LEMON OR LIME MARMALADE
I love this recipe. You can use lemons, meyer lemons, limes or key limes. Just make sure you have the "4 cups prepared lemons or limes" for the smaller fruits.
Provided by Diana Adcock
Categories Lemon
Time 1h30m
Yield 11 half pints, 11 serving(s)
Number Of Ingredients 3
Steps:
- With a sharp paring knife remove the outer peel of the lemons, you do NOT want any pith.
- Slice the peel into paper thin slivers and set aside.
- Remove pith from fruits and slice the lemons as thin as you can, removing any seeds.
- Dont use the end slices.
- Measure the peel and lemon slices, you will need 4 cups.
- Place in a large non-reactive bowl-I use glass, and cover with the 12 cups water.
- Cover and let stand overnight.
- The next morning place the lemon/water mixture into a large pot over medium heat and cook, covered, for 20 minutes or until the lemon rind is tender.
- Remove from heat and measure-you should have 12 cups.
- Return to pot and measure in 12 cups of sugar.
- Cook over medium heat, stirring constantly until the sugar dissolves.
- Turn heat up to medium high, bringing product to a gentle boil-still stirring constantly.
- Boil to gel point.
- Remove from heat and skim off foam.
- Ladle into clean hot jars, leaving 1/4 inch head space.
- Process in a boiling water bath for 10 minutes at altitudes up to 1000 feet.
- If you live at a higher elevation please consult altitude chart.
Nutrition Facts : Calories 864, Fat 0.3, Sodium 8.1, Carbohydrate 228.6, Fiber 4.6, Sugar 218, Protein 1.2
LEMON-LIME MARMALADE
I found this online somewhere when I was looking for a way to use up some lemons and limes that I had in the fridge. The original recipe called for using either all lemons or all limes but I wanted to use both so I tried it out and it came out really well! The baking soda in this recipe helps make the peels less bitter and more tender and eliminates the need to soak them overnight - it also helps if you remove as much pith as possible and slice the peels very thinly! The butter will greatly reduce or eliminate the foam that you will have to skim off and is in such small amount that it will not alter the pH enough to make canning unsafe but do not increase the amount as that could raise the pH too much!!
Provided by anonymous
Categories Lemon
Time 1h40m
Yield 4 pints
Number Of Ingredients 7
Steps:
- Thoroughly wash all your citrus fruit and remove the zest with a vegetable peeler. Scrape as much of the pith as possible from each strip of peel with a very sharp knife and slice the zest into very small, thin pieces.
- Place the prepared zest, water and baking soda in a nonreactive pot. Bring to a boil, reduce heat and simmer for 10 minutes, stirring occasionally.
- In the meantime segment your zested citrus fruit by slicing off the ends of each fruit, standing it up on a cutting board and slicing off the pith. Then cut each fruit in half and cut between the membranes to free the segments. Place the segments in a 4-cup measuring cup and keep going until you have accumulated 3 1/2 cups of segments and juice.
- Add the segments with juice and 1 cup of the sugar into the peel mixture. Cover and simmer for 20 minutes longer.
- Stir in the remaining 5 cups of sugar and butter and bring to a full rolling boil, stirring constantly.
- Quickly stir in the pectin and return to a full rolling boil, stirring constantly for 1 minute.
- Remove from the heat and stir constantly for 6-8 minutes to evenly distribute the zest throughout the marmalade (if you skip this step you will end up with all of your zest floating to the top of your jars!).
- Ladle quickly into sterilized jars, leaving 1/4-inch headspace. Process in a boiling water bath for 10 minutes, adjusting for altitude.
- The jars need to sit for 2 weeks before you taste to let the marmalade mellow and lose some of its bitterness. I usually get somewhere between 3 and 4 pints from this recipe!
Nutrition Facts : Calories 1167.5, Fat 0.5, SaturatedFat 0.3, Cholesterol 1.3, Sodium 164.8, Carbohydrate 300.4, Fiber 0.5, Sugar 299.4
LEMON MARMALADE
Homemade marmalade needn't be hard work - this simple method cooks lemons whole to start, saving time and effort
Provided by Good Food team
Categories Condiment, Snack
Time 3h20m
Yield Makes 6 x 450ml jars
Number Of Ingredients 2
Steps:
- Chill a saucer in the freezer, ready for checking the setting point of your jam. Wash the lemons and remove the top 'button' which would have been attached to the stalk. Put the lemons in a large saucepan with 2.5 litres water. Bring to the boil, then cover the pan and simmer for 2½ hrs or until the lemon skins are lovely and tender, and can be pierced easily with a fork.
- When the lemons are cool enough to handle, remove from the saucepan. Measure the cooking liquid - you'll need 1.5 litres in total. If you don't quite have this, make up the difference with water. If you have too much liquid, bring to the boil and reduce to the required amount.
- Halve the lemons and remove the pips - reserving the pips and any lemon juice that oozes out during the process. Cut the lemon peel and flesh into strips, as thick or thin as you like. Put all of this, including any juices, back into the pan. Put the pips in a small piece of muslin and tie up with string. Add this to the pan, as the pips will aid the setting process of the jam.
- Add the sugar and bring to the boil, stirring until it has completely dissolved. Boil rapidly for about 20 mins until setting point is reached. Test the setting point by dropping a little marmalade onto the chilled saucer, allowing it to cool for 1 min, then pushing gently with your finger. If the marmalade crinkles, the setting point is reached; if not, continue to boil and check again in a few mins.
- Leave to cool for 10-15 mins (this will prevent the lemon shreds sinking to the bottoms of the jars), remove the muslin bag, then gently stir in one direction to disperse any scum (small air bubbles on the surface). Pour jam into warm sterilised jars and seal straight away.
Nutrition Facts : Calories 40 calories, Carbohydrate 10 grams carbohydrates, Sugar 10 grams sugar
More about "lemon or lime marmalade recipes"
TRADITIONAL LEMON AND LIME MARMALADE RECIPE
From lavenderandlovage.com
Reviews 149Cook Time 2 hours, 5 minutesCuisine BritishCategory Breakfast , Side Dish , Snack
HOW TO MAKE LEMON, LIME AND WHISKEY MARMALADE
From thrillist.com
10 BEST LIME MARMALADE RECIPES | YUMMLY
From yummly.com
LEMON LIME MARMALADE – FOOD IN JARS
From foodinjars.com
MARMALADE RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
A SIMPLE HOMEMADE LEMON MARMALADE RECIPE - THE …
From thespruceeats.com
3.9/5 (78)Total Time 5 hrs 55 minsCategory Brunch, Breakfast, Snack, Jam / JellyCalories 89 per serving
TRADITIONAL CITRUS MARMALADE - LORD BYRON'S KITCHEN
From lordbyronskitchen.com
LIME AND LEMON MARMALADE | CHELSEA SUGAR
From chelsea.co.nz
LEMON AND LIME MARMALADE RECIPE - LE PARFAIT
From leparfait.com
LEMON-LIME-ORANGE MARMALADE - BETTER HOMES & GARDENS
From bhg.com
TOP 40 ORANGE AND LEMON MARMALADE RECIPE RECIPES
From dmax.youramys.com
SUPER EASY HOMEMADE LEMON MARMALADE - BAKE THEN EAT
From baketheneat.com
NIGEL SLATER'S MARMALADE RECIPES | FOOD | THE GUARDIAN
From theguardian.com
QUICK & EASY LEMON-LIME MARMALADE BY FOODTOLOVEAU | QUICK
From thefeedfeed.com
LIME MARMALADE - THE BAKE SCHOOL
From bakeschool.com
CARROT MARMALADE | UKRAINIAN RECIPES
From ukrainian-recipes.com
THREE INGREDIENT LEMON MARMALADE - IT'S NOT COMPLICATED RECIPES
From itsnotcomplicatedrecipes.com
RECIPE: DADI'S SPECIAL LEMON PICKLE - REDIFF.COM GET AHEAD
From rediff.com
RECIPE: LEMON & LIME MARMALADE (SUGAR FREE) — TIA TAMBLYN
From tiatamblyn.com
#time-to-make #course #main-ingredient #cuisine #preparation #occasion #north-american #low-protein #healthy #5-ingredients-or-less #jams-and-preserves #canning #condiments-etc #fruit #american #easy #low-fat #dietary #gifts #low-sodium #low-cholesterol #low-saturated-fat #healthy-2 #low-in-something #citrus #lemon #lime #technique #water-bath #4-hours-or-less
You'll also love