Orange Marmalade II Recipe - Cooking Index
Orange Marmalade II Recipe - Cooking Index
| 4 | Oranges - see * Note | |
| 2 | Lemons | |
| 2 1/2 cups | 592ml | Water |
| 1/8 teaspoon | 0.6ml | Baking soda |
| 1 | Ball 100% Natural Fruit Jell Pectin | |
| 6 cups | 1188g / 41oz | Sugar |
| 1/4 teaspoon | 1.3ml | Nutmeg |
* Note: To get the slightly sweet, slightly bitter taste of a traditional orange marmalade, use a variety with a more sour taste, such as a Seville.
Prepare Ball brand or Kerr brand jars and closures according to manufacturer's instructions.
Remove peel from oranges and lemons, reserve fruit. Scrape off white pith and discard. Thinly slice peel. In a medium saucepot, combine orange and lemon peel, water and baking soda. Bring to a boil, reduce heat and simmer, covered, 20 minutes.
Remove seeds and any white membrane from oranges and lemons. Finely chop fruit. Add fruit to peel and return to a boil. Reduce heat and simmer, covered, 10 minutes. Measure five cups of prepared fruit.
Combine prepared fruit and pectin in a large saucepot. Bring to a rolling boil. Stir in sugar and nutmeg; return to a rolling boil. Boil hard 1 minute, stirring constantly. Remove from heat. Skim foam if necessary. Stir for five minutes.
Carefully ladle hot marmalade into hot jars, leaving 1/4-inch headspace. Wipe jar rim clean. Place lid on jar with sealing compound next to glass. Screw band down evenly and firmly just until a point of resistance is met -- fingertip tight.
Process 10 minutes in a boiling-water canner. At elevations higher than 1,000 feet, boil 2 additional minutes for each additional 1,000 feet elevation.
This recipe yields about 6 half-pints.
Source:
Allistra Corporation's recipe archive at http://www.homecanning.com/
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