Marmalade and Jelly Recipes!

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Permalink Reply by Richard W. Bender on June 23, 2012 at 12:13pm

I made a Limequat marmalade this spring from my home grown limequats.  Because they are edible peel and all there was no need to soak overnight or boil for 2 hours.  I just used the marmalade recipe that came with the box of pectin.

Permalink Reply by Marianne Smith on June 24, 2012 at 10:11am

What is a limequat?  I might need to try your recipe since it sounds much easier.

Richard W. Bender said:

I made a Limequat marmalade this spring from my home grown limequats.  Because they are edible peel and all there was no need to soak overnight or boil for 2 hours.  I just used the marmalade recipe that came with the box of pectin.

Permalink Reply by Richard W. Bender on June 24, 2012 at 10:52am

A Limequat is a cross between kumquat and lime.  Shaped somewhat like a kumquat with a bulbous end they are about 3 inches long and yellow when ripe with a tart lime flavor.  Look at the attached picture.   I bought my trees in Phoenix and grow them in my greenhouse in Colorado.  I harvested 118 limequats from a 6 ft tall tree.   You can learn more about the things I do at my author fan page on facebook.   
https://www.facebook.com/HillbillySavant

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• Drumming Winter 11-12, Bonsai 025.jpg, 2.6 MB

Permalink Reply by Bearclover on December 18, 2012 at 1:30pm

I combined two recipes, Bubbly Meyer Lemon Marmalade and Honeyed Lemon Marmalade to make what I called Honey Bubble Lemon Marmalade.  I used the Honey Lemon Marmalade recipe and subsituted home made Mead for the water.  The recipes are as follows:

Bubbly Meyer Marmalade

INGREDIENTS

• 1 lb Meyer      lemons, preferably organic
• filtered      water
• 1 cup +      2 tbsp champagne or other crisp white wine, divided
• 12 oz (1      and 1/2 cups) sugar (organic white beet sugar)

METHODS

1. Day 1. Scrub fruit well. Slice into quarters, remove the middle, pithy seam and seeds (reserve pith & seeds). Slice each section cross-wise into thin strips, transferring fruit to a large measuring cup as you go, trying to capture all of the juice. Transfer sliced fruit to a wide stockpot or preserving pan. Add an equal volume of filtered water, cover and bring to a boil over medium-high heat. Reduce heat to low and simmer, covered, for 10 minutes. Remove from heat, allow to cool slightly, and stir in champagne. Transfer fruit mixture to a bowl, cover and store in the refrigerator overnight.
2. Day 2. Prepare canner, jars and lids.
3. Bring fruit mixture to a boil over high heat. Add sugar, stirring until it dissolves. Allow to boil vigorously, stirring minimally, until the marmalade reaches the set point: 220 degrees F on an accurate thermometer (or 8 degrees above the temperature of boiling water), about 20 minutes. Allow to boil at 220 degrees for 1 minute. Remove from heat and stir in 2 tbsp champagne (slightly flat champagne may be best here). Allow foam to subside, then ladle hot marmalade into hot jars to 1/4-inch headspace. Remove air bubbles, wipe rims, affix lids and process in a boiling water bath for 10 minutes.

Yields 2 and 1/2 cups.

Honey Lemon Marmalade

Makes 6 pints

8 cups chopped lemons (14 lemons)
2 cups honey (I used buckwheat honey, but you can use whatever you’ve got)
4 cups cane sugar
1 1/2 cups water
2 packets liquid pectin (6 ounces)

Sterilize your jars (I used a combination of pint and half pint jars).

Combine lemons, honey, sugar and water together in non-reactive pot. Bring to a boil, reduce temperature and let simmer for 30 minutes.

Add pectin to the fruit and let it gently boil for 5 minutes.

Remove from heat and fill jars. Apply lids and rings and process in a water bath for ten minutes. Let the marmalade sit overnight, to give the pectin time to fully activate.

 

*Note: Double the water and let it cook longer in order for the lemons to soften more.