Beth
10-08-2000, 03:23 PM
Here are some marmalade recipes for you to ponder for gift giving. The grapefruit made with ruby reds is unusual, pretty and tastes good.
I also have a recipe for Key lime marmalade that I did not type up, both cuz I'm out of steam and because it's a love/hate kind of thing. It requires 1 lb of the little true Key limes for 3 half-pints and is the most bitter or strongest of the marmalades I have made. People either love or hate it. Probably more of the later, but I think someone I gave it to said they topped a cheesecake with it. Anyway, I can post it later if there's an interest.
* Exported from MasterCook *
Grapefruit Marmalade
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2/3 cup thinly sliced grapefruit peel -- (about 1 medium)
1 1/3 cups chopped grapefruit peel -- (about 1 medium)
4 cups water
4 cups sugar -- (or equal to cooked fruit)
Cover grapefruit peel with water; boil 10 minutes and drain. Repeat 2 times.
To drained peel, and chopped pulp and 4 cups water. COver and let stand in a cool place 12 to 18 hours.
Cook rapidly until peel is tender, about 40 minutes. Measure fruit and liquid and return to pan. Add an equal amount of sugar. Slowly bring to a boil, stirring until sugar dissolves. Cook rapidly almost to jelling point, about 30-35 minutes, stirring occassionally to prevent sticking.
Pour into hot jars, leaving 1/4 inch head space, and seal. Process in a boiling water bath for 10 minutes.
Description:
"From Ball's Blue Book"
Yield:
"3 half pints"
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* Exported from MasterCook *
Citrus Marmalade
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups thinly sliced grapefruit peel -- about 2 medium
1/2 cup thinly sloced orange peel -- about 1 medium
1 1/2 cups chopped grapefruit pulp -- about 1 medium
3/4 cup chopped orange pulp -- about 1 medium
1/2 cup thinly sliced lemon -- about 1 medium
4 1/2 quarts water -- divided
6 1/2 cups sugar -- or to equal cooked fruit
Add 1 1/2 quarts water to fruit peels, boil 5 minutes, drain and repeat. To drained peel, add chopped fruit pulp, lemon and 1 1/2 quarts water. Boil 5 minutes. Cover and let stand in a cool place 12 to 18 hours.
Bring to a boil and cook rapidly until peel is tender, about 35-40 minutes. Measure fruit and liquid and return to pan. Add an equal amount of sugar. Bring slowly to a boil, stirring until sugar dissolves. Cook rapdly to jelling point, aout 30 minutes, stirring frquently.
Pour into hot jars, leaving 1/4 inch head space. Seal, and process in a boiling water bath for 10 minutes.
Description:
"From Ball's Blue Book"
Yield:
"5 half pints"
* Exported from MasterCook *
Pineapple Apricot Marmalade
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 6 oz. pkg dried apricots -- cut into 1/4 inch strips
1 8 oz. can crushed pineapple in heavy syrup
1/4 cup frozen unsweeteened pineapple juice
concentrate -- undiluted
6 Tablespoons sugar -- or to taste
Strain the pineapple, reserving the syrup. Combine dried apricots, the reserved syrup and the juice concentrate in a saucepan and bring just to a boil, remove from heat, cover and let stand 20 minutes.
Add the pineapple and sugar and bring to a boil, stirring frequently, and continue to cook until mixture begins to hold its shape when stirred. It will continue to thicken as it cools. Ladle into hot jars, seal and process in a boiling water bath for 10 minutes.
Recipe can be doubled.
Description:
"Adapted from Preserving Today by Jeanne Lesem (a microwave version)"
Yield:
"3 half pint jars"
- - - - -
* Exported from MasterCook *
Red Onion Marmalade
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 cups red onion slices -- quartered
1/2 cup shallots -- peeled and chopped
1/2 cup light brown sugar
1/2 cup orange blossom honey
1/4 cup red wine vinegar
1 cup dry red wine
1/4 cup virgin olive oil
1 Tablespoon chopped fresh sage
1 Tablespoon fresh ground black pepper
Place onions, shallots and sugar in a heavy saucepan over low heat, stirring frequently until mixture begins to carmelize and turn a light brown color. Stir in all remaining ingredients. Cook over low heat, stirring frequently to prevent scorching, for about 45 minutes, or until mixture is a thick syrup. Immediately remove from heat and pack into hot jars. Process in a boiling water bath for 10 minutes.
Description:
"From Gourmet Preserves by Judith Choate"
Yield:
"4 1/2 pint jars"
- - - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
Orange-Lemon Marmalade
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 whole oranges -- seeded and chopped
3 whole lemons -- seeded and chopped
water to equal chopped fruit
sugar to equal cooked fruit
Measure chopped fruit and place in heavy saucepan. Measure an equal amount of water and pour into pan. Bring to a boil. Lower heat and simmer for about 5 minutes. Remove from heat, cover and let stand in a cool place for about 24 hours.
Again bring fruit mixture to a boil and cook over high heat for 10 minutes. Remove from heat, cover and let stand another 24 hours.
Measure fruit mixture and return to pan. Measure and pour into pan an equal amount of sugar. Again bring to a boil over medium heat. Cook, stirring constantly, for 15 minutes or until mixture begins to gel. Remove from heat and immediately pour into hot, sterilized jars. Process in a boiling water bath for 10 minutes after water returns to boil.
Description:
"From Gourmet Preserves by Judith Choate"
Yield:
"6 1/2 pint jars"
- - - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
Grand Marnier Marmalade
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups kumquats -- thinly sliced
2 cups seeded and chopped whole navel oranges
7 cups water
1 teaspoon freshly grated lemon rind
3/4 cup Grand Marnier
sugar to equal cooked fruit
Place kumquats, oranges and water in a large glass or ceramic bowl. Cover and let stand in a cool place for 12 hours. Pour into a saucepan and bring to a full rolling boil over high heat. Cook for about 15 minutes, stirring frequently. Remove from heat and stir in lemon peel and Grand Marnier.
Measure cooked fruit mixture and add an equal amount of sugar. Again bring to a boil and cook, stirring frequently, for about 30 minutes. When mixture begins to gel, remove from heat and immediately pour into hot, sterilized jars. Process in a hot water bath for 10 minutes.
Description:
"From Gourmet Preserves by Judith Choate"
Yield:
"6 1/2 pint jars"
- - - - -
I also have a recipe for Key lime marmalade that I did not type up, both cuz I'm out of steam and because it's a love/hate kind of thing. It requires 1 lb of the little true Key limes for 3 half-pints and is the most bitter or strongest of the marmalades I have made. People either love or hate it. Probably more of the later, but I think someone I gave it to said they topped a cheesecake with it. Anyway, I can post it later if there's an interest.
* Exported from MasterCook *
Grapefruit Marmalade
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2/3 cup thinly sliced grapefruit peel -- (about 1 medium)
1 1/3 cups chopped grapefruit peel -- (about 1 medium)
4 cups water
4 cups sugar -- (or equal to cooked fruit)
Cover grapefruit peel with water; boil 10 minutes and drain. Repeat 2 times.
To drained peel, and chopped pulp and 4 cups water. COver and let stand in a cool place 12 to 18 hours.
Cook rapidly until peel is tender, about 40 minutes. Measure fruit and liquid and return to pan. Add an equal amount of sugar. Slowly bring to a boil, stirring until sugar dissolves. Cook rapidly almost to jelling point, about 30-35 minutes, stirring occassionally to prevent sticking.
Pour into hot jars, leaving 1/4 inch head space, and seal. Process in a boiling water bath for 10 minutes.
Description:
"From Ball's Blue Book"
Yield:
"3 half pints"
- - - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
Citrus Marmalade
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups thinly sliced grapefruit peel -- about 2 medium
1/2 cup thinly sloced orange peel -- about 1 medium
1 1/2 cups chopped grapefruit pulp -- about 1 medium
3/4 cup chopped orange pulp -- about 1 medium
1/2 cup thinly sliced lemon -- about 1 medium
4 1/2 quarts water -- divided
6 1/2 cups sugar -- or to equal cooked fruit
Add 1 1/2 quarts water to fruit peels, boil 5 minutes, drain and repeat. To drained peel, add chopped fruit pulp, lemon and 1 1/2 quarts water. Boil 5 minutes. Cover and let stand in a cool place 12 to 18 hours.
Bring to a boil and cook rapidly until peel is tender, about 35-40 minutes. Measure fruit and liquid and return to pan. Add an equal amount of sugar. Bring slowly to a boil, stirring until sugar dissolves. Cook rapdly to jelling point, aout 30 minutes, stirring frquently.
Pour into hot jars, leaving 1/4 inch head space. Seal, and process in a boiling water bath for 10 minutes.
Description:
"From Ball's Blue Book"
Yield:
"5 half pints"
* Exported from MasterCook *
Pineapple Apricot Marmalade
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 6 oz. pkg dried apricots -- cut into 1/4 inch strips
1 8 oz. can crushed pineapple in heavy syrup
1/4 cup frozen unsweeteened pineapple juice
concentrate -- undiluted
6 Tablespoons sugar -- or to taste
Strain the pineapple, reserving the syrup. Combine dried apricots, the reserved syrup and the juice concentrate in a saucepan and bring just to a boil, remove from heat, cover and let stand 20 minutes.
Add the pineapple and sugar and bring to a boil, stirring frequently, and continue to cook until mixture begins to hold its shape when stirred. It will continue to thicken as it cools. Ladle into hot jars, seal and process in a boiling water bath for 10 minutes.
Recipe can be doubled.
Description:
"Adapted from Preserving Today by Jeanne Lesem (a microwave version)"
Yield:
"3 half pint jars"
- - - - -
* Exported from MasterCook *
Red Onion Marmalade
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 cups red onion slices -- quartered
1/2 cup shallots -- peeled and chopped
1/2 cup light brown sugar
1/2 cup orange blossom honey
1/4 cup red wine vinegar
1 cup dry red wine
1/4 cup virgin olive oil
1 Tablespoon chopped fresh sage
1 Tablespoon fresh ground black pepper
Place onions, shallots and sugar in a heavy saucepan over low heat, stirring frequently until mixture begins to carmelize and turn a light brown color. Stir in all remaining ingredients. Cook over low heat, stirring frequently to prevent scorching, for about 45 minutes, or until mixture is a thick syrup. Immediately remove from heat and pack into hot jars. Process in a boiling water bath for 10 minutes.
Description:
"From Gourmet Preserves by Judith Choate"
Yield:
"4 1/2 pint jars"
- - - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
Orange-Lemon Marmalade
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 whole oranges -- seeded and chopped
3 whole lemons -- seeded and chopped
water to equal chopped fruit
sugar to equal cooked fruit
Measure chopped fruit and place in heavy saucepan. Measure an equal amount of water and pour into pan. Bring to a boil. Lower heat and simmer for about 5 minutes. Remove from heat, cover and let stand in a cool place for about 24 hours.
Again bring fruit mixture to a boil and cook over high heat for 10 minutes. Remove from heat, cover and let stand another 24 hours.
Measure fruit mixture and return to pan. Measure and pour into pan an equal amount of sugar. Again bring to a boil over medium heat. Cook, stirring constantly, for 15 minutes or until mixture begins to gel. Remove from heat and immediately pour into hot, sterilized jars. Process in a boiling water bath for 10 minutes after water returns to boil.
Description:
"From Gourmet Preserves by Judith Choate"
Yield:
"6 1/2 pint jars"
- - - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
Grand Marnier Marmalade
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups kumquats -- thinly sliced
2 cups seeded and chopped whole navel oranges
7 cups water
1 teaspoon freshly grated lemon rind
3/4 cup Grand Marnier
sugar to equal cooked fruit
Place kumquats, oranges and water in a large glass or ceramic bowl. Cover and let stand in a cool place for 12 hours. Pour into a saucepan and bring to a full rolling boil over high heat. Cook for about 15 minutes, stirring frequently. Remove from heat and stir in lemon peel and Grand Marnier.
Measure cooked fruit mixture and add an equal amount of sugar. Again bring to a boil and cook, stirring frequently, for about 30 minutes. When mixture begins to gel, remove from heat and immediately pour into hot, sterilized jars. Process in a hot water bath for 10 minutes.
Description:
"From Gourmet Preserves by Judith Choate"
Yield:
"6 1/2 pint jars"
- - - - -