Best Honey Orange Marmalade Recipes

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ORANGE MARMALADE/HONEY DIJON PORK CHOPS



ORANGE MARMALADE/HONEY DIJON PORK CHOPS image

Categories     Pork     Quick & Easy     Dinner

Yield 4 ppl

Number Of Ingredients 5

8 Pork Chops
Salt & Pepper
4 Tbls Oil
3 Tbls Honey Dijon Mustard
3 Tbls Orange Marmalade

Steps:

  • Mix Honey Dijon Mustard and orange marmalade together in a bowl and set to the side. Lightly salt and pepper pork chops on both sides. Fry in oil for 5-7 minutes on each side(depending on thickness of chops)Place posrk chops in a oven safe dish, spoon mixture over each chop , cover with aluminum foil and bake for 30 minutes at 350 degrees. Enjoy!

HONEY ORANGE MARMALADE



Honey Orange Marmalade image

My version of orange marmalade. I don't like the traditional bitter stuff with rinds in it - so mine is more like an orange jam.

Provided by The Angerers

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes     Jams and Jellies Recipes

Time 45m

Yield 52

Number Of Ingredients 7

4 oranges - peeled, seeds removed, and white pith removed
1 grapefruit - peeled, seeds removed, and white pith removed
1 ¼ cups white sugar, divided
3 tablespoons low-sugar pectin
1 cup orange juice
1 cup water
¾ cup honey

Steps:

  • Place oranges and grapefruit in a food processor; pulse 8 times.
  • Transfer fruit to a pot and add 1/4 cup white sugar and pectin; stir in orange juice and water. Bring mixture to a boil; reduce heat and simmer for 8 minutes. Stir honey and remaining 1 cup sugar into marmalade and bring to a full boil for 1 minute.
  • Sterilize the jars and lids in boiling water for at least 5 minutes. Pack marmalade into hot, sterilized jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
  • Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 15 minutes.
  • Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

Nutrition Facts : Calories 44 calories, Carbohydrate 11.4 g, Fiber 0.4 g, Protein 0.2 g, Sodium 0.4 mg, Sugar 10.9 g

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