How to make orange marmalade, blackberry jam, peach jam and pineapple jam recipes step by step instructions

By :chef ssentongo

Here are step-by-step recipes for orange marmalade, blackberry jam, peach jam, and pineapple jam:

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1. Orange Marmalade

Ingredients:

• 4 large oranges (preferably Seville or bitter oranges)
• 2 lemons
• 8 cups water
• 8 cups granulated sugar
• Cheesecloth & string (for seeds)

Instructions:

1. Prepare Fruit:

• Wash oranges and lemons. Slice thinly (peel included), removing seeds. Tie seeds in cheesecloth.

1. Soak Overnight:

• Combine fruit slices, water, and seed bag in a large bowl. Cover and soak for 12–24 hours.

1. Cook Fruit:

• Transfer mixture to a large pot. Simmer for 1.5–2 hours until peel is tender. Remove seed bag.

1. Add Sugar:

• Stir in sugar until dissolved. Boil rapidly until reaching 220°F (104°C) or the “wrinkle test” (place a drop on a chilled plate; it should gel when pushed).

1. Jar It:

• Skim foam, then ladle into sterilized jars. Seal and process in a water bath for 10 minutes.

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2. Blackberry Jam

Ingredients:

• 4 cups crushed blackberries
• 4 cups sugar
• 2 tbsp lemon juice
• 1 packet (1.75 oz) pectin (optional for thicker jam)

Instructions:

1. Prep Berries:

• Crush blackberries (leave some chunks for texture).

1. Cook Fruit:

• In a pot, mix berries, lemon juice, and pectin (if using). Bring to a rolling boil.

1. Add Sugar:

• Stir in sugar. Return to a full boil for 1–2 minutes.

1. Test & Jar:

• Check gel set (wrinkle test). Pour into sterilized jars, leaving ¼-inch headspace. Process in a water bath for 10 minutes.

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3. Peach Jam

Ingredients:

• 4 cups peeled, pitted, and chopped peaches
• 2 tbsp lemon juice
• 4 cups sugar
• 1 tsp cinnamon (optional)
• 1 packet pectin (optional)

Instructions:

1. Prep Peaches:

• Blanch peaches in boiling water for 30 seconds, then peel. Chop finely.

1. Cook Mixture:

• Combine peaches, lemon juice, and pectin (if using). Bring to a boil.

1. Add Sugar:

• Stir in sugar and cinnamon. Boil hard for 1–2 minutes.

1. Jar & Seal:

• Ladle into jars, wipe rims, and process in a water bath for 10 minutes.

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4. Pineapple Jam

Ingredients:

• 4 cups finely chopped pineapple (fresh or canned)
• 3 cups sugar
• 2 tbsp lemon juice
• 1 tsp vanilla extract (optional)

Instructions:

1. Prep Pineapple:

• Pulse pineapple in a food processor for a smoother texture (or leave chunky).

1. Cook:

• Combine pineapple, sugar, and lemon juice in a pot. Simmer for 30–40 minutes, stirring often, until thickened.

1. Test & Jar:

• Check set with the wrinkle test. Stir in vanilla (if using), then pour into jars. Process in a water bath for 10 minutes.

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General Tips:

• Sterilize Jars: Boil jars and lids before filling.
• Headspace: Leave ¼-inch space at the top of jars.
• Storage: Unopened jams last up to 1 year; refrigerate after opening.

Enjoy your homemade jams!

MEATBALLS

Here are three delicious baked meatball recipes with step-by-step instructions:

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1. Italian Oven-Baked Meatballs

Ingredients:

• 1 lb ground beef (or mix beef & pork)
• ½ cup breadcrumbs
• ¼ cup grated Parmesan cheese
• 1 egg
• 2 cloves garlic, minced
• 2 tbsp fresh parsley, chopped
• 1 tsp dried oregano
• ½ tsp salt
• ¼ tsp black pepper
• ¼ cup milk
• 1 cup marinara sauce (for serving)

Instructions:

1. Prep Oven & Pan: Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Mix Ingredients: In a bowl, combine beef, breadcrumbs, Parmesan, egg, garlic, parsley, oregano, salt, pepper, and milk. Mix gently (don’t overwork).
3. Form Meatballs: Roll into 1.5-inch balls (~20 meatballs). Place on baking sheet.
4. Bake: Cook for 18–20 minutes until browned and internal temp reaches 160°F (71°C).
5. Serve: Toss in warm marinara sauce, garnish with extra Parmesan and parsley.

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2. Baked Hawaiian Meatballs (Sweet & Tangy)

Ingredients:

For Meatballs:

• 1 lb ground pork (or chicken/turkey)
• ½ cup panko breadcrumbs
• ¼ cup crushed pineapple (drained)
• 1 egg
• 2 tbsp soy sauce
• 1 tsp ginger, grated
• 2 cloves garlic, minced
• 2 green onions, chopped

For Sauce:

• 1 cup pineapple juice
• ½ cup BBQ sauce
• ¼ cup brown sugar
• 2 tbsp soy sauce
• 1 tbsp cornstarch + 1 tbsp water (slurry)

Instructions:

1. Prep Oven: Preheat to 375°F (190°C). Line a baking sheet with foil.
2. Make Meatballs: Mix pork, panko, pineapple, egg, soy sauce, ginger, garlic, and green onions. Form into 1-inch balls (~24 meatballs). Bake for 20 minutes.
3. Make Sauce: In a saucepan, combine pineapple juice, BBQ sauce, brown sugar, and soy sauce. Simmer 5 minutes. Stir in cornstarch slurry to thicken.
4. Glaze & Serve: Toss baked meatballs in sauce. Garnish with sesame seeds and extra pineapple chunks.

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3. Honey Sriracha Meatballs (Spicy & Sweet)

Ingredients:

For Meatballs:

• 1 lb ground chicken (or turkey)
• ½ cup breadcrumbs
• 1 egg
• 2 cloves garlic, minced
• 1 tbsp soy sauce
• 1 tsp ginger, grated
• 2 green onions, chopped

For Sauce:

• ⅓ cup honey
• 2 tbsp Sriracha (adjust for heat)
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tsp sesame oil

Instructions:

1. Prep Oven: Preheat to 375°F (190°C). Line a baking sheet with parchment.
2. Mix Meatballs: Combine chicken, breadcrumbs, egg, garlic, soy sauce, ginger, and green onions. Roll into 1-inch balls (~24 meatballs). Bake for 18–20 minutes.
3. Make Sauce: In a small pot, mix honey, Sriracha, soy sauce, vinegar, and sesame oil. Simmer for 3–5 minutes until slightly thickened.
4. Coat & Serve: Toss meatballs in sauce. Garnish with sesame seeds and sliced scallions.

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Serving Suggestions:

• Italian: Over spaghetti or in a sub roll.
• Hawaiian: With rice or as a party appetizer.
• Sriracha: With jasmine rice or as a game-day snack.

Pro Tips:

• For crispier meatballs, broil for 1–2 minutes at the end.
• Freeze uncooked meatballs on a tray before baking for later use.

Enjoy your flavorful baked meatballs! 🍍🍝🔥