Orange Marmalade Food

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Orange Marmalade Glazed Ham image

Provided by Molly Yeh

Categories     main-dish

Time 4h25m

Yield 12 to 14 servings

Number Of Ingredients 11

One 8- to 10-pound bone-in smoked fully cooked ham (shank portion)
1/2 cup orange marmalade
1/2 cup whole-grain mustard
1/2 cup loosely packed light brown sugar
2 tablespoons sherry vinegar
1 teaspoon ground coriander
1 teaspoon ground ginger
1/2 teaspoon ground allspice
Freshly ground black pepper
Fresh rosemary sprigs, for serving
Oranges, cut into quarters, for serving


  • Let the ham sit at room temperature for 30 minutes to 1 hour. Preheat the oven to 325 degrees F. Trim off any skin from the ham. Score the ham in a diagonal crosshatch pattern (about 1-inch apart) without cutting through into the meat. Place the ham, flat-side down, fattier side up, on a rack in a roasting pan. Pour a 1/2-inch of water in the bottom of the pan. Cover with aluminum foil and roast, about 1 hour. Remove the foil, add more water if the water has dried up and recover loosely with the foil. Continue to bake until the ham reaches 130 degrees F, adding more water if needed to keep the roasting pan from burning, 1 hour to 1 1/2 hours more (about 15 minutes per pound).
  • Increase the oven temperature to 400 degrees F. Whisk the marmalade, mustard, brown sugar, vinegar, coriander, ginger, allspice and a generous amount of black pepper in a liquid measuring cup. Spoon off about 1/4 cup of the pan juices from the ham and whisk into the glaze mixture. Brush about half of the glaze all over the ham. Continue to bake, brushing the ham with the glaze twice more until the surface of the ham is caramelized and the internal temperature in the center of the ham reads 140 degrees F on an instant read thermometer, adding more water if the bottom of the pan dries out and begins to burn, 40 to 45 minutes. Transfer the ham to a cutting board or platter and let rest for 20 minutes before slicing. Serve with the rosemary, oranges and any additional glaze on the side.


Easy Orange Marmalade image

So easy to make! It makes one jar and is good on toast, or for whatever recipe you use Orange Marmalade for. Enjoy!

Provided by carole in orlando

Categories     Oranges

Time 25m

Yield 1 jar

Number Of Ingredients 3

1 medium navel orange
2 tablespoons water
1/2 cup sugar


  • 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.


Anna's Orange Marmalade image

Provided by Ina Garten

Categories     condiment

Time 14h45m

Yield 3 to 4 pints

Number Of Ingredients 3

4 large seedless oranges
2 lemons
8 cups sugar


  • Cut the oranges and lemons in half crosswise, then into very thin half-moon slices. (If you have a mandoline, this will be quite fast.) Discard any seeds. Place the sliced fruit and their juices into a stainless-steel pot. Add 8 cups water and bring the mixture to a boil, stirring often. Remove from the heat and stir in the sugar until it dissolves. Cover and allow to stand overnight at room temperature.
  • The next day, bring the mixture back to a boil. Reduce the heat to low and simmer uncovered for about 2 hours. Turn the heat up to medium and boil gently, stirring often, for another 30 minutes. Skim off any foam that forms on the top. Cook the marmalade until it reaches 220 degrees F on a candy thermometer. If you want to be doubly sure it's ready, place a small amount on a plate and refrigerate it until it's cool but not cold. If it's firm -- neither runny nor too hard -- it's done. It will be a golden orange color. (If the marmalade is runny, continue cooking it and if it's too hard, add more water.)
  • Pour the marmalade into clean, hot Mason jars; wipe the rims thoroughly with a clean damp paper towel, and seal with the lids. Store in the pantry for up to a year.


Orange Marmalade image

Though "real" marmalade must supposedly be made using Seville oranges, I have only seen them in the market once, ever! And that was at Central Market, a very posh, highly yuppified, super-dooper market in Houston TX, so I came up with this recipe using naval oranges. It's actually my combination of a number of features from a half dozen other marmalade recipes. Prep-time does not include 24 hours setting time for fruit mixture.

Provided by Toby Jermain

Categories     Lemon

Time 4h30m

Yield 14-15 half pints, 240 serving(s)

Number Of Ingredients 11

6 -7 large juicy navel oranges
3 -4 large juicy lemons
1 cup granulated sugar, plus
4 lbs granulated sugar, plus
more granulated sugar, divided,to taste
1 cup water, plus
5 cups water, divided
1 cup dry white wine
2 -3 tablespoons fresh lemon juice
1 -3 teaspoon citric acid (citric acid granules) or 1 -3 lime, juice of (optional)
1 box ball fruit jell pectin or 1 box other no-sugar needed pectin


  • Equipment you will need: 1 Large plastic bowl with lid; 1 Large nonreactive Dutch oven; 1 Water-bath processor or very large stock pot with a rack to keep jars off bottom of pot; 1 Pair jar-lifting tongs (optional, but very handy); 1 Magnetic lid lifter (optional, but very handy); 14-15 Half-pint or 7 1-pint canning jars with threaded rings and new lids.
  • Cut the zest (the thin orange portion of the peel) from all of the oranges using a vegetable peeler or sharp paring knife (about 1/16" thick or less and about 3/4" wide).
  • Cut the zest into thin strips about 1/16" wide, and set aside.
  • Using a micro-plane or regular grater, grate the zest from the lemons, and add to the orange zest.
  • Peel the oranges and lemons with a sharp knife, removing most of the thin outer membrane from the fruit, as well as the white portion of the peel.
  • Cut the flesh of the lemons and oranges into 1/4" thick slices, remove seeds as necessary, chop into 1/4" pieces, saving as much juice as possible, and place in a large plastic bowl.
  • If desired, mash the fruit just a little bit using a potato masher, but you want it to stay fairly chunky.
  • In a medium saucepan, combine the 1 cup water, white wine, lemon juice, and sugar over medium heat, and stir until sugar is dissolved.
  • Add the orange and lemon zest, and stir to combine.
  • Bring to a boil, reduce heat to a good simmer, and cook until zest strips are fairly tender.
  • Remove from heat, and set aside to cool.
  • Add zest mixture and 5 cups of water to fruit, stir to combine, cover tightly, and refrigerate or set in a cool place for 24 hours or a little longer.
  • This aging is mandatory for flavor development.
  • Before starting to actually make the marmalade, assemble all necessary equipment.
  • Fill a water bath or very large stock pot with enough hot water to cover jars by at least 1-2".
  • Jars can be stacked, if necessary, while processing.
  • It will probably take longer to heat the water than to prepare the marmalade, so give it a good head start.
  • Sterilize canning jars by running them through a full hot-cycle of the dishwasher, or wash in hot, soapy water, rinse well, and drain.
  • In either case, transfer the jars to a 250 degee F oven until ready to fill them.
  • Place new canning lids in a small saucepan of boiling water until needed.
  • You should have between 9 and 10 pounds (18-20 pints) of fruit and zest mixture at this point, but this will reduce down to 7+ pounds (14-15 pints) during cooking.
  • Transfer fruit and zest mixture to a large, nonreactive Dutch oven over high heat, and bring to a full boil, stirring and scraping the bottom of the pan regularly to prevent scorching.
  • Taste, and adjust tartness to taste using sour salt or lime juice (sour salt, 1 Tsp at a time, is easiest), and adjust sweetness to taste with additional sugar.
  • Continue to boil, stirring and scraping bottom regularly to prevent scorching, until mixture reaches a temperature of 220 degrees F on a instant-reading or candy thermometer (actually, 8 degrees F above the boiling point of water at your elevation).
  • Stir in the'no-sugar required pectin', and continue to boil for 1 minute longer, remove from heat, and allow to set for 2-3 minutes; setting helps solids to stay in suspension instead of sinking to the bottom of the jars.
  • Stir marmalade well, and ladle into sterilized canning jars to within 1/8" of the rim.
  • Clean the rim and threads of each jar with a dampened paper towel, top with sterilized new lids, screw on threaded rings, and tighten hand-tight.
  • Immediately transfer to a water bath with enough boiling water to cover jars by at least 1-2".
  • Process for 10 minutes, starting timing when water returns to a boil.
  • Remove jars from water bath, invert onto a kitchen towel, and allow to set without disturbing until cooled completely.
  • Turn jars over, and press down on each lid.
  • If it does not pop up and down with pressure, the jar is sealed and can be stored in a cool, dark place for up to a year.
  • Jars with lids that do pop up and down have not sealed properly and should be refrigerated and used first.
  • Makes about 14-15 half-pint or 7 1-pint jars, with a little extra for the fridge.


Classic Seville Orange Marmalade image

Seville oranges are much stronger and more sour than ordinary eating oranges, but marmalade can be made from nearly any citrus fruit. The goal is a combination of tender strips of peel surrounded by a sweet-sour light gel. Marmalade recipes are notoriously fussy and complicated. I've streamlined and simplified the process. It does still take some time, but it's a little effort for a big reward!

Provided by Virginia Willis

Categories     condiment

Time 2h

Yield About 4 cups or four 1/2-pint jars

Number Of Ingredients 3

6 large Seville oranges, sour oranges or grapefruit
4 cups sugar
1/2 teaspoon coarse kosher salt


  • Place a wire rack in a rimmed baking sheet or line it with a clean towel. Set aside. Place several small plates in the freezer to use later to test the consistency of the marmalade.
  • Halve and juice the oranges. You should have about 2 cups. Place the juice in a large pot. Using your fingers, remove the membranes and seeds from the hollowed shells and tie them up in a piece of cheesecloth. Add the cheesecloth filled with the membranes and seeds to the pot containing the juice.
  • Cut the peel of the oranges into matchsticks. Put the strips of peel into the pot with the juice and the cheesecloth containing the membrane and seeds. Pour over 4 cups water, or enough water so that the water and juice cover the strips of peel (it will depend on the size of your pot). Bring to a boil and then simmer gently until the peels are soft and tender, 45 to 60 minutes.
  • Allow to cool until the bag of membranes and seeds is cool enough to squeeze, about 20 minutes (be careful, it will be hot!). (You can also cover it and leave the marmalade to sit in the refrigerator overnight.) Once cooled, squeeze the pectin-packed cheesecloth until "dry." Discard. Add the sugar and salt and stir well until dissolved.
  • Return the peels and liquid to the heat. Bring to a boil over high heat until the marmalade reaches the jelling point, 220 degrees F on an instant-read thermometer, 15 to 20 minutes. The peels will be shiny and glass-like. (If you don't have a thermometer, you can also dribble a few drops of the marmalade on a frozen plate. If it crinkles when you run a finger through it and your finger leaves a clear line in the marmalade, it's ready. If not, check it every 5 minutes or so.)
  • While the marmalade is cooking, place the canning rack in the canner and fill the pot with water; bring to a boil over high heat.
  • Place 4 clean 1/2-pint jars (see Cook's Notes) on the prepared baking sheet. (This will help contain any dribbles or spills and prevent the jars from directly touching the metal.) For each jar, insert a canning funnel and carefully ladle in the marmalade, allowing at least 1/4 inch of headroom. Clean the rims of the jars with a clean, damp towel and tightly secure the lids.
  • Using tongs, place the jars on the rack in the canner. The water should cover the jars by at least 1 inch. Cover the canner. Return the water to a boil and boil gently for 10 minutes. Using tongs, transfer the jars to a towel to cool. If the seal works and fits properly, the metal lid will be slightly concave within 24 hours of processing. Store the unopened jars of marmalade at room temperature for up to 1 year. Once the marmalade is opened, store in the refrigerator for up to 1 month.


Orange Marmalade Cookies image

Just a simple cookie recipe I found online while searching for recipes that use orange marmalade. My son loved them, as he said they reminded him of the Orange Crescent Swirls (recipe #94879), posted by winkki, that he dearly loves. Results may vary depending on the type of the marmalade you use, and whether it is on the sweet or bitter side. Textures also vary, and if your marmalade is the type that has large pieces of peel, I would suggest chopping them up before mixing in the batter.

Provided by GaylaJ

Categories     Drop Cookies

Time 18m

Yield 40 serving(s)

Number Of Ingredients 6

1/3 cup unsalted butter, softened
2/3 cup granulated sugar
1 egg
6 tablespoons orange marmalade
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder


  • Preheat oven to 375°F Grease a cookie sheet (I just use parchment paper).
  • In a large mixing bowl, cream together the butter and sugar. Add the egg and orange marmalade and mix until thoroughly combined. Add additional marmalade if the batter is too stiff.
  • In another bowl, sift together the flour and baking powder. With the mixer running, slowly add the flour mixture to the creamed mixture until blended.
  • Drop by spoonfuls on the cookie sheet; do not crowd the cookies as the batter will spread during baking. Bake until the cookies spread out and are lightly browned, 8-10 minutes.
  • Cool a minute or two on the cookie sheet before transferring to a wire rack to cool.
  • *The original yield was 40 cookies, but I must have made them a little large, because I only ended up with 22.

Nutrition Facts : Calories 52.8, Fat 1.7, SaturatedFat 1, Cholesterol 8.7, Sodium 17.4, Carbohydrate 8.9, Fiber 0.1, Sugar 5.2, Protein 0.7


Dundee Orange Marmalade image

In February the bitter Seville Oranges appear in the stores. They are not good to eat, they are used only for marmalade. This is my Grandmother's way of making marmalade. It is imperative to use the bitter, Seville oranges.Using sweet oranges does not make true marmalade but orange jam! I prefer it chunky but many people prefer the fruit cut in fine shreds.

Provided by Janice Gill

Categories     Breakfast

Time 1h5m

Yield 10 pounds

Number Of Ingredients 5

3 lbs seville oranges
3 lemons
6 lbs granulated white sugar
15 cups water
Scotch whisky (preferably a strong single malt such as Laphroaig)


  • 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.

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Top Asked Questions

What fruits are used to make marmalade?
It could be made from kumquats, limes, lemons, mandarins, grapefruits, bergamots, sweet oranges and other citrus fruits. The preferred citrus fruit for production of marmalade in British Isles which has been Spanish Seville orange prized for high content of pectin content which readily sets thick consistency expected of marmalade.
What is orange marmalade made of?
Orange marmalade is a gel or semi-solid like product which is made from orange fruit ingredients together with more sweetening ingredients and contain suitable food acids, lemon juice, food pectin and lemon peel. An ingredient is concentrated by cooking that soluble solid content of finished marmalade should not be less than 65 percent.
What is orange marmalade used for other senses?
It is used in senses other than citrus conserves. Orange marmalade is a gel or semi-solid like product which is made from orange fruit ingredients together with more sweetening ingredients and contain suitable food acids, lemon juice, food pectin and lemon peel.
What color should Orange Marmalade be when cooked?
It will be a golden orange color. (If the marmalade is runny, continue cooking it and if it's too hard, add more water.) Pour the marmalade into clean, hot Mason jars; wipe the rims thoroughly with a clean damp paper towel, and seal with the lids. Store in the pantry for up to a year.

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