Apple And Orange Marmalade Tart With Rosemary Recipes

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APPLE ORANGE MARMALADE



Apple Orange Marmalade image

This easy apple orange marmalade is made without added pectin. This is a wonderful way to preserve your apple harvest!

Provided by Diana Rattray

Categories     Breakfast     Jam / Jelly

Time 25m

Number Of Ingredients 5

3 pounds tart apples, thinly sliced (about 8 cups)
1 orange
1 1/2 cups water
5 cups sugar
2 tablespoons lemon juice

Steps:

  • Fill a boiling water bath canner with water. Add 7 half-pint canning jars to the water and bring to a boil. Reduce heat to low and keep the water simmering while you prepare the fruit.
  • Put the lids in a saucepan and bring to a simmer. Do not boil. Keep the lids hot while you prepare the fruit.
  • Wash, peel, quarter, and core the apples. Slice the apples thinly; measure 8 cups (2 quarts).
  • Quarter the orange, remove the seeds, and slice very thinly.
  • Heat the 1 1/2 cups of water and sugar until the sugar has dissolved. Add the lemon juice and fruit.
  • Boil the fruit and syrup mixture rapidly, stirring constantly, to 9 F above the boiling point of water at your altitude, or about 221 F to 222 F at normal altitude. or until the mixture thickens. If you don't have a candy or jelly thermometer, see the test methods below.
  • Remove from heat; skim off foam.
  • Pour immediately into the hot, sterile canning jars, leaving 1/4-inch headspace. Wipe the rims and threads with a clean damp cloth or paper towels and position the lids. Screw the rings on to fingertip tightness. Do not overtighten.
  • Put the filled jars in the canner. If the water does is not at least 1 inch above the jar tops, add hot water. Bring to a boil; reduce heat to a gently boil. Process for 5 minutes after the water comes to a boil. (10 minutes for altitudes from 1,001 to 6,000 feet, 15 minutes for an altitude above 6,000 feet) Expert Tips Testing for the Jelly Point Two ways to test for jelling if you don't have access to a reliable thermometer are sheeting and the cold plate method. For the sheeting method, dip a cool metal spoon into the boiling marmalade. Raise it out of the mixture and hold it over the pan. Turn the spoon so the mixture will run out. If the marmalade forms drops that combine to form a sheet that hangs off the spoon, it is done. For the cold plate method, place a few small plates in the freezer. When you think the marmalade might be done, take a plate out of the freezer. Drop a teaspoon of hot marmalade on the cold plate. Let it stand for about 30 seconds and then tip the plate to the side. If it's done, the marmalade will move only slightly. See Also Preparing Jars for Canning and Boiling Water Processing You Might Also Like Cranberry Chutney Recipe With Apples and Oranges

Nutrition Facts : Calories 45 kcal, Carbohydrate 11 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, Sodium 0 mg, Sugar 11 g, Fat 0 g, ServingSize 6-7 half-pints (96-112 servings), UnsaturatedFat 0 g

SCOTTISH APPLE ORANGE MARMALADE PIE



Scottish Apple Orange Marmalade Pie image

This is an easy no-fail apple pie to make, and the crushed gingersnap cookies, marmalade and raisins set this pie apart from the commen everyady version... the middle will thicken up nicely when baked Please use only Granny Smith apples for this....A recipe from Evelyn Herring, Laguna Woods, CA. Prep time does not include preparing the pie pastry.

Provided by Kittencalrecipezazz

Categories     Pie

Time 1h

Yield 1 (9-inch) pie

Number Of Ingredients 9

2 (9 inch) prepared pie pastry (homemade or store-bought, I use my No-Fail Butter Pie Crust Kittencal's No-Fail Buttery Flaky Pie Pastry/Crust)
1 1/2 lbs granny smith apples, peeled, cored and cut into 1/3-inch cubes
1/2 cup sugar
1/2 cup gingersnap crumbs (use only crispy cookies for this not soft)
1/3 cup marmalade (store-bought)
1/3-1/2 cup golden raisin
1 teaspoon grated orange zest
1 tablespoon whipping cream
1 tablespoon sugar

Steps:

  • Set oven to 375 degrees, and set oven rack to bottom position).
  • Roll out the bottom pastry, then line the 9-inch pie dish with bottom pastry, then place in refrigerator while mixing the apple mixture.
  • In a bowl, mix together 1/2 cup plus 2 tablespoons white sugar, cookie crumbs, marmalade, raisins and orange zest.
  • Spoon the filling into the pastry crust.
  • Roll out the top pastry, and then place on top pressing the crust edges together to seal.
  • Crimp edge decorativly (you can also flute the edges if desired).
  • Cut a 1-inch hole in center of the top crust.
  • In a small cup whisk together the whipping cream and 1 tablespoon sugar, then brush over top crust.
  • Bake for about 45 minutes, or until crust is golden and fruit is bubbles thickly (you might want to place the pie on a baking sheet to catch any spills).
  • Serve warm.

Nutrition Facts : Calories 3543.5, Fat 137.6, SaturatedFat 36.3, Cholesterol 20.6, Sodium 2583.2, Carbohydrate 568, Fiber 34.9, Sugar 298.8, Protein 32.5

APPLE AND ORANGE MARMALADE TART WITH ROSEMARY



Apple and orange marmalade tart with rosemary image

* If you don't like orange marmalade and find that slightly too bitter for your taste, use strawberry, raspberry, quince jam or any jam you have or like. * If you cut the apples way in advance you might have to sprinkle some lemon juice so they do not change the color. * you can choose to use either the rosemary or the thyme...

Provided by Ramona's Cuisine -

Categories     Puddings

Time 45m

Number Of Ingredients 11

1 pack puff pastry ready rolled
2-3 apples peeled cored and cut into circles
1 handful walnuts
2-3 tbsp orange marmalade *
2 tbsp gin
1 tbsp brown sugar
2 tbsp chia seeds optional
2 tbsp almond flakes optional
1 tsp fresh thyme 2 small young sprigs (finely chopped) *
1 tsp rosemary 4-5 needles/leaves finely chopped
1 tbsp icing sugar to dust at the end

Steps:

  • 1. Take the puff pastry out of the fridge 10-15 minutes before working with it.
  • 2. Get the tin prepared by lining with parchment paper and preheat the oven at 180°C/ 350°F.
  • 3. Place the pastry in the tray pushing down slightly to mold it around the tin nicely.
  • 4. Place another parchment sheet over the pastry pushing down around all corners. Put the baking beans over the parchment and spread them around equally pushing them gently down.
  • 5. Bake the pastry for 8-10 min until the edges begin to get slightly golden.
  • 6. Meanwhile peel and core two (large) or three (medium) apples and cut into rings. Place them in a bowl, sprinkle the sugar, drizzle the gin, give it a toss and set aside. *
  • 7. Wash and chop the rosemary and the thyme, set aside to use shortly.
  • 8. When the pastry is ready take out of the oven, remove the parchment and the baking beans and allow it to cool for appropriately 5 minutes.
  • 9. Using a brush, coat the pastry with the orange marmalade, sprinkle the chia seeds (if choosing to use) the herbs scattered around, arrange the apple rings at an angle, scatter the walnuts and almond flake around and place in the preheated oven. Bake at 185C for 20-25 minutes until golden brown.
  • 10. When ready, dust with icing sugar and serve. This can be served with Greek yogurt, ice cream or clotted cream. Delicious!

APPLE GINGER ORANGE MARMALADE RECIPE



Apple Ginger Orange Marmalade Recipe image

Apple Ginger Orange Marmalade combines fabulous flavors to elevate anything you slather it on. From English muffins to crackers and...

Provided by Tracy R.

Categories     Marmalades

Time 1h10m

Number Of Ingredients 6

4 oranges
3 large granny smith apples, peeled and cored
1/2 cup boiling water
1/2 tablespoon ground ginger
3 1/2 ounces candied ginger, chopped
3 1/4 cups granulated sugar

Steps:

  • Cut off the tops and bottoms of the oranges, and then cut each orange into quarters. Using a sharp knife, cut the fruit from the rind and pith. Then, working over the pot you'll be using to cook the marmalade, separate the fruit into segments. Use your fingers to gently peel each segment from its surrounding membrane so that you are left with only the fruit. Squeeze the membrane over the pot in order to collect any juices before discarding. In a separate sauce pan, cover the peel with cold water and bring to a boil over medium-low heat. Boil for 10 minutes. Drain and cover with cold water again, and return to a boil for another 10 minutes or until the peel is softened. Drain. Using a spoon or knife, scrape the pith from the peel. Slice the peel into very thin strips. Finely chop the apples. Add them to the pot with the oranges and water. Bring to a boil over medium-high heat, until the apples and water mostly break down (there will still be some apple chunks left). Prepare your canning supplies. Bring the temperature of the glass jars up by processing them in hot water for several minutes, and heat a few cups of water in a small saucepan for the lids. Add in the sliced orange peel, the ground ginger, and the crystallized ginger. Add the sugar last, maintaining the boil. Boil hard, stirring constantly, until the mixture reaches the gel stage, about 25 minutes. When you reach the gel stage, ladle the hot marmalade into the hot jars, leaving 1/4″ headspace. Place the lids and bands on top, screwing on the bands just until fingertip-tight. Place the full jars back into the boiling water and process 10 minutes. Remove from the water and place the jars on a towel. Let the jars cool. The seals should suck down.

Nutrition Facts : ServingSize 1 tablespoon, Calories 43 calories, Fat 0 g, Carbohydrate 11 g, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, Sodium 1 mg, Sugar 10 g

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