Best 2 Meyer Lemon And Blood Orange Marmalade Recipes
**A Delightful Citrus Journey: Meyer Lemon and Blood Orange Marmalade Recipes**
Indulge in a symphony of citrus flavors with our collection of Meyer lemon and blood orange marmalade recipes. These vibrant and tangy preserves, made from the finest seasonal fruits, offer a taste of sunshine in every jar. Whether you prefer a classic marmalade or something with a unique twist, our selection has something for every palate. From traditional Seville orange marmalade to variations featuring ginger, honey, and even lavender, these recipes will inspire you to create your own homemade citrus delights. Get ready to embark on a culinary adventure that will brighten up your breakfast toast, scones, and desserts, or add a touch of sophistication to your cheeseboards and charcuterie platters.
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:
- Choose ripe and juicy citrus fruits: The quality of your marmalade will depend on the quality of your fruit. Choose citrus fruits that are heavy for their size and have a bright, vibrant color.
- Use a sharp knife to remove the zest: A sharp knife will help you remove the zest in thin, even strips. This will result in a more flavorful marmalade.
- Be careful not to overcook the marmalade: Overcooked marmalade will be thick and sticky. It should be cooked until it reaches a thick, syrupy consistency.
- Let the marmalade cool completely before storing it: This will help the marmalade to set properly.
- Store the marmalade in a cool, dark place: Marmalade can be stored in a jar or container with a tight-fitting lid. It will keep for up to 1 year.
Conclusion:
Meyer lemon and blood orange marmalade is a delicious and versatile condiment that can be used in a variety of ways. It can be enjoyed on toast, scones, or muffins. 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 beautiful color, Meyer lemon and blood orange marmalade is sure to be a hit with your family and friends.
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
