Marmalade - Three ways!

[AshleyMel]

Orange marmalade-3
jules [CC BY 2.0 (https://creativecommons.org/licenses/by/2.0)], via Wikimedia Commons
Citrus is still in full swing out here in California in February. I could see on my last drive by of a local fruit stand the oranges and lemons and pomelos filled to bursting in the racks and crates for purchase and even the trees in the orchard behind the store were still producing and full with winter's citrus harvest. I would have stopped and spent some money in support of my local grower but I have my own citrus tree in need of attention. Just finding the time to put all the fruit to use is the hard part! I do have a trio of great marmalade recipes to share - courtesy of the Alabama UDC ladies from a old cookbook I came across at convention.

Orange-Lemon Marmalade
Slice 3 oranges and 3 lemons as thin as possible, removing seeds. To each pound of sliced fruit, add 3 pints cold water and let stand 24 hours. Boil 45 minutes and let stand another 24 hours. Weigh and to each pound add 1 1/4 pounds of sugar. Boil until quite clear and like jelly, about 45 minutes.

Orange-Pineapple Marmalade
6 oranges, 1 lemon, 1 can (No. 2) crushed pineapple. Process: Grate oranges and lemons and weigh. To each pound of fruit add one bup water. Cook until tender, about one hour. Add pineapple and measure. Add 1 cup sugar for each cup of fruit mixture. Let boil gently until desired thickness. Let cook and pour into jars.

Grapefruit Marmalade
1 orange, 1 grapefruit 1 lemon, sugar.
Process: Shave off yellow rind of fruit and save it. With a sharp knife peel off all tough, white fiber. Halve fruit and slice very thin. Measure fruit and yellow rind, add 3 times as much water; let stand overnight. Next morning, boil 10 minutes and let stand until next day. Mix fruit with an equal amount of sugar and boil an hour, or longer, if too thin.

 

[donna]

Thanks so much for these recipes. Will have to try soon.

Strawberries are in here in Florida. The ones I have gotten are delicious. Just love all kinds of fruits.

 

[AshleyMel]

I saw some early strawberries on Sunday after church being sold by a fellas on the side of the road. They are not quite ready. Almost though! Hopefully the weather will behave for us all and we will have a lovely spring with lots of yummy fruit!

 

[JOHN42768]

Orange Marmalade and English muffins are super

 

[AshleyMel]

Oh my! Thank you @ami for having my post here in the sunshine for a spell!
I'ma gonna show Hubby when he gets home! He'll be tickled pink!

 

[7th Mississippi Infantry]

I love Orange Marmalade !

I saw some early strawberries on Sunday after church being sold by fellas on the side of the road.

You and the Husband need to make a trip to my 'neck of the woods' next month . . . and visit Ponchatoula, Louisiana The Strawberry Capitol of the World . . . for the annual Strawberry Festival.



http://www.averysweetblog.com/2013/04/ponchatoula-strawberry-festival-berry.html

 

[Northern Light]

I love marmalade, and always make a lot of jars to sell at our church. I make 3-fruit, with grapefruit, orange, and lemon and it seems to have just the right balance of sweet and tangy.

3 Fruit Marmalade

1 grapefruit, washed and cut into 16 pieces
1 large lemon, washed and cut into 16 pieces
2 large oranges,washed and cut into 16 pieces
4 cups water
7 cups sugar

Directions

Chop fruit finely including seeds in processor.
Combine fruit and water in a large pot, bring to boil.
Reduce heat and simmer 30 minutes.

Let stand and overnight. No need to refrigerate, just cover with the pot lid

Next day, bring to boil and add sugar. The mixture should not be more than 5 cms/2 inches deep at this stage. Stir till sugar dissolves. Boil rapidly, uncovered for 30 minutes or till 1 teaspoon jells on cold saucer. Remove from heat.

Add 1 Tablespoon of butter to get rid of any froth on surface. Stir for 5 minutes to make that fruit does not float to top of jar. Pour into hot, sterilized jars Process for 5 minutes in boiling water bath. Cool on a cloth covered reck in a draft free spot. Do not disturb for 24 hours.

 

[AshleyMel]

I love marmalade, and always make a lot of jars to sell at our church. I make 3-fruit, with grapefruit, orange, and lemon and it seems to have just the right balance of sweet and tangy.

3 Fruit Marmalade

1 grapefruit, washed and cut into 16 pieces
1 large lemon, washed and cut into 16 pieces
2 large oranges,washed and cut into 16 pieces
4 cups water
7 cups sugar

Directions

Chop fruit finely including seeds in processor.
Combine fruit and water in a large pot, bring to boil.
Reduce heat and simmer 30 minutes.

Let stand and overnight. No need to refrigerate, just cover with the pot lid

Next day, bring to boil and add sugar. The mixture should not be more than 5 cms/2 inches deep at this stage. Stir till sugar dissolves. Boil rapidly, uncovered for 30 minutes or till 1 teaspoon jells on cold saucer. Remove from heat.

Add 1 Tablespoon of butter to get rid of any froth on surface. Stir for 5 minutes to make that fruit does not float to top of jar. Pour into hot, sterilized jars Process for 5 minutes in boiling water bath. Cool on a cloth covered reck in a draft free spot. Do not disturb for 24 hours.

Ah! Butter! I had never heard of adding butter until I came across a strawberry jam recipe that said butter would help with foam! My grandma's didn't add butter. Does it really help? The foam is aggravating!

 

[Northern Light]

Yes it does. No nasty skimming and doesn't effect the taste. I have used it for years and I noticed that the Certo (pectin) instructions now recommend it.

 

[AshleyMel]

Wonderful! I always knew butter was a super food! Lol!

 

[donna]

Northern Light your marmalade sounds delicious. Thanks for posting recipe.

 

[Steph-GB]

Oooo these sound awesome!! I'm really not a fan of marmalade but Dave loves the stuff on toast!! May just try the orange-lemon Marmalade !! Thankyou!

 

[Mrs. V]

View attachment 294724
Citrus is still in full swing out here in California in February. I could see on my last drive by of a local fruit stand the oranges and lemons and pomelos filled to bursting in the racks and crates for purchase and even the trees in the orchard behind the store were still producing and full with winter's citrus harvest. I would have stopped and spent some money in support of my local grower but I have my own citrus tree in need of attention. Just finding the time to put all the fruit to use is the hard part! I do have a trio of great marmalade recipes to share - courtesy of the Alabama UDC ladies from a old cookbook I came across at convention.

Orange-Lemon Marmalade
Slice 3 oranges and 3 lemons as thin as possible, removing seeds. To each pound of sliced fruit, add 3 pints cold water and let stand 24 hours. Boil 45 minutes and let stand another 24 hours. Weigh and to each pound add 1 1/4 pounds of sugar. Boil until quite clear and like jelly, about 45 minutes.

Orange-Pineapple Marmalade
6 oranges, 1 lemon, 1 can (No. 2) crushed pineapple. Process: Grate oranges and lemons and weigh. To each pound of fruit add one bup water. Cook until tender, about one hour. Add pineapple and measure. Add 1 cup sugar for each cup of fruit mixture. Let boil gently until desired thickness. Let cook and pour into jars.

Grapefruit Marmalade
1 orange, 1 grapefruit 1 lemon, sugar.
Process: Shave off yellow rind of fruit and save it. With a sharp knife peel off all tough, white fiber. Halve fruit and slice very thin. Measure fruit and yellow rind, add 3 times as much water; let stand overnight. Next morning, boil 10 minutes and let stand until next day. Mix fruit with an equal amount of sugar and boil an hour, or longer, if too thin.

Drool! I a so jealous, I cannot imagine so much fruit, and at a price uch blow what us midwest people would pay

 

[Northern Light]

I go to Costco, where citrus is much cheaper and fresher than the grocery stores.

 

[Jimklag]

Citrus marmalade - lemon, orange and grapefruit - is the best fruit jelly on the planet. I particularly like lemon marmalade made by the Trappist monks. Yum. The monks have a great catalog.

 

[AshleyMel]

I particularly like lemon marmalade made by the Trappist monks. Yum. The monks have a great catalog.

That sounds wonderful!

When I went to breakfast two days ago I had some orange marmalade on my toast! Smuckers! Not to terrible but...

 

[Deleted User CS]

My grandmother's homemade orange marmalade was a great accompaniment to her homemade biscuits and a nice hot cup of tea with honey. Thanks for sharing your delicious recipes. David.

 

[JPK Huson 1863]

Grew up with marmalade and had a hazy idea there was nothing else to put on toast. I've never been brave enough to try making my own, think I'll give it a shot! My Canadian born great grandmother made it. It's been like thinking you could replicate The Pieta to consider trying it myself.

 

[Northern Light]

Grew up with marmalade and had a hazy idea there was nothing else to put on toast. I've never been brave enough to try making my own, think I'll give it a shot! My Canadian born great grandmother made it. It's been like thinking you could replicate The Pieta to consider trying it myself.

Try my recipe, just because it is easy and is made over two days. The food processor speeds things up a lot!

 

[Northern Light]

I saw some early strawberries on Sunday after church being sold by a fellas on the side of the road. They are not quite ready. Almost though! Hopefully the weather will behave for us all and we will have a lovely spring with lots of yummy fruit!

The best of both worlds, AM!
I haven't actually made it, but it sounds good.

Strawberry Marmalade




Total Time: Prep: 1 hour Process: 10 min.

Ingredients

• 2 medium oranges
• 2 medium lemons
• 1/2 cup water
• 1/8 teaspoon baking soda
• 1 quart ripe strawberries, crushed
• 7 cups sugar
• 1 pouch liquid fruit pectin (half of a 6-ounce package)

www.tasteofhome.com/recipes/strawberry-marmalade