Any recipes for Marmalade?

Question

I have made a stupid amount of marmalade and don't know what to do with it. Any ideas other than on toast or in sandwiches?

Thanks

Answer 1

Marmalade Cake
http://www.signonsandiego.com/uniontrib/20040707/news_lz1f7light.html

Baked Brie - just subsitute marmalade for apricot jam:
http://home-n-stuff.net/cooking/recipes/family/bakedbrie.html

Marmalade Glazed Chicken
http://www.thatsmyhome.com/bbqpit/chicken-recipes/marmalade-glazed-chicken.htm

Answer 2

Citrus Marmalade:

3 orange halves
2 lemon halves
1/2 grapefruit, peeled, seeded, and sectioned
6 cups sugar
4 cups water

Remove seeds from orange and lemon halves; coarsely chop rind and pulp.

Pulse orange, lemon, and grapefruit in a food processor 8 to 10 times or until the fruit is finely chopped.

Cook chopped fruit and remaining ingredients in a heavy saucepan over medium heat, stirring constantly, until sugar dissolves. Cook, stirring often, until a candy thermometer registers 220°.

Pack mixture into hot sterilized jars, filling to 1/4 inch from top. Remove air bubbles; wipe jar rims. Cover at once with metal lids, and screw on bands.

Process in boiling-water bath 5 minutes.

Yield: 8 half pints

Answer 3

If I understand your question correctly, it's not recipes for making marmalade you need, but recipes using marmalade as an ingredient.

You could use it in chicken or pork recipes, or in cookies, and even frosting for carrot cake.

Check out the recipes in the following link (you need to scroll down to the 'Recipes Using Marmalade' section.

Happy cooking!

http://homecooking.about.com/library/archive/bljelly21.htm

Answer 4

DUNDEE MARMALADE

Yield: 1 servings
2 pounds Seville or bitter oranges
2 Lemons
4 pint Water
4 pounds Preserving sugar

Wash oranges and lemons, put whole, into large saucepan or preserving pan. Add water, cover, bring to boil, simmer 1-1/2 hours until fruit can be easily pierced. When fruit is ready, remove, leave on plate to cool. Slice to required thickness, remove pips (pits) and add to juice, boil 10 minutes, strain. Add sliced fruit to juice, bring to boil, add sugar, stir over gentle heat until dissolved, Boil up rapidly without stirring for 1/2 hour or until setting point, about 220øF (108øC). A small spoonful on a cold saucer will 'wrinkle' when tilted if marmalade is cooked enough. Pour into warmed jars, cover immediately. Makes about 4 lbs. NOTES : Dundee is home to several culinary masterpieces, including Dundee fruit cake and bitter orange marmalade, the creation in the early 1800s of Mr and Mrs James Keiller, a name which still betokens quality Scottish marmalade. James Keiller bought a cargo of Seville oranges very cheaply from a Spanish ship sheltering from a storm in Dundee harbour, but they were so bitter that he couldn't sell them. His clever wife, Janet, the real heroine of this story, made them into a jam rather than waste them and thereby created international fame and fortune for her family and descendants who still make it today. The fruit for this marmalade should be coarsely cut to create the characteristically bitter taste which works so well in port wine sauce, excellent with roasted wild duck, pork or ham.

Answer 5

Cranberry-Orange Marmalade

Ingredients
1 cup sugar
1/2 cup water
1/8 teaspoon ground cloves
1 cup cranberries

3 cups good-quality orange marmalade (about 2-1/2 pounds)
1/3 cup Grand Marnier (or other orange liqueur) or orange juice
3 tablespoons grated orange peel
2 tablespoons brandy (optional)

Instructions
Cook sugar, water and cloves in heavy small saucepan over low heat, stirring until sugar dissolves. Increase heat and bring to boil. Add cranberries. Simmer until cranberries are soft but still retain shape, stirring occasionally, about 4 minutes. Cool slightly.

Bring marmalade, Grand Marnier, orange peel and brandy to boil in heavy medium saucepan. Boil until mixture registers 220 degrees F. (jelly stage) on candy thermometer, stirring occasionally, about 20 minutes. Cool slightly.

Using slotted spoon, transfer cranberries from cooking liquid to marmalade (discard liquid). Mix gently. Spoon into four 1-cup jelly jars. Seal tightly. Cool completely. (Can be prepared 4 weeks ahead. Refrigerate.)

Yield: four 8-ounce jars

Answer 6

Marmalade tarts, Spoon it on to porridge or other cereals, nice with Icecream (bit cold for that though), Use it on the base of a sponge pudding, Spoon it into a light gravy for an unusual sauce (nice with duck or sausages), and my favourite mix into hot rice pudding!

Can't think of more but if I do I'll let you know!

Answer 7

ORANGE MARMALADE


Fresh orange juice and rind combine together to make this citrus preserve.
Fresh orange juice and rind combine together to make this citrus preserve.
Papaya added to jam helps to add bulk to a non-pulpy fruit like orange and also provides pectin which helps to thicken jams and preserves.

Cooking Time : 15 mins.
Preparation Time : a few mins.

Makes 1 cup.

Ingredients

1 cup fresh orange juice
1 cup papaya, grated
1 tablespoon orange rind
¼ cup sugar
a pinch citric acid mixed with 1 tablespoon orange juice

Answer 8

Bit of an obious one this.....

you need one kiddies inflateable paddleing pool, and a wrestling partener.

simple