Friday, March 12, 2010

Orange Marmalade


Oranges are in season!!!  We've been busy these past two days making a wonderful treat. . . orange marmalade!



Making orange Marmalade takes two days.  I am not sure why, but I follow the recipe!  You'll need fifteen ripe oranges and one large, ripe lemon.  The recipe makes sixteen cups of marmalade so you can cut the recipe in half, if you would like to.  It will still turn out the same.

Start by washing your oranges and then peeling them.  You want to wash them because you will be using some of the peel.  Chop the fruit up into small pieces and put it into a large pot.  Thinly slice two cups of the peel and add that.  Cut up the fruit, but not the peel, of the lemon and add that, too.  Add 10 cups of water.


Cook on medium heat.  Once it starts to boil, time ten minutes and then take it off the heat.  Let it sit 12 to 18 hours in a cool spot.  It's still chilly in the evenings out here. . . we put it on the back patio, covered, overnight. 

The next day, put in two boxes of pectin and bring it back to a boil; boil until the peel is soft.  I find that this takes about forty minutes.  It makes the house smell marvelous!  After the peel is soft, add 11 cups of sugar.  Bring it back to a boil, stirring constantly, for twenty minutes.  

Put in your hot jars, and BWB for 15 minutes.    You'll have to be patient with this recipe. . . it will take a week or so to completely set up.  It's excellent on toast, to use in yeast bread recipes and to mix in with muffins.  We've made a few batches using cinnamon or cloves but my favorite is plain, with a little lemon. 
Strawberries are next. . . I can't wait!  

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