Recipes for "marmalade"

Place flour, salt, and pepper in a bowl. Whisk egg and water together in a separate bowl. Pour coconut milk in a third bowl. Place coconut flakes in a fourth bowl.

Hold a shrimp by the tail and coat in flour well, making sure to leave tail clean. Dip in egg coating; return to flour and cover again. Dip in coconut milk; roll in coconut flakes. Place on a sheet of wax paper or a plate. Repeat with remaining shrimp.

Heat vegetable oil in a large, deep skillet over medium heat until a drop of water crackles when dripped into in the pan. Place shrimp in skillet in batches if needed, with small space between each. Fry until golden brown, 3 to 4 minutes per side. Transfer to a plate covered with napkins to drain excess oil.

Combine orange marmalade and horseradish together in a bowl for sauce. Adjust ratio to taste. Serve as a dip with the shrimp.

Wash oranges well. Use a peeler to remove all the zest in long strips. It's okay if some of the white pith comes with it.

Transfer the peels to a saucepan and add 6 cups of cold water. Bring to a simmer over high heat. Reduce heat to medium-low to low and simmer until the peels are soft and tender, 45 minutes to 1 hour.

While that cooks, cut oranges in half and juice them into a large measuring cup; this should equal 1 cup. Pour in 1/2 cup cold water and set aside.

Remove peels from heat and drain off the water. Transfer peels to a cutting board, and when cool enough to handle, slice the zest into very thin strips. Transfer into the blood orange juice.

Pour zest-juice mixture into the saucepan along with lemon juice and sugar. Bring to a simmer over medium-high heat. Reduce heat to medium-low; cook, stirring occasionally, until the mixture reduces and thickens slightly, 30 to 40 minutes. A probe or candy thermometer should read about 225 degrees F (107 degrees C).

Meanwhile, inspect jam jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until juice mixture is ready. Wash new, unused lids and rings in warm soapy water.

Pour into sterilized jam jars and let cool to room temperature. Seal jars and transfer to the refrigerator for 8 hours, or overnight, before enjoying.

Divide the ginger in half, and chop half into cubes; shred the other half with a box grater or in a food processor using the shredding blade. Total ginger should equal 3 cups. Place the ginger into a large saucepan with water over medium heat, bring to a boil, and reduce heat to a simmer. Cover the pot, and simmer the ginger until tender, about 1 hour and 15 minutes. Add more water if needed to keep mixture from drying out. Pour the cooked ginger into a fine-mesh strainer, drain, and retain 1/2 cup of the ginger-flavored water. Place the cooked ginger in a bowl with the retained liquid, and cool at least 4 hours or overnight in refrigerator.

When ginger is thoroughly cooled, place into a large, heavy-bottomed pot, and stir in the sugar; bring to a boil over medium-high heat, and boil hard for 1 minute, stirring constantly. Stir in the pouch of liquid pectin, reduce heat to a simmer, and cook for 7 more minutes, skimming foam from top of marmalade.

Sterilize the canning jars and lids in boiling water for at least 5 minutes. Pack the marmalade into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.

Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 15 minutes.

Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

Inspect two 5-ounce jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until marmalade is ready. Wash new, unused lids and rings in warm soapy water.

Thoroughly wash and dry the grapefruits. Run a zester around 2 grapefruits to produce ribbons of zest. Set aside. Cut away thin strips of peel from the other two grapefruits with a sharp paring knife.

Peel off all remaining outer white parts of the fruit and discard. Cut the grapefruits into wheels. Remove any seeds.

Put grapefruit wheels and zest strips into a non-reactive saucepan. Add sugar and stir well to cover fruit. Heat over medium-high heat until bubbling, mixing constantly. Smash the heated fruit until it liquefies. Reduce heat to low and cook over a steady boil, stirring often. Remove and discard any persistent white froth that won't disappear after being stirred. Continue to cook for about 10 minutes until marmalade begins to coat the back of a spoon.

Add zest ribbons and cook for 5 minutes more. Place a small amount of marmalade on a plate and put it in the freezer. Test the consistency after 3 minutes.

Remove the marmalade from the heat when the freezer sample meets your desired consistency.

Pack grapefruit jam into hot, sterilized jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.

Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.

Remove the jars from the stockpot and let rest, several inches apart, for 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.

Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch Bundt pan.

Sift together flour, baking powder, cinnamon, salt, cloves, and nutmeg in a bowl; set aside.

Stir together eggs, melted butter, sugar, milk, and lemon juice in a large mixing bowl. Add flour mixture to egg mixture; mix until well blended. Stir in walnuts and marmalade until combined. Pour batter into the prepared Bundt pan.

Bake in the preheated oven until cake springs back when lightly touched, 45 to 60 minutes. Cool for 10 minutes in the pan before inverting onto a wire rack to cool completely.

Coarsely blend pineapple in a blender.

Combine pineapple juice, brown sugar, cinnamon stick, and cloves in a saucepan and bring to a boil. Boil for 1 minute, then remove cloves.

Add pineapple, lemon juice, and lemon zest. Bring to a boil, then reduce the heat to low and continue cooking until thickened, about 1 hour, stirring every 10 minutes. Discard cinnamon stick.

Meanwhile, inspect a jar for cracks and rings for rust. Immerse in simmering water until marmalade is ready. Wash a new, unused lid and ring in warm soapy water.

Spoon pineapple marmalade into the hot, sterile jar, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jar to remove any air bubbles. Wipe the rim with a moist paper towel to remove any residue. Top with the lid and screw ring on tightly. Store in a cool, dark area.

Mix the soy sauce, orange juice concentrate, orange marmalade, honey, balsamic vinegar, and garlic together in a small saucepan over medium heat; bring to a simmer and whisk until smooth. Remove from heat and let cool to room temperature.

Place the pork tenderloin into a resealable plastic bag and pour in the marinade. Squeeze the air out of the bag, seal, and turn the bag several times to coat the pork tenderloin with marinade. Refrigerate 1 to 2 hours.

Preheat oven to 350 degrees F (175 degrees C).

Place the pork loin and marinade into a baking dish; cover the dish with aluminum foil and roast until an instant-read thermometer inserted into the thickest part of the meat reads at least 155 degrees F (70 degrees C), about 20 minutes. Remove the cover and continue roasting until the pork has browned, 5 to 10 more minutes.

Remove the cover and allow the meat and juices to stand for 10 minutes.

To serve, slice the meat and drizzle with pan juices.

If you prefer a thicker sauce, whisk cornstarch in water until smooth, whisk into the pan drippings, and place over medium heat. Allow to simmer until thickened, 2 to 3 minutes.

Combine pineapple, apple, sugar, orange juice, and lemon zest in a pot. Bring to a boil. Reduce heat to medium and cook, stirring frequently, until pineapple turns translucent, 1 to 1 ½ hours.

Place a few small plates in the freezer.

Inspect 2 or 3 small Mason jars for cracks, discarding any defective ones. Sterilize jars in a pot of boiling water for 10 minutes and leave in hot water until ready for use. Wash new, unused lids and rings in warm soapy water.

Add a tablespoon of marmalade to a frozen plate. Freeze for 1 minute, remove, and nudge marmalade with your finger. If the mixture stays nudged, it is ready to be canned. If it slides back, continue cooking and check for readiness every minute.

Pack marmalade into hot, sterilized jars, filling to within 1/2 to 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.

Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.

Remove the jars from the stockpot and let rest, several inches apart, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.

Gather all ingredients.

Combine water, orange zest and juice, lemon zest and juice, and carrots in a large saucepan. Bring to a boil over medium-high heat, stirring occasionally. Reduce heat to medium-low and simmer, stirring occasionally, until carrots are tender-crisp, about 15 minutes.

Stir in sugar, cardamom, and salt until sugar is dissolved, about 30 seconds. Simmer over medium-low, stirring occasionally, until thickened and a candy thermometer registers 220 degrees F (104 degrees C), 40 to 45 minutes.

Skim and discard any foam off top. Pour carrot mixture into a 16-ounce jar.

Cover with lid and refrigerate until fully cooled, at least 4 hours or up to 3 weeks.

Inspect canning jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until filling is ready. Wash new, unused lids and rings in warm soapy water.

Remove all pith from yuzu and lemon peels by scraping it off with a spoon.

Cut peels into thin slivers with kitchen shears. Juice yuzu flesh into a strainer or cheesecloth set over a bowl; set aside.

Mix peels, water, and baking soda in a large saucepan and bring to a boil. Reduce heat to medium-low. Cover and simmer, stirring occasionally, for 20 minutes. Add yuzu juice. Cover and simmer for an additional 10 minutes.

Measure exactly 4 cups of the yuzu juice mixture into a separate pot. If you are a little short because yuzu juice is hard to extract in the first place, add water to make up for the amount that is missing.

Stir pectin into the pot and add butter to reduce foaming. Bring the mixture to a full rolling boil-one that does not stop bubbling when stirred. Stir constantly. Add sugar and return to a rolling boil while stirring constantly. Boil for exactly 1 minute. Remove from heat. Skim any and all foam off with a metal spoon.

Ladle immediately into prepared jars and fill to within 1/8 inch of the top of the jar. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly.

Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.

Remove the jars from the stockpot and let rest, several inches apart, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area. May take up to 2 weeks to set.

Place oranges and grapefruit in a food processor; pulse 8 times.

Transfer fruit to a pot and add 1/4 cup white sugar and pectin; stir in orange juice and water. Bring mixture to a boil; reduce heat and simmer for 8 minutes. Stir honey and remaining 1 cup sugar into marmalade and bring to a full boil for 1 minute.

Sterilize the jars and lids in boiling water for at least 5 minutes. Pack marmalade into hot, sterilized jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.

Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 15 minutes.

Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

Peel, core, and cut the pineapple into 1-inch chunks. You should have about 5 cups of fruit. Place the pineapple chunks into the bowl of a food processor and pulse until you reach a texture that would be equivalent to roughly shredded.

Combine pineapple, sugar, lime juice, and lime zest in a deep saucepan. Bring to a rolling boil over medium heat. Reduce heat to medium-low, and cook, stirring frequently to avoid sticking, until most of the juice has evaporated, and you reach a marmalade consistency, 50 to 60 minutes. Stir in the horseradish, and if necessary, adjust seasoning to suit your taste.

Allow marmalade to completely cool and store in the fridge in a covered jar. The marmalade will firm up as it chills.

Cut off both ends of the zested orange, and cut orange in half. Peel halves and remove the white core.

Place orange sections and cranberries in a food processor. Pulse until orange is mostly pulp, using roughly 5 three-second pulses.

Combine the orange-cranberry mixture, zest, sugar, and water in a medium saucepan. Bring to a gentle boil and simmer, stirring frequently, for 15 minutes. Let marmalade cool.

Pour marmalade into a glass jar with a tight-fitting lid. Chill completely in refrigerator before serving.

Inspect 3 pint-sized jars for cracks and rings for rust, discarding any defective ones. Immerse jars in simmering water until marmalade is ready. Wash new, unused lids and rings in warm soapy water.

Place clementines and zest in a food processor; blend until well mashed. Transfer to a medium saucepan. Repeat with the cherries and pineapple.

Add lemon juice and pectin to the fruit in the saucepan. Mix and bring to a boil over medium heat. Stir in sugar. Return to a boil and cook for 2 minutes. Remove from heat.

Pack marmalade mixture into the hot, sterilized jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.

Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.

Remove the jars from the stockpot and let rest, several inches apart, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.

Place an oven rack in the center of the oven and another oven rack about 6 inches from the heat source. Preheat the oven to 400 degrees F (200 degrees C). Line a sheet pan with aluminum foil.

Blot chicken wing pieces with a paper towel and place in a gallon-sized resealable bag.

Combine orange marmalade, five-spice powder, sesame oil, avocado oil, ginger, sambal oelek, garlic, salt, and white pepper in a blender; blend until smooth. Add marinade to chicken wings in the bag, squeeze out all the air, and seal. Squish chicken wings around in the sealed bag until well coated with marinade.

Place coated chicken wings in a single layer on the prepared sheet pan.

Bake in the preheated oven on the center rack for 30 minutes. Flip and bake an additional 30 minutes. Remove from the oven.

Preheat the oven's broiler. Broil chicken wings until they sizzle and turn a deep brown color, watching carefully so they don't burn, 3 to 5 minutes. Remove from the oven. Sprinkle with chives and sesame seeds.

Discard any that are damaged or soft.

As you juice the oranges, save the seeds. Put the seeds into a separate bowl and set them aside. You will use the seeds to make natural pectin for the marmalade.

Taking a clean juiced orange half rind, use a spoon to dig out segment membranes still attached to the inside. Put a few of these in with the seeds (segment membranes will also provide pectin).

Use a sharp chef's knife to thinly julienne the peel. Once you julienne all of the oranges put the cut peels and the juice in a large measuring cup (an 8-cup Pyrex works great).

Save the seeds for making pectin.

Cut the Meyer lemon in eighths, lengthwise. Remove the seeds and as much of the inner membranes as you can easily remove. Cut the lemon segments crosswise into triangular pieces. (See the steps in the Meyer lemon marmalade recipe for photo descriptions.)

Add the cut Meyer lemon to the measuring cup with the oranges.

Add the Meyer lemon seeds to the Seville orange seeds and membranes.

You should have 5 to 6 cups combined, of citrus peels and juices.

Put the citrus seeds and membranes into 4 layers of cheesecloth, tied up tightly with string, or into a muslin jelly bag. (I made a "pectin bag" which I use for making marmalade, by sewing up piece of plain muslin cloth into a bag with a drawstring at the end.)

Place the orange and lemon juices and cut peels into a large, wide (6 to 8-quart) thick-bottomed pot.

Add 6 cups of water. (At this point you can soak overnight if you want. It will help the peels cook faster.)

Place the cheesecloth or muslin bag containing the citrus seeds and pulp into the pot, submerging it in the liquid, and secure the string at the other end to the pot handle.

As the mixture cooks, the pectin from the seeds and membranes will be extracted into the mixture.

Bring mixture to a boil. Let boil, uncovered, for 30 minutes (or longer), or until the peels are completely soft and cooked through.

Depending on your particular fruit, it may take more time, and more water, to get to the point where the peels are soft. Once you add sugar to the mixture in the next step, the peels will firm up with the sugar, so it's very important that the peels in this first stage of cooking are completely soft.

Test the orange peels as you go. Take a bite, if the peel is at all firm to the bite, it needs more cooking.

If the water has boiled down and the mixture starts to stick to the bottom of the pot, add more water, 1 cup at a time.

When the peels are soft, remove from heat.

Place the pectin bag in a bowl to let cool until it is comfortable to touch.

Pour out the mixture from the pot into a large measuring cup. Measure how much of the mixture you have. Depending on how hard of a boil and how long the cooking time, you could have anywhere from 4 to 5 cups. Return the mixture back to the pan.

Add to the mixture 7/8 cup of sugar for every cup of mixture. So, if you measured 4 cups of mixture, add in 3 1/2 cups of sugar. Once the sugar has dissolved, taste the mixture. Add more sugar depending on how sweet you want your marmalade to be.

Note that the jelly mixture will reduce further, intensifying both the flavor and the sweetness of the jelly. I typically use 4 cups of sugar for every 4 cups of fruit mixture, which produces a rather tart marmalade. Feel free to use more!

Once your pectin bag has cooled to the point you can handle it, squeeze it like play-doh to extract extra pectin. Grasp a tangerine size portion of the bag and squeeze, pulling the bag away from you with one hand as you hold firmly with the other hand. Work your way around the bag.

"Milk" the pectin until you have released about a tablespoon of pectin. The pectin has the consistency of sour cream. Add it to the orange mixture.

Heat the jelly mixture on medium high and bring it to a rapid boil, stirring occasionally, making sure nothing is sticking to the bottom of the pan. Secure a candy thermometer to the side of the pan.

The marmalade may take anywhere from 15 to 30 minutes or so to set. After about 10 minutes, start checking it frequently.

Once the mixture reaches a temperature of 218°F it is close to the set point. It should set between 218°F and 222°F (or 6 to 10°F above the boiling point at your altitude).

You can tell if the mixture has reached its set point by putting a small amount of the jelly liquid on a chilled plate, and looking for signs of it wrinkling when you push it with your finger tip.

While thermometers aren't always accurate, the wrinkle test works. If the jelly wrinkles on a cold plate, it's ready.

Put several small plates into the freezer to chill. As the marmalade temperature reaches 218°F, start testing it by placing a small amount of the hot jelly on a chilled plate. If the jelly spreads out and thins immediately, it isn't ready. If it holds its shape a bit, that's a good sign. Let it cool on the plate for a few seconds.

Push up against it with your finger tip. If the jelly sample wrinkles at all, it is time to take the jelly off the heat.

When you use a candy thermometer to test the temperature of your mixture, make sure the probe is NOT touching the bottom of the pan. Make sure the indentation on the probe (with modern candy thermometers this is about an inch and a half from the bottom of the probe) is actually surrounded by the mixture. You may have to tilt the pan to one side, to cover the probe sufficiently to get a good reading.

Overcooking a marmalade will result in a caramelized flavor or tough orange peels in your marmalade.

As the marmalade cooks, place the jars in a large pot (12 quart) on top of a steaming rack (so they don't touch the bottom of the pan), add enough water to cover the jars by 1 inch, bring the water to a full rolling boil, and boil for 10 minutes.

Or you can run the jars through your dishwasher, if it has a sanitize setting.

Wash the lids in hot, soapy water and dry them.

Once the jelly has reached its set point, remove the jelly pot from the heat. Let the jelly sit in the pot for a couple minutes (that will help keep the peels from floating in the jars).

Carefully pour or ladle the marmalade into the jars, one at a time, leaving 1/4 inch head space at the top of the jars for a vacuum seal.

Wipe the rim clean with a clean, wet paper towel. Place the lid on the jar, securing with a jar ring. Work quickly.

If you want, you can process the jars in a hot water bath for 5 minutes to help get a better seal and to help prevent mold. If you used boiling water in an earlier step to sterilize the jars, you can just keep the same set-up for the water bath. You want to make sure there is a rack at the bottom of the pot so that the jars aren't actually resting on the bottom of the pot.

If you want to follow USDA guidelines, process the jars in a water bath for 5 minutes. Some people choose not to (many Europeans do not water bath can fruit preserves). It's up to you.

Once you have sealed the jars with a lid and ring and have water bathed (or not) the jars, let them sit on your kitchen counter. As the marmalade cools, you'll hear a popping noise as a vacuum is created in the headspace of the jars, pulling the lids down.

Sometimes the marmalade orange peels float to the top of the jar, so to help keep that from happening, turn the jars upside down for half an hour at a time. Keep turning every 30 minutes or so until the marmalade seems stable and the peels are well distributed through the marmalade.

If any of your jars did not seal, refrigerate them and use the marmalade in a few months.

In a small saucepan, bring the soy sauce, marmalade, honey, rice wine vinegar, and red pepper flakes to a simmer over medium heat. Remove from the flame and let cool.

Reserve half of the marinade for serving as a sauce with the finished tenderloin.

With the remaining half of the marinade, marinate the tenderloin for 1 hour.

While the tenderloin is marinating, prepare your grill for high direct heat on one side, and a low heat on the other side.

Remove the tenderloin from the marinade and coat with olive oil. Place on the hot side of the grill, with the narrower end of the tenderloin more toward the cool side of the grill.

As soon as the tenderloin gets grill marks on one side (a minute or two), turn it to get grill marks on another side. Continue until all sides are lightly seared.

Move the tenderloin to the cool side of the grill. Cover and cook a few minutes more, until the internal temperature of the tenderloin reaches 140°F (no higher). Remove from heat.

If you have let the temp get too high above 140°F, you may need to slice the pork immediately or the meat will continue to cook as it rests and become overcooked.

If you have taken it out in time, tent the tenderloin with foil and let it rest 10 minutes.

Thinly slice, sprinkle with the remaining glaze and scallions.

Serve with rice.

Quarter kumquats lengthwise; cut off the white center membrane and remove seeds.

Slice quarters into small pieces.

Place kumquats into a pot. Add sugar, water, lemon zest (white part only), lemon juice, star anise, and a pinch of cayenne; mix together. Cover and let sit at room temperature for 2 or 3 hours to allow fruit to macerate. Or you can refrigerate overnight.

Place the pot over medium-high heat and bring mixture to a simmer, stirring occasionally. Reduce heat to medium; cook and stir occasionally for 10 minutes. Continuing cooking and stirring often until mixture is thick enough so that if you scrape a spatula across the bottom of the pan, you can briefly see the bottom of the pan before marmalade spreads back out, 30 to 40 minutes. Mixture should reach a temperature of 215 to 220 degrees F (100 to 105 degrees C). Remove from heat and allow to cool slightly, 5 to 10 minutes.

Spoon warm marmalade into sterilized jars. Cover and let cool to room temperature. Refrigerate until thoroughly chilled.

Preheat oven to 350 degrees F (175 degrees C).

Place pork chops in a 9x13 baking dish. In a small bowl stir together the marmalade and soy sauce. Pour over the chops. Cover with foil and bake for 1 hour.

Heat oil and butter in a large skillet over medium heat until butter melts. Add onions and sugar; cook and stir until onions start to caramelize, about 15 minutes.

Pour red wine and balsamic vinegar into the skillet and bring to a boil. Reduce the heat to medium-low and simmer until liquid is evaporated, 15 to 20 minutes more. Season with salt.

Slice off and discard tops and bottoms from oranges and lemon. Peel off and discard skin and pith of 3 of the oranges. Quarter all oranges and lemon lengthwise, then thinly slice into 1/8-inch slices, discarding seeds while slicing. Place all citrus slices in a large bowl and cover with water. Cover and refrigerate for at least 8 hours and up to 24 hours.

Pour orange and lemon slices along with water into a large stainless steel saucepan or Dutch oven. Bring to a boil over high heat. Once boiling, reduce heat to medium and simmer, uncovered, stirring occasionally, until orange rinds have softened and can be cut with a spoon with slight resistance, about 45 minutes, skimming any foam that rises to top during process.

Inspect four (½-pint) canning jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until orange marmalade is ready. Wash new, unused lids and rings in warm soapy water. Place a small plate in the freezer.

Add sugar to orange mixture and bring to a boil over high heat. Cook, stirring occasionally, until liquid has slightly reduced, bubbles are slightly larger in center, and a thermometer reads 220 degrees F (104 degrees C) about 40 to 45 minutes. Mixture will stay between 212 degrees F (100 degrees C) and 216 degrees F (102 degrees C) for the majority of this time and will rise to 220 degrees F (104 degrees C) when enough liquid has evaporated.

To test if marmalade consistency is correct, remove plate from freezer and spoon a small amount of marmalade onto plate. Return plate to freezer for 1 minute. Remove plate from freezer; pull a finger through marmalade and across plate. It should leave a clean trail. If marmalade is runny and does not leave a clean trail, return mixture in pot to a boil over medium-high, and return plate to freezer. Boil marmalade, stirring often, for 3 minutes. Remove from heat, and retest thickness using plate again; repeat if necessary until it reaches desired thickness.

Carefully pour marmalade evenly into the prepared canning jars. Let cool to room temperature, uncovered, about 3 hours. Seal jars. Chill until marmalade sets, at least 2 hours. Store in refrigerator for up to 2 weeks.