Gifts From My Kitchen – Orange Marmalade

I changed the water in our fish tank. The new water level happened to be noticeably lower. Who knew that my 5-year old would have a surprise of his life!

“Mommy! Mommy! Come here! Look! Nemo drank all his water!”

 Orange_Marmalade_WM-5 (2)

Here is a recipe that, to my surprise, requires a bit of H2O. With so much citrus in the market, the timing is perfect for some marmalade.

Orange Marmalade

From While Chasing Kids | Condiments and Sauces | American

Makes a great gift from your kitchen.

25:00
24:00
01:00

High cal Calories 666kcal

fat Free Total Fat 0g

sat-fat Free Saturated Fat 0g

chol Free Cholesterol 0mg

Low sodium Sodium 8mg

High carbs Total Carbohydrate 172g

Serving size 406g Calories from fat 1kcal Fiber 3g Protein 1g Sugar 169g
10 servings

Ingredients

  • 6-8 medium oranges
  • 2 large lemons
  • 6 cups cold water
  • 8 cups granulated sugar

Directions

  1. Prepare oranges
  2. 24 hours before you plan to cook and preserve them.
  3. Wash and dry them. Cut out the stem ends. Cut each fruit into quarters and pick all the seeds out, reserving the seeds. Using mandoline cut all the orange quarters into thin slices. Place the slices into a large pot and submerge them in cold water. Cover and leave at room temperature for 24 hours. This will release the pectin.
  4. Sterilize the jars
  5. Either put them in hot wash dishwasher cycle so that they are clean and hot by the time you use them, or dunk them in boiling water and keep them hot.
  6. Sterilize the lids
  7. Boil the tops in a small pan filled with enough water to cover the lids, keep them hot till needed.
  8. Prepare for canning
  9. Bring to boil a large pot of water. There should be enough water to completely submerge the jars and have about an inch of water on top of them.
  10. Make the marmalade
  11. Place saved seeds in a cheesecloth, tie it up and place in the pot with oranges. Bring the pot to boil and set the burner temperature so that the mixture boils without splattering. Boil for about 30 minutes.
  12. Add sugar to the fruit mixture to stir until dissolved. Continue to cook for another 30 minutes until the marmalade thickens to the gel consistency (about 220°F/ 104°C). Remove the cheesecloth.
  13. Jar the marmalade
  14. Carefully remove the hot jar and fill it with the jam using a canning funnel, leaving at least a ¼ inch space between the marmalade and the edge of the jar. With a clean wet towel remove any excess marmalade from the edge of the jar. Using a magnetic lid lifter remove the lid from boiling water, and place it on top of the jar. Secure the lid. Repeat with the remaining marmalade.
  15. Using the jar lifter, carefully place the lidded jars in the large pot of boiling water; make sure they are completely submerged. Boil for about 10 minutes.
  16. Remove the hot jars using the jar lifter, and place them on a towel. Let cool completely before labeling. Make sure the lid tops are not popping in the center. If they are, they should be removed and re-sealed (same process – wash and sterilize the jar and a lid, bring the marmalade to boil, and re-can it. It’s very important that the edge of the jar is clean.
  17. Store in a dark chilled place for up to 1 year.

Tips

  • Makes ten 1/2-pint jars

 

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