Here is a three hundred year old method of making marmelade from bitter oranges, using the whole unpeeled citrus fruit. Meyer lemons are a type of bitter orange as well. Each whole Meyer lemon will make a delicious 3/4 cup carmelized marmelade, more orange flavored than lemon, and, nothing wasted.#CA2025

Here is our family farm marmelade recipe for sweet Blood Oranges, we make this in cup size jars, one jar for each month.First, we simmer fresh blood and navel oranges which contain 9-10% sugar into thick fruit compote, down to half the weight, which doubles the sugar to 18%.Next, to turn fruit compote into marmelade, you need more than 60% sugar contents. We now add 50% of the fruit compote weight in sugars and simmer longer, end up with 63%.

I'm making a variety of jams and marmalades to spread on my bread for breakfast.I followed the instructions on how to remove anti-fungal agents from the citrus peel from the Saitama Prefecture Consumers' Center (Sainokuni Kurashi Plaza) website. Recipe by FarmersK

I am trying to grow lemon trees at my house. I love lemons, and other citrus. So I am looking ahead to make recipes with lemons. Sweet, tart, and a tiny bit bitter in a good way. Be sure to get all the pith you can off the fruit and maybe use it as fertilizer or compost. Just don't use it in the recipe. It will turn super bitter. This is for just about all citrus.

What do you do if you have lots of tangerines and have to finish them before they go bad? There are many ways how to use up tangerine in the recipe, we can peel and chop it then freeze it for making any kind of juices or smoothies. Also we can use it for a salad dressing, or mix them to make either vegetable or fruits salad. This time I am going to use them to make marmalade. And I will combine it with mayor lemon. Marmalade is a preserve made from the juice and peel of citrus fruits boiled with sugar and water, usually they use oranges and prepared like jam. But this time I am going to make mine with tangerine and lemon instead of oranges. We can use marmalade for food recipe, spreading on toasted bread, or even for hot drink or cold drink. Sounds good right? So let’s make it now.

I was given lots of hassaku oranges.The pith has a very bitter taste but if you like that feel free to shred in the pith along with the skin. It'll make the fruit easier to shred that way.You can adjust the amount of sugar. I only used 45% because that's the sugar content of regular store-bought jam.If you use a bigger pot the water will evaporate faster so you'll be able to finish making the jam more quickly. Recipe by Earl-Grey.

Hi everyone, hope all is good!!! Yesterday, was the Children’s Cooking Workshop that I had mentioned a while back and what can I say except that it was wonderful…:) I had decided on making Chicken Soulvaki with Peta Bread and Greek Salad. I arrived around 10:00 am, and that gave me more than enough time to prepare the Chicken Souvlaki. 🙂 The children were fantastic they helped out in every way they could by cutting the Tomatoes, Cucumbers, Peppers and finally topping the salad with Feta Cheese. It was an all around lovely day with much fun and laughter.I did get back rather late so I needed to work on the recipe for today, and so since summer is coming to an end for most around the world…Schools will start in a few weeks, others are coming back from vacationing, 🙁 I thought what better way to start off this morning with this delicious Blueberry Marmalade on my toast. A lovely start in the morning is always the first meal of the day and I am a firm believer that Breakfast is very important. If you love Blueberries try out this very simple recipe and let me know what you think!!!

I received natsumikan and decided to make marmalade out of them. I think this marmalade has a less bitter flavor than the hassaku marmalade I made before.The seeds contain pectin, which helps thicken the marmalade.If you're going to store the marmalade for a long period of time, increase the amount of sugar.I use this marmalade in my homemade desserts or as a topping on yogurt. Recipe by Amawakame

We received a large amount of natsumikan, so I made marmalade many times to use them up. I finally got the way to make it, which I am satisfied. It takes time and effort to make marmalade, but the taste is worth the work. Please give it a try when you get organic natsumikan.The peel has a strong harshness and bitterness, so make sure to taste at Step 8. If you check precisely, it turns out to be a delicious marmalade with just the right amount of bitterness. Recipe by Chakochan

Iyokan were cheap so I took this chance to make lots of marmalade.I think a ratio of peel, flesh, sugar of 1:2:1.5 is the most delicious. Blanch the Iyokan peel until the water runs clear when drained and rinsed. After blanching, the white pith will be easy to remove with a knife. Recipe by commeline

Whenever I'm at a loss for ideas, I turn to Cookpad for inspiration, and it usually comes to the rescue! As it did last night.See, last night I had some nice chicken, some cous cous... and a pretty empty fridge and pantry (since today is grocery shopping day)! So, how to serve it?Here on Cookpad, I came across Passi Vikshali's mango chutney recipe (https://cookpad.wasmer.app/us/recipes/13258685-raw-mango-chutney) and it gave me an idea. I had no mango and only some of the ingredients in her list, but no matter... It was the spark that ignited this unusual marmalade "chutney" made with balsamic vinegar and Korean red chili paste.For an experiment, it was quite successful! It was gone in minutes.

A recipe I found on a page of a magazine I must have torn out years ago (Recipe credit to Jane Curran and Rebecca Smith) but today I finally baked it, because I had a jar of marmalade sitting in the fridge that my daughter wanted for Paddington, but decided she didn't like.