LEMON - CLEMENTINE MARMALADE
This is based on a really old recipe one of my Grandmother's friends used to use. I was never a fan of marmalade as a kid until I tried hers, and I wrote her 'reciept' down and kept it. I've messed with it a bit since then, and while I prefer the product which I get when I use Myer Lemons from my little potted tree on my back deck, this is almost as good using Eurekas or Ponderosas from the supermarket. Make sure you've got a candy thermometer around to use! I've found that the apple skin helps set the marmalade better; you can make it without the skin, but it will be a very loose, soft-set product.
Provided by pickle packin mama
Categories Lemon
Time 1h10m
Yield 8 8-oz jars, approx.
Number Of Ingredients 8
Steps:
- Scrub the lemons, remove any stems or blemishes. cut each in quarters on the long axis, then slice them very thinly (I use a japanese mandolin set on thin) and remove and reserve the pips.
- Scrub the clementines, cut the same way as the lemons. Save the pips in the same manner.
- Using cheesecloth, make a loose bundle of the lemon and clementine seeds, tie it with string and leave a long leash so you can tie it off to your pan handle.
- Set the shaved citrus in a pan, cover with the water, and set the bag of seeds into it. Let is set at room temperature, covered, overnight.
- 8 hours later, pour the citrus and water into your large heavy pan, add the bundle of seeds and tie it off to the pan handle. Add the apple peel and turn the heat on under it to medium and let it come up to a simmer.
- Once it's slowly boiling, add the sugars and the brandy. let it continue to cook for about an hour, then set the thermometer in and turn the heat up slightly and start watching the temperature. Stir constantly, and skim foam which develops on the top.
- have 8 8-ounce jars and maybe a couple of 4-oz jars sanitized and ready. I wash mine, then set them on a tray in a 250 oven so they are ready when I am.
- Once the thermometer reads 215 F, add the vanilla extract* and butter, and fish out and discard the apple peel and bag of pips. Continue to cook and stir until it hits 220, then ladle into prepared hot jars, lid up, and process for 10 minutes.
- This is a medium-set marmalade, with no graininess and a good balance of flavor with less bitterness if you use Meyers than if you use commercially shipped lemons.
- * I make my own vanilla extract, and once in a while I will pull one of the vanilla beans out of the jar of extract and snip the end off and just squeeze the vanilla seeds from it into the jam instead of using extract. It adds another visual element, with the tiny black seeds swimming in the marmalade.
Nutrition Facts : Calories 635, Fat 1.7, SaturatedFat 0.9, Cholesterol 3.8, Sodium 26.6, Carbohydrate 151, Fiber 2.4, Sugar 145.8, Protein 0.9
CLEMENTINE MARMALADE
Make and share this Clementine Marmalade recipe from Food.com.
Provided by Debber
Categories Oranges
Time 12h45m
Yield 5 one-pint jars, 16 serving(s)
Number Of Ingredients 4
Steps:
- Scrub & rinse clementines, place in water in a large soup pot (NOT aluminum).
- Squeeze lemon - reserve juice. Bundle the lemon seeds with cheesecloth and tie it off. Add bundle of seeds and the halved lemon to pot.
- Cover the pot and simmer for 2-3 hours until fruit is soft.
- Remove pot from heat, cool overnight; discard bundle of lemon seeds, do not strain liquid.
- Scoop fruit out of the liquid into a large bowl. Halve the clementines, scoop pulp and seeds (if any) into a strainer set over the pot that was used to boil the fruit. Save all peels. Rub pulp through strainer.
- Add sugar and lemon juice to pot. Heat gently, stirring until sugar dissolves, then boil for a few minutes.
- Meanwhile, finely slice clementine peel then stir into boiling sugar-lemon syrup. Continue boiling until marmalade reaches setting point (220*F at sea level) then remove pot from heat, skim foam, and let pot sit for 10-15 minutes to distribute peel evenly.
- Fill hot, sterilized jars; seal with two-part lids; process in boiling-water bath for 15 minutes (sea level).
- Label jars; store in cool, dark place.
- SUGGESTION: Use small decorative jars and make Gift Baskets (along with other kitchen preserves or mixes).
SMALL-BATCH MANDARIN ORANGE (OR CLEMENTINE) MARMALADE
Not as intense as traditional marmalade. For a variation, add 1/4 c. chopped dried cranberries to it a few minutes before it reaches the gel stage. From "The Complete Book of Small-Batch Preservation". To test for gel, have a saucer or two in the freezer. Put a spoonful of the hot mixture on one plate, return the plate to the freezer for 2 minutes, then remove plate, tilt it, and make sue the mixture has gelled and does not run off the plate. The cooking pot should be removed from heat during the chill time so it does not overcook.
Provided by zeldaz51
Categories Oranges
Time 1h15m
Yield 2 cups
Number Of Ingredients 4
Steps:
- Remove peel from all fruit, being careful to remove only the colored part from the lemon, and slice the peel thinly, using scissors or a sharp knife. Place slivers in a small non-reactive pan with the water, bring to a boil. Reduce heat, cover, and simmer 20 minutes.
- Remove and discard white pithy rind and seeds from the lemon. Chop orange and lemon pulp finely in a food processor or with a sharp knife.Add to the saucepan, return to a boil, reduce heat, cover, and simmer 20 minutes.Add sugar to mixture, return to boil, and boil rapidly, uncovered, until mixture forms a gel, about 10 minutes, stirring frequently. Remove from heat.
- Ladle into hot jars and process 10 minutes in a boiling water bath.
LEMON MARMALADE
Homemade marmalade needn't be hard work - this simple method cooks lemons whole to start, saving time and effort
Provided by Good Food team
Categories Condiment, Snack
Time 3h20m
Yield Makes 6 x 450ml jars
Number Of Ingredients 2
Steps:
- Chill a saucer in the freezer, ready for checking the setting point of your jam. Wash the lemons and remove the top 'button' which would have been attached to the stalk. Put the lemons in a large saucepan with 2.5 litres water. Bring to the boil, then cover the pan and simmer for 2½ hrs or until the lemon skins are lovely and tender, and can be pierced easily with a fork.
- When the lemons are cool enough to handle, remove from the saucepan. Measure the cooking liquid - you'll need 1.5 litres in total. If you don't quite have this, make up the difference with water. If you have too much liquid, bring to the boil and reduce to the required amount.
- Halve the lemons and remove the pips - reserving the pips and any lemon juice that oozes out during the process. Cut the lemon peel and flesh into strips, as thick or thin as you like. Put all of this, including any juices, back into the pan. Put the pips in a small piece of muslin and tie up with string. Add this to the pan, as the pips will aid the setting process of the jam.
- Add the sugar and bring to the boil, stirring until it has completely dissolved. Boil rapidly for about 20 mins until setting point is reached. Test the setting point by dropping a little marmalade onto the chilled saucer, allowing it to cool for 1 min, then pushing gently with your finger. If the marmalade crinkles, the setting point is reached; if not, continue to boil and check again in a few mins.
- Leave to cool for 10-15 mins (this will prevent the lemon shreds sinking to the bottoms of the jars), remove the muslin bag, then gently stir in one direction to disperse any scum (small air bubbles on the surface). Pour jam into warm sterilised jars and seal straight away.
Nutrition Facts : Calories 40 calories, Carbohydrate 10 grams carbohydrates, Sugar 10 grams sugar
CLEMENTINE & COINTREAU MARMALADE
Give your marmalade a boozy twang by adding a dash of Cointreau
Provided by Good Food team
Time 1h25m
Yield Makes 3 x 450g/1lb jars marmalade, plus 1 x 100g/3½oz jar
Number Of Ingredients 5
Steps:
- Scrub clementines in warm soapy water, rinse, then halve and squeeze juice into a large pan. Scoop out the pulp and any seeds, then tie in the muslin, as before. Shred the peel. Add both to the pan with the lemon juice and water, then leave to steep overnight.
- Put the pan over a medium heat and bring up to a simmer. Cook, uncovered, until the peel is soft, about 30-45 mins. Squeeze as much liquid from the muslin bag as possible. Discard the bag. Weigh the mixture - you should have around 1.15kg.
- Put the pan over a low heat, then add the sugar. Heat gently until sugar has dissolved, stirring occasionally, then bring up to a good rolling boil. Cook for 15 mins, then check for a set (see Step 5). If not at setting point, boil (see Know how) for a further 2 mins and check again. Repeat until setting point has been reached.
- Add Cointreau, taking care, as marmalade will bubble up. Allow to stand for 15 mins or until beginning to thicken. Transfer to sterilised jars, then seal.
- To test the setting point: take the pan off the heat and allow the bubbles to subside. Take a plate from the freezer and spoon a little liquid onto the plate, then return to the freezer for 1 min. Push the marmalade along the plate with your finger. If setting point has been reached then the marmalade surface will wrinkle slightly and the marmalade won't run back straight away. If it's not at setting point, return to the heat and boil again for 2 mins before re-testing. Repeat until setting point is reached. If you have a sugar thermometer, setting point is reached at 105C, but it's good to do the plate test as well.
BEST CLEMENTINE MARMALADE
I got this recipe off of Debber here at Food.com but I have clarified the directions and tweaked it slightly. I love this recipe and you will too, especially if you're like me and can never finish those Costco clementine flats! The cooking time does not include the 2-3 hours boiling the clementines nor the cooling period. I suggest you cook them 3 hours before going to bed and then letting them cool overnight.
Provided by Sweet Tortellini
Categories Jellies
Time 40m
Yield 4-5 pint jars
Number Of Ingredients 4
Steps:
- Scrub & rinse clementines, place in enough water (about 5 cups) to cover in a large non-aluminum soup pot.
- Squeeze lemon - reserve juice. Bundle the lemon seeds with cheesecloth and tie it off. Add bundle of seeds and the halved lemon to pot.
- Cover the pot and simmer for 2-3 hours until fruit is soft. Keep checking to make sure the water does not completely evaporate, add more if needed as the bottom will scorch and ruin the recipe.
- Remove pot from heat, cool overnight; discard bundle of lemon seeds, strain liquid.
- Halve the clementines, scoop pulp into a blender or food processor. Set aside peels.
- In a blender or food processor, blend clementine pulp on medium-high for 40 seconds or until smooth.
- Add sugar, blended pulp, remaining four cups of water and the reserved lemon juice to pot. Heat gently, stirring until sugar dissolves, then boil for a few minutes.
- Meanwhile, finely slice clementine peel then stir into boiling marmalade mixture. Continue boiling until marmalade reaches setting point (220°F at sea level) then remove pot from heat, skim foam, and let pot sit for 10-15 minutes to distribute peel evenly. SEE NOTES.
- Fill hot, sterilized jars; seal tightly with two-part lids; process in boiling-water bath for 15 minutes (sea level). You should hear occasional popping as the filled jars cool and the lids invert.
- Label jars; store in cool, dark place.
- Note: Reaching the setting point may take some time, often 20min or more. To test the marmalade, put a drop on a plate and set in freezer until it's at room temperature (only a minute or so) and take it out, if it's jelly-like and not runny you've got it, this is especially helpful if you're not at sea level plus or minus 2,000ft.
- Note Note: While boiling the marmalade mixture, use the longest spoon you have, stir very often but gently because you don't want hot sugary mix to burn you. Sugary mixtures retain heat longer and the burn can be quite intense.
Nutrition Facts : Calories 1497.8, Fat 0.5, Sodium 22.8, Carbohydrate 386.9, Fiber 5.4, Sugar 376.8, Protein 2.7
LEMON-LIME MARMALADE
I found this online somewhere when I was looking for a way to use up some lemons and limes that I had in the fridge. The original recipe called for using either all lemons or all limes but I wanted to use both so I tried it out and it came out really well! The baking soda in this recipe helps make the peels less bitter and more tender and eliminates the need to soak them overnight - it also helps if you remove as much pith as possible and slice the peels very thinly! The butter will greatly reduce or eliminate the foam that you will have to skim off and is in such small amount that it will not alter the pH enough to make canning unsafe but do not increase the amount as that could raise the pH too much!!
Provided by anonymous
Categories Lemon
Time 1h40m
Yield 4 pints
Number Of Ingredients 7
Steps:
- Thoroughly wash all your citrus fruit and remove the zest with a vegetable peeler. Scrape as much of the pith as possible from each strip of peel with a very sharp knife and slice the zest into very small, thin pieces.
- Place the prepared zest, water and baking soda in a nonreactive pot. Bring to a boil, reduce heat and simmer for 10 minutes, stirring occasionally.
- In the meantime segment your zested citrus fruit by slicing off the ends of each fruit, standing it up on a cutting board and slicing off the pith. Then cut each fruit in half and cut between the membranes to free the segments. Place the segments in a 4-cup measuring cup and keep going until you have accumulated 3 1/2 cups of segments and juice.
- Add the segments with juice and 1 cup of the sugar into the peel mixture. Cover and simmer for 20 minutes longer.
- Stir in the remaining 5 cups of sugar and butter and bring to a full rolling boil, stirring constantly.
- Quickly stir in the pectin and return to a full rolling boil, stirring constantly for 1 minute.
- Remove from the heat and stir constantly for 6-8 minutes to evenly distribute the zest throughout the marmalade (if you skip this step you will end up with all of your zest floating to the top of your jars!).
- Ladle quickly into sterilized jars, leaving 1/4-inch headspace. Process in a boiling water bath for 10 minutes, adjusting for altitude.
- The jars need to sit for 2 weeks before you taste to let the marmalade mellow and lose some of its bitterness. I usually get somewhere between 3 and 4 pints from this recipe!
Nutrition Facts : Calories 1167.5, Fat 0.5, SaturatedFat 0.3, Cholesterol 1.3, Sodium 164.8, Carbohydrate 300.4, Fiber 0.5, Sugar 299.4
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