17/08/2022
Orange Marmalade:
I have a dear friend, Mimi, who loves orange marmalade and some time ago she inspired me to make a batch of this citrus yumminess!! I'm so glad Mimi wanted some Orange Marmalade because it really is so good! I hope you all enjoy it too!!
Prepare your jars
Fill the jars with warm water and put them in your water bath canner with water in it.
Turn the burner on and heat up the water and jars.
When you have that done you can begin preparing the orange marmalade.
Orange Marmalade Recipe:
4 Oranges
2 Lemons
1/8 Teaspoon Baking Soda
6 1/2 cups Granulated Sugar
1 package of powdered Pectin
Thoroughly wash oranges and lemons;
Remove peel in large segments.
Scrape half of white pith (this is the inner side of the peel) from peel; discard pith.
Thinly slice remaining peel and combine with water and baking soda in a stainless steel saucepan.
Bring mixture to a boil and boil gently, covered, 20 minutes.
Using a sharp knife, remove outer membrane from peeled fruit; discard the membrane you remove.
Working over a bowl to catch juice and pulp,
Separate segments from membrane and seeds.
You don't want the membrane or the seeds.
Combine boiled peel (the first thing you boiled) and pulp/juice;
Cover and boil gently 10 minutes.
Set aside.
Measure sugar; set aside.
Measure 4 cups of the prepared citrus mixture into a large, deep stainless steel saucepan.
Whisk in Fruit Pectin until dissolved.
Stirring frequently, bring mixture to a boil over high heat.
Add sugar.
Stirring constantly,
Return mixture to a full rolling boil;
Boil hard 1 minute.
Remove from heat;
Skim foam.
Remove jars using canning tongs (one at a time) empty hot water, and ladle marmalade into a hot jar with 1/4 inch headspace.
Using a nonmetallic utensil (like a chopstick) remove air bubbles. Adjust headspace, if needed, by adding more marmalade.
Wipe rim of jar with a paper towel that has a bit of vinegar on it to thoroughly clean the jar rim.
Place a lid on the jar and screw on the band till it's fingertip tight. Return filled jar to your water bath canner.
Repeat with all the jars.
Make sure when all the jars are in the canner that they are covered by at least one inch of water,
put the lid on your canner.
Bring water to a boil and boil for 10 minutes.
When the jars have boiled for 10 minutes turn off burner,
remove lid and let it sit for 5 minutes,
Remove jars and put them on a clean towel on a flat surface (kitchen counter or table).
Let the jars cool completely.
After cooling check jar seals.
You should have been hearing the jar lids 'ping' as the jars sealed. You know the jars are sealed when you press gently on the lid and it doesn't move. If the lid pushes down - it isn't sealed and you will need to refrigerate that jar.
Label jars with content and date.
Store jars in a cool dark place.
This gave me 5 jelly size jars.
Enjoy!!
