Best Lemon And Apple Marmalade Or Marmellata Di Limoni E Mele Recipes
APPLE-LEMON MARMALADE
From Anne Gardon's "Preserving for All Seasons." I want to try this in the next year or so.
Provided by JenSmith
Categories Lemon
Time 8h45m
Yield 4 pints
Number Of Ingredients 5
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.
APPLE MARMALADE
Make and share this Apple Marmalade recipe from Food.com.
Provided by Diana Adcock
Categories Spreads
Time 45m
Yield 6 half pints
Number Of Ingredients 7
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.
Nutrition Facts : Calories 609.3, Fat 0.3, SaturatedFat 0.1, Sodium 21.6, Carbohydrate 159.5, Fiber 4.5, Sugar 144.7, Protein 0.6
APPLE MARMALADE
An old timey recipe from the Western chapter of the US Regional Cookbook, Chicago Culinary Arts Institute, 1947. This is a good recipe to salvage those apples that have gone a little mealy. While this recipe is written in an old-fashioned way, it is perfectly safe if processed using modern methods. If you are unfamiliar with these modern techniques, please go to http://www.uga.edu/nchfp/how/can_home.html for the current information.
Provided by Molly53
Categories Apple
Time 40m
Yield 10 pints
Number Of Ingredients 4
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.
Nutrition Facts : Calories 1200.7, Fat 0.5, SaturatedFat 0.1, Sodium 5.3, Carbohydrate 311, Fiber 6.7, Sugar 300.3, Protein 0.8
ROASTED APPLE MARMALADE
Make and share this Roasted Apple Marmalade recipe from Food.com.
Provided by katew
Categories Apple
Time 50m
Yield 1 cup
Number Of Ingredients 4
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.
Nutrition Facts : Calories 1011.9, Fat 61.4, SaturatedFat 38.5, Cholesterol 160.3, Sodium 538.2, Carbohydrate 125.4, Fiber 13.1, Sugar 106.7, Protein 2
CREAM CHEESE CROSTATA WITH ORANGE MARMALADE
As published in Bon Appetit, Crostata con Crema di Formaggio e Marmellata di Arance Amare was touted as being one of the most popular desserts at Restaurant Zibibbo in Florence. I love a recipe that has few ingredients and a simple preparation, but results in a nice presentation and fabulous flavor. This is one of those. Actually, I did not try the crust recipe, as I had an extra crust already made that I needed to use so I used it. I do intend to make this again soon, though, and will update the recipe as to the results. Prep time includes 2 hours chill time. The recipe was credited to Chef Benedetta Vitali of Zibibbo.
Provided by GaylaJ
Categories Dessert
Time 2h33m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- For crust:.
- Mix flour and sugar together on work surface and make a well in center of mixture. Add egg yolk and scatter butter cubes over flour mixture. Using your hands, gently mix the ingredients together until well blended and dough forms. Flatten into disk, wrap in plastic, and chill at least 1 hour or overnight.
- Preheat oven to 400°F and spray 9-inch tart pan with removable bottom with nonstick spray. Press dough onto bottom and up sides of pan. Bake until golden brown and cooked through, pressing with back of fork if crust bubbles, about 18 minutes. Cool crust in pan on rack.
- For filling:.
- Beat cream cheese, mascarpone, and sugar in medium bowl until smooth. Spread evenly in cooled crust and chill 1 hour.
- Spread marmalade (I let it come to room temperature first) evenly over filling and sprinkle almonds over.
- Can be made 1 day ahead; cover and chill.
Nutrition Facts : Calories 488.7, Fat 26, SaturatedFat 14, Cholesterol 77.1, Sodium 109.2, Carbohydrate 61.3, Fiber 1.3, Sugar 38.4, Protein 5.4
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