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| | From:  Genie· (Original Message) | Sent: 4/20/2008 9:52 PM |
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Reply
| | | From: Genie· | Sent: 5/5/2008 3:38 AM |
Grapefruit Marmalade 1 to 3 Texas Ruby Red or Rio Star grapefruit
1 lemon
1 1/2 cups water
1/8 teaspoon baking soda
5 cups granulated sugar
1/2 (6 ounce) bottle liquid fruit pectin
Remove skins in quarters from grapefruit and lemon. Set fruit aside. Lay quarters flat; shave off and discard almost all white part. With a sharp knife or scissors, slice rind very thin. Combine rind, water and baking soda in large saucepan. Bring to a boil and simmer, covered, 20 minutes, stirring occasionally.
Chop peeled grapefruit and lemon; discard seeds. Add to cooked rind and continue simmering 10 minutes.
Measure 3 cups fruit mixture into large saucepan. Add sugar to fruit in pan; mix well. Place over high heat; bring to a full, rolling boil, stirring constantly. Boil hard 1 minute. Remove from heat and stir in pectin at once. Skim off any foam. Stir and skim 7 minutes. Ladle into hot sterile jars and seal.
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Reply
| | | From: Genie· | Sent: 5/5/2008 3:40 AM |
Citrus Marmalade - BettyGa Ingredients - 1 1/2 cups thinly sliced grapefruit peel (about 2)
- 1/2 cups thinly sliced orange peel (about 2)
- 6 cups water
- 1 1/2 cups finely chopped grapefruit pulp
- 1 cup finely chopped orange pulp
- 1/2 cup thinly sliced lemon
- 6 1/2 cups granulated sugar
Method Peel the skin from grapefruits and oranges, allowing a small portion of the white under skin to remain. Save seeds from fruit pulp and place in a small cheese - cloth bag. Add water to fruit peel, pulp, lemon slices and seeds; cover and let stand 12 - 18 hours in a cool place. Remove seeds and add sugar. Bring slowly to boiling point, stirring until sugar dissolves. Cook rapidly to jellying point, about 30 minutes, stirring frequently. Pour, boiling hot, into sterilized jars; seal. Yield: 4 (8 ounce) jars |
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Reply
| | | From: Genie· | Sent: 5/5/2008 3:41 AM |
Three-Fruit Marmalade 1 1/2 pounds mixed citrus fruit (grapefruit, orange, lemon)
12 cups cold water
6 cups granulated sugar Wash, dry, quarter, and seed fruit. Slice fruit quarters very thin. Measure 4 cups fruit and juice into an 8-quart heavy, enamel Dutch oven. Add water. Cover and let stand for 24 hours. Uncover and boil gently until reduced to 6 cups, 2 to 2 1/2 hours. Measure 6 cups pulp and juice into same Dutch oven. Add sugar. Bring to boil; stir to dissolve sugar. Boil rapidly; stir often, until mixture sheets off spoon (8 degrees F above the boiling point of water on candy thermometer). Remove from heat. Stir gently and skim foam from top. Ladle into hot, sterilized half-pint canning jars. Leave 1/4-inch headspace. Seal with canning lids according to manufacturer's directions. In a boiling water bath, process for 5 minutes from the moment water returns to boil. Add 1 minute for each 1,000 feet above sea level. Cool on rack. Store in a cool, dry, dark place. | |
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Reply
| | | From: Genie· | Sent: 6/5/2008 5:11 PM |
TOMATO MARMALADE 3 quarts tomatoes (12 cups, after cutting)
2 oranges
2 lemons
10 cups sugar
2 tablespoons whole cloves
6 tablespoons broken cinnamon stick REMOVE peel from tomatoes and 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 sugar is dissolved. Add oranges, lemons, and spices which have been ties loosely in cheesecloth bag. Place mixture over high heat and boil rapidly, stirring often. Cook until clear and thick (about 50 minutes). Pour into 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. | |
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| | | From: Genie· | Sent: 6/6/2008 4:22 AM |
Zucchini Marmalade
2 pounds grated zucchini (leave the skin on) juice of 2 lemons 1 teaspoon grated lemon zest 1-14 oz. can crushed pineapple (drained) 1 package regular certo crystals 5 cups sugar 2 tablespoons crystallized ginger (finely minced) Place zucchini in a pot and add lemon juice, lemon rind and pineapple. bring to a boil and simmer for 15 minutes. Add the certo crystals and stir until it comes to a boil. Stir in sugar and ginger. Bring to a full rolling boil and boil hard for 1 minute. Remove from heat and stir and skim with a metal spoon for 5 minutes. Pack in sterile jars with sterilized new rings and lids. Cool completely and check to make sure all the jars are properly sealed. Any that aren't can be refrigerated and used within 2 - 3 weeks. |
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| | | From: Genie· | Sent: 6/6/2008 4:23 AM |
Tangerine Marmalade 4 pounds tangerines
4 pounds granulated sugar Peel the skin from the tangerines in large pieces. Set aside. Squeeze the juice from the pulp and discard pulp. Set juice aside. Simmer peel in water to cover for 10 to 12 minutes. Drain and cover peel with cold water. Soak overnight. Drain peel and chop medium fine. In a heavy saucepan, combine peel, reserved juice and sugar. Bring to a boil, reduce heat, and simmer, stirring frequently, for about 25 to 30 minutes or until thick. Spoon into sterilized jars and store in a cool place.. | |
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Reply
| | | From: Genie· | Sent: 7/29/2008 2:23 AM |
Mango Orange Marmalade
4 medium oranges, quartered 4 cups cubed mango 1 (1 3/4 ounce) package powdered pectin 4 cups granulated sugar 1/4 cup chopped maraschino cherries, well drained Prepare 6 (8-ounce) canning jars and lids following manufacturer's instructions. Process orange with rind in container of electric food processor until thinly sliced (about 2 cups). Combine mango and orange in a large micro-proof bowl. Microwave at HIGH for 2 minutes, until mixture comes to boiling, stirring occasionally. Add pectin; cook 8 minutes, or until mixture returns to full, rolling boil, stirring twice. Boil hard for 1 minute. Stir in sugar; return to boiling. Boil for 1 minute. Stir in cherries. Ladle into hot sterilized jars to within 1/4 inch of rim. Seal, following manufacturer's directions. Process in a hot-water bath on the stove top for 20 minutes. Label and date, then store in a cool, dry place. | |
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Reply
| | | From: Genie· | Sent: 8/19/2008 4:50 AM |
Persimmon Marmalade
Blend enough persimmons to make 2 quarts. Cook for 15 minutes, add 1 C pure or ange juice and 1 C crushed pineapple. To each cup of mixture, add 3/4 C sugar. Boil, stirring often, until thick. Pour into jars, seal, do not put in hot water bath.
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| | | From: Genie· | Sent: 8/20/2008 10:01 PM |
Persimmon Marmalade
1 quart peeled persimmons
1 c water
Juice of 1 lemon
Sugar Combine persimmons and water. Boil to a thick pulp, add juice of lemon and cup of sugar to each quart of pulp. Boil 10 minutes longer. Pour into sterilized jars and seal. | |
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Reply
| | | From: Genie· | Sent: 9/14/2008 3:03 AM |
Tomato Marmalade 3 quarts tomatoes; 12 cups, after cutting 2 oranges 2 lemons 10 cups sugar 2 tablespoons whole cloves 6 tablespoons broken cinnamon stick
Remove peel from tomatoes and 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 sugar is dissolved. Add oranges, lemons and spices which have been ties loosely in cheese cloth bag. Place mixture over high heat and boil rapidly, stirring often. Cook until clear and thick; about 50 minutes. Pour into 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 ounce jars. | |
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Reply
| | | From: Genie· | Sent: 9/15/2008 2:57 AM |
TOMATO MARMALADE 3 quarts tomatoes (12 cups, after cutting)
2 oranges
2 lemons
10 cups sugar
2 tablespoons whole cloves
6 tablespoons broken cinnamon stick REMOVE peel from tomatoes and 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 sugar is dissolved. Add oranges, lemons, and spices which have been ties loosely in cheesecloth bag. Place mixture over high heat and boil rapidly, stirring often. Cook until clear and thick (about 50 minutes). Pour into 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. | |
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