Best Napa Goat Ranch Whole Fruit Lemon Orange Marmalade Recipes

ORANGE LEMON GRAPEFRUIT MARMALADE

Steps:

• Squeeze juice from fruit and keep.
• Slice fruit thinly.
• Quickly wash sliced peel in cold water and rinse.
• Add water and juice.
• Keep for 3 hours in a cool place.
• Cook in a heavy saucepan for 30 minutes medium heat.
• Add sugar and cook and stir another 20-30 minutes on high heat.
• Pour into sterilised jars.

DUNDEE ORANGE MARMALADE

Steps:

• Wash the fruit and place in a large pan.
• Add water and cover.
• Bring to a boil, reduce heat and simmer until fruit is soft.
• Let stand until fruit is cool enough to handle.
• Remove fruit from cooking water and cut each orange and lemon in half.
• With a spoon remove pips and pith and return them to the juice.
• Simmer for 25 minutes, then strain and discard pips.
• Meanwhile, cut skins and pulp into small pieces or shreds, whichever you prefer.
• Put fruit, juice and sugar into a large preserving pan and boil rapidly until setting point is reached.
• To determine setting point, use jelly thermometer or stir until 2 drops hang side by side on a wooden spoon when removed from hot liquid Remove from heat, skim and cool slightly.
• Pour into sterilized jars and add 1 Tablespoon whisky to each jar.
• Seal with parrafin and cover.

NAPA GOAT RANCH WHOLE FRUIT LEMON & ORANGE MARMALADE

Steps:

• Have on hand 9 half-pint jars and sealing lids- sterilized according to the manufacturers instructions.
• Cut the fruits in half and squeeze the juice out of them (save the orange and the lemon juices separately).
• Chop the remaining citrus sections (yes- peel and all) in a food processor in small batches as you want the pieces to be fairly small (ideally about 1/4 inch but the sizes will vary, that is great).
• Place the chopped citrus into a large pot and cover with cold water. Bring to a boil and cook, stirring occasionally, until the citrus mix is tender to the bite, about 10 minutes. Drain and rinse the fruit, clean out the pot as well.
• Put the citrus mixture back into the pot with 1 1/2 cups water and bring to the mix to a boil.
• Stir in the 3 1/2 cups sugar. Adjust the heat to maintain a slow simmer. Cook, stirring occasionally, until mixture is thick and creamy and the fruit is tender to the bite. This will take about 1 hour.
• Taste and add up to 1 1/2 cups additional sugar to taste, add the 1/2 cup of orange juice and stir until well mixed.
• Pack into the jars and process according to the jar manufacturers instructions- mine takes about 10 minutes once the water bath has returned to a boil.

EASY ORANGE MARMALADE

Steps:

• Select Navel oranges that have the thinnest peel.
• If the orange is large double the amount of water and sugar.
• Wash the orange thoroughly.
• Cut off both ends of the orange.
• Cut the orange in half, cut each half in about eight sections.
• Place the orange sections in the food processor and pulse until the peel in is tiny pieces.
• In a medium saucepan place the processed orange, the water and the sugar and bring to a gentle boil.
• Boil for 15 minutes, stirring frequently.
• Let cool, then place in a glass jar with a tight fitting lid.
• Refrigerate to store.
• When it is cold it is ready to eat.
• I use 1/2 sugar and 1/2 Splenda and it works well.

ZUCCHINI ORANGE MARMALADE

Steps:

• Mix ingredients and bring to a boil.
• Boil rapidly stirring for 20 minutes.
• Add 1/2 bottle certo and boil again for 1 minute.
• Skim if necessary and pour into jars.

PEACH ORANGE MARMALADE

Steps:

• Add all ingredients to a large pot; slowly bring to a boil; stir frequently until the sugar dissolves.
• Boil for approximately 40 minutes or until thickened, stirring frequently to keep from sticking.
• Take pot off of stove; skim off foam with a metal spoon.
• Quickly pour marmalade into hot sterized jars, leave 1/4 inch headspace.
• Cover immediately with metal lids and screw on bands tight.
• Process in boiling water bath for 15 minutes.