PRICKLY PEAR MARMALADE
You can thank The Complete Ball Book of Home Preserving for this recipe. You will need 9 to 10 medium prickly pears for this recipe.
Provided by Diana Adcock
Categories Fruit
Time 50m
Yield 7 8-oz jars
Number Of Ingredients 5
Steps:
- Do NOT peel your oranges or lemons. (small chop on oranges).
- Do wash them well to remove any wax and pesticides.
- In a large stainless steel saucepan combine the oranges, lemons and water.
- Bring to a boil, reduce heat to medium high and gently boil for 5 minutes.
- Remove from heat, cover and place in a cool spot for 12 to 18 hours.
- When ready prepare canner, jars and lids.
- Bring orange mixture to a boil over medium heat.
- Boil, stirring frequently until peel is tender, 15 to 20 minutes.
- Stir in prickly pears, return to a gentle boil.
- Maintaining boil gradually stir in the sugar.
- Boil hard, stirring often until mixture reaches gel stage, around 30 minutes.
- Remove from heat and test gel.
- If gel stage has been reached skim off foam and ladle into hot jars, leaving 1/4 inch head space.
- Remove air bubbles, wipe rim, center lid and screw band down to fingertip tight.
- Place in canner-repeat with remaining jars.
- Process in a boiling water bath canner for 15 minutes.
- Turn off heat, remove canner lid and let jars stand in canner an additional 5 minutes.
- Remove jars, cool and store.
Nutrition Facts : Calories 699.7, Fat 0.1, Sodium 2.7, Carbohydrate 180.5, Fiber 1.9, Sugar 178.5, Protein 0.7
PEACH ORANGE MARMALADE
Make and share this Peach Orange Marmalade recipe from Food.com.
Provided by ratherbeswimmin
Categories Oranges
Time 2h25m
Yield 5 half pints
Number Of Ingredients 5
Steps:
- Add all ingredients to a large pot; slowly bring to a boil; stir frequently until the sugar dissolves.
- Boil for approximately 40 minutes or until thickened, stirring frequently to keep from sticking.
- Take pot off of stove; skim off foam with a metal spoon.
- Quickly pour marmalade into hot sterized jars, leave 1/4 inch headspace.
- Cover immediately with metal lids and screw on bands tight.
- Process in boiling water bath for 15 minutes.
QUICK PEAR MARMALADE
For my 46th birthday my husband treated me to a one-evening cooking course. It must have been one of the most enjoyable evenings I've ever had. This recipe is from that course. It's not really a marmalade in the strictest definition of the word, but it comes close. This was spoons on top of chocolate fondant lava cakes which were also made that evening.
Provided by Mirj2338
Categories Pears
Time 40m
Yield 12 serving(s)
Number Of Ingredients 5
Steps:
- Place all the ingredients in a pot and cook over a low flame for 30 minutes.
Nutrition Facts : Calories 61.2, Fat 0.1, Sodium 0.7, Carbohydrate 16.2, Fiber 2.2, Sugar 12.1, Protein 0.3
PEAR MARMALADE
Sweet summertime all year long. A delicious and unusual way to use up any extra pears you may have. From the US Regional Cookbook, Chicago Culinary Arts Institute, 1947. While this recipe is written in an old-fashioned way, it is perfectly safe if processed using modern methods. If you are unfamiliar with these modern techniques, please go to http://www.uga.edu/nchfp/how/can_home.html for the current information.
Provided by Molly53
Categories Pears
Time 1h15m
Yield 8 pints
Number Of Ingredients 4
Steps:
- Wash pears; peel, core and grind.
- Wash oranges and lemons; remove seeds and ends.
- Grind citrus, skins and all.
- Place all the fruit in stainless steel kettle, add sugar and stir well.
- Bring to a boil and cook until clear.
- Pour into sterilized jelly glasses and seal.
Nutrition Facts : Calories 1453.3, Fat 0.7, SaturatedFat 0.1, Sodium 5.4, Carbohydrate 378.9, Fiber 16.6, Sugar 348.9, Protein 2.5
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.
PEACH MARMALADE
I make this delicious peach marmalade every summer when peaches are in season. This is a must try...so delicious! Prep time includes peeling and chopping the peaches.
Provided by Kittencalrecipezazz
Categories Fruit
Time 57m
Yield 8 half pints
Number Of Ingredients 6
Steps:
- Cut the orange and lemon into quarters; remove all of the seeds.
- Slice the orange and lemon quarters crosswise into very thin slices.
- In a medium saucepan, combine fruit slices and water.
- Cover, and simmer the orange and lemon mixture for 20 minutes.
- Peel, pit, and finely chop the peaches.
- In a 8-10-quart heavy bottomed stockpot/kettle or a Dutch oven, combine orange and lemon mixture with the peeled and chopped peaches.
- Stir the pectin in the fruit mixture; bring the mixture to a FULL rolling boil, stirring constantly. add sugar.
- brign back to a hard boil , uncovered for 1 minute.
- Remove from heat; quickly skim off foam. stir for 7 minutes.
- Pour at once, into HOT sterilized jars, and seal.
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