ORANGE-LEMON-BLUEBERRY MARMALADE (BOBBY FLAY)
This is from one of Bobby Flay's Throwdowns served on his Black Pepper Recipe (#330225). I don't know how much topping comes from this except that it's enough to cover 16 large biscuits. The original recipe doesn't state the size of the pectin envelopes ... guessing at 1-3/4 ounce.
Provided by marisk
Categories Breads
Time 40m
Yield 16 serving(s)
Number Of Ingredients 10
Steps:
- Prep the oranges and lemons (will give you about 6 cups prepared fruit). Using a vegetable peeler remove the zest of the oranges and lemons. Cut the zest pieces into thin slices, then finely chop or grind and set aside. Peel and discard remaining white part of the peel from fruit. Chop fruit pulp, reserving any juice and set aside.
- Place the peels, water and baking soda in a saucepan. Bring to a boil over high heat. Reduce the heat, cover and simmer for 20 minutes, stirring occasionally.
- Add the reserved fruit and juice and cover. Simmer an additional 10 minutes.
- Stir the 6 cups sugar into the prepared fruit in the saucepan. Add the butter to reduce foaming. Bring mixture to a full rolling boil on high heat stirring constantly.
- Stir in pectin. Return to a boil and boil exactly 1 minute, stirring constantly. Stir in the 1/4 cup sugar. Remove from heat and skim off any foam with metal spoon. [Please note that I am guessing that this is where the additional sugar is added in; the original recipe repeated the stir in pectin instruction.].
- Toss the blueberries with honey. Place into a small saucepan and cook over medium heat for 1 minute.
- Scoop out blueberries and add to marmalade.
- Reduce liquid to a syrup and stir into the finished marmalade. Serve at room temperature.
Nutrition Facts : Calories 421.9, Fat 0.3, SaturatedFat 0.1, Cholesterol 0.3, Sodium 22.3, Carbohydrate 111.1, Fiber 3.3, Sugar 101.8, Protein 1
ORANGE-BLUEBERRY MARMALADE
Steps:
- Using a vegetable peeler, remove the zest of the oranges and lemons. Cut the zest pieces into thin slices, then finely chop or grind and set aside. Peel the remaining white part of the peel from the fruit and discard. Chop the fruit pulp, reserving any juice and set aside. Place the zest and 1 1/2 cups water in a medium saucepan over high heat and bring to a boil. Reduce the heat, cover and simmer for 20 minutes, stirring occasionally. Add the reserved fruit pulp and juice, cover and simmer on low heat for an additional 7 minutes. Add the blueberries and simmer for 3 more minutes. Stir the sugar into the fruit in the saucepan. Bring the mixture to a full rolling boil and cook exactly 1 minute, stirring constantly. Stir in the pectin. Remove from the heat and skim off any foam with metal spoon. Serve at room temperature.
BLACK PEPPER BISCUITS WITH ORANGE-BLUEBERRY MARMALADE
Steps:
- For the jam: Using a vegetable peeler remove the zest of the oranges and lemons. Cut the zest pieces into thin slices, then finely chop or grind and set aside. Peel and discard remaining white part of the peel from fruit. Chop fruit pulp, reserving any juice and set aside. Place the peels, water and baking soda in a saucepan. Bring to a boil over high heat. Reduce the heat, cover and simmer for 20 minutes, stirring occasionally. Add the reserved fruit and juice and cover. Simmer an additional 10 minutes. Stir the 6 cups sugar into the prepared fruit in the saucepan. Add the butter to reduce foaming. Bring mixture to a full rolling boil on high heat stirring constantly. Stir in pectin. Return to a boil and boil exactly 1 minute, stirring constantly. Stir in pectin. Remove from heat and skim off any foam with metal spoon. Toss the blueberries with honey. Place into a small saucepan and cook over medium heat for 1 minute. Scoop out blueberries and add to marmalade. Reduce liquid to a syrup and stir into the finished marmalade. Serve at room temperature.
- For the biscuits: Preheat oven to 450 degrees F. Combine flour, baking powder, baking soda and salt in a large bowl. Using a dough cutter, combine until ingredients are incorporated. Scatter the cold butter pieces over the top of the flour mixture and continue to combine until the mixture resembles coarse meal. Add the buttermilk and pulse until the mixture just begins to come together. Scrape the dough onto a lightly flour counter. Pat the dough into a 10 by 12-inch rectangle about 3/4-inch thick. Use a 3-inch round cutter to cut out biscuits. Press together the scraps of dough, and repeat process. Place the biscuits on 2 baking sheets lined with parchment paper; brush the tops with cream and sprinkle with black pepper. Bake the biscuits for 12 to 15 minutes or until lightly golden brown. Remove from the oven and brush the tops with melted butter.
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.
BLUEBERRY ORANGE MARMALADE
I have not tried this marmalade. I'm posting this for safe keeping. I found this recipe in Complete Book Of Small Batch Preserves. Blueberries and citrus enhanced with a hint of cinnamon make this marmalade quite unusual. The recipe is adapted from one developed by the Wild Blueberry Producers Association Of Nova Scotia. I plan to use Splenda for the sugar.
Provided by internetnut
Categories Low Protein
Time 40m
Yield 3 cups, 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Squeeze juice from orange and lemon, including any pulp. Discard seeds and set juice aside. Slice rinds into very thin slices. Place rinds, water and cinnamon in a large stainless steel or enamel saucepan. Bring to a boil over high heat, reduce heat, cover and boil gently for 25 minutes or until rinds are very tender. Remove and discard cinnamon stick.
- Add blueberries and reserved juice; return to a boil, cover and boil gently for 10 minutes.
- Add sugar; bring to a boil and boil rapidly, uncovered, until mixture will form a gel, about 15 minutes, stirring frequently. Remove from the heat.
- Ladle into sterilized jars and process as directed.
Nutrition Facts : Calories 296.7, Fat 0.2, Sodium 2.6, Carbohydrate 77.5, Fiber 2.4, Sugar 72.9, Protein 0.7
CITRUS BLUEBERRY MARMALADE
I have four children under the age of six, so berry picking has been the perfect family activity for us. I just started preserving fruit this season with all of the berries we picked-this is a spin-off of a super-easy recipe using ingredients we had on hand, with no added pectin, and it turned out fantastic. It's a favorite for both kids and adults!-Sarah Haengel, Bowie, Maryland
Provided by Taste of Home
Time 1h10m
Yield 5 half-pints.
Number Of Ingredients 6
Steps:
- In a Dutch oven, combine sugar, water, orange, lemon and lime slices; bring to a boil. Reduce heat; simmer, uncovered, 15-20 minutes or until fruit is tender., Add blueberries; increase heat to medium-high. Cook and stir 25-30 minutes or until slightly thickened. , Remove from heat; skim off foam. Ladle hot mixture into five hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight., Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.
Nutrition Facts :
ORANGE-BLUEBERRY MARMALADE
Oh my this is good! Recipe courtesy of Bobby Flay. He served this on his Black Pepper biscuits and I did too. Biscuits are also good with Onion Jam. My mouth waters and I type this. :D Enjoy!
Provided by Patty Ward
Categories Spreads
Time 25m
Number Of Ingredients 8
Steps:
- 1. Using a fruit peeler remove the zest of the oranges and lemons. Cut the zest pieces into thin slices, then finely chop or grind and set aside. Peel and discard remaining white part of the peel from fruit. Chop fruit pulp, reserving any juice and set aside. Place the peels, water and baking soda in a saucepan. Bring to a boil over high heat. Reduce the heat, cover and simmer for 20 minutes stirring occasionally. Add the reserved fruit and juice and cover. Simmer additional 10 minutes.
- 2. Stir the 6 cups sugar into the prepared fruit in the saucepan. Add the butter to reduce foaming. Bring mixture to a full rolling boil on high heat sirring constantly. Stir in pectin. Return to a boil and boil exactly 1 minute, stirring constantly. Remove from heat and skin off any foam with a metal spoon.
- 3. Toss the blueberries with honey. Place into a small saucepan and cook over medium heat for 1 minute. Scoop out blueberries and add to jam. Reduce liquid to a syrup and stir into the finished marmalade. Serve at room temperature.
- 4. For the Black Pepper Biscuits - Check out my recipe for them.
More about "orange lemon blueberry marmalade bobby flay recipes"
ORANGE-LEMON-BLUEBERRY MARMALADE (BOBBY FLAY) RECIPE
From recipeofhealth.com
Servings 16Calories 290 per servingTotal Time 40 mins
ORANGE-BLUEBERRY MARMALADE : RECIPES - COOKING …
From cookingchanneltv.com
Servings 8Total Time 45 minsCategory Condiment
ORANGE MARMALADE RECIPE | ALTON BROWN | FOOD NETWORK
From foodnetwork.com
Author Alton BrownSteps 5Difficulty Intermediate
ORANGE FRENCH YOGURT CAKE WITH MARMALADE GLAZE - COOKING …
From cookingchanneltv.com
EASY TO MAKE HOMEMADE ORANGE AND LEMON …
From simplelivingcreativelearning.com
146510 ORANGE LEMON BLUEBERRY MARMALADE BOBBY FLAY RECIPES
From recipeofhealth.com
BLUEBERRY LEMON MARMALADE - HONEST COOKING
From honestcooking.com
HOW TO MAKE BLUEBERRY MARMALADE RECIPE - THE SPRUCE EATS
From thespruceeats.com
BLUEBERRY LEMON MARMALADE | MISHA JO NATURALS
From mishajonaturals.com
ORANGE-BLUEBERRY MARMALADE RECIPE | BOBBY FLAY | FOOD NETWORK
From foodnetwork.cel29.sni.foodnetwork.com
BLACK PEPPER BISCUITS WITH ORANGE-BLUEBERRY …
From cookingchanneltv.com
ORANGE-BLUEBERRY MARMALADE : RECIPES : COOKING CHANNEL …
From cookingchanneltv.cel29.sni.foodnetwork.com
ORANGE-BLUEBERRY MARMALADE RECIPE | BOBBY FLAY | FOOD NETWORK
From foodnetwork.cel02.sni.foodnetwork.com
BEST COOKING BREADS RECIPES: ORANGE-LEMON-BLUEBERRY …
From worldbestbreadsrecipes.blogspot.com
JAMIE OLIVER ORANGE MARMALADE RECIPE - DELISH SIDES
From delishsides.com
BLUEBERRY MARMALADE | LOVEFOODIES
From lovefoodies.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