STRAWBERRY MARMALADE
This recipe makes ordinary orange marmalade into something really special! Sometimes I make it using strawberries that I've frozen without adding sugar or water. I just thaw them in the refrigerator overnight. &mdashlMrs. Craig Presbrey, Pascoag, Rhode Island
Provided by Taste of Home
Time 1h10m
Yield about 10 half-pints.
Number Of Ingredients 7
Steps:
- Peel outer layer of oranges and lemons; set aside. Remove the white membrane from fruit and discard. Set the fruit aside. Chop peels; place in a large saucepan. Add water and baking soda; cover and bring to a boil. Simmer for 10 minutes. , Meanwhile, section oranges and lemons, reserving juice. Add fruit and juice to saucepan; cover and simmer for 20 minutes. Add strawberries. Measure fruit; return 4 cups to the saucepan. (If you have more than 4 cups, discard any extra; if less, add water to equal 4 cups.) Add sugar and mix well. Boil, uncovered, for 5 minutes. Stir in pectin. Continue to boil 1 minute, stirring constantly., Remove from heat; skim off foam. Carefully ladle into 10 hot half-pint jars or freezer containers, leaving 1/4-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight., Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.
Nutrition Facts : Calories 71 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 2mg sodium, Carbohydrate 18g carbohydrate (18g sugars, Fiber 0 fiber), Protein 0 protein.
FRESH STRAWBERRY MARMALADE
Categories Sauce Fruit Dessert Low Sodium Strawberry Orange Summer Vegan Bon Appétit Fat Free Kidney Friendly Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 3 cups
Number Of Ingredients 5
Steps:
- Stir strawberries and sugar in large bowl. Let stand until berries release juices, about 5 minutes. Stir in marmalade, lemon juice and vinegar. Chill at least 30 minutes and up to 4 hours.
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.
STRAWBERRY ORANGE JAM
My family does not care for plain strawberry jam, but in combination with oranges, it is gobbled up in no time. Since you are using the zest in this recipe, I only use organic oranges.
Provided by kiki
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 55m
Yield 128
Number Of Ingredients 4
Steps:
- Inspect 8 half-pint jars for cracks and rings for rust; discard any defective ones. Immerse in simmering water until strawberry jam is ready. Wash new, unused lids and rings in warm soapy water.
- Wash, hull, and crush strawberries in a bowl. Measure berries; you should have about 5 cups.
- Scrub oranges well under hot running water and pat dry with paper towels. Zest oranges; place zest in a bowl and set aside. Peel oranges and remove all white pith. Divide oranges into segments and remove any white fibrous membranes and seeds. Chop oranges finely and mix into the bowl with the zest.
- Place crushed strawberries and orange-zest mixture in a large pot over medium heat. Stir in pectin and slowly bring mixture to a full rolling boil. Add sugar and stir to dissolve. Return to a full rolling boil on high heat and boil for exactly 1 minute, stirring constantly. Skim off any foam with a ladle or a large spoon.
- Pack strawberry jam into the prepared jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any spills. Top with lids and tightly screw on rings.
- Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.
- Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart. Let rest for 24 hours without moving the jars. Gently press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.
Nutrition Facts : Calories 29 calories, Carbohydrate 7.4 g, Fiber 0.3 g, Protein 0.1 g, Sodium 0.1 mg, Sugar 7 g
STRAWBERRY MARMALADE
Make and share this Strawberry Marmalade recipe from Food.com.
Provided by ratherbeswimmin
Categories < 4 Hours
Time 2h15m
Yield 8 half-pint jars
Number Of Ingredients 9
Steps:
- Using a zester, remove only the outer colored peel of the oranges and lemon.
- Peel the fruit, removing all of the white pith.
- Separate the orange and lemon segments from the white membrane and remove any seeds; discard the membrane; chop the fruit and set aside.
- In a small bowl, combine the orange and lemon peels and ¼ cup water; let soak for 10 minutes; drain the peel and discard the water.
- In an 8-quart pan, combine the drained peel, chopped oranges and lemon, and ½ cup water.
- Over medium heat, bring the mixture to a boil; decrease heat, cover, and simmer for 15 minutes.
- Add in strawnerries, lemon juice, and butter; gradually stir in sugar.
- Heat, stirring constantly, until the sugar is completely dissolved.
- Increase heat to medium-high; bring the mixture to a full rolling boil, stirring constantly.
- Stir in liquid pectin; return mixture to a full rolling boil, stirring constantly.
- Boil, stirring constantly, for 1 minute.
- Remove pan from heat; skim off any foam.
- To prevent floating fruit, allow marmalade to cool 5 minutes before filling jars.
- Gently stir the marmalade to distribute the fruit.
- Ladle the marmalade into hot jars, leaving ¼ inch headspace.
- Wipe the jar rims and threads with a clean, damp cloth.
- Cover with hot lids and apply screw rings.
- Process half-pint jars in a 200° water bath for 10 minutes; pint jars for 15 minutes.
TANGERINE MARMALADE
This marmalade is delicious on buttered toast or in between cake layers. Use it to make Tangerine-Pistachio Sticky Buns.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 1h35m
Yield Makes 5 cups
Number Of Ingredients 2
Steps:
- Place a small plate in freezer. In a large pot, bring tangerines and 6 cups water to a boil over high. Reduce heat to medium and cook at a rapid simmer until tangerine peels are tender, 20 minutes.
- Add sugar, increase heat to medium-high, and stir until sugar dissolves. Return to a boil and cook, stirring often, until mixture is thick and darkens slightly, 40 to 45 minutes. To test for doneness, drop a spoonful on frozen plate and freeze 2 minutes. Marmalade is done if it has a slight film that wrinkles when pushed with a finger. If it spreads out and thins immediately, continue cooking. Transfer marmalade to airtight containers, cover, and let cool completely.
Nutrition Facts : Calories 95 g, Fiber 1 g
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