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.
Let's cook with our 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!
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