Started a new thread so as to not hijack the banana one.

* Posted by lpinkmountain 5b/6a border PA (My Page) on

Tue, Sep 14, 10 at 7:59

"I also got a bag of about ten oranges, so I'm looking for some kind of marmelade recipe that mixes summer fruits with orange. I'd like to try cherry marmelade but it is too late for cherries, alas!"

It might be heretical for me to say but you could use frozen cherries. Or not. There are plenty of other choices! Personally I think plum marmalade sounds fantastic. There are plenty of the recipes on the internet and since plums and oranges are both acidic I wouldn't hesitate to make it. Or you could substitute plums for the peaches in the recipe below.

How about tomato marmalade?

from: http://articles.latimes.com/2010/aug/05/food/la-fo-food-bloggersrecc-20100805

Tomato Marmalade

Total time: About 1 hour, 40 minutes

Servings: Makes about 8 cups marmalade

Note: Adapted from Valerie Gordon of Valerie Confections.

4 oranges (navel, Valencia or blood are all fine)

6 cups sugar, divided

1/2 cup water

10 pounds Roma tomatoes

2 teaspoons salt

1 teaspoon black pepper

1. Using a standard vegetable peeler, peel the skin from the oranges in strips. Juice the oranges, saving 1 cup; the remainder can be saved for another use.

2. Place the juice, 1 cup sugar and the water into a medium saucepan and bring to a simmer over medium-high heat, then add the peel. Continue to heat until the mixture comes to a boil.

3. Reduce the heat to medium and continue cooking until the peel appears slightly translucent and very soft, approximately 10 minutes. Remove from heat and cool to room temperature.

4. While the orange peel is cooling, skin the tomatoes: Cut a small X at the base of each tomato. Bring a large pot of water to a boil, then drop the tomatoes in the water, several at a time. Remove the tomatoes with a slotted spoon when the skin has just begun peeling from the X, about 20 to 30 seconds. Immediately place the tomatoes in an ice bath to stop the cooking, then peel the skin from the tomatoes when they are cooled. Repeat until the skins are removed from all the tomatoes.

5. Seed and roughly chop the tomatoes and place them in a large pot. Stir in the remaining 5 cups sugar.

6. When the orange is cooled, chop the orange peel. Place the chopped orange peel in a small bowl, reserving the poaching liquid.

7. Heat the tomato and sugar mixture over high heat, stirring frequently with a large wooden spoon or heat-resistant spatula. Cook the marmalade until it begins to thicken, about 45 minutes to an hour. (It will boil and bubble furiously while it cooks; stir frequently but not constantly.)

8. Reduce the heat to medium-high and add the poached orange peel, salt and pepper, stirring constantly. Taste the marmalade. If you prefer stronger citrus notes, add some of the reserved poaching liquid now. Continue cooking until the marmalade is very shiny with a thick consistency.

9. Refrigerate the marmalade or can according to the jar manufacturer's instructions.

Each tablespoon: 41 calories; 0 protein; 10 grams carbohydrates; 0 fiber; 0 fat; 0 cholesterol; 10 grams sugar; 38 mg. sodium.

NCHFP version: http://www.uga.edu/nchfp/how/can_07/tomato_marmalade.html

Tomato Marmalade

* 3 quarts ripe tomatoes (about 5 pounds tomatoes)

* 3 oranges

* 2 lemons

* 4 sticks cinnamon (3-inch pieces)

* 6 whole allspice

* 1 tablespoon whole cloves

* 6 cups sugar

* 1 teaspoon salt

Yield: About 9 half-pint jars

Procedure: Sterilize canning jars and prepare two-piece canning lids according to manufacturer's directions.

To Prepare Fruit and Spices  Peel tomatoes; cut tomatoes in small pieces. Drain. Slice oranges and lemons very thin; quarter the slices. Tie cinnamon, allspice and cloves in a cheesecloth bag.

To Make Marmalade - Sterilize canning jars. Place tomato pieces in a large kettle. Add sugar and salt; stir until dissolved. Add oranges, lemons and spice bag. Bring to a boil, stirring constantly. Continue to boil rapidly, stirring constantly, until thick and clear (about 50 minutes). Remove from heat; skim off foam. Fill hot marmalade into hot jars, leaving ¼ inch headspace. Wipe rims of jars with a dampened clean paper towel; adjust two-piece metal canning lids. Process in a Boiling Water Canner.

Or Peach Marmalade

http://www.uga.edu/nchfp/how/can_07/peach_orange_marmalade.html

Peach-Orange Marmalade without added pectin

* 5 cups finely chopped or ground peaches (about 4 pounds peaches)

* 1 cup finely chopped or ground oranges(about 2 medium-size oranges)

* Peel of 1 orange, shredded very fine

* 2 tablespoons lemon juice

* 6 cups sugar

Yield: About 6 or 7 half-pint jars

Please read Using Boiling Water Canners before beginning. If this is your first time canning, it is recommended that you read Principles of Home Canning.

Procedure: Sterilize canning jars and prepare two-piece canning lids according to manufacturer's directions.

To prepare fruit. Sort and wash fully ripe peaches. Remove stems, skins, and pits. Finely chop or grind the peaches. Remove peel, white portion, and seeks from oranges. Finely chop or grind the pulp.

To make marmalade. Measure the prepared fruit into a kettle. Add remaining ingredients and stir well. Boil rapidly, stirring constantly, to 9 degrees F. above the boiling point of water, or until the mixture thickens. Remove from heat; skim.

Fill hot marmalade immediately into hot, sterile jars, leaving ¼ inch headspace. Wipe rims of jars with a dampened clean paper towel; adjust two-piece metal canning lids. Process in a Boiling Water Canner.

Or lastly:

Jam for Cold Mornings

3 lbs peaches, peeled and quartered

1/2 medium orange, quartered and seeded

2 habaneros, seeds and all

4 cups sugar

1/4 tsp almond extract

3/4 cup honey

Combine peaches, sugar, and honey in a Dutch oven; stir well. Cover and let stand 45 minutes. Position knife blade in food processor bowl; add orange quarters and chiles. Process until finely chopped, stopping once to scrape down sides.

Place orange, habañero chiles, and an equal amount of water in a medium saucepan. Bring to a boil; cover, reduce heat, and simmer 10 minutes or until orange rind is tender.

Bring peach mixture to a boil over medium heat, stirring until sugar dissolves. Increase heat to medium-high, and cook, uncovered, 15 minutes, stirring often. Add orange mixture. Bring to a boil; cook, uncovered, 20 to 25 minutes or until candy thermometer registers 221 degrees, stirring often. Remove from heat; stir in almond extract. Skim off foam with a metal spoon.

Quickly pour hot mixture into hot, sterilized jars, leaving 1/4-inch headspace; wipe jar rims. Cover at once with metal lids, and screw on bands. Process jars in boiling-water bath 5 minutes. If jars aren't sterlized, proces 10 minutes. Yield: 6 half-pints.

Any other ideas?