Directions: |
Directions:Preparing Overnight Mixture:
Clean the fruit. Peel the oranges with a potato peeler. Careful to leave the bitter white pith behind. Sliver the peels and retain. Juice the lemons and the peeled oranges. Cut the inside pith out of the outer rind and chop roughly and put pith and seeds into a cheesecloth or muslin bag. In a jam pan, add juice, slivered peels, water and muslin bag of piths / seeds (pips) (secure string onto pot handle) and let sit overnight.
Cooking:
The next day cook the mixture until peels are soft (boil then simmer on low heat, uncovered for about 2 hours-contents will reduce by half). Remove muslin bag and put in a bowl until comfortable to touch. Add sugar until fully dissolved, squeeze muslin bag and release remaining pectin into the mixture. Heat mixture on medium high bringing to a rapid boil, stirring occasionally, making sure nothing sticks to the bottom of the pan. This may take about 15 to 30 minutes. The mixture must reach 220ºF . Remove once reach 220º, don't over cook. Skim marmalade.
Canning:
Sterilize jars: Either run jars through short cycle of dishwasher, boil for 10 minutes in a pot, or heat in oven at 200ºF for 10 minutes. Boil jar lids
Fill the jars with the marmalade, work quickly, place lid on the filled jar quickly, check to see vacuum seal created. |
Personal
Notes: |
Personal
Notes: A slight alternate version of my Mother in laws, This recipe juices the fruit and uses the slivered peels instead of the quartered oranges.
Obviously making marmalade comes from my British in-laws. I found it to be a great accomplishment to make a good quality marmalade I love making it and it is worth every bit of effort. The first time I made it,late in the evening NJ time, I did not realize the length of time or the extent of the process or that I could let the orange and pith mix sit overnight. As it was too late to call England, I called Julia in California who saved the day my cluing me in that I could and should let the marmalade mix sit overnight as Howard's Boorer grandmother did it.
|
This recipe for Marmalade is from