Meyer Lemon And Navel Orange Marmalade Recette

Craft a luxurious, homemade Meyer Lemon and Navel Orange Marmalade! This recipe balances sweet and subtly bitter flavors for a taste sensation unlike any store-bought jam. Inspired by Rachel Saunders' method, this marmalade uses the fruit's natural pectin for a vibrant, fresh taste. The slow-cooked process, involving a crucial pectin-releasing soak, results in a melt-in-your-mouth texture. Learn the cold plate test to achieve perfect setting. A touch of bitterness from the zest beautifully complements the sweetness, creating a truly unforgettable marmalade. Use Valencia oranges as a substitute if desired! This isn't a quick recipe (it takes at least 2 days due to soaking), but the exquisite result is well worth the wait.

Préparation 250 min

Cuisson 2925 min

Calories 970.3 kcal

Protéines 5g

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L'équipe cuisine de Forktionary

Adaptée de Food.com, puis testée et standardisée par Forktionary.

Ingrédients pour Meyer Lemon And Navel Orange Marmalade

2 Meyer lemons
3 navel oranges
2 1/2 cups granulated sugar
cups lemon juice (not an added ingredient in this recipe)
4 cups water

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Comment préparer Meyer Lemon And Navel Orange Marmalade

Wash and zest 2 Meyer lemons and 3 Navel oranges. Finely slice the zest into thin strips.
Blanch the zest in boiling water for 5 minutes. Drain immediately and rinse with cold water to remove bitterness.
Combine the blanched zest with 4 cups of water in a large, non-reactive pot. Soak for at least 24 hours (or up to 48).
After soaking, bring the zest and water mixture to a boil. Reduce heat and simmer gently for 1 hour, or until the rind is very tender.
Strain the liquid through a fine-mesh sieve, reserving both the liquid and the softened zest.
Measure the liquid – you should have approximately 3 cups. Add 2 ½ cups granulated sugar.
Return the liquid and sugar mixture to the pot. Bring to a rolling boil, stirring constantly until the sugar dissolves.
Add the softened zest back to the pot. Continue to boil rapidly, uncovered, for 20-30 minutes or until the marmalade passes the cold plate test.
To perform the cold plate test: Place a small spoonful of marmalade onto a cold plate. Let it cool for a minute. Push the marmalade with your finger; if it wrinkles, the marmalade is ready. If not, continue boiling.
Remove from heat and carefully skim off any foam. Ladle the hot marmalade into sterilized jars, leaving ½ inch headspace.
Wipe jar rims clean, seal, and process in a boiling water bath for 10 minutes to ensure safe preservation. Let cool completely before storing.

Nutrition Information (Approximate per serving)

Sodium

0 g

Sugar

950g

Fat

Carbs

84g

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Questions fréquentes

Combien de temps faut-il pour préparer Meyer Lemon And Navel Orange Marmalade ?

Meyer Lemon And Navel Orange Marmalade prend environ 3175 minutes du début à la fin — environ 250 minutes de préparation et 2925 minutes de cuisson.

Combien de calories contient Meyer Lemon And Navel Orange Marmalade ?

Meyer Lemon And Navel Orange Marmalade contient environ 970.3 calories par portion, avec environ 5 g de protéines, 84 g de glucides et 0 g de lipides.

De quels ingrédients ai-je besoin pour Meyer Lemon And Navel Orange Marmalade ?

Les principaux ingrédients de Meyer Lemon And Navel Orange Marmalade sont Meyer Lemon, Navel Oranges, Sugar, Lemon Juice, 4 cups water. Consultez la liste complète avec les quantités ci-dessus.