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
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Maryan Ali90
[email protected]This marmalade is a great gift for friends and family.
Kamaljit Singh
[email protected]I would recommend this marmalade to anyone who loves citrusy flavors.
Enwongo Sunday
[email protected]Overall, I thought this marmalade was just okay. It wasn't bad, but it wasn't anything special either.
Callistus Stephen
[email protected]I wish there was a way to make this marmalade without all the sugar.
Hirun Rukmal
[email protected]I found the texture of this marmalade to be a bit too thick.
Renita Young
[email protected]This marmalade is a bit too sweet for my taste.
Odule Opeyemi
[email protected]I love using this marmalade in my baking. It adds a lovely citrus flavor to cakes, cookies, and muffins.
Jay Harris Watson
[email protected]This marmalade is a great way to add a pop of flavor to your breakfast toast or yogurt.
jessica centeno
[email protected]I wasn't sure how the Meyer lemon and blood orange would taste together, but I was pleasantly surprised. This marmalade is delicious!
Lesedi Pearl
[email protected]This marmalade is a bit time-consuming to make, but it's totally worth it. The flavor is incredible.
Ibsa Abdella
[email protected]I love how easy this marmalade is to make. It's a great way to use up extra citrus fruits.
Rodney Uwaechie
[email protected]I've made this marmalade several times now and it's always a hit. It's the perfect balance of sweet and tart, and the citrus flavor is amazing.
USMAN SURAJO
[email protected]This marmalade is a burst of citrusy sunshine! The combination of Meyer lemon and blood orange is simply divine.