Best 4 Apple Marmalade Recipes

PINEAPPLE-APPLE MARMALADE JAM

Steps:

• Combine pineapple, apple, sugar, orange juice, and lemon zest in a pot. Bring to a boil. Reduce heat to medium and cook, stirring frequently, until pineapple turns translucent, 1 to 1 1/2 hours.
• Place a few small plates in the freezer.
• Inspect 2 or 3 small Mason jars for cracks, discarding any defective ones. Sterilize jars in a pot of boiling water for 10 minutes and leave in hot water until ready for use. Wash new, unused lids and rings in warm soapy water.
• Add a tablespoon of marmalade to a frozen plate. Freeze for 1 minute, remove, and nudge marmalade with your finger. If the mixture stays nudged, it is ready to be canned. If it slides back, continue cooking and check for readiness every minute.
• Pack marmalade into hot, sterilized jars, filling to within 1/2 to 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
• Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.
• Remove the jars from the stockpot and let rest, several inches apart, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.

APPLE-LEMON MARMALADE

Steps:

• Cut lemons in two and slice thinly, removing pits. Soak in water overnight. Cook over moderate heat until peel is tender, about 10 minutes.
• Peel and core apples. Cut in thin slices. Combine apples, lemons with their liquid, sugar and mint.
• Bring to a boil while stirring. Reduce heat and cook until thick, about 30 minutes.
• Remove mint. Ladle into hot, sterilized jars and seal.
• You may sterilize this jam in a boiling water bath for 5 minutes, if desired.

LEMON AND APPLE MARMALADE, OR MARMELLATA DI LIMONI E MELE

Steps:

• Wash lemons, slice thinly, grate the apple and place both in medium saucepan. Add sugar to fruit and bring to a slow boil cooking fruit for 30 minutes.
• Remove the marmalade from heat, stir in the brandy, and transfer the marmalade to sterilized jars. Seal jars, let cool, and store in your pantry.

APPLE AND ORANGE MARMALADE TART WITH ROSEMARY

Steps:

• 1. Take the puff pastry out of the fridge 10-15 minutes before working with it.
• 2. Get the tin prepared by lining with parchment paper and preheat the oven at 180°C/ 350°F.
• 3. Place the pastry in the tray pushing down slightly to mold it around the tin nicely.
• 4. Place another parchment sheet over the pastry pushing down around all corners. Put the baking beans over the parchment and spread them around equally pushing them gently down.
• 5. Bake the pastry for 8-10 min until the edges begin to get slightly golden.
• 6. Meanwhile peel and core two (large) or three (medium) apples and cut into rings. Place them in a bowl, sprinkle the sugar, drizzle the gin, give it a toss and set aside. *
• 7. Wash and chop the rosemary and the thyme, set aside to use shortly.
• 8. When the pastry is ready take out of the oven, remove the parchment and the baking beans and allow it to cool for appropriately 5 minutes.
• 9. Using a brush, coat the pastry with the orange marmalade, sprinkle the chia seeds (if choosing to use) the herbs scattered around, arrange the apple rings at an angle, scatter the walnuts and almond flake around and place in the preheated oven. Bake at 185C for 20-25 minutes until golden brown.
• 10. When ready, dust with icing sugar and serve. This can be served with Greek yogurt, ice cream or clotted cream. Delicious!