Posted by Karen on November 27, 2000 at 17:55:01:
In Reply to: Marmalade Recipies posted by Barb on November 27, 2000 at 12:12:12:
Orange Marmalade
4 medium Florida Oranges
1 medium lemon
1-1/2 cups water
1/8 teaspoon baking soda
5 cups sugar
1/2 of a 6-ounce package liquid fruit pectin (1 foil pouch)*
Score the peels of the oranges and lemon into 4 lengthwise sections. Remove peels from fruits;
scrape off white portions. Cut peels into very thin strips. In a saucepan combine peels, water, and
baking soda. Bring to boiling; reduce heat. Cover and simmer for 20 minutes. Do not drain.
Remove membranes from the peeled oranges and lemon. Section fruits over a bowl to catch juices.
Discard seeds. Add fruits and reserved juices to peel mixture. Return to boiling; reduce heat.
Cover and simmer for 10 minutes. Measure 3 cups.
In an 8- or 10-quart kettle combine the 3 cups fruit mixture and sugar. Bring to a full rolling boil.
Quickly stir in pectin; return to a full boil. Boil and stir, uncovered, for 1 minute. Remove from heat;
skim off foam. Ladle at once into hot, sterilized half-pint jars, leaving a 1/4" headspace. Adjust lids.
Process in a boiling-water canner for 15 minutes. (Marmalade may take up to 2 weeks to set.)
Makes about 6 half-pints.
*Note: Look for pectin with canning supplies in the supermarket.
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Christmas Marmalade
1 large lemon
1 large (20 oz.) can crushed pineapple
3 oranges
1 jar maraschino cherries, drained &
cut up
1/2 cup chopped walnuts (opt.)
6 cups sugar
1/2 cup water
Grind lemon and oranges. Add pineapple and 1/2
cup water. Bring to a boil and cook about 45 minutes.
Add 6 cups sugar and jar of cherries. Add nuts. Cook
until it jells, about 30 minutes. Pour into 4 or 6-ounce
sterilized jars; seal and process according to jar
manufacturer's directions.
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Rhubarb-Orange Jam
Ingredients
2 oranges
2 1/2 pounds rhubarb, diced
1 package Ball 100% Natural® Fruit Jell®
Pectin
6 cups sugar
Prepare Ball brand or Kerr brand jars and closures according to
instructions found in Canning Basics.
Squeeze juice from oranges. Reserve peel of one-half orange; set aside.
Measure juice, add water if needed to make one cup. Remove white pith
from reserved peel. Cut peel into thin slivers. Combine orange juice,
orange peel, and rhubarb in a large saucepot. Simmer covered about 3
minutes, or until rhubarb is tender. Add Fruit Jell®. Return to a rolling
boil. Add sugar, stirring to dissolve. Boil hard 1 minute, stirring constantly.
Remove from heat. Skim foam if necessary. Carefully ladle hot jam into
hot jars, leaving 1/4-inch headspace. Wipe jar rim clean. Place lid on jar
with sealing compound next to glass. Screw band down evenly and firmly
just until a point of resistance is met – fingertip tight.
Process 10 minutes in a boiling-water canner.
Yield: about seven 8-ounce jars.
For altitude adjustment increase processing as indicated below:
1,001 – 3,000 ft………...5 minutes
3,001 – 6,000 ft……….10 minutes
6,001 – 8,000 ft……….15 minutes
8,001 – 10,000 ft……...20 minutes
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Apple Marmalade
8 cups thinly sliced apples, about 3 lbs
1 orange
1 1/2 cups water
5 cups sugar
2 tablespoons lemon juice
To prepare fruit. Select tart apples. Wash, pare, quarter, and
core the apples. Slice thin.
Quarter the orange, remove any seeds, and slice very thin.
To make marmalade. Heat water and sugar until sugar is
dissolved. Add the lemon juice and fruit. Boil rapidly, stirring
constantly, to 9 degrees F. above the boiling point of water, or
until the mixture thickens. Remove from heat; skim.
Pour immediately into hot, sterile canning jars to 1/4 inch from
top. Seal. Process 5 minutes in boiling water bath.
Makes 6 or 7 half-pint jars.
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Peach Marmalade
5 lb fresh peaches
6 3/4 cups sugar
1/2 pint jar maraschino cherries and juice
Peel and slice peaches. Add sugar and cook until
peaches are transparent. Add cherries and juice. Pour
into hot sterilized jars and seal. Process according to
jar manufacturer's instructions.
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Grapefruit Marmalade
2 large grapefruits, thick skinned
1 large lemon, thick skinned
2 cups water
4 cups granulated sugar
Peel grapefruit and lemon; cut away inner white part
of peel, leaving rind and white pith. Cut rind into
slivers 3.4 inch long and 1/8 inch wide. Chop frit
coarsely, reserving juice.
In an 8-quart nonreactive heavy kettle over moderately
high heat, simer rind, chopped fruit, reserved juice
and water, uncovered, 10 minutes. Pour into a large
heatproof glass bowl and let stand, covered, in a cool
place overnight.
Return mixture to kettle. Add sugar and set over
moderate heat. Insert a candy thermometer and bring
to a boil, stirring until sugar dissolves. Continue
boiling, stirring occasionally, until thermometer
registers 218 degrees F to 220 degrees F.
Remove from heat, skim off foam and ladle into
sterilized half-pint canning jars, leaving 1/4-inch head
space. Wipe rims, seal jars and process in a boiling
water bath for 10 minutes (15 minutes for altitudes
abouve 6000 feet). Remove jars from water bath, let
cool for 12 hours and test for airtight seals. Label and
store in a cool, dark place. If you decide not to sterilize
and process jars, refrigerate marmalade and serve
within three weeks.
Makes 4 half-pints.
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Ripe Tomato Marmalade
8 cups chopped ripe tomatoes (about 4 pounds whole)
4 cups sugar
2 lemons
1 orange
2 3-inch sticks of cinnamon
1 tablespoon whole cloves
Wash, scald and peel the tomatoes: slice of the blossom and stem
ends. Scoop out the seeds, working over a strainer set into a bowl
to catch the juice. Chop the tomatoe pulp, measure and put into
a large kettle. Add 1/2 as much sugar as pulp, and add the saved
juice. Slice the lemons and orange very thinly, remove the pips
and chop finely, add to the tomato pulp. Loosely tie the spices
in a square of muslin or double thickness of cheesecloth, add the
spice bag to the mixture in the kettle.
Cook and stir over low heat until the sugar is dissolved; bring to
a rapid boil and boil until it starts to thicken and its temperature
reaches 220F. Ladle at once into hot sterilized 1/2 pint jars that
have 2 piece screwband lids, leaving 1/2 inch of headroom. Adjust
lids and process in boiling water bath for 10 minutes.
Makes about 8 8-oz jars.