Best 4 Lemon And Apple Marmalade Or Marmellata Di Limoni E Mele Recipes

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Prepare to embark on a culinary journey as we explore the delightful flavors of lemon and apple marmalade, also known as "marmellata di limoni e mele." This vibrant and tangy preserve embodies the perfect balance between citrusy brightness and sweet, crisp apples. Whether you're a seasoned marmalade maker or a novice cook looking to impress your loved ones, this article will guide you through the process of creating this delectable treat.

Let's cook with our recipes!

LEMON MARMALADE



Lemon marmalade image

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

1kg unwaxed lemon
2kg granulated sugar

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

LEMON MARMALADE



Lemon Marmalade image

Lemons and grapefruit combine to create a tantalizing spread for English muffins, toast and even shortbread cookies! I give away jars of this marmalade every Christmas. -Barbara Carlucci, Orange Park, Florida

Provided by Taste of Home

Time 50m

Yield 6 half-pints.

Number Of Ingredients 5

3 medium lemons
1 medium grapefruit
4 cups water
1 package (1-3/4 ounces) powdered fruit pectin
4 cups sugar

Steps:

  • Peel rind from lemons and grapefruit; cut into thin strips, about 1 in. long. Set aside fruit., In a Dutch oven, combine water and citrus peel. Bring to a boil. Reduce heat; cover and simmer 5 minutes or until peel is softened. Remove from heat and set aside., Trim white pith from reserved lemons and grapefruit; discard pith. Cut lemons and grapefruit into segments, discarding membranes and seeds. Chop pulp, reserving juices; stir into reserved peel mixture., Add pectin. Bring to a full rolling boil over high heat, stirring constantly. Stir in sugar; return to a full rolling boil. Boil and stir 1 minute., Remove from heat; skim off foam. Ladle hot mixture into six hot half-pint jars, leaving 1/4-in. headspace. Wipe rims. Center lids on jars; screw on bands until fingertip tight., Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.

Nutrition Facts : Calories 67 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 0 sodium, Carbohydrate 17g carbohydrate (17g sugars, Fiber 0 fiber), Protein 0 protein. Diabetic Exchanges

APPLE-LEMON MARMALADE



Apple-Lemon Marmalade image

From Anne Gardon's "Preserving for All Seasons." I want to try this in the next year or so.

Provided by JenSmith

Categories     Lemon

Time 8h45m

Yield 4 pints

Number Of Ingredients 5

4 lemons
3 cups water
3 lbs cooking apples (about 12 medium apples)
6 cups sugar
6 mint sprigs, tied up in cheesecloth

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.

APPLE MARMALADE



Apple Marmalade image

Make and share this Apple Marmalade recipe from Food.com.

Provided by Diana Adcock

Categories     Spreads

Time 45m

Yield 6 half pints

Number Of Ingredients 7

6 cups peeled cored and sliced apples
1 cup water
1 tablespoon fresh lemon juice
1 (57 g) package fruit pectin
4 cups white sugar
1 lemon, sliced thin
1 teaspoon ground cinnamon

Steps:

  • In a large stainless or enamel stock pot combine the apples, water and lemon juice.
  • Cover and boil gently for 15 minutes, stirring 3 or 4 times to prevent sticking.
  • Stir in fruit pectin.
  • Bring to a full boil, stirring constantly.
  • Add sugar, lemon slices and cinnamon.
  • Return to a full boil and boil hard for 1 minute, stirring constantly.
  • Remove from heat and ladle into clean hot jars, leaving 1/4 inch head space.
  • Process in a boiling water bath for 5 minutes at altitudes up to 1000 feet.
  • Adjust times for higher altitudes.

Nutrition Facts : Calories 609.3, Fat 0.3, SaturatedFat 0.1, Sodium 21.6, Carbohydrate 159.5, Fiber 4.5, Sugar 144.7, Protein 0.6

Tips:

  • Choose the right lemons and apples: For the best flavor, use Meyer lemons and Granny Smith apples. Meyer lemons are sweeter and less acidic than regular lemons, and Granny Smith apples are tart and firm.
  • Prepare your fruit properly: Wash the lemons and apples thoroughly, and remove the seeds and cores. Cut the lemons into thin slices, and peel and core the apples.
  • Use a large pot: You'll need a large pot to make the marmalade, as it will bubble up and expand as it cooks.
  • Cook the marmalade in batches: If you're making a large batch of marmalade, cook it in batches to prevent it from scorching.
  • Test the marmalade for doneness: To test the marmalade for doneness, place a small amount on a cold plate. If it wrinkles when you push it with your finger, it's ready.
  • Store the marmalade properly: Store the marmalade in sterilized jars in a cool, dark place. It will keep for up to a year.

Conclusion:

Lemon and apple marmalade is a delicious and versatile condiment that can be enjoyed on toast, scones, or yogurt. It can also be used as a glaze for chicken or fish, or as a filling for pies and tarts. With its bright citrus flavor and sweet-tart balance, lemon and apple marmalade is a surefire crowd-pleaser.

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