Orange Lemon Blueberry Marmalade Bobby Flay Recipes

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.

ORANGE-LEMON-BLUEBERRY MARMALADE (BOBBY FLAY)

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.

BLUEBERRY ORANGE MARMALADE

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.

ORANGE AND LEMON MARMALADE

Steps:

• Sterilise the jars and keep them warm.
• Wash and dry the fruit thoroughly. Cut off the ends and discard.
• There are many ways to cut up the fruit and peel.1. Using a moderately coarse grater, grate off the peel and white pulp. Cut the flesh into thin slices, removing the seeds.2. Squeeze the juice out and cut the half skins into quarters and put them through the blender until fairly fine. 3. Cut the unpeeled fruit into quarters and then slice it thinly. The slices should be around 1mm or slightly less than 1/8 inch thick.Use only unblemished skin. If less rind and more jelly is preferred, cut the skins off and use only half of them.
• Combine the peel and flesh and measure in cups how much there is.
• Place the peel and flesh into a large saucepan and add 3 cups of water for each cup of peel and flesh.
• Bring to the boiling, then put a lid on the saucepand and boil for 15-20 minutes until the peel is well cooked.
• Remove from heat, cool slighlty and then measure the pulp in cups.
• Return to the saucepan and bring to the boil.
• Add 1 cup of warmed sugar for each cup of the cooked pulp that you measured (two steps above).
• Boiling for 20 minutes, stirring occasionally with a wooden spoon. Remove any white residue that gathers. Depending on the amount of pectin in your fruit, you may need to cook for a bit longer than 20 minutes.
• To test when done, place a tsp amount onto a chilled saucer (on that has been sitting in the freezer for a few minutes). Let the marmalade cool and the gently push it. If it wrinkles and seems thick, it is ready.
• Take off the heat and stir to distribute the fruit and peel.
• Ladle the marmalade into the warm jars.
• Use a damp cloth to wipe spills around the rim of the jars. Seal with the lids.
• Store the jars in the fridge for up to 4 weeks. You could also transfer the cold jam to a freezer safe container and freeze for up to 3 months.
• If putting up for storage, use a hot water or steam canner to properly seal lids, according to canning instructions.

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.

ORANGE-BLUEBERRY MARMALADE

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.