Jumpin’ Red Serrano Marmalade Recipe

87 out of 100 based on 25489 user ratings

45 juta s/d 2.5 milyar listing 2018

Jumpin’ Red Serrano Marmalade Recipe Jumpin’ Red Serrano Marmalade Recipe, This marmalade is similar to a relish with its chunks of red and green bell peppers and raisins, spiced just right with cinnamon, cloves, and allspice. As a change from just spreading it on toast or muffins, try it alongside an entrée. It’s delicious with pork chops, roast beef, and poultry.
Jumpin’ Red Serrano Marmalade Recipe

Jumpin’ Red Serrano Marmalade Recipe

Yield : 4 cups (.95 L) Heat Scale : Medium This marmalade is similar to a relish with its chunks of red and green bell peppers and raisins, spiced just right with cinnamon, cloves, and allspice. As a change from just spreading it on toast or muffins, try it alongside an entrée. It’s delicious with pork chops, roast beef, and poultry. Ingredients :

4 medium oranges
3 quarts (2.85 L) plus
1 cup (236 mL) water, divided
1 (3-inch [7.5 cm]) cinnamon stick, broken into pieces
1 teaspoon (5 mL) whole cloves
1 teaspoon (5 mL) whole allspice
1 medium lemon, thinly sliced, then chopped
2 green bell peppers, stems and seeds removed, finely chopped
2 red bell peppers, stems and seeds removed, finely chopped
3 cups (708 mL) sugar
1 cup (236 mL) golden raisins
¹/₄ cup (59 mL) chopped red serrano chiles

Method :

Peel the oranges, removing most of the white pith from the peel. Cut the peel into very thin strips. Place the peel in a saucepan with 1¹/₂ quarts (1.4 L) of the water, bring to a boil, and cook for 5 minutes. Drain and repeat with another 1¹/₂ quarts (1.4 L) water.
Remove the seeds and membranes from the orange pulp and chop it, then place it in a heavy saucepan. Tie the cinnamon, cloves, and allspice in a square of cheesecloth and add it to the saucepan along with the cooked orange peel, lemon, bell peppers, sugar, raisins, and the remaining 1 cup (236 mL) water. Cook over low heat until the sugar dissolves, about 5 minutes, stirring frequently.
Bring to a boil and cook for 5 minutes. Cover and let stand at room temperature for 1 hour to blend the flavors. Return to a rolling boil and cook 10 minutes, tirring occasionally. Add the serranos and cook, stirring frequently, until the marmalade has thickened, about 20 minutes. Remove and discard the cheesecloth bag.
Spoon the marmalade into hot, sterilized jars, leaving ¹/₄-inch (.5 cm) space at the top. Wipe the rims with a clean towel, cover with 2-part canning jar lids, and process in a boiling water bath. Allow to cool before serving.

how to cook jumpin’ red serrano marmalade, how to make jumpin’ red serrano marmalade, ingredients jumpin’ red serrano marmalade, jumpin’ red serrano marmalade, jumpin’ red serrano marmalade recipe, method jumpin’ red serrano marmalade, red serrano marmalade, red serrano marmalade recipe, recipes, snack recipes, drink recipes, cake recipes, condiment, nutrition, tips and tricks, asian recipes, american recipes, european recipes, african recipes, australie recipes, Indonesian recipes

Jumpin’ Red Serrano Marmalade Recipe

Yield : 4 cups (.95 L)
Heat Scale : Medium

This marmalade is similar to a relish with its chunks of red and green bell peppers and raisins, spiced just right with cinnamon, cloves, and allspice. As a change from just spreading it on toast or muffins, try it alongside an entrée. It’s delicious with pork chops, roast beef, and poultry.

Ingredients :

4 medium oranges
3 quarts (2.85 L) plus
1 cup (236 mL) water, divided
1 (3-inch [7.5 cm]) cinnamon stick, broken into pieces
1 teaspoon (5 mL) whole cloves
1 teaspoon (5 mL) whole allspice
1 medium lemon, thinly sliced, then chopped
2 green bell peppers, stems and seeds removed, finely chopped
2 red bell peppers, stems and seeds removed, finely chopped
3 cups (708 mL) sugar
1 cup (236 mL) golden raisins
¹/₄ cup (59 mL) chopped red serrano chiles

Method :

Peel the oranges, removing most of the white pith from the peel. Cut the peel into very thin strips. Place the peel in a saucepan with 1¹/₂ quarts (1.4 L) of the water, bring to a boil, and cook for 5 minutes. Drain and repeat with another 1¹/₂ quarts (1.4 L) water.
Remove the seeds and membranes from the orange pulp and chop it, then place it in a heavy saucepan. Tie the cinnamon, cloves, and allspice in a square of cheesecloth and add it to the saucepan along with the cooked orange peel, lemon, bell peppers, sugar, raisins, and the remaining 1 cup (236 mL) water. Cook over low heat until the sugar dissolves, about 5 minutes, stirring frequently.
Bring to a boil and cook for 5 minutes. Cover and let stand at room temperature for 1 hour to blend the flavors. Return to a rolling boil and cook 10 minutes, tirring occasionally. Add the serranos and cook, stirring frequently, until the marmalade has thickened, about 20 minutes. Remove and discard the cheesecloth bag.
Spoon the marmalade into hot, sterilized jars, leaving ¹/₄-inch (.5 cm) space at the top. Wipe the rims with a clean towel, cover with 2-part canning jar lids, and process in a boiling water bath. Allow to cool before serving.