Best 2 Lemon And Apple Marmalade Or Marmellata Di Limoni E Mele Recipes
Indulge in a delightful culinary adventure with a tangy and sweet treat: Lemon and Apple Marmalade. This unique preserve combines the vibrant flavors of lemon and apple, resulting in a versatile spread that can elevate various culinary creations. Whether you prefer a classic marmalade to accompany your morning toast or seek a flavorful addition to your charcuterie board, this delectable delicacy promises to tantalize your taste buds. Embark on a journey through three captivating recipes, starting with a traditional Lemon and Apple Marmalade that captures the essence of citrusy delight. Explore the intriguing Lemon and Apple Marmalade with Ginger, where a hint of spice adds a touch of warmth and complexity. Lastly, discover the innovative Lemon and Apple Marmalade with Rosemary, an unexpected blend of flavors that will leave you craving more. With step-by-step instructions and helpful tips, these recipes ensure that both novice and seasoned cooks can relish the satisfaction of homemade marmalade.
Here are our top 2 tried and tested recipes!
LEMON MARMALADE
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
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
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
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.
Tips:
- Choose the right apples: Use firm, tart apples like Granny Smith or Bramley for the best flavor and texture.
- Prepare the lemons properly: Make sure to remove the zest and pith from the lemons before slicing them. This will help prevent the marmalade from becoming too bitter.
- Cook the marmalade in small batches: This will help ensure that the marmalade cooks evenly and prevents it from sticking to the pot.
- Use a heavy-bottomed pot: This will help distribute the heat evenly and prevent the marmalade from scorching.
- Test the marmalade for doneness: The marmalade is done when it reaches a temperature of 220°F (104°C) or when a small amount of the marmalade forms a wrinkle when dropped onto a cold plate.
Conclusion:
Lemon and apple marmalade is a delicious and versatile condiment that can be enjoyed on toast, scones, or pancakes. It can also be used as a filling for pies and tarts, or as a glaze for chicken or fish. With a little time and effort, you can easily make your own lemon and apple marmalade at home. So next time you're looking for a unique and flavorful addition to your breakfast or brunch table, give this recipe a try!
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
