TANGERINE AND LEMON MARMALADE
Try this in our Ricotta-Filled Crepes.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Makes 4 pint-size jars
Number Of Ingredients 4
Steps:
- Bring tangerines, lemons, and water to a simmer in a large saucepan over medium heat. Cook for 5 minutes. Let cool slightly. Press parchment directly on surface of marmalade, and refrigerate overnight.
- Remove parchment; return saucepan to medium heat. Bring to a simmer, and cook until citrus rinds are very tender, about 30 minutes. Measure mixture, and return to saucepan over medium-high heat. For each cup of mixture, add 3/4 cup sugar. Simmer until a candy thermometer registers 220 degrees, about 30 minutes. (Tangerine and lemon flesh should be broken down, and rinds should be translucent.) Plate-test marmalade to make sure it is set. Divide among 4 pint-size sterilized glass jars, leaving 1/4-inch headspace at tops. Can in water bath for 15 minutes.
TANGERINE AND VANILLA-BEAN MARMALADE
Categories Condiment/Spread Low Sodium Vanilla Winter Tangerine Jam or Jelly Bon Appétit
Yield Makes about 4 cups
Number Of Ingredients 5
Steps:
- Cut tangerine and lemon wedges crosswise into 1/4-inch-thick slices. Discard seeds from fruit. Transfer fruit to large bowl. Add 5 cups water, covering fruit. Cover bowl with plastic wrap; let stand at room temperature 1 day. Transfer fruit mixture to heavy large pot. Scrape in seeds from vanilla beans; add beans. Bring mixture to boil. Reduce heat and simmer until rind is very tender and fruit begins to fall from rind, stirring occasionally, about 1 hour 15 minutes.
- Remove from heat. Add sugar; stir until sugar dissolves. Boil gently until mixture is 210°F, stirring occasionally, about 1 hour 20 minutes.
- Divide vanilla beans and boiling hot marmalade among four 1-cup jars. Cover tightly and refrigerate up to 2 months.
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.
TANGERINE MARMALADE
This marmalade is delicious on buttered toast or in between cake layers. Use it to make Tangerine-Pistachio Sticky Buns.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 1h35m
Yield Makes 5 cups
Number Of Ingredients 2
Steps:
- Place a small plate in freezer. In a large pot, bring tangerines and 6 cups water to a boil over high. Reduce heat to medium and cook at a rapid simmer until tangerine peels are tender, 20 minutes.
- Add sugar, increase heat to medium-high, and stir until sugar dissolves. Return to a boil and cook, stirring often, until mixture is thick and darkens slightly, 40 to 45 minutes. To test for doneness, drop a spoonful on frozen plate and freeze 2 minutes. Marmalade is done if it has a slight film that wrinkles when pushed with a finger. If it spreads out and thins immediately, continue cooking. Transfer marmalade to airtight containers, cover, and let cool completely.
Nutrition Facts : Calories 95 g, Fiber 1 g
More about "honeyed tangerine and lemon marmalade from whole grain mornings recipes"
HONEY-TANGERINE MARMALADE RECIPE - SERIOUS EATS
From seriouseats.com
5/5 (1)Total Time 1 hr 30 minsCuisine AmericanCalories 66 per serving
THREE INGREDIENT LEMON MARMALADE - IT'S NOT …
From itsnotcomplicatedrecipes.com
HONEY LEMON MARMALADE - PARDON YOUR FRENCH
From pardonyourfrench.com
TANGERINE MARMALADE RECIPE — EATWELL101
From eatwell101.com
HONEYED TANGERINE AND LEMON MARMALADE FROM WHOLE GRAIN …
From tfrecipes.com
LEMON, HONEY AND GINGER MARMALADE | BREAKFAST …
From goodto.com
HONEY LEMON MARMALADE – FOOD IN JARS
From foodinjars.com
PRESERVED: HONEY-TANGERINE MARMALADE - SERIOUS EATS
From seriouseats.com
BEST HONEY TANGERINE MARMALADE RECIPES | FOOD NETWORK CANADA
From foodnetwork.ca
FOODCOMBO
From foodcombo.com
HONEYED TANGERINE AND LEMON MARMALADE RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
HONEY LEMON MARMALADE - HAUGHTON HONEY
From haughtonhoney.com
DELIGHTFUL REPAST: TANGERINE MARMALADE
From delightfulrepast.com
TANGERINE MARMALADE » THE JOY OF AN EMPTY POT
From thejoyofanemptypot.com
LEMON HONEY MARMALADE | THE HONEST SPOONFUL
From thehonestspoonful.com
MEYER LEMON MARMALADE RECIPE - SIMPLY RECIPES
From simplyrecipes.com
TANGERINE MARMALADE RECIPE - STEP-BY-STEP EASY …
From yumeating.com
10 BEST TANGERINE MARMALADE RECIPES | YUMMLY
From yummly.com
HONEYED TANGERINE AND LEMON MARMALADE FROM 'WHOLE-GRAIN …
From eatyourbooks.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love