Marmalade Recipes



Apple Marmalade

1 large orange
6 to 8 medium apples
2 1/2 tablespoons lemon juice
2 cups water
5 cups sugar

In a large stainless steel saucepan place the orange, quartered and thinly sliced and the apples, quartered and cut into chunks. Add all the remaining ingredients, except the sugar and cook until the apples are just soft. Add the sugar and stir constantly, on a low heat until all the sugar is dissolved. Bring to the boil and boil for 15 minutes or until the temperature reaches 220F. Ladle into hot, presterilized jars, wipe the rims clean, place lids on and screw bands and process in a hot water bath for 15 minutes.


Apricot Marmalade

6 pounds firm apricots
5 pounds sugar
1 cup water
1 cup lemon juice, poured at the end after the marmalade has thickened

Wash the apricots very well and remove the stone. Place them in a pot in layers, meaning one layer apricots, one layer sugar, one layer apricots, one sugar etc. then on top pour the water. Place the pot over low heat and stir until the sugar has dissolved. Adjust the heat to simmer the marmalade. Stir with a wooden ladle carefully and constantly so the marmalade does not stick to the pot. Cook until the mixture becomes transparent and shiny. Once the marmalade is ready and thick add the lemon juice and leave it to boil for 2 to 3 times more. Remove from the burner and leave it to cool then place in jars. Leave them to cool again in the jar and place a film of cognac on top. With the cognac, the marmalade retains its freshness. Close the jars and the marmalade will be preserved for a long time.


Carrot Marmalade

1 pound carrots, peeled
2 oranges, seeded and quartered
1 lemon, seeded and quartered
3 cups granulated sugar
2 cups orange juice

In food processor or with knife, finely dice carrots; transfer to bowl. In food processor, chop oranges and lemon; add to carrots. Stir in sugar and orange juice; cover and refrigerate overnight. Transfer to heavy saucepan; cook over low heat, uncovered, until thickened and carrots and peel are tender, about 40 to 45 minutes. Spoon into sterilized canning jars; store in refrigerator for up to one month, or process in boiling water bath 5 minutes for longer storage. Makes about 4 cups.


Cranberry Marmalade

4 tablespoons sugar syrup
1 tablespoon orange zest
2 tablespoons Grand Marnier
1 vanilla bean, split and scraped
1 cinnamon stick or pinch of ground cinnamon
1/4 teaspoon ground nutmeg
8 ounces fresh cranberries

In a stainless steel saucepan, combine the sugar syrup, orange zest, Grand Marnier, vanilla bean, cinnamon stick and nutmeg. Bring to a boil, reduce the heat, add the cranberries, and simmer for 3 to 5 minutes, until the berries are softened. Cool and remove the vanilla bean and the cinnamon stick.


Cucumber Marmalade

2 cups finely chopped cucumbers
4 cups granulated sugar
1/2 cup of lime juice
2 tablespoons grated lime peel
1/2 bottle liquid fruit pectin
whatever coloring you fancy: beet juice, blueberry juice, etc.

In a big saucepan combine cucumbers, sugar, juice and peel. Mix well, add coloring, boil one minute over high heat, stirring constantly. Remove from stove, stir in pectin. Skim off foam, stir and skim 5 minutes to cool a bit. Ladle quickly into jelly glasses and cover with 1/8 inch hot paraffin. Makes about five jelly glasses.


Eggplant Marmalade

2 pounds eggplant
4 cups of sugar
4 cups of water
1 tablespoon ground nutmeg
1 1/2 teaspoons ground cinnamon
juice of 2 large lemons
grated rind of 1/2 lemon

Wash, peel and dice the eggplant. Barely cover with water in a preserving kettle and boil for about 10 minutes; drain and set aside. Make a syrup by combining the sugar, water, nutmeg and cinnamon and bringing them to a boil. Add the eggplant. Remove from heat, cover and allow to stand overnight. The next day, remove the eggplant with a slotted spoon and boil the syrup for 20 minutes to thicken it. Return the eggplant to the kettle and boil for 30 to 40 minutes until the syrup sheets when dropped from a spoon; 2 drops forming on the edge of the spoon, coming together and falling as 1 drop or until a jelly thermometer reads 220 to 222F. Stir in the lemon juice and grated rind. Ladle into hot, sterilized jars and seal. To seal: Fill to within 1/2 inch head room, being sure to first wipe the rim and threads of the jars with a hot damp cloth to remove all particles of food, seeds or spices. While contents are hot, cover with a 1/8 inch layer of paraffin. When paraffin has set, add another layer of melted paraffin, tilting and rotating the jar to seal completely. Makes about 8 half pints.


Four Fruit Marmalade

1 large grapefruit
4 large navel oranges
1 lemon
1 lime
2 cups water
1 cup granulated sugar
2 1/2 cups unsweetened apple juice
1/4 cup plus 2 teaspoons Sweet 'N Low®

Rinse all of the fruit well. Remove the rind from all the fruit; reserve 1/4 grapefruit rind, 1/2 the rind of 1 orange and all the lemon and lime rind. Thinly slice reserved rind; discard remainder. Chop all the fruit. Place fruit, their juices and rind in a large pot. Add water and refrigerate overnight. Over high heat, bring to a boil; reduce heat to medium and cook 20 minutes. Remove from heat and let stand 1 hour. Stir in sugar; set aside until sugar dissolves. Add apple juice and Sweet 'N Low. Over medium heat, cook, stirring frequently, 1 hour or until very thick. Spoon into hot sterilized jars, allowing 1/4 inch head space or follow manufacturer's instructions if different. Wipe rims with clean cloth dipped in hot water. Close according to jar manufacturer's instructions and process in boiling water bath 10 minutes.


Grand Marnier Marmalade

2 cups thinly sliced kumquats
7 cups water
3/4 cup Grand Marnier
1 teaspoon grated fresh lemon rind
sugar equal to cooked fruit

Place kumquats, oranges and water in glass bowl. Cover and let stand in a cool place for 12 hours. Pour into medium saucepan and bring to a full, rolling boil over high heat. Cook for about 15 minutes, stirring frequently. Remove from heat and stir in lemon and Grand Marnier. Measure this mixture and add equal amount of sugar. Again bring to a boil and cook, stirring frequently, for about 30 minutes. When mixture begins to gel, remove from heat and immediately pour into hot sterilized jars. Vacuum seal. Makes 6 1/2 pint jars.


Grapefruit Marmalade

3 grapefruit
1 lemon
1 1/4 cups water
1 pound Sugar

Roughly chop the fruit and place in a bowl with the water. Cover and microwave at 100% for 12 minutes. Remove as many pips as possible and chop again or shred. Return to the bowl and add the sugar, stirring well. Microwave uncovered at 100% for 10 minutes then at 50% for 15 minutes. Use the usual wrinkle test then fill jars and seal. Occasionally a microwaved marmalade or jam will need extra commercial pectin added because the natural pectin is not always enough to set the fruit.


Green Tomato Marmalade

4 pounds green tomatoes
1/4 cup finely chopped ginger
6 cups sugar
5 lemons
1/2 cup water

Chop tomatoes, add grated rind and juice of lemons, ginger and water. Simmer 1 hour stirring occasionally to prevent burning. Add sugar. Simmer until sugar is dissolved and then boil rapidly until consistency of jam, about 25 minutes. Pour into jars and seal.


Kiwi Marmalade

3 kiwis, peeled and diced in 1/2 inch cubes
zest of 1 lime
3/4 cup sugar
2 tablespoons lime juice

Combine all ingredients in deep 2 1/2 quart dish. Microwave uncovered on high power 5 minutes. Stir and cook 6 to 7 minutes longer, until thickened. Store in refrigerator. Keeps 1 week.


Lime Marmalade

12 medium limes
6 cups water
7 cups sugar

Slice unpeeled limes thinly and discard the seeds. Combine the limes and water in a bowl. Cover and stand overnight. Transfer the mixture to a large saucepan. Bring to the boil and simmer for about an hour or until the rind is soft. Measure the fruit mixture and allow 1 cup of sugar to each cup of fruit mixture. Return the fruit mixture and sugar to the pan and stir over the heat, without boiling, until the sugar is dissolved. Bring to the boil and boil, uncovered and without stirring for about 20 minutes, or until the marmalade sets when tested. Pour into hot sterilized jars and seal when cold. Makes about 9 cups.


Mint Marmalade

2 pounds green apples
1 quart water
1/2 cup lemon juice
2 cups fresh mint leaves
green food coloring

Cut the apples in thick slices, but do not peel them or remove the core. Place the apples, the water, the lemon juice and the mint leaves in a large saucepan. Let them come to a boil and simmer, with the saucepan open, for approximately 10 minutes. Mash the apples with a wooden spoon and boil them for another 15 minutes or until they become a pulp. Strain the mixture through a cheese cloth in a bowl and let it sit overnight. Measure the juice and put it back into the saucepan. Add 1 cup of warmed up sugar for every cup of juice and stir over the fire until the sugar has dissolved. Boil until it sets. Add a few drops of color into the mixture, until it has the desired coloring. Take the saucepan off the heat and let it sit for 2 minutes. Empty the mixture into warm, sterilized jars. When they have cooled off, seal them and place labels with the date of preparation.


Orange Pineapple Marmalade

1 pound dried apricots, soaked overnight
1 orange
1 lemon
1 large can crushed pineapple
4 habanero chiles, seeded and minced
8 cups sugar

Soak apricots overnight. Grind apricots. Grate 1 orange and 1 lemon rind. Add to apricots. Then add juice of orange and lemon. Add can crushed pineapple and sugar. Mix well. Cook rapidly for 15 minutes, stirring to keep from scorching. Count cooking time from when mixture is hot and bubbly around edge of pan. Pack while hot in sterilized jars. Makes about 5 pints.


Pear Marmalade

2 pounds pears, peeled, cored and cut into small pieces
1 1/3 cups granulated sugar

Mix fruit and sugar together thoroughly, cover with a kitchen towel and set aside for at least 3 hours to let the juices start to run. Transfer to a large nonreactive saucepan and cook over moderate to medium low heat until pears are heated through, about 10 minutes stirring with a wooden spoon to prevent sticking. Remove from heat when mixture is dense. Yield: 3 cups.


Peach Marmalade

1 small orange
1 lemon
1/4 cup water
3 pounds peaches
1 1 3/4 ounce package powdered fruit pectin
5 cups sugar

Cut orange and lemon in quarters; remove seeds. Slice orange and lemon quarters crosswise in very thin slices. In medium saucepan combine fruit slices and water. Cover and simmer the orange and lemon mixture for 20 minutes. Peel, pit and finely chop peaches. In an 8 to 10 quart kettle or Dutch oven combine orange and lemon mixture and chopped or ground peaches. Stir pectin into fruit mixture and bring mixture to full rolling boil. Stir in sugar; bring again to full rolling boil, stirring constantly. Boil hard, uncovered, 1 minute. Remove from heat; quickly skim off foam. Pour at once into hot sterilized jars; seal. Makes 7 or 8 half pints.


Red Onion Marmalade

1 ounce butter
1 pound red onions, halved and sliced
1 tablespoon light soft brown sugar
9 ounces red wine
2 ounces red wine vinegar
salt and freshly ground black pepper

Melt the butter in a medium pan. Add the onions and sugar and cook over a medium heat, stirring, until soft and lightly caramelized. Add the wine and vinegar and leave to cook for about another 10 minutes until all the liquid has evaporated and the onions are very soft. Season with salt and pepper and keep hot til serving time.


Rhubarb Marmalade

4 cups chopped rhubarb
1 orange
1 lemon rind
7 1/2 cups sugar
1 bottle fruit pectin

Combine rhubarb, grated rind of lemon and rind and juice of orange. Measure fruit. Add water, if necessary, to make each cup level with liquid add sugar. Stir constantly. Heat rapidly to full rolling boil. Boil gently 2 minutes. Remove from fire. Stir in fruit pectin. Skim. Pour marmalade quickly into hot sterilized jars,filling to 1/4 inch from top; wipe jar rims. Cover at once with metal lids; screw on bands. Process in boiling water bath 5 minutes.


Seville Orange Marmalade

3 pounds of washed Seville Oranges
juice of 2 lemons
6 pints water
6 pounds sugar

Halve the oranges and squeeze out the juice and pips. Tie the pips and any membrane in muslin. Slice the orange peel and put in a preserving pan with the fruit juices, water and muslin bag. Simmer gently for about 2 hours, until peel is soft and liquid is reduced by half. Remove the muslin bag, add the sugar and heat gently, stirring until the sugar is dissolved. Bring to the boil, then boil the mixture rapidly for 15 minutes. Test for set and when setting point is reached, remove from heat and remove the scum. Leave to stand for 15 minutes and stir gently to distribute the peel.


Tomato Marmalade

6 pounds ripe yellow tomatoes
1 pound sugar
2 cinnamon sticks
1 star anise
3 cloves

With a sharp knife, score the skin of the tomatoes in an X on the blossom end. Place in boiling water for 15 to 20 seconds. This may be done in batches. Plunge the tomatoes into a large bowl of iced water to stop the cooking process. Slip the peel off and remove any hard cores. Cut in half and squeeze out the seeds. In a deep pot, combine the peeled tomatoes with the sugar, cinnamon, star anise and cloves. Bring to a rolling boil then lower the heat to a simmer and cook for 1 1/2 to 2 hours, or until the tomatoes are falling apart and beginning to thicken. This may take more time, depending upon the water content of the tomatoes. Watch carefully to avoid scorching and stir often. Remove from heat when consistency is similar to a thick jam. Discard the cinnamon, star anise and cloves. Store in airtight jars, refrigerated, for 2 to 3 weeks.


Vidalia Marmalade

3 large vidalia onions, peeled and sliced 1/8 inch thick
1/2 cup sugar
1/3 cup white balsamic or white wine vinegar
1/2 teaspoon crushed red pepper flakes
juice of 1 lemon
salt and ground black pepper, to taste

Saute the sliced onions and sugar in a large skillet over high heat, stirring occasionally, for about 10 minutes, until the juices from the onions have evaporated. Reduce heat to medium and cook, stirring constantly, until the onions are golden brown. Add the vinegar, crushed red pepper flakes, lemon juice and salt and pepper to taste and set aside until ready to serve.


Watermelon Marmalade

1 1/2 pound whole watermelon
about 8 to 10 limes
1 1/2 pounds sugar
9 ounce bottle liquid pectin

Cut the watermelon in half or quarters and cut away and discard the thick rind. Cut the flesh into 1/2 inch dice, reserving the pips. Grate or zest the rind from the limes and squeeze the juice, saving the used lime halves. You will need 3/4 cup of lime juice. Place the watermelon pips and lime halves into a muslin cloth and secure with string. Place the diced watermelon and lime rind and juice into a large saucepan or jam pan. Simmer gently for 10 minutes. Add the sugar and stir until it has dissolved. Boil rapidly for 5 minutes. Turn off the heat and stir in the liquid pectin. Skim if necessary. Stand covered with a loose cloth or throw something that does not allow moisture to collect and drop back into the marmalade until cool. This allows the fruit to settle so that it does not all rise to the top when bottled. When cool, bottle into warm dry sterilized jars and seal immediately. Label with the date and store in a cool dry place and use within 6 months.


Zucchini Marmalade

6 cups peeled, shredded zucchini
5 cups sugar
1 20 ounce can crushed pineapple, undrained
1 whole orange, ground in blender or processor
1 package, 6 ounce apricot or orange gelatin

Combine all but gelatin, bring to a boil, reduce heat and boil slowly 15 minutes. Remove from heat and stir in the gelatin until dissolved. Ladle into hot sterilized jars and seal. Makes 6 half pints.


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