Remember a week or so ago when I showed you all the oranges I bought on a whim on my way back from the beach in Ventura?
The first thing I made with them is a delicious Orange Marmalade. To all you marmalade haters out there, let me ask a question. Have you ever had homemade marmalade? It is so orangy, so sweet yet so tart, so amazingly yummy that you may just like it if you try it. I used a recipe from the Ball Blue Book: Guide To Preserving. It is a simple and delicious recipe! The perfect balance between tart and sweet.
I had never made homemade orange marmalade before. I’d made blueberry marmalade, and I figured that this wouldn’t be that different. So, I pulled out my Ball canning book, found the recipe, and got started without reading the entire recipe. Guess what? It was different. My blueberry marmalade recipe had me cook the orange peel first with some baking soda. I think it was a 5-10 minute process for the peel, then I continued with the recipe. It was ready to can in less than an hour. I assumed this would be the same. It wasn’t.
I got started and realized I needed to cook it a little, and then let it sit for 12-18 hours before continuing. It was a very good thing that I started this at night, otherwise, I would have been making marmalade at midnight. (Though, that would have made a good blog post title.) Before I continue, let me share the recipe I used.
Adapted from the Ball Blue Book: Guide To Preserving
2 cups thinly sliced orange, lemon, and lime peel (about 10 medium oranges or 8 oranges and a couple of lemons and limes)
1 quart (4 cups) chopped orange pulp (about 10 medium)
1 cup thinly sliced lemon and lime, seeded (about 2 medium lemons or 3 small lemons and 2 small limes)
2-3 tablespoons bottled lemon juice
1 1/2 quarts (6 cups) water
6 1/2 cups sugar (may need to be adjusted for your batch, see instructions)
** Remember! Marmalade gets very hot. Take care that you do not get burned while you make it. Using canning tools makes it a lot easier. You may want to use gloves. **
Combine all ingredients, except sugar, in a large saucepan and simmer for 5 minutes. Cover and let stand for 12-18 hours in a cool place. Cook rapidly until rind is tender. Measure fruit and liquid. Add 1 cup of sugar for each cup of fruit mixture. Stir until the sugar dissolves. Bring sugar/fruit mixture to a boil over high heat, stirring constantly. Cook rapidly until almost at gelling point (gelling point is 9 degrees Fahrenheit above the temperature at which water boils at your altitude). As mixture thickens, stir frequently to prevent sticking.
Remove from heat. Skim foam, if necessary. Ladle hot marmalade into hot jars, leaving 1/4 inch headspace (space between the top of the marmalade and the top of the jar). Using a wet paper towel, clean the rims of the jars to remove any marmalade and to ensure a good seal. Put seal on jar, then add ring. Tighten to “fingertip tight.” Do not over tighten! Process jars 10 minutes in a boiling water bath canner, ensuring the jars are covered with at least 2 inches of water.
After processing, remove from canner with a jar lifter and set on a rack or dish towel to cool. Do not remove the rings (lids) yet! Wait at least 12-24 hours, then check the seal. If the jar is not sealed, you may put the marmalade in the fridge and use it as you would any jam/jelly/marmalade. Once jars are completely cool, and you’ve verified that the jars are sealed, and before storing, remove the rings from the jars. Label jars with contents and date. For best quality, use within 1 year. Most jam/jelly/marmalade is good for longer than 1 year, but the flavor is best if used within the year.
Let me show you what I did with a photo step-by-step.
For my next batch of marmalade, I’m going to try a recipe which uses baking soda with the orange peel. I’ll taste both and let you know how they compare. Although, I’m seriously tempted to stick with this recipe. It’s super yummy!
Have you ever canned anything? If not, do you want to learn how?
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