MANDARIN MARMALADE RECIPE
Winter is the perfect time to make mandarin marmalade as beautiful in-season produce hits the shelves. Our recipe ensures perfect preserves every time
Categories Breakfast
Time 1h15m
Yield Makes 4 cups
Number Of Ingredients 4
Steps:
- Combine whole mandarins, juice and the water in large saucepan; bring to the boil. Reduce heat; simmer, covered, about 45 minutes or until fruit is soft.
- Remove mandarins from liquid; reserve liquid. Coarsely chop mandarins, including rind; discard seeds. Return the chopped mandarin to reserved liquid.
- Measure fruit mixture, allow 1 cup sugar for each cup of fruit mixture. Return fruit mixture and sugar to pan; stir over high heat, without boiling, until sugar dissolves. Bring to the boil; boil, uncovered, without stirring, about 30 minutes or until jam jells when tested.
- Pour hot jam into hot sterilised jars; seal immediately. Label and date jars when cold.
Nutrition Facts : ServingSize Makes 4 cups
ABSOLUTELY FAIL-PROOF EASY MARMALADE
This recipe was printed in the Jerusalem Post last week, and it's from Lynette Levius of Netanya, Israel. I haven't tried it yet, but plan to make a batch this weekend. February 2010: Since posting this recipe I've made it several times each winter (winter is citrus seaon here). It's a wonderful recipe, totally fail-proof as the title says. It's great on toast and makes a wonderful gift. I especially love a 50/50 orange/clementine mix, a rich citrus flavor with an intense orange color.
Provided by Mirj2338
Categories Lemon
Time 30m
Yield 5 jars
Number Of Ingredients 2
Steps:
- Take the 6 citrus fruits and wash well, removing any blemishes.
- Cut into quarters, and place in a food processor.
- Chop until finely ground, skin and all.
- For an optional extra add some crystallized ginger.
- Boil with the 1 kilo of sugar, stirring occasionally with a wooden spoon, for 20 minutes.
- It splatters, so be careful.
- This quantity fills about 5 x 340 gram jars.
- Do not double the ingredients, rather make two batches.
- It never goes dark and lasts for up to 6 months in the refrigerator without the need to sterilize the bottles.
MARMALADE CAKE
This sticky orange cake is a joy, and it's simple to make. Even better, it contains mostly pantry ingredients, so is pretty cheap to make.
Provided by Ginny Rolfe
Categories Desserts Jamie Magazine Fruit Easter treats Baking Puddings & desserts
Time 1h10m
Yield 10
Number Of Ingredients 8
Steps:
- Preheat the oven to 180ºC/gas 4. Grease the base and sides of a 23cm loose-bottomed cake tin.
- Thinly slice 2 of the oranges. Sprinkle the base of the cake tin with demerara sugar, then arrange the orange slices over the base in a slightly overlapping layer.
- Cream the butter and caster sugar until pale and fluffy, then beat in 3 heaped tablespoons of marmalade, followed by the eggs.
- Fold in the flour, ground almonds and a pinch of sea salt. Finely grate in the zest from the remaining oranges, and squeeze in all the juice and fold through.
- Carefully pour the cake batter into the tin. Place in the oven and bake for about 50 minutes, or until golden and firm to touch.
- Remove from the oven and allow to stand for a few minutes. Very carefully, while it's still slightly warm, turn out the cake onto a serving plate.
- Prick holes in the cake with a skewer. Make a glaze by warming the rest of the marmalade in a pan with a little water. Spoon this over the cake.
- Serve warm or at room temperature with yoghurt, cream or ice cream.
Nutrition Facts : Calories 470 calories, Fat 24.5 g fat, SaturatedFat 12.9 g saturated fat, Protein 6.7 g protein, Carbohydrate 6.7 g carbohydrate, Sugar 54.5 g sugar, Sodium 0 g salt, Fiber 0 g fibre
MIXED CITRUS MARMALADE
This mixed citrus marmalade recipe, made with oranges, mandarins, and limes, is essentially a lovely fruit jam that's simple to make and tastes complex as heck.
Provided by Meredith Kirton | Mandy Sinclair
Categories Condiments
Time 3h25m
Number Of Ingredients 6
Steps:
- To make a chunky marmalade, combine the whole fruit and water in a pot, cover, and simmer for 1 to 2 hours, until the fruit is tender. Use a slotted spoon to remove the fruit from the liquid and let it cool slightly. Cut the fruit into slices. Pick out as many seeds as you can and toss them in the cooking liquid. (The seeds contain pectin for setting the jam.) Simmer the liquid for another 20 minutes, then strain the liquid and discard the seeds.To make a less chunky marmalade, coarsely chop the fruit, toss it in a pot with the water, cover, and simmer for 1 to 2 hours, until the fruit is tender. Use a slotted spoon to remove the fruit from the liquid and let it cool slightly. Pick out as many seeds as you can and toss them in the cooking liquid. (The seeds contain pectin for setting the jam.) Simmer the liquid for another 20 minutes, then strain the liquid and discard the seeds.
- Measure the fruit in cups and add enough strained cooking liquid to make a total of 6 cups (1.5 litres). Return the fruit and liquid to the clean pot. Add the sugar and lemon juice and stir over low heat until the sugar dissolves.
- Increase the heat and boil, stirring occasionally to keep the mixture from scorching and skimming foam from the surface as necessary, for 30 to 35 minutes, until the marmalade reaches its setting point. This happens around 220°F (104°C) can be tested by putting a teaspoon of the marmalade onto a chilled plate and observing it. The marmalade is set when it appears firm with a wrinkle on the surface once it cools slightly.
- Ladle the hot marmalade into warm sterilized jars and immediately seal the jars. Store in a cool, dark place for up to 12 months. Refrigerate after opening.
Nutrition Facts : ServingSize 2 tablespoons, Calories 173 kcal, Carbohydrate 45 g, Protein 0.3 g, Fat 0.2 g, SaturatedFat 0.005 g, Sodium 3 mg, Fiber 1 g, Sugar 44 g, UnsaturatedFat 0.014 g
MANDARIN JAM
Steps:
- Peel mandarins, removing loose pith.
- Chop mandarins roughly (breaking up segments into 4 or 5 pieces), removing any seeds. You can also remove any stray seeds later as they float to the top during boiling.
- Place chopped mandarins into saucepan and add the lemon (also peeled, chopped and seeded).
- Add water and place over heat. Bring to the boil and continue to boil uncovered for 10 minutes.
- Add the sugar and continue to boil until the mixture jellies. This should take about 15-25 minutes, depending on the fruit and temperature. When ready, the mixture will start to thicken a little, turn a pale golden colour and will "grab" just slightly to the bottom of the saucepan when you stir the mixture.
- Remember to use jam setting sugar!
- Pour hot jam into a large sterilised jar. Seal with the lid and allow to cool to room temperature.
- Refrigerate and enjoy for up to one month.
Nutrition Facts : Calories 2209 kcal, Carbohydrate 570 g, Protein 5 g, Fat 2 g, SaturatedFat 1 g, Sodium 39 mg, Fiber 10 g, Sugar 552 g, UnsaturatedFat 2 g, ServingSize 1 serving
MANDARIN JAM
Make and share this Mandarin Jam recipe from Food.com.
Provided by Missy Wombat
Categories Breakfast
Time 1h50m
Yield 1 batch
Number Of Ingredients 3
Steps:
- Wipe mandarins with a damp cloth, cut mandarins in half horizontally then in half again.
- Using fingers, remove seeds and discard them.
- Peel away skin and reserve it.
- Using a sharp knife cut skin into fine slivers.
- It is only necessary to use the skins of 4 mandarins.
- Place mandarin pulp in food processor, process to seconds or until pulp is chopped.
- (If you do not have a processor, chop fruit finely).
- Place pulp in large pan, add mandarin rind, white Sugar and water, mix well.
- Mixture should be not more than 5cm (2in) deep in pan.
- Stir jam over medium heat until sugar has dissolved, increase heat slightly, boil gently, uncovered without stirring 50-55 mins.
- Check occasionally during last 10 mins of cooking time to make sure mixture is not burning on base of pan.
- After 50 mins start testing to see if jam will jell when tested on a cold saucer.
- (Place saucer in freezer for a few minutes) Remove scum from surface, pour jam into hot sterilized jars.
- Seal when cold.
Nutrition Facts : Calories 4226.2, Fat 2.1, SaturatedFat 0.3, Sodium 27.7, Carbohydrate 1089.4, Fiber 12.1, Sugar 1070.2, Protein 5.4
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