Canning Recipes




Orange Marmalade
Ingredients:
Amount Measure Ingredient -- Preparation Method


Cooking Directions:
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4 medium oranges
1 medium lemon
3 cups sugar

Cut the fruit in half and squeeze out the juice. Reserve the juice. Cut
the hollowed-out shells in half again. Pull out and discard all the tough
interior membranes.

Put the rinds in a pot, cover with a lot of water, bring to a boil and
simmer until tender, about 20 to 25 minutes. If using particularly
tough-skinned lemons, it may be necessary to remove the orange peels first
and cook the lemon peel another 5 to 10 minutes. Drain in a colander and
discard the liquid.

Slice the rind thin or chop in a food processor. Combine the rind with
the juice and measure out 3 cups of the fruit mixture into a large, heavy
pot. Add 3 cups sugar. Bring to a full, rolling boil; boil uncovered,
until the mixture jells (222 degrees on a candy thermometer). To test the
thickness, ladle a small portion onto a plate and place in the freezer for
a minute or two. Check the thickness when cool.

Ladle marmalade into five or six hot, clean half-pint jars, leaving a
1/4-inch head space. Wipe jar rims, adjust lids. Process in boiling
water bath for 15 minutes (start timing when water boils). If for any
reason, one of the lids doesn't pop down properly during canning, just
store that jar in the refrigerator.

This recipe yields 5 to 6 half-pints.





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