Friday, April 26, 2013

Orange Marmalade

From Kat's Kitchen to Yours
I had some oranges and we weren't eating them fast enough, so I decided to do a batch of quick marmalade .  Traditional marmalade is usually made using Seville Oranges which are more sour or bitter and to get it just right can take hours to make.  This recipe is for a quick marmalade similar to jam.  Here's how I did it and what you will need.

Ingredients:  Yields about 15 half pint jars

7 cups of chopped oranges (About 8 or 9 oranges)
3 lemons
7 cups of sugar
1 cup of orange juice
1 cup of grated peels from the oranges and lemons
7 tbsp of regular classic pectin

Put your fruit in a large bowl of water and add a little white vinegar.  Take a brush and scrub it clean.

Take your grater and grate off some of the peel from the oranges and lemons.  Do it thinly.  You just need a cup.  I don't use more because I don't want it too bitter.

Measure out 7 tablespoons of Classic Pectin and set it aside along with 7 cups of sugar

Peel your lemons and slice them.  Remove all tough parts and all seeds. 

 You can chop them up. I just put them in the ninja and zap them a time or two..

Next you need to peel the oranges.  Make sure and remove as much of the white part as you can.  It's no good at all.  Remove the tough white part in the center as well.

Most people slice their oranges up and that is good.  For this quick way of doing it, I chop them and put them in the ninja or food processor,   Looks like this...

Measure out 7 cups of the oranges with the juice into a large stainless steel pot.  Set it aside.  In a smaller pot put your one cup of orange juice and a cup of the chopped oranges.  Add the cup of peels to this and simmer for about 20 minutes. 

Once this is done add it back to the large pot of oranges.  Add the lemons to this.  While stirring over medium/high heat sprinkle your pectin into the pot, stirring as you do so to keep it from clumping.  Bring all of this back to a boil that can't be stirred down. 

Add your 7 cups of sugar all at once.  Bring back to a boil that can't be stirred down and boil exactly one minute.  Ladle into clean, sterile jars leaving 1/4 inch headspace.

Take a paper towel dipped in vinegar and wipe the rims of your jars well to ensure a good seal.  Put on lids and rings and tighten down finger tight.  Place jars in a boiling water bath and process for 15 minutes.  Place on counter to cool for 24 hours.  Lable and Store.

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