**I am not a master canner
and merely share recipes from friends and family.
Now! (I do this well.) "
|Mixed Citrus Marmalade|
|Ginger Marmalade (Irish)|
: Cooking Light, Jan/Feb 1995, page 130
medium grapefruit -- (4
1 1/2 cups water
2 1/2 cups fresh cranberries
3 cups sugar
Using a vegetable peeler,
remove rind from grapefruit; discard bitter white pith. Cut rind into
strips. Peel and section grapefruit; set sections aside. Combine
rind, sections, and water in a large saucepan; bring to a boil. Reduce
heat to medium, and
simmer 15 minutes, stirring occasionally. Add cranberries, and cook 10 minutes. Stir in sugar; cook 30 minutes or until slightly thickened, stirring occasionally. Yield: 5-1/4 cups (serving size: 2 tablespoons).
NOTES : Pour into decorative jars or airtight containers. Store in refrigerator for up to 3 weeks.
: Cook's Magazine November 1987
pounds Meyer lemons
8 cups granulated sugar (8 to 10 cups)
Slice the lemons as thin
possible. Discard ends. Remove all seeds and tie them in a square of
cheesecloth. Put lemons and seed bag in a nonreactive bowl with enough
water to cover. Let stand overnight. Measure the lemons and water
into a wide, shallow, nonreactive pan. Add an equal
volume of sugar and cook over low heat until sugar is dissolved.
Raise heat to medium-high
cook, stirring frequently and skimming off the foam as it rises, until
temperature reaches 2200F., about 1/2 hour.
Remove marmalade from heat. To test for consistency, drop a little marmalade on a saucer and put the saucer into the freezer until marmalade is cold, about 5 minutes.
Tip the saucer: the
should just barely run. If too thin, return marmalade to medium-high
and cook, testing
often, until it has reached the right consistency. Put marmalade into hot, sterilized pint or half-pint jars. Store in refrigerator up to 1 month or, for longer storage, seal according to reliable canning instructions.
Yields: 4 to 5 pints
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NOTES : A fresh tasting
: Elizabeth Powell
8 cups water -- (approximately)
6 cups sugar -- (approximately)
Choose fruit that has not
waxed. Place fruit in a large kettle and add water just to cover. Bring
to a boil and simmer until fruit can be pierced with a fork. Remove
reserving water in which it was boiled.
Cool fruit, cut lengthwise into quarters, remove seeds, and slice as thinly as possible. Return fruit, along with any accumulated juices, to water and measure into large kettle.
For every one cup of
add 3/4 cup sugar. Bring to a boil and boil quickly until mixture
stage (220 degrees F on candy thermometer). Pour into sterilized 1/2 pint or 1 pint jars, seal and process according to jar manufacturer's instructions.
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NOTES : Makes 4 pints, or
64 two-tablespoon servings.
3 quarts tomatoes (12
10 cups sugar
2 tablespoons whole cloves
6 tablespoons broken cinnamon stick
REMOVE peel from tomatoes
cut in small pieces. Slice oranges and lemons very thin and quarter the
slices. Pour off juice from the tomatoes. Add sugar. Stir until the
is dissolved. Add oranges, lemons, and spices which have been
loosely in cheesecloth bag. Place mixture over high heat and boil
stirring often. Cook until clear and thick (about 50 minutes). Pour
sterilized jars to within 1/2 inch of top. Put on cap,
screw band firmly tight. Process in Boiling Water Bath 10 minutes. Yield: 8
eight oz. jars.
1 1/2 cup Water
3 oz Fruit pectin
1/8 tsp Soda
5 cup Sugar
8 oz Preserved ginger; chopped
Cut oranges into
peel. Slice off any white pith from the
peel then slice the rind very fine. Put the rind, water, and soda in
a saucepan. Bring to a boil then reduce heat and simmer for 20
Meanwhile, discard all white pith and seeds from the orange sections
then chop the fruit. Add fruit pulp and juice to the saucepan and
simmer for another 10 minutes.
Take 3 cups of the cooked mixture and pour into another large sauce-
pan. Add the sugar and mix thoroughly then bring to a boil for 1
minute, stirring constantly. Remove from heat and stir in the pectin.
Skim off the foam and fold in the ginger. This makes about 4 1/2
Ginger Marmalade (Irish)
1 oz Root ginger
140 fl Water
8 oz Preserved ginger, chopped
7 lb Granulated sugar
This recipe makes about 10 pounds of marmalade.
Wash and halve the bitter
and lemons. Squeeze out the juice and seeds. Strain the juice
a bowl and tie the pulp, seeds and root ginger together in a piece of
or doubled/tripled cheesecloth. Shred peel to the desired
and put peel and juice in a pan with the water and the bag of pulp and
seeds. Simmer gently for 1 1/2 to 2 hours, or
until the peel is quite soft. Remove the bag of pulp (squeeze over
the pan as you do) and add the preserved ginger. Measure liquid, add
sugar and stir over low heat until dissolved. Boil rapidly to setting
point: then can as usual.
Mixed Citrus Marmalade
4 1/2 qt water, divided
1 1/2c grapefruit rind, thinly sliced
1/2c orange rind, thinly sliced
1 1/2c grapefruit sections, chopped
3/4c orange sections, chopped
1/2c lemon, thinly sliced
2 1/2c sugar
Combine 1 1/2 qt. water,
rind, and orange rind in a large dutch oven; bring to a boil. Boil,
5 mins; drain. Repeat procedure. Combine remaining 1 1/2 qt. water,
rind, chopped fruit, and lemon slices; bring to a boil, and boil 5 mins.
Cover and let stand 12-18 hours in a cool place. Uncover; bring mixture to a boil, and boil 35-40 mins or until rind is tender. Measure fruit and liquid. Stir well; bring mixture to a boil, and boil until mixture registers 221 on a candy thermometer, stirring frequently.
Pour marmalade into hot sterilized jars, leaving 1/2" head space; wipe jar rims. Cover at once with metal lids, and screw on bands. Process in boiling water bath 10 minutes.
Yield: 3 half pints. Recipe by: Southern Living
6 large peaches
1 small lemon, or 1/2 large one
Sugar (see recipe for amount)*
(This recipe requires
good peaches.Don't use those hard things in the grocery store.)
Peel and pit peaches. (Note: dunk the peaches in boiling water
for about 15 seconds, then plunge them into ice water, and the
peel will slide right off, reducing waste.) With a fine grater,
remove JUST the orange and yellow parts of the orange and
lemon rinds, not any of the white stuff underneath. Then peel and
seed oranges and lemon. Chop the peaches to about the size of
dice. Chop the oranges and lemon half very very fine, then mash.
(If you choose to just throw them in a blender or food processor
we promise not to tell anyone.)
* Mix all the fruits, including the grated rinds, together and measure or weigh them, and add an equal amount of sugar. Cover and let stand all day or overnight.
When ready to can, boil fruit and sugar and pack into sterilized
jars and seal tightly.