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Clementine Marmalade

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)-
Energy (kCal)5641.86
Carbohydrates (g)1411.172
Total fats (g)-
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Scrub & rinse clementines, place in water in a large soup pot (NOT aluminum). | 2. Squeeze lemon - reserve juice. Bundle the lemon seeds with cheesecloth and tie it off. Add bundle of seeds and the halved lemon to pot. | 3. Cover the pot and simmer for 2-3 hours until fruit is soft. | 4. Remove pot from heat, cool overnight; discard bundle of lemon seeds, do not strain liquid. | 5. Scoop fruit out of the liquid into a large bowl. Halve the clementines, scoop pulp and seeds (if any) into a strainer set over the pot that was used to boil the fruit. Save all peels. Rub pulp through strainer. | 6. Add sugar and lemon juice to pot. Heat gently, stirring until sugar dissolves, then boil for a few minutes. | 7. Meanwhile, finely slice clementine peel then stir into boiling sugar-lemon syrup. Continue boiling until marmalade reaches setting point (220*F at sea level) then remove pot from heat, skim foam, and let pot sit for 10-15 minutes to distribute peel evenly. | 8. Fill hot, sterilized jars; seal with two-part lids; process in boiling-water bath for 15 minutes (sea level). | 9. Label jars; store in cool, dark place. | 10. SUGGESTION: Use small decorative jars and make Gift Baskets (along with other kitchen preserves or mixes). | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    clementine 16 - - - -
    water 4 cups 0.0 0.0 0.0 0.0
    lemon 1 halved - - - -
    sugar 7 cups 5641.86 1411.172 0.0 0.0

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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