Pectin Orange Marmalade Recipe

Meyer Lemon and Navel Orange Marmalade Food.com

WEBJan 23, 2012 · Drain, discarding the liquid. Return the lemon slices to the pot and cover with 1 inch of cold water. Bring to a boil over high heat, …

1. Day 1, Morning: Take 1/2 a pound of the Meyer lemons and cut them into eighths. Place these in a non-reactive saucepan where they will fit snugly in a single layer. Add enough cold water for the fruit to bob freely. Cover tightly and let rest for 8 hours at room temperature.
2. Day 1, Afternoon: After 8 hours have passed, bring the pan with the Meyer lemon eighths and water to a boil over high heat, then decrease the heat to medium-low. Cook the fruit at a lively simmer, covered, for 2 hours - the lemons will become very soft and the liquid will become slightly syrupy. As the lemons cook, press down on them gently with a spoon every 30 minutes or so, adding a little more water if necessary. The water level should remain consistently high enough for the fruit to remain submerged as it cooks.
3. When the lemons are finished cooking, strain their juice by pouring the hot fruit and liquid into a fine mesh strainer or jelly bag set over a medium bowl. Cover the whole setup with plastic wrap and let drip overnight at room temperature.
4. Meanwhile, prepare the Meyer lemon slices and the navel oranges.

Preview

See Also:

Show details

Orange Marmalade Culinary Hill

WEBNov 21, 2023 · Turn heat up to medium and boil gently, stirring often, for another 30 minutes. Skim off any foam that forms on the top. Cook the …

1. Cut oranges and lemons in half crosswise, then into very thin half-moon slices. Discard any seeds. In a large stainless steel pot, add the sliced oranges, lemons, and any accumulated juices.
2. Add water and bring the mixture to a boil, stirring often. Remove from the heat and stir in the sugar until it dissolves. Cover and let stand overnight at room temperature.
3. The next day, bring the mixture back to a boil. Reduce heat to low and simmer uncovered for 2 hours. Turn heat up to medium and boil gently, stirring often, for another 30 minutes.
4. Skim off any foam that forms on the top. Cook the marmalade until it reaches 220 degrees (you must hit this temperature for the natural pectin to gel with the sugar).

Preview

See Also:

Show details

Anna's Orange Marmalade Recipe Ina Garten Food …

WEBApr 17, 2015 · Place the sliced fruit and their juices into a stainless-steel pot. Add 8 cups water and bring the mixture to a boil, stirring often. …

1. Cut the oranges and lemons in half crosswise, then into very thin half-moon slices. (If you have a mandoline, this will be quite fast.) Discard any seeds. Place the sliced fruit and their juices into a stainless-steel pot. Add 8 cups water and bring the mixture to a boil, stirring often. Remove from the heat and stir in the sugar until it dissolves. Cover and allow to stand overnight at room temperature.
2. The next day, bring the mixture back to a boil. Reduce the heat to low and simmer uncovered for about 2 hours. Turn the heat up to medium and boil gently, stirring often, for another 30 minutes. Skim off any foam that forms on the top. Cook the marmalade until it reaches 220 degrees F on a candy thermometer. If you want to be doubly sure it's ready, place a small amount on a plate and refrigerate it until it's cool but not cold. If it's firm -- neither runny nor too hard -- it's done. It will be a golden orange color. (If the marmalade is runny, continue cooking it and if it's too hard, add more water.)
3. Pour the marmalade into clean, hot Mason jars; wipe the rims thoroughly with a clean damp paper towel, and seal with the lids. Store in the pantry for up to a year.

Preview

See Also: Food RecipesShow details