Three Citrus Marmalades
(1 vote)
(1 vote)
Health Score:
71 / 100
Difficulty:
moderate
Difficulty
Preparation:
7 h.
Preparation
Calories:
1522
calories
Calories
Nutritional values
1 <none> contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 1,522 cal. | (72 %) | ||
| Protein | 2 g | (2 %) | ||
| Fat | 2 g | (2 %) | ||
| Carbohydrates | 361 g | (241 %) | ||
| Sugar added | 346 g | (1,384 %) | ||
| Roughage | 1.8 g | (6 %) |
more nutritional values
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.9 mg | (8 %) | ||
| Vitamin K | 7.5 μg | (13 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 0.8 mg | (7 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 26 μg | (9 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 0.4 μg | (1 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 110 mg | (116 %) | ||
| Potassium | 338 mg | (8 %) | ||
| Calcium | 60 mg | (6 %) | ||
| Magnesium | 33 mg | (11 %) | ||
| Iron | 1.5 mg | (10 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 0.2 mg | (3 %) | ||
| Saturated fatty acids | 0.4 g | |||
| Uric acid | 44 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 361 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
6
- For the blood orange marmalade
- 16 ozs Blood orange
- 4 Tbsps lemon juice
- 1 ⅘ liters water
- 6 cups sugar (warmed in a very low oven.)
- For the grapefruit marmalade
- 2 pink Grapefruit
- 1 ½ liters water
- 5 cups sugar (warmed in a very low oven.)
- 4 Tbsps lemon juice
- For the lime marmalade
- 16 ozs unwaxed Limes
- 1 ½ liters water
- 1 ½ Tbsps lemon juice
- 5 cups sugar (warmed in a very low oven)
Preparation steps
1.
For the blood orange marmalade: Cut the oranges in half and squeeze out the juice and pips. Cut away any thick white pith from the peel and finely shred the peel with a sharp knife.
2.
Roughly chop the pith and tie loosely in a piece of muslin with the orange flesh and pips.
3.
Put the shredded peel, orange and lemon juices, muslin bag and water into a large heavy-based pan. Place over a low heat and slowly bring to a boil.
4.
Reduce the heat and simmer gently for 1 1/2-2 hours, until the peel is tender.
5.
Stir in the warmed sugar until completely dissolved and then bring to a boil. Boil rapidly for about 15 minutes until setting point is reached. Skim off any scum from the surface and leave to stand for 10-20 minutes.
6.
Stir once. Pour into warm sterilised jars, cover, seal and label.
7.
For the grapefruit marmalade: cut the grapefruit in half and squeeze out the juice and pips. Cut away any thick white pith from the peel and finely shred the peel with a sharp knife.
8.
Roughly chop the pith and tie loosely in a piece of muslin with the grapefruit flesh and pips.
9.
Put the shredded peel, grapefruit and lemon juices, muslin bag and water into a large heavy-based pan. Place over a low heat and slowly bring to a boil.
10.
Reduce the heat and simmer gently for 1 1/2-2 hours, until the peel is tender.
11.
Stir in the warmed sugar until completely dissolved and then bring to a boil. Boil rapidly for about 15 minutes until setting point is reached. Skim off any scum from the surface and leave to stand for 10-20 minutes.
12.
Stir once. Pour into warm sterilised jars, cover, seal and label.
13.
For the lime marmalade: place the limes in boiling water for 3 minutes (this makes the fruit easier to peel).
14.
Remove the rind from the limes with a potato peeler and cut into fine shreds. Remove the pith and chop the flesh.
15.
Place the pith, flesh and pips in a muslin bag and put into the pan with the peel and water. Place over a low heat and slowly bring to a boil.
16.
Reduce the heat and simmer gently for 1-1 1/2 hours until the peel is tender. Remove the pan from the heat and squeeze the muslin bag into the mixture before discarding it.
17.
Stir in the warm sugar and lemon juice and cook over a low heat, stirring all the time until completely dissolved. Bring to a boil and boil rapidly for about 10-15 minutes until setting point is reached.
18.
Skim off any foam from the surface and leave to stand for 10 minutes.
19.
Stir once. Pour into warm sterilised jars, cover, seal and label.
