BLOOD ORANGE MARMALADE
The blood orange season is short, but you can enjoy the gorgeous color and deep flavor all year long by canning some jars while they're at their peak.
Provided by By Paula Jones
Categories Condiment
Time 1h30m
Yield 7
Number Of Ingredients 4
Steps:
- Using vegetable peeler, carefully remove peel from 3 or 4 oranges. Using sharp knife, remove any white pith from peel. Cut peel into extremely thin slices; set aside.
- Remove peel from oranges; discard peel. Remove white membranes and seeds from oranges. Cut oranges into small cubes.
- In 3-quart saucepan, place orange pieces, lemon juice and sugar. Heat to boiling over medium-high heat, stirring frequently. Once boiling, reduce heat to medium; simmer about 45 minutes until temperature reaches 225°F on candy thermometer.
- Meanwhile, in 1-quart saucepan, place orange peel slices; cover with water. Heat to boiling. Cook about 4 minutes; drain. Add orange slices to orange mixture during last few minutes of simmering.
- Ladle marmalade into sterilized jars. Top with sterilized lids/rims. Boil jars according to canning pot directions.
- Carefully remove jars from water bath. Place jars on kitchen towel, being careful they do not touch each other. Cool completely before storing.
Nutrition Facts : ServingSize 1 Serving
BLOOD ORANGE MARMALADE
Growing up, I was not a fan of marmalade since it was kind of firm and dense, had a bitter taste, and I could never figure out why it was full of chopped-up pieces of what we used to throw away when we peeled an orange. But then one day, I was served a marmalade that changed my life--or at least what I thought about marmalade. I've been a huge fan of that style ever since, and it's exactly the kind I'm showing you in this recipe!
Provided by Chef John
Time 9h55m
Yield 40
Number Of Ingredients 4
Steps:
- Wash oranges well. Use a peeler to remove all the zest in long strips. It's okay if some of the white pith comes with it.
- Transfer the peels to a saucepan and add 6 cups of cold water. Bring to a simmer over high heat. Reduce heat to medium-low to low and simmer until the peels are soft and tender, 45 minutes to 1 hour.
- While that cooks, cut oranges in half and juice them into a large measuring cup; this should equal 1 cup. Pour in 1/2 cup cold water and set aside.
- Remove peels from heat and drain off the water. Transfer peels to a cutting board, and when cool enough to handle, slice the zest into very thin strips. Transfer into the blood orange juice.
- Pour zest-juice mixture into the saucepan along with lemon juice and sugar. Bring to a simmer over medium-high heat. Reduce heat to medium-low; cook, stirring occasionally, until the mixture reduces and thickens slightly, 30 to 40 minutes. A probe or candy thermometer should read about 225 degrees F (107 degrees C).
- Meanwhile, inspect jam jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until juice mixture is ready. Wash new, unused lids and rings in warm soapy water.
- Pour into sterilized jam jars and let cool to room temperature. Seal jars and transfer to the refrigerator for 8 hours, or overnight, before enjoying.
Nutrition Facts : Calories 44.7 calories, Carbohydrate 11.5 g, Fiber 0.6 g, Protein 0.2 g, Sodium 0.1 mg, Sugar 8.7 g
BLOOD ORANGE AND PUMMELO MARMALADE
Although it's traditionally made with sour orange and lemon, marmalade is open to interpretation.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Makes about 2 quarts
Number Of Ingredients 5
Steps:
- Bring fruit, peels, and water to a boil in a large saucepan. Cook for 5 minutes. Turn off heat, cover, and let cool. Refrigerate for 8 hours (or up to 1 day).
- Freeze a plate. Uncover citrus mixture, and bring to a simmer over medium-high heat. Cook until thickest peel is tender, about 20 minutes. Measure mixture, and return to pan. For each cup of mixture, add 3/4 cup sugar.
- Bring mixture to a boil, stirring often. Cook until mixture registers 220 degrees to 222 degrees on a candy thermometer, about 20 minutes. To test for doneness of marmalade: Drop a spoonful on frozen plate. If marmalade has a slight film when pushed with a finger, it's done. If it spreads out and thins immediately, continue cooking, and test again after a few minutes. Transfer marmalade to airtight containers, cover, and let cool at room temperature. Refrigerate overnight before serving.
POMELO MARMALADE
Make and share this Pomelo Marmalade recipe from Food.com.
Provided by P.Q. Butterfat
Categories For Large Groups
Time P1DT50m
Yield 6-8 8 fl oz jars, 50-60 serving(s)
Number Of Ingredients 3
Steps:
- Slice off the tops and bottoms of the pomelos. Discard tops and bottoms.
- Using a peeler, skin two of the pomelos. Peel off, with the yellow skin, as little of the white pith as possible. You should get several long strips.
- Julienne the skin strips. Reserve.
- Take all three pomelos and slice away as much of the soft white pith as possible from the inner flesh. You will have three balls of flesh the size grapefruits, more or less. Discard the sliced-off pith.
- Slice each flesh-ball in half down its central axis.
- The collection of fibrous tissue along the central axis of any citrus fruit is called the "rag." Cut out the rag, and any seeds lodged therein, from each of the pomelo halves. Reserve these rags and any seeds. Pomelos usually have small, rather soft seeds.
- Grind the resulting chunks of flesh in a food processor. To make sure the pulp is finely ground, strain off the juice and grind again.
- Combine ground flesh, juice and julienned skin in a soup pot. Add 3 cups water.
- Bring to boil and then simmer, covered, for 20 minutes.
- In the meantime, tie the pomelo rags into a sachet using cheesecloth and twine.
- Put the sachet into the pot with the pomelos just after you turn off the heat. Make sure the sachet is saturated with the hot liquid.
- Refrigerate this mixture overnight.
- Next day, squeeze out the sachet into the pomelo mix. Squeeze this out very well as it will provide a lot of pectin. Discard sachet.
- Put the pomelo mix into your preserving pan.
- Add 6 cups sugar.
- Stirring, bring the marmalade to a full rolling boil over high heat.
- Cook, uncovered, stirring, and over high heat, until satisfactory gel has been achieved.
- The marmalade can be canned. Using appropriate water-bath canning procedures, 6-8 oz jars should be processed for 10 minutes.
Nutrition Facts : Calories 92.9, Sodium 0.7, Carbohydrate 24, Sugar 23.9
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