Herbed Garden Marmalade Recipes

ORANGE MARMALADE BUTTER

Steps:

• Combine the butter and marmalade in the bowl of an electric mixer fitted with the paddle attachment. Place in a serving bowl and serve at room temperature.

ANNA'S ORANGE MARMALADE

Steps:

• Cut the oranges and lemons in half crosswise, then into very thin half-moon slices. (If you have a mandoline, this will be quite fast.) Discard any seeds. Place the sliced fruit and their juices into a stainless-steel pot. Add 8 cups water and bring the mixture to a boil, stirring often. Remove from the heat and stir in the sugar until it dissolves. Cover and allow to stand overnight at room temperature.
• The next day, bring the mixture back to a boil. Reduce the heat to low and simmer uncovered for about 2 hours. Turn the heat up to medium and boil gently, stirring often, for another 30 minutes. Skim off any foam that forms on the top. Cook the marmalade until it reaches 220 degrees F on a candy thermometer. If you want to be doubly sure it's ready, place a small amount on a plate and refrigerate it until it's cool but not cold. If it's firm -- neither runny nor too hard -- it's done. It will be a golden orange color. (If the marmalade is runny, continue cooking it and if it's too hard, add more water.)
• Pour the marmalade into clean, hot Mason jars; wipe the rims thoroughly with a clean damp paper towel, and seal with the lids. Store in the pantry for up to a year.

HERBED GARDEN MARMALADE

Steps:

• Prepare home canning jars and lids according to manufacturer's instructions. (*See tips below).
• Place prepared tomatoes in large saucepot; cover and simmer 10 minutes.
• Combine cooked tomatoes, lemon peel, lemon juice, garlic, herbs and pectin in a large saucepot.
• Bring mixture to a boil, stirring constantly. Add sugar, stirring until dissolved.
• Returrn to a rolling boil. Boil hard one minute, stirring constantly.
• Remove from heat and skim foam, if necessary.
• Carefully ladle hot marmalade into hot jars, leaving 1/4-inch headspace.
• Adjust caps.
• Process 10 minutes in a boiling water canner.
• Yield: about five 8-ounce jars.
• TIPS:.
• *PREPARING JARS AND LIDS: Visually examine jars and sealing surfaces for nicks, cracks and sharp edges. Wash and rinse jars and lids. Heat jars and lids in a saucepot of simmering water (180 degrees F). Leave the jars and lids in hot water until ready to use. When preparing jelly, jars must be boiled 10 minutes to sterilize. Do not boil lids. Note: A dishwasher may also be used for heating jars. Jars should be washed and dried using a complete regular cycle. Keep jars in the closed dishwasher, removing one at a time as needed.
• *ADJUSTING CAPS: Wipe rim and threads of jar with a clean, damp cloth. Place lid on jar with sealing compound next to glass. Screw band down evenly and firmly, just until a point of resistance is met---fingertip tight.