September 21, 2016

Orange Marmalade

We had a big box of oranges so before they go bad I had to find something to do with them. Enter jelly. It's my fall back plan when we have a bunch of extra fruit. A quick google search found this recipe so while I'm saving it today, it's the first time we'll be making it. Hopefully it comes out tasty!

3/4 pounds of oranges, 4 to 5 medium
1 lemon, zest finely grated and juiced
6 cups water
3 pounds plus 12 ounces sugar
10 8oz canning jars with rings and lids OR 5 pint jars

Wash the oranges and lemon thoroughly.
Zest the oranges and lemon.
Juice the lemon, discarding the pieces and seeds. Save the juice.
Peal the oranges removing as much pith as you can.
Use a knife or mandolin and slice fruit into 1/8" slices, removing the seeds as you go.
Place the fruit into an 8-quart stainless steel pot. Add the zest and juice and the water to the pot, set over high heat and bring to a boil, approximately 10 minutes.
Once boiling, reduce the heat to maintain a rapid simmer and cook, stirring frequently, for 40 minutes or until the fruit is very soft.

Fill the bath canner 3/4 full with water, set over high heat and bring to a boil. Place jars, rings, canning funnel, ladle, and tongs into the boiling water and make sure the water covers the jars by at least 1". Boil for 10 minutes. Turn off the heat, add the lids and leave everything in the pot until the marmalade is ready.

Meanwhile, place a small plate in the freezer. Increase the heat under the orange mixture to return to full boil. Add the sugar and stir the mixture continually, until it reaches 222 to 223 degrees F on a deep-fry or candy thermometer, and darkens in color, approximately 15 to 20 minutes. You may need to adjust the heat in order to prevent boil over. Test the readiness of the marmalade by placing a teaspoon of the mixture onto the chilled plate and allowing it to sit for 30 seconds. Tilt the plate. The mixture should be a soft gel that moves slightly. If mixture is thin and runs easily, it is not ready.

Remove jars from the water and drain on a clean towel. Fill the jars using the ladle to just below the bottom of the threads of the jar. Repeat until all of the mixture has been used. The amount of marmalade may vary by 1-2 jars. Wipe the rims and threads of the jars with a moist paper towel and top each with a lid. Place a ring on each jar and tighten.

Return the jars to the canning bath of boiling water, being certain that they don't touch the bottom of the pot or each other. Add additional water if necessary to cover the jars by at least 1". Boil for 10 minutes. Using canning tongs, carefully remove the jars from the water, place in a cool dry place and allow to sit at room temperature for at least 24 hours before opening.
Once open, store in the refrigerator. Unopened marmalade will last for up to 6 months.

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