Mandarin Lemon Verbena Marmalade with Campari

Mandarin Lemon Verbena Marmalade with Campari
Mandarin Lemon Verbena Marmalade with Campari might be just the condiment you are searching for. Watching your figure? This gluten free and vegetarian recipe has 77 calories, 0g of protein, and 0g of fat per serving. This recipe serves 60. This recipe covers 2% of your daily requirements of vitamins and minerals. A mixture of sugar, campari, salt, and a handful of other ingredients are all it takes to make this recipe so tasty. From preparation to the plate, this recipe takes around 1 hour and 30 minutes.

Instructions

1
Place a small plate in the freezer so you can test the jam for proper thickness later. Make sure your jars and lids are sterilized and ready to go.
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JamJam
2
Use a zester to remove the zest from the Mandarin oranges.
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Mandarin OrangesMandarin Oranges
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ZesterZester
3
Add the zest to a large, deep, heavy-bottomed pot.
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PotPot
4
Remove the remaining peels from the oranges. Wrap the peels in cheesecloth, along with the lemon verbena leaves, and secure with butcher's twine.
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OrangeOrange
LemonLemon
WrapWrap
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Kitchen TwineKitchen Twine
CheeseclothCheesecloth
5
Add to the pot alongside the zest.
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PotPot
6
Remove seeds from oranges, then pulse the orange flesh in a food processor to chop the segments into coarse chunks that are about 1/4-inch across, 4 to 5 short pulses.
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OrangeOrange
SeedsSeeds
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Food ProcessorFood Processor
7
Add the oranges to the pot with the zest and peels.
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OrangeOrange
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PotPot
8
Add orange juice, lemon juice, and water to the pot and bring to a boil over medium heat. Once boiling, lower heat to low and simmer for 20 minutes.
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Orange JuiceOrange Juice
Lemon JuiceLemon Juice
WaterWater
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PotPot
9
Remove from heat and allow to cool. Once cool, remove the bag of peels from the pot and gently squeeze the juice from the bag. Do not wring it completely, which will make the marmalade overly bitter—just release any loose, excess juice absorbed by the peels and then discard the bag.
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MarmaladeMarmalade
JuiceJuice
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PotPot
10
Add Campari, sugar, butter, and salt to the pot, stirring well to combine. Cook over medium heat, stirring frequently, until the fruit begins to bubble and spit. Reduce heat to a bare simmer and cook for 30 minutes longer, stirring frequently to keep the fruit from burning.
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CampariCampari
ButterButter
FruitFruit
SugarSugar
SaltSalt
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PotPot
1
Spread 1/2 teaspoon of cooked fruit on the cold plate and place it back in the freezer. Wait 30 seconds, then run your finger through the fruit. It should be thick enough to maintain a path when you run your finger through it. If you’d like thicker marmalade, place the plate back in the freezer and cook the fruit for another 4 minutes and test again. Repeat until desired thickness is achieved, but be careful about cooking too long or you will alter the taste of your marmalade.
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MarmaladeMarmalade
SpreadSpread
FruitFruit
2
Remove pot from heat and use a spoon to skim any foam from the surface of the fruit. Ladle marmalade into sterilized jars and process them in a hot water bath for 10 minutes. Unopened jars will keep at room temperature for up to 6 months. Opened marmalade should be refrigerated.
Ingredients you will need
MarmaladeMarmalade
FruitFruit
WaterWater
Equipment you will use
LadleLadle
PotPot
DifficultyExpert
Ready In1 h, 30 m.
Servings60
Health Score1
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