Citrus fruits are my fave. I love them to drink, to eat, to add to breakfast, dessert... you name it!
But let's be real for a second, y'all this souther girl didn't know the difference between jam, jelly, marmalade and fruit butters, so here's some great info, if you're interested:
"Jellied products can be made in a variety of methods. Options include jellies, jams, preserves, conserves, marmalades, fruit butters, fruit honeys, and fruit syrups. Each product is made using a different form of the fruit.
Jellies are made from fruit juice and sugar, most are cooked but there are some recipes for jellies that are refrigerated without cooking. Jellies are clear and should hold their shape yet be tender. The flavor should be a good fruit flavor with the right amount of sweetness.
Jams are made by crushing fruit with sugar. Jams are usually thick and sweet but not as firm as jelly. Jams should be spreadable.
Preserves on the other hand, use whole small fruits or pieces of fruit in a gelled syrup. The pieces of fruit should be transparent to clear and the color should be characteristic of the fruit from which it is made.
Conserves are a lot like jam but are made from combining fruit and sometimes raisins, nuts, and coconut.
Marmalades are usually made of citrus fruits and contain pieces of the peel suspended in a transparent jelly.
Fruit butter utilizes the pulp of the fruit, cooked with sugar into a thick spreadable mixture. Many fruit butters are enhanced by adding spices to them
Fruit honey and syrup are made when fruit juice and sugar is cooked to a thickened consistency that can be poured."-Mrs. Wages
Here's a tasty Homemade Orange Marmalade to add to your cook book, compliments of the Wine Lady Cooks. Keep in mind this recipes needs to sit overnight, so carve out some time for it before you need it!
3-4 large naval oranges
Zest of 1 lemon
2 cups granulated sugar
Vanilla extract to taste
Use a vegetable peeler and peel the skin from the oranges and julienne them – to about 1/3 to 1/4 inch slices.
Zest the lemon and set aside with the orange slices.
Cut away about 1/2 of the white pith.
Cut the oranges in half and then slice them in 1/4 inch slices.
Place the cut oranges, julienne slices and lemon zest in a stainless steel pot and then add the 3 cups of water.
Bring the mixture to a boil, stirring often. When the mixture comes to a full boil remove it from the heat and stir in the sugar until it dissolves. Cover and set aside. Let it sit overnight at room temperature.
Next Day Instructions
Bring the mixture to a boil. Then reduce the heat to low and simmer uncovered for approximately 2 hours.
After the 2 hours turn the heat to medium/high and bring to a gentle boil for another 30 minutes, stirring often and add the cointreau or grand marnier at this point. Cook the marmalade until it reaches 220 degrees on a candy thermometer.
Great Marmalade Uses
Stuffed French Toast
Topped on Creamy Desserts
For more uses check out this fun blog on 26 Ways to Use Up a Jar of Jam (or Marmalade)
From Our Kitchen to Yours,
Recipe and Photo Credit: Wine Lady Cooks
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