Meyer Lemon-Orange Marmalade with Thyme Recipe


Nutrition

Cal/Serving: 26
Daily Value: 1%
Servings: 6

Low-Fat, Low-Sodium
Fat-Free, Low-Fat-Abs, Kidney-Friendly, Vegan, Vegetarian, Dairy-Free, Gluten-Free, Wheat-Free, Egg-Free, Milk-Free, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free, Alcohol-Free
Fat0g0%
Saturated0g0%
Carbs7g2%
Fiber1g5%
Sugars5g0%
Protein0g1%
Sodium1mg0%
Calcium19mg2%
Magnesium6mg1%
Potassium72mg2%
Iron0mg2%
Zinc0mg0%
Phosphorus10mg1%
Vitamin A109IU2%
Vitamin C26mg43%
Thiamin (B1)0mg1%
Riboflavin (B2)0mg1%
Niacin (B3)0mg1%
Vitamin B60mg2%
Folic Acid (B9)11µg3%
Vitamin E0mg0%
Fatty acids, total monounsaturated0g0%
Fatty acids, total polyunsaturated0g0%
Have a question about the nutrition data? Let us know.

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More Recipes By Carolyn Jung


Foodgal.com

How many ambitious cooks have dreamed of seasonal fresh fruit turned into homemade jam, only to watch their pile of mason jars collect dust? Turns out, all it takes is a microwave and a food processor to make your very own homemade marmalade.

Click here to see 10 Things You Didn’t Know You Could Make in a Microwave

4
Ratings2

INGREDIENTS

  • 1 navel orange, unpeeled , scrubbed, and quartered
  • 2 sprigs fresh thyme, leaves only
  • Sugar, as needed
  • Light corn syrup, as needed
  • 2 Meyer medium-sized lemons, washed, cut into sixteenths, and seeded

DIRECTIONS

Place the orange, lemon slices, and thyme in the work bowl of a food processor fitted with the metal blade. Pulse until reduced to ¼-inch pieces.

Transfer to a 2-quart Pyrex measuring cup. Note the amount and add an equal amount of sugar and stir. Note the amount and add 1 tablespoon corn syrup, which will prevent crystallization during cooling, per cup of orange-sugar mixture.

Microwave, uncovered on high for 2 minutes. Microcook on low (10 percent power) or defrost for 3 to 4 minutes, until the mixture is slightly thickened and the peel is tender. Be careful not to overcook. The mixture should fall from a spoon in thick drops.

Transfer to a storage jar. Let stand to room temperature. The mixture will continue to thicken as it cools. You can store the marmalade in a tightly covered jar in the refrigerator for up to 2 months.

 

Recipe Details

This recipe is courtesy of Carolyn Jung of Foodgal.com. Visit her website to check out more delicious recipes and cooking ideas. 

Servings: 6
Total time: 10 minutes
Cuisine: American
Special Designations: Vegetarian

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