Best 6 Normans Golden Three Fruit Marmalade Recipes

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Indulge in the delightful world of homemade marmalades with Norman's Golden Three-Fruit Marmalade. This classic recipe combines the vibrant flavors of oranges, lemons, and grapefruit into a tangy and aromatic spread. Savor the perfect balance of bitterness and sweetness in every spoonful, thanks to the careful selection of citrus fruits and the traditional cooking method.

Embark on a culinary journey as you explore the variations of Norman's Golden Three-Fruit Marmalade. Delight in the zesty Orange Marmalade, bursting with the sunshine flavor of fresh oranges. Experience the bright and tangy Lemon Marmalade, a perfect complement to scones and pastries. Discover the unique blend of sweet and slightly bitter flavors in the Grapefruit Marmalade, a refreshing twist on the classic recipe.

With detailed instructions and helpful tips, these recipes guide you through the process of creating your own homemade marmalades. From preparing the fruits to cooking and preserving, each step is explained clearly, ensuring success in your kitchen. Enjoy the satisfaction of crafting your own delicious and versatile marmalades, perfect for spreading on toast, dolloping on yogurt, or incorporating into baking creations.

Check out the recipes below so you can choose the best recipe for yourself!

THREE FRUIT MARMALADE



Three Fruit Marmalade image

This marmalade is more like a jelly with some shreds of peel. Cut the peel thick or thin, as you like it.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Yield Makes 5 8-ounce jars

Number Of Ingredients 5

1 grapefruit
1 orange
2 lemons
2 quarts water
6 3/4 cups sugar

Steps:

  • Scrub fruit, place in a large bowl, and cover with boiling water. Let stand 2 minutes, then drain. Remove peel in thin slices with a zester, or cut off with a sharp knife into thicker pieces, as desired. Tie peel in a piece of cheesecloth; set aside.
  • Chop remaining pith and fruit into small pieces. You can do this with a food processor, but do not puree.
  • Combine chopped fruit, cheesecloth bag, and water in a 4-quart stainless-steel pan. Cover, and simmer 1 1/2 hours over low heat, until reduced by almost half. Remove cheesecloth bag, and set aside.
  • Strain contents of pan, pressing to extract liquid. Discard solids, and return liquid to pan. Add sugar and dissolve over low heat. Bring to a boil. Add peel from cheesecloth, and simmer over medium heat, until mixture reaches 221 degrees on a candy thermometer or falls in sheets from a spoon, 10 to 30 minutes.
  • Store the marmalade in jars in the refrigerator for up to 4 weeks.

NORMAN'S GOLDEN THREE-FRUIT MARMALADE



Norman's Golden Three-Fruit Marmalade image

Marmalade was my Father-In-Law's favourite. We never ate it because it was so bitter, so I just made it for him. Over the years, I came to discover that it was the pith and the membrane that made me turn up my nose to this glowing concoction. I can guarantee you, that if you follow my method, you will have the best bottle of sunshine you can imagine. UPDATE Aug 18/08: I'm very happy to say that this recipe won Second Place in the "Certo" category, and Third Place in the "Marmalade" category at our local fair.

Provided by Diana 2

Categories     Lemon

Time 40m

Yield 5 1/2 pints

Number Of Ingredients 7

1 orange, large
1 red grapefruit
1 lemon
1/8 teaspoon baking soda
1 1/2 cups water
5 cups sugar
3 ounces pectin, in the pouch

Steps:

  • Scrub the fruit, and dry. Using a zester, remove the peel (from all three), being careful not to get any pith. If you do not have a zester, use a vegetable peeler, being careful to remove *only* the zest. Then, using a sharp knife, or shears, cut the peel into fine strips. I have also grated the peel, but it doesn't look as pretty.
  • Place the zest in a small saucepan with the water and the baking soda, and bring to a boil. Reduce the heat and simmer for 20 minutes.
  • In the meantime, slice the top and bottom of each fruit, so that it sits flat on your cutting board. Using a sharp knife and following the contour of the fruit, cut away all the pith, leaving only the pulp.
  • While holding the fruit over a bowl (to catch all the juices), use the knife to cut out the flesh, leaving the membrane. Remember, it's the pith and the membrane that make marmalade bitter.
  • Add the pulp and juice to the simmering zest (do not drain the zest). Simmer, covered, for 10 minutes.
  • Measure 3 cups of the mixture and mix it together with the sugar in a large pot.
  • Bring to a rapid boil. Stir and boil hard for 1 minute. Immediately remove the pot from the heat.
  • Add the pouch of pectin, and stir for 10 minutes. This will cool the mixture slightly and prevent the zest from floating.
  • Pour into sterilized jars and seal.

THREE-FRUIT MARMALADE



Three-Fruit Marmalade image

I make all my own jams, and this marmalade is a favorite. It marries the warm flavors of peaches and pears with citrus. -Lorraine Wright, Grand Forks, British Columbia

Provided by Taste of Home

Time 40m

Yield 8 half-pints.

Number Of Ingredients 5

1 medium orange
2 cups chopped peeled fresh peaches
2 cups chopped peeled fresh pears
1 package (1-3/4 ounces) powdered fruit pectin
5 cups sugar

Steps:

  • Finely grate peel from orange; peel and section the fruit. Place peel and sections in a Dutch oven. Add peaches and pears. Stir in pectin. Bring to a 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 eight hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. 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 88 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 0 sodium, Carbohydrate 23g carbohydrate (22g sugars, Fiber 0 fiber), Protein 0 protein.

CITRUS MARMALADE



Citrus Marmalade image

It's decidedly more involved than your average preserves, but homemade marmalade is worth the effort. High amounts of natural pectin, acid and bitterness make citrus fruits (namely oranges, lemons and grapefruits) ideal for preserving. And there are many paths to a satisfying result: Some recipes call for boiling the whole fruit until it's tender, then slicing it before simmering it again in a sugar syrup for a very thick, nearly opaque marmalade. Others use only the peel and juice, discarding the insides for a crystal-clear result. Our recipe takes a third tack, using the whole fruit, separated with some savvy knife skills for a marmalade that lands somewhere between the other two. Perhaps the best part of making your own marmalade is the ability to control the texture of your final product. Do you prefer a thick-cut marmalade? Or one with a more uniform, delicate texture? No matter your answer, be sure to soak the sliced peels for at least eight hours to allow them to fully soften, or else they might become tough - more candied peel than evenly cooked preserves.

Provided by Alison Roman

Categories     breakfast, brunch, jams, jellies and preserves

Time 2h

Yield About 4 cups (4 8-ounce jars)

Number Of Ingredients 4

2 pounds/907 grams oranges, grapefruit or lemons, washed
4 cups/800 grams granulated sugar
1/4 cup/60 milliliters fresh lemon juice (from about 2 lemons)
Add-ins (optional, see note)

Steps:

  • Cut the citrus: Using a sharp knife, slice off the top and bottom of the citrus so it sits sturdily on the cutting board. Slice off the peel and white pith in sections, starting at the top and following the curve of the fruit. (You should have a pile of peels and a few naked fruit.)
  • Thinly slice the peels (with the pith) no thinner than 1/8 inch and no thicker than 1/4 inch, place them in a large bowl and set aside.
  • Halve the fruit and remove any visible seeds. Thinly slice about 1/4-inch thick (white membrane and all), removing any seeds you might have missed. Add the fruit to the peels, and cover with 3 to 5 cups of water, taking note of how much water you used. Let this sit for at least 8 hours and up to 24 hours in the refrigerator. (This will help extract the pectin slowly as well as soften the peels.)
  • Make the marmalade: Place a small plate in the refrigerator to chill. (You'll use this later.)
  • Place the peels, fruit and water in a large pot. Add enough water to bring the total to 6 cups and bring to a strong simmer over medium-high heat.
  • Cook the citrus until the peels have begun to soften and turn translucent, and the liquid has reduced by about three-fourths, 40 to 50 minutes.
  • Add sugar and any add-ins and continue to cook, stirring occasionally at first, then more frequently as the marmalade cooks and the juices thicken. Continue until most of the liquid has evaporated and the peels are totally softened and almost completely translucent, another 40 to 50 minutes.
  • As the marmalade cooks, the liquid reduces, the sugars thicken and the natural pectins activate. You'll notice the liquid go from a rapid, rolling boil with smaller bubbles to a slow, thick, tarlike boil with larger bubbles: This is the stage at which it's most important to stir constantly along the bottom of the pot to prevent scorching and sticking. (Sugar is heavier than water and will concentrate at the bottom of the pot, making the fruit more likely to burn.) It's also the stage at which splattering may occur, so take care in stirring.
  • When the marmalade reaches this point, add lemon juice and continue to cook, stirring constantly until the jam has returned to its previously thickened state, about another 5 minutes. At this stage, the mixture should look thick and viscous with bits of the peel floating around. The peels will never break into the liquid as with a jam: This is O.K.
  • To test the jam's thickness, spoon a bit onto the chilled plate, return it to the refrigerator and chill for 2 minutes. Drag your finger through it: It should hold its shape on either side without appearing watery or runny. If it's not there yet, cook it for a few more minutes.
  • Remove from heat and discard the vanilla bean, if used. Divide among jars, leaving 1/4 inch of space at the top, and seal immediately. Can the marmalade (our How to Make Jam guide has detailed instruction), or store in the refrigerator.

GOLDEN RHUBARB MARMALADE



Golden Rhubarb Marmalade image

Make and share this Golden Rhubarb Marmalade recipe from Food.com.

Provided by Suzie_Q

Categories     Jellies

Time 1h10m

Yield 10 hlaf pints, 5 serving(s)

Number Of Ingredients 4

8 cups chopped fresh rhubarb
10 cups granulated sugar
3 oranges, put through food grinder
1 lemon, put through food grinder

Steps:

  • Combine all ingredients in large bowl. Stir. Cover and let stand overnight on counter.
  • Turn into a large pot; bring to a boil on medium-high heat, stirring often.
  • Boil for 30 minutes.
  • Cool a small spoonful to room temperature on a chilled saucer to see if it jells.
  • When jelly stage is reached, pour into hot sterilized half pint jars to within 1/4 inch of the top. Place sterilized metal lids on jars and screw metal bands on securely. For added assurance against spoilage, you may choose to process in boiling water bath for 5 minutes,.

THREE FRUIT MARMALADE



Three Fruit Marmalade image

Make and share this Three Fruit Marmalade recipe from Food.com.

Provided by Suzie_Q

Categories     Jellies

Time 1h10m

Yield 5 half pints, 5 serving(s)

Number Of Ingredients 5

1/2 grapefruit, with peel, cut up
1 orange, with peel, quartered
1 lemon, with peel, halved
water, 3 times amount of fruit
granulated sugar, 1 1/2 times quantity of pulp

Steps:

  • Remove seeds from fruits. Put through food grinder. Measure and put into large saucepan.
  • For each 1 cup pulp, add 3 cups water. Bring to a boil, stirring occasionally.
  • Simmer for 20 minutes. Boil rapidly, stirring 2 or 3 times, for 20 minutes. Measure quantity.
  • To each 1 cup pulp, add 1 1/2 cups sugar. Return to a boil, stirring.
  • Boil rapidly until thickened and a small amount cooled on a chilled saucer jells. This will take about 20 minutes.
  • Pour into hot sterilized half pint jars to within 1/4 inch of the top. Place sterilized metal lids on jars and screw metal bands on securely. For added assurance against spoilage, you may choose to process in boiling water bath for 5 minutes.

Nutrition Facts : Calories 24.2, Fat 0.1, Sodium 0.7, Carbohydrate 7.3, Fiber 1.6, Sugar 2.5, Protein 0.7

Tips:

  • Use a heavy-bottomed pot or pan to prevent scorching.
  • Stir the marmalade frequently to prevent sticking.
  • Cook the marmalade until it reaches a setting point, which is 105°C (220°F) or when a small amount of marmalade placed on a cold plate wrinkles when pushed with a finger.
  • Allow the marmalade to cool slightly before pouring it into jars.
  • Seal the jars tightly and store them in a cool, dark place.
  • Marmalade can be stored for up to a year.

Conclusion:

Norman's Golden Three-Fruit Marmalade is a delicious and versatile preserve that can be enjoyed on toast, scones, or crackers. It can also be used as a glaze for ham or chicken, or as a filling for pies and tarts. With its bright citrus flavor and beautiful golden color, this marmalade is sure to be a hit with everyone who tries it.

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