Best 2 Meyer Lemon And Blood Orange Marmalade Recipes
Elevate your breakfast experience with a zesty and vibrant marmalade that captures the essence of meyer lemons and blood oranges. This delightful citrus preserve, lovingly crafted in the comfort of your own kitchen, will transform your toast, pastries, and culinary creations into a symphony of flavors. Let's embark on a culinary journey to discover the best recipe for "Meyer Lemon and Blood Orange Marmalade", a culinary treasure that will awaken your taste buds and leave you craving more.
Check out the recipes below so you can choose the best recipe for yourself!
MEYER LEMON AND BLOOD ORANGE MARMALADE
Provided by Melissa Clark
Categories condiments, dips and spreads, project
Time 1h
Yield 2 cups
Number Of Ingredients 4
Steps:
- Place several small plates or saucers in the freezer.
- Wash the citrus well under warm running water. Cut the lemons and orange in half lengthwise. Cut each half into 1/8-inch segments, lengthwise. Pluck out any exposed membrane and remove the seeds.
- Measure the cut citrus. You should have 2 1/2 cups, but if you have less, use the same volume of water and sugar as you have citrus. (If there are only 2 cups, for example, use 2 cups water and 2 cups sugar.) Place the citrus and the same volume of water into a large, heavy-bottomed pot. Bring to a boil over medium-high heat. Cook until the peels are very soft and fully cooked, about 20 to 30 minutes.
- Add the sugar to the pot, stir to combine. Turn the heat up to high and bring back to a boil. Lower the heat to medium and let the marmalade simmer until set. It should take about 20 to 30 minutes, but start checking after 15 minutes to see if it is set by spooning a little onto a chilled plate from the freezer. If it looks like jam and not runny syrup, it's ready. (If you want to use a candy thermometer, you are looking for 222 degrees.)
- Allow marmalade to cool to room temperature before serving. Store leftovers in the refrigerator and use within a month.
Nutrition Facts : @context http, Calories 341, UnsaturatedFat 0 grams, Carbohydrate 89 grams, Fat 0 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 0 grams, Sodium 1 milligram, Sugar 86 grams
MEYER LEMON AND BLOOD ORANGE MARMALADE
Make and share this Meyer Lemon and Blood Orange Marmalade recipe from Food.com.
Provided by dudmeister
Categories < 60 Mins
Time 1h
Yield 2 cups, 8 serving(s)
Number Of Ingredients 4
Steps:
- Place several small plates or saucers in the freezer.
- Wash the citrus well under warm running water. Cut the lemons and orange in half lengthwise. Cut each half into 1/8-inch segments, lengthwise. Pluck out any exposed membrane and remove the seeds.
- Measure the cut citrus. You should have 2 1/2 cups, but if you have less, use the same volume of water and sugar as you have citrus. (If there are only 2 cups, for example, use 2 cups water and 2 cups sugar.) Place the citrus and the same volume of water into a large, heavy-bottomed pot. Bring to a boil over medium-high heat. Cook until the peels are very soft and fully cooked, about 20 to 30 minutes.
- Add the sugar to the pot, stir to combine. Turn the heat up to high and bring back to a boil. Lower the heat to medium and let the marmalade simmer until set. It should take about 20 to 30 minutes, but start checking after 15 minutes to see if it is set by spooning a little onto a chilled plate from the freezer. If it looks like jam and not runny syrup, it's ready. (If you want to use a candy thermometer, you are looking for 222 degrees.).
- Allow marmalade to cool to room temperature before serving. Store leftovers in the refrigerator and use within a month.
Tips:
- Select the right fruit: Choose fresh, ripe oranges and lemons with a vibrant color and no signs of bruising or blemishes.
- Prepare your fruit properly: Wash oranges and lemons thoroughly, then cut them into quarters or eighths, removing any seeds.
- Use a large pot: Marmalade tends to bubble and splatter while cooking, so it's important to use a large pot that can accommodate the volume of fruit and liquid.
- Cook the marmalade in batches: If you're making a large batch of marmalade, it's best to cook it in batches to prevent overcrowding the pot and ensure even cooking.
- Use a candy thermometer: A candy thermometer is essential for monitoring the temperature of the marmalade as it cooks. The marmalade is ready when it reaches 220°F (105°C).
- Store the marmalade properly: Once the marmalade is cooked, pour it into sterilized jars and seal them tightly. Store the marmalade in a cool, dark place for up to a year.
Conclusion:
Meyer lemon and blood orange marmalade is a delicious and versatile condiment that can be enjoyed on toast, scones, or biscuits. It can also be used as a glaze for roasted chicken or pork, or as a filling for pies and tarts. With its bright citrus flavor and beautiful color, this marmalade is sure to be a hit with everyone who tries it.
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