Orange And Lime Marmalade Recipe

Mixed Citrus Marmalade – Leite's Culinaria

WebDec 3, 2016 · Simmer the liquid for another 20 minutes, then strain the liquid and discard the seeds. Measure the fruit in cups and add enough …

Rating: 5/5(5)
1. 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.
2. 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.
3. 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.
4. 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. Originally published December 3, 2016.

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Quick & Easy Orange Marmalade ~ Pressure Cooker …

WebMar 1, 2020 · Making Orange Marmalade in the Ninja Foodi is as easy as 1-2-3. Grab 1 pound of mandarin oranges, 2 cups of water, and 3 cups …

Rating: 5/5(15)
1. Cut the stem off of the mandarins and slice the mandarins in half. Slice each half into slices about ¼" thick. Throw them in the inner pot of the Ninja Foodi or your pressure cooker
2. Add 2 cups of water and 2½ cups of white sugar. Stir.
3. Put the pressure lid on the Ninja Foodi and turn the valve to seal. Select high pressure for 10 minutes. When the time is up, allow the pot to naturally release its pressure. This takes about 25 minutes.
4. Open the lid and turn on the sear/sauté on high. Bring the mixture to a boil and add in remaining ½ cup of sugar. Bring back up to a boil and boil until the mixture reaches about 221°F-223℉ (105-106°C). This is important in order for your marmalade to set up. I usually stir occasionally during this process to avoid scorching. The best way to determine if your marmalade is done is by using a thermometer. However, there is a change in the appearance of the bubbling if you don't have a thermometer. See post for details and short video.

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