immediately. Serve with your favorite crackers.
Provided by Jen Hartnett
Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes Cold Cheese Dip Recipes
Time 8h10m
Yield 12
Number Of Ingredients 5
Steps:
- In a medium-size bowl, combine apricot preserves, horseradish, mustard and black pepper. Taste the mixture and add more horseradish, mustard, and pepper to taste. Cover and chill this mixture overnight.
- When ready to serve, place the cream cheese on a serving plate and pour the apricot mixture over the cream cheese. Serve with a basket of your favorite crackers.
Nutrition Facts : Calories 138.2 calories, Carbohydrate 19.3 g, Cholesterol 20.5 mg, Fat 6.5 g, Protein 1.4 g, SaturatedFat 4.1 g, Sodium 120.4 mg, Sugar 16.9 g
APRICOT PEPPER MARMALADE
Spread onto bread or crackers, or use as a condiment for baked ham or grilled meats. I like to make appetizers by spreading this marmalade on mini-biscuits and topping with smoked turkey. Very versatile.
Provided by Cookin-jo
Categories Spreads
Time 35m
Yield 1 3/4 cups, 14 serving(s)
Number Of Ingredients 8
Steps:
- Heal oil in a medium saute pan over medium heat.
- Add peppers and onions, reduce heat to medium low and saute 3-4 minutes, until vegetables soften, not browning.
- Add remaining ingredients and simmer 20 minutes.
- Cool marmalade and then store in refrigerator.
Nutrition Facts : Calories 119.9, Fat 0.6, Sodium 23.6, Carbohydrate 30.6, Fiber 0.4, Sugar 17.4, Protein 0.5
RICOTTA CHEESE CREPES WITH PERSIMMON APRICOT MARMALADE
Steps:
- Sift flour, sugar and salt into a bowl. Add the eggs and just enough milk to make a soft paste with the flour. Mix until smooth and lump free. Gradually mix in the rest of the milk and the oil. The batter should be the consistency of heavy cream. If too thick, thin with a bit of water. If it has lumps, pour the batter through a fine strainer. Let the batter rest for 2 hours before making crepes.
- Rub an 8-inch crepe pan, or non stick skillet, lightly with oil. Heat over moderate heat until very hot. Remove the pan from the heat and pour in 3 to 4 tablespoons of the batter. Very quickly tilt the pan to cover the bottom of the pan with a thin layer of batter. Immediately dump out any excess batter since the crepe must be very thin. Return the skillet to the heat for 60 to 90 seconds until the bottom of the crepe is lightly brown. Flip the crepe over and lightly brown the other side.
- Slide the finished crepe onto a plate. Continue making crepes until the batter is finished and stack them on the plate. Cover the finished crepes with plastic wrap and refrigerate until ready to use.
- For the filling, pour ricotta cheese into cheesecloth and tie the cloth in a knot. Put a weight (or filled can) on top of the cheese and place over a colander to drain overnight.
- Mix the cheese, egg yolks, butter, salt, sugar and cinnamon. Place 2 tablespoons in the center of each crepe and roll. Crepes may be filled in advance and kept in the refrigerator until ready to serve. Just before serving, bake in a 250 degree F oven for 15 minutes. Serve crepes warm, sprinkled with a bit of cinnamon and powdered sugar to garnish the plate. Top with persimmon and apricot marmalade.
- To make the marmalade, cut apricots in half and reserve. Cut out the leafy base from the persimmon then quarter the fruit lengthwise. Skin each quarter with a knife. Cut the skinned persimmons into small pieces. Combine the fruit into a non aluminum saucepan with the sugar, lemon juice, cloves and apricots. Simmer slowly for 20 to 30 minutes, stirring constantly, not letting the marmalade come to a boil. Reduce this mixture to a jam like consistency and chill.
- TIP: Cut off a piece of the pointed tip of a hachiya persimmon, then wrap it tightly, first in plastic wrap and then in aluminum foil, and freeze for up to 3 months. Partially thaw the persimmon in the refrigerator until it is just spoonable, about 4 hours, do not thaw completely or the fruit will be mushy. For an added nuance, insert the tip of a knife and dribble in a little fruit or nut liquor. Serve whole and let the guests scoop the pulp from the skin
APRICOT PINEAPPLE MARMALADE
An old client gave me this great recipe and I have been making it for years. Passing the apricot halves through the large holes of a meat grinder makes quick work of the preparation for this absolutely delicious staple in our home. I make two batches every year, one cooked for 1 minute for a runnier marmalade for spooning over yogurt and mixing with Thai sweet chili sauce as a ham baste and the second batch cooks for 5 minutes for a thick marmalade for toast. It is a beautiful sunny orange colour that is most welcome during Vancouver's rainy fall and winter seasons.
Provided by Ronalynne
Categories Fruit
Time 1h20m
Yield 8 cups, 30-40 serving(s)
Number Of Ingredients 5
Steps:
- Rinse apricots, remove stems, cut or break in half and remove pits. Finely chop or run apricot halves through a meat grinder using the large holes; there should be about 8 cups. Place in a large pot with the pineapple and orange zest.
- Mix 1/4 cup sugar with pectin and stir into apricots. Bring to a boil over high heat. Add remaing 4 3/4 cups sugar. Return to a boil and boil for 1 - 5 minutes, depending on how firm you would like the marmalade to be (longer = thicker and stronger flavour).
- Remove from heat; stir and skim foam for 5 minutes (important step that removes unsightly foam and also prevents floating fruit in your marmalade). Ladle into warm sterilized canning jars leaving 1/4" headspace. Cap, seal and process ina water bath for 10 minutes. Makes about 8 cups.
CRISPY APRICOT PORK CHOPS
Apricot jam crust gives the pork chop a little sweeter taste.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 25m
Number Of Ingredients 5
Steps:
- Preheat oven to 425 degrees. Lightly brush a rimmed baking sheet with oil; set aside.
- Tear bread into large pieces; place in food processor. Pulse until large crumbs form. Drizzle with oil; pulse once or twice, just until crumbs are moistened (you should have about 1 1/2 cups crumbs).
- Season pork chops generously with salt and pepper; spread one side of each chop with 1 teaspoon jam. Dividing evenly, sprinkle breadcrumbs over jam, and pat them on gently.
- Transfer pork, coated side up, to prepared baking sheet. Bake until crust is golden and pork is opaque throughout (meat should register 150 degrees.on an instant-read thermometer), 14 to 16 minutes. Serve immediately.
Nutrition Facts : Calories 404 g, Fat 20 g, Protein 37 g
DRIED APRICOT MARMALADE
A zesty, brightly-flavored marmalade. Overnight soaking not included in preparation time and cooking time is approximate. From the Southwest chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
Provided by Molly53
Categories Citrus
Time 1h5m
Yield 12 6 ounce jars
Number Of Ingredients 7
Steps:
- Soak apricots in water overnight; drain and cut into pieces.
- Peel citrus fruit and remove white pith.
- Shred colored peel and chop fruit finely; add lemon juice and apricots.
- Add pineapple.
- Measure fruit and add an equal volume of sugar.
- Cook until thick, stirring carefully to prevent scorching.
- Add pine nuts, if desired.
- Fill sterilized jars, cover and process in a boiling water bath for ten minutes to seal.
Nutrition Facts : Calories 276.2, Fat 0.6, Sodium 8.1, Carbohydrate 71.5, Fiber 9, Sugar 58.4, Protein 4.1
APRICOT ORANGE MARMALADE
Make and share this Apricot Orange Marmalade recipe from Food.com.
Provided by Dienia B.
Categories Low Protein
Time 1h30m
Yield 4 1/2 pints
Number Of Ingredients 3
Steps:
- Coarsely grate and keep the zest.
- Separate the orange segments.
- Combine orange segments (minus membranes), zest, apricots and sugar.
- Bring to a boil over medium heat.
- When mixture begins to boil, start mashing.
- Reduce the heat to maintain a low boil and cook for 15 minutes, stirring constantly--apricots like to burn.
- Hot pack and seal.
- Hot water bath 15 minutes.
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- Wash the apricots, then halve them, remove the pits, and chop into 1 inch pieces. I don't peel my apricots.
- Put the apricots and the fruit pectin in a large, heavy, non-reactive pan. Bring the pot to a boil, stirring well to dissolve the pectin and encourage the apricots to soften and release their juices.
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