Of course you can use Marmalade on your toast in the morning, but what else can you use it for? How about a glaze on chicken or ham? You can also make a salad dressing with it; use a spoonful or two in your homemade dressing. Glaze the top of a tart.
the jam looks like stained glass – so beautiful!
Main Squeeze Lemon Marmalade
Main Squeeze Lemon Marmalade - Of course you can use Marmalade on your toast in the morning, but what else? Glaze a ham, salad dressing, or tart.
Prep Time1 hr
Cook Time20 mins
Total Time1 hr 20 mins
Servings: 5 8 oz. jars
Calories: 72kcal
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Ingredients
- 4 cups cooked mandarin/lemon puree* See below
- 1 cups freshly squeezed mandarin juice
- 1 cup freshly squeezed meyer lemon juice
- 4-1/2 cups sugar
- 1 tsp butter
- 1 tsp vanilla
Instructions
- Combine all ingredients and cook for 20 minutes at low/medium boil until mixture reaches 221 degrees on candy thermometer. Stir often to keep from sticking, especially at the end of the cooking.
- Put into sterile jars. Makes five 8 oz. jars.
Nutrition
Calories: 72kcal | Carbohydrates: 18g | Sodium: 2mg | Potassium: 68mg | Sugar: 16g | Vitamin A: 4% | Vitamin C: 17.2% | Calcium: 1.1% | Iron: 0.4%
Mix it with some soy sauce, grated ginger and minced garlic to make an Asian fusion sauce. Love, love, love homemade marmalade!
*Ingredients – Mandarin/lemon puree
- 1-1/2 cups thinly sliced mandarins (remove ends and seeds)
- ½ cup thinly sliced Meyer lemons (remove ends and seeds)
- Put in pan and add 4 cups water. Cook for 20 minutes or until tender.
Directions – Mandarin/lemon puree
- Remove from pan, let cool, put into blender and puree until small pieces are still visible, not too long as you want to see some of the pieces.
- Save remaining puree for another batch.
Lois says
October 19, 2017 at 3:08 pmThis is such a joy to have around you can have it on your toast or you could use it to glaze your ham. It is so good.
Bowl Me Over says
October 19, 2017 at 9:37 pmI completely agree, marmalade is so versatile I even use it when making salad dressing!!