PINEAPPLE-APPLE MARMALADE JAM

Steps:

• Combine pineapple, apple, sugar, orange juice, and lemon zest in a pot. Bring to a boil. Reduce heat to medium and cook, stirring frequently, until pineapple turns translucent, 1 to 1 1/2 hours.
• Place a few small plates in the freezer.
• Inspect 2 or 3 small Mason jars for cracks, discarding any defective ones. Sterilize jars in a pot of boiling water for 10 minutes and leave in hot water until ready for use. Wash new, unused lids and rings in warm soapy water.
• Add a tablespoon of marmalade to a frozen plate. Freeze for 1 minute, remove, and nudge marmalade with your finger. If the mixture stays nudged, it is ready to be canned. If it slides back, continue cooking and check for readiness every minute.
• Pack marmalade into hot, sterilized jars, filling to within 1/2 to 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
• Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.
• Remove the jars from the stockpot and let rest, several inches apart, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.

ROAST PORK TENDERLOIN WITH APPLE-ONION MARMALADE

Steps:

• In a saute pan over medium heat, warm the 3 tablespoons olive oil. Add the onion and saute until golden brown, about 5 minutes. Add the balsamic vinegar, sherry vinegar, water and salt and pepper to taste and cook until the liquid has evaporated and the onions are very soft, about 45 minutes. Set aside.
• Preheat oven to 450°F.
• Rub salt and pepper to taste on all sides of the tenderloins. Place them in a roasting pan. Pour 1/4 cup olive oil over the top. Place 1 sprig thyme on each tenderloin.
• Place pan in the oven and roast the pork for 10 minutes. Turn the pork over and roast until firm and pale pink in the cnenter when cut with a knife, about 20 minutes longer.
• While the pork is cooking, in a large saute pan, over medium heat, melt the butter. Add the apples and prunes,and sauté until slightly soft and caramelized, 3-5 minutes. Add the onion marmalade mixture to the pan and continue to sauté until the flavors have blended, 2-3 minutes longer.
• Add the stock to the pan, and bring to a boil. Immediately remove from the heat and cover to keep warm.
• When the pork is done, transfer to a cutting board, cover with aluminum foil and let rest for 5 minutes. Then, using a sharp knife, cut he pork tenderloins into slices 1/2 inch thick. Arrange the pork slices on a warmed serving platter.
• Spoon the warm marmalade mixture over the pork. Sprinkle with the parsley and serve immediately.

APPLE MARMALADE

Steps:

• In a large stainless or enamel stock pot combine the apples, water and lemon juice.
• Cover and boil gently for 15 minutes, stirring 3 or 4 times to prevent sticking.
• Stir in fruit pectin.
• Bring to a full boil, stirring constantly.
• Add sugar, lemon slices and cinnamon.
• Return to a full boil and boil hard for 1 minute, stirring constantly.
• Remove from heat and ladle into clean hot jars, leaving 1/4 inch head space.
• Process in a boiling water bath for 5 minutes at altitudes up to 1000 feet.
• Adjust times for higher altitudes.

SCOTTISH APPLE ORANGE MARMALADE PIE

Steps:

• Set oven to 375 degrees, and set oven rack to bottom position).
• Roll out the bottom pastry, then line the 9-inch pie dish with bottom pastry, then place in refrigerator while mixing the apple mixture.
• In a bowl, mix together 1/2 cup plus 2 tablespoons white sugar, cookie crumbs, marmalade, raisins and orange zest.
• Spoon the filling into the pastry crust.
• Roll out the top pastry, and then place on top pressing the crust edges together to seal.
• Crimp edge decorativly (you can also flute the edges if desired).
• Cut a 1-inch hole in center of the top crust.
• In a small cup whisk together the whipping cream and 1 tablespoon sugar, then brush over top crust.
• Bake for about 45 minutes, or until crust is golden and fruit is bubbles thickly (you might want to place the pie on a baking sheet to catch any spills).
• Serve warm.

APPLE-LEMON MARMALADE

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.

PAN-SEARED SCALLOPS WITH APPLE-ONION MARMALADE & BACON

Steps:

• To make the marmalade, in a large fry pan over medium to medium-low heat, warm the olive oil. Add the onions and cook, stirring often, until they begin to soften, about 15 minutes. Stir in the apples and cumin seeds. Cook, stirring, until the onions are golden and the apples soften, about 30 minutes more. Add the cider vinegar, salt and pepper and remove from the heat. You should have about 3 cups. Set aside in the pan. In another large fry pan over medium-high heat, fry the bacon until crisp, 3 to 5 minutes. Using tongs or a slotted spatula, transfer to paper towels to drain. Discard all but about 1 Tbs. (a light coating) of the bacon drippings from the pan. Sprinkle the scallops lightly with salt and pepper. Return the fry pan to medium-high heat. When the pan is hot, add the scallops a few at a time and cook, turning once, until lightly browned on both sides, about 1 minute on each side. Transfer to a plate and keep warm while you cook the remaining scallops. When all the scallops are cooked, add the apple cider to the pan and boil until reduced by half, about 5 minutes. Pour any juices that have collected on the scallop plate into the fry pan. Remove from the heat. Meanwhile, reheat the marmalade over medium-low heat until heated through. Spread about 1/2 cup of the marmalade on each individual plate. Top each portion with 3 scallops, then drizzle with about 1 Tbs. of the cider sauce. Crumble the bacon over the scallops, dividing it evenly. Serve warm.

APPLE AND ORANGE MARMALADE TART WITH ROSEMARY

Steps:

• 1. Take the puff pastry out of the fridge 10-15 minutes before working with it.
• 2. Get the tin prepared by lining with parchment paper and preheat the oven at 180°C/ 350°F.
• 3. Place the pastry in the tray pushing down slightly to mold it around the tin nicely.
• 4. Place another parchment sheet over the pastry pushing down around all corners. Put the baking beans over the parchment and spread them around equally pushing them gently down.
• 5. Bake the pastry for 8-10 min until the edges begin to get slightly golden.
• 6. Meanwhile peel and core two (large) or three (medium) apples and cut into rings. Place them in a bowl, sprinkle the sugar, drizzle the gin, give it a toss and set aside. *
• 7. Wash and chop the rosemary and the thyme, set aside to use shortly.
• 8. When the pastry is ready take out of the oven, remove the parchment and the baking beans and allow it to cool for appropriately 5 minutes.
• 9. Using a brush, coat the pastry with the orange marmalade, sprinkle the chia seeds (if choosing to use) the herbs scattered around, arrange the apple rings at an angle, scatter the walnuts and almond flake around and place in the preheated oven. Bake at 185C for 20-25 minutes until golden brown.
• 10. When ready, dust with icing sugar and serve. This can be served with Greek yogurt, ice cream or clotted cream. Delicious!

LEMON AND APPLE MARMALADE, OR MARMELLATA DI LIMONI E MELE

Steps:

• Wash lemons, slice thinly, grate the apple and place both in medium saucepan. Add sugar to fruit and bring to a slow boil cooking fruit for 30 minutes.
• Remove the marmalade from heat, stir in the brandy, and transfer the marmalade to sterilized jars. Seal jars, let cool, and store in your pantry.

ROAST PORK TENDERLOIN WITH APPLE-ONION MARMALADE

Steps:

• In a saute pan over medium heat, warm the 3 tablespoons olive oil. Add the onion and saute until golden brown, about 5 minutes. Add the balsamic vinegar, sherry vinegar, water and salt and pepper to taste and cook until the liquid has evaporated and the onions are very soft, about 45 minutes. Set aside.
• Preheat an oven to 450 degrees F.
• Rub salt and pepper to taste on all sides of the tenderloins. Place them in a roasting pan. Pour the 1/4 cup (2 fl oz/60 ml) olive oil over the top. Place 1 thyme sprig on each tenderloin.
• Place the pan in the oven and roast the pork for 10 minutes. Turn the pork over and roast until firm and pale pink in the center when cut with a knife, about 10 minutes longer.
• While the pork is cooking, in a large saute pan over medium heat, melt the butter. Add the apple and prunes and saute until slightly soft and caramelized, 3-5 minutes. Add the onion marmalade mixture to the pan and continue to saute until the flavors have blended, 2-3 minutes longer.
• Add the stock to the pan and bring to a boil. Immediately remove from the heat and cover to keep warm.
• When the pork is done, transfer it to a cutting board, cover with aluminum foil and let rest for 5 minutes. Then, using a sharp knife, cut the pork tenderloins into slices 1/2-inch (12 mm) thick. Arrange the pork slices on a warmed serving platter.
• Spoon the warm marmalade mixture over the pork. Sprinkle with the parsley and serve immediately.

APPLE AND ORANGE MARMALADE SALAD

Steps:

• Whisk together the marmalade, almond extract, salt and 2 teaspoons water in a medium bowl. Set aside.
• Set the apples on a cutting board. Cut the flesh away from the cores, making 4 apple "cheeks" from each apple. Discard the cores. Cut the flesh into very thin slices and add it to the bowl with marmalade; toss to coat. Divide the apples among 4 small plates and sprinkle each serving with cherries and crushed cookie.

SCOTTISH APPLE ORANGE MARMALADE PIE

Steps:

• Set oven to 375 degrees, and set oven rack to bottom position).
• Roll out the bottom pastry, then line the 9-inch pie dish with bottom pastry, then place in refrigerator while mixing the apple mixture.
• In a bowl, mix together 1/2 cup plus 2 tablespoons white sugar, cookie crumbs, marmalade, raisins and orange zest.
• Spoon the filling into the pastry crust.
• Roll out the top pastry, and then place on top pressing the crust edges together to seal.
• Crimp edge decorativly (you can also flute the edges if desired).
• Cut a 1-inch hole in center of the top crust.
• In a small cup whisk together the whipping cream and 1 tablespoon sugar, then brush over top crust.
• Bake for about 45 minutes, or until crust is golden and fruit is bubbles thickly (you might want to place the pie on a baking sheet to catch any spills).
• Serve warm.

ROASTED APPLE MARMALADE

Steps:

• Preheat oven to 180°C.
• Place melted butter and sugar in a large bowl.
• Scrape vanilla seeds from the pods into the bowl.
• Toss apples in vanilla butter.
• Transfer apples to a baking tray.
• Bake 30 minutes till soft and caramelized.
• Transfer apples to a small pot, place on medium heat.
• Cover with a lid, cook further 5 minutes till apples form a thick sauce.
• Serve with pork.

APPLE MARMALADE

Steps:

• Wash, peel and core apples; chop finely.
• Combine with remaining ingredients and cook slowly until mixture is thick and of marmalade consistency.
• Pour into sterilized jelly jars, wipe rims and seal; process in boiling water bath for ten minutes.

APPLE & WALNUT MARMALADE

Steps:

• Quarter and core the apples (no need to peel) and cut each quarter in half again. In a large frying pan, melt the butter, then add the apples, sugar, lemon zest and juice and the squeezed-out lemon halves and bay leaf. Carefully stir everything to combine, then cover and cook gently for about 10 mins or until the apples are just soft.
• Remove the lid and turn the heat to high. Allow the mixture to cook, uncovered, for a further 5 mins, or until most of the excess liquid has evaporated. It should be juicy and syrupy. Remove the lemon halves and bay, stir in the brandy, if using, and leave to cool slightly. Stir in the walnuts and serve warm.