Marmalade Seville Orange Pineapple Lime giner recipes

MARMALADE RECIPES

Bindweed’s Recipes ©

Seville Orange
Pineapple
Orange
Ginger
Tangerine Orange
Lime


Seville Orange Marmalade

Makes 6 lbs approx

INGREDIENTS

2 lbs or 907 gms. oranges (8) Season December to February so make enough for the year or freeze oranges for later
1¾ pts. or 1 litre water
4 lbs or 1.75 kg white or pure cane sugar
For Oxford Marmalade add
2 tablespoons of molasses or black treacle
2 tablespoons of whisky or rum if desired

COOKING METHOD

Cooking time: 10 minutes in a pressure cooker. Up to 55 minutes if no pressure cooker available.

1. Wash the fruit and cut in half.
2. Squeeze to remove the pips. Keep the juice in a bowl.
3. Place pips in a muslin bag and tie top.
4. Cut each half into quarters, longways downwards from the ends. Cut acoss for chunky, and longways for shreds.
5. Put the pulp and peel into the liquidiser with some of the water. Turn to top speed for 10-20 seconds. Repeat until all the fruit is chopped.
6. Put juice, pulp and half the water into the pressure cooker. Place the bag of pips on the top.
7. Cook for 10 minutes. Cool quickly or boil until the peel is soft if no pressure cooker available.
8. Remove the bag of pips.
9. Add the rest of the water.
10. Bring to the boil.
11. Add the sugar; plus molasses or black treacle for Oxford Marmalade.
12. Stir over a low heat until dissolved.
13. Add a knob of margarine to prevent scum forming.
14. Boil for 20 minutes or until set. Test on a saucer. Remove from heat.
15. Allow to stand until a skin forms to stop peel rising in the jar.
16. Add whisky or rum if required.
17. Stir and pour into jars and cover when set with wax paper and lid.


Orange Marmalade

Makes 4 lbs approx

INGREDIENTS

2 lb 3 ozs. or 1 kg. thin skinned oranges.
2 lb 3 ozs. or 1 kg. white or cane sugar.
1 ¾ pt. or 1 litre water.

COOKING METHOD

Cooking time: 10 minutes in pressure cooker. Up to 55 minutes if no pressure cooker available.

1. Quarter the oranges. Remove the pips and put the pips in a muslin bag then put in pan.
2. Put oranges in liquidiser in batches with some of the water. Liquidise on low speed for 10-20 seconds until roughly chopped.
3. Put in the pan. Pressure cook for 10 minutes or boil until peel is soft.
4. Remove the muslin bag with pips.
5. Move from the heat. Add the sugar.
6. Return to the heat and boil rapidly for up to 55 minutes whilst stirring.
7. Test for gelling.
8. Pour into jars.


Pineapple Marmalade

Makes 2 lbs approx

INGREDIENTS

1 lb or 500 gms. prepared pineapple (1)
Juice of 1 lime.
1 lb or 500 gms preserving or jam sugar, with added pectin, or white or cane sugar.

COOKING METHOD

Cooking time: 25 minutes.

1. Peel the pineapple, slice, then chop and remove the centre core.
2. Liquidise untl chunky or smooth.
3. Put in the pan with the sugar and the juice of the lime. Float half limes on top.
4. Bring to a full rolling boil, stirring.
5. Boil until a small portion solidifies on a saucer. Remove lime halves.
6. Pour into jars. Cover.


Lime Marmalade

Makes 5 lbs approx

INGREDIENTS

1¾ lbs or .75 kg. limes (8)
2 pts or 1 litre water
3 lbs or 1.40 kg. white or pure cane sugar (more for a clear look)
½ level teaspoon of bicarbonate of soda
Knob of margarine

COOKING METHOD

Cooking time: 10 minutes in a pressure cooker plus 20 minutes or up to 55 minutes in a pan if no pressure cooker available.

1. Wash the fruit.
2. Slice rind from fruit thinly with a sharp knife.
3. Cut the fruit in half.
4. Squeeze fruit to remove the juice and keep the juice. Cut the fruit into quarters.
5. Put half the pulp in liquidiser, add ¼ pt or 100 ml of the water. Liiquidise on top speed for 20 seconds. Repeat until all fruit is chopped.
6. Put juice, peel, pulp, bicarbonate of soda and half the remaining water into the pressure cooker.
7. Cook in pressure cooker on high for 10 minutes and cool quickly, or boil in a pan until the peel is soft.
8. Add the rest of the water. Bring to the boil.
9. Add the sugar.
10. Stir over a low heat until dissolved.
11. Add a knob of margarine.
12. Boil for 20 minutes or until setting takes place, stirring to prevent burning. Test on a saucer.
14. Remove from heat.
15. Allow to stand until a skin forms to stop peel rising in the jar.
16. Stir and pour into jars using a jug, seal jars with lid.


Ginger Marmalade

Makes 2½ lbs approx

INGREDIENTS

1 jar, 350gms. stem ginger with syrup
½ pt or 300 ml ginger syrup and water
1 lb 5ozs or 600 gms. jam sugar, with added pectin, or white or cane sugar
Juice of 2 limes and keep two sqeezed halves of rind

COOKING METHOD

Cooking time: 20 minutes.

1. Drain the ginger and pour ginger syrup and water into the pan.
2. Cut 6 ozs or 190 gms ginger into small cubes and add to the pan.
3. Cut the limes in half, squeeze the juice from them and put the juice in the pan.
4. Add the sugar to the pan and float the two squeezed halves of lime on top.
5. Heat to boiling point whilst stirring with a wooden spoon.
6. Simmer for 20 minutes.
7. Test for setting.
8. Leave in pan until a skin forms on top, this should prevent the fruit rising when poured into jars.
9. Pour into jars.
10. Stir before setting to distribute the ginger pieces evenly.


Tangerine and Orange Marmalade

Makes 8 lbs approx

INGREDIENTS

1 lb or 500 gms. tangerines
2 lbs 2 oz or 1 kg. oranges
2 pts. or 1 litre water
3 lbs or 1.5 kg white or pure cane sugar

COOKING METHOD

Cooking time: 10 minutes in a pressure cooker. Up to 1 hour 30 minutes if no pressure cooker available.

1. Cut oranges with peel into quarters.
2. Remove centre pith and pips.
3. Take peel from 3 oranges. Cut this peel into strips and save.
4. Cut rest of fruit with peel into quarters.
5. Put in batches into liquidiser with some of the water.
6. Put liquidised fruit and all the peel in pressure cooker or large pan.
7. Pressure cook H pressure for 10 minutes or boil for 30 minutes.
8. Cool. Stir in sugar and water.
9. Stir over a low heat until dissolved.
10. Boil for about 1 hour or until set.
11. Test on a saucer. Remove from heat.
12. Stir and pour into jars.
13. Allow to stand until a skin forms to stop peel rising in the jar.
14. Cover when set with wax paper and lid.


Keep watching there is more to come.


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