NOTES : Recipe from Alltrista Corporation
* Exported from MasterCook *
Orange Marmalade 1
Recipe By : n/a
Serving Size : 0 Preparation Time :0:00
Categories : Canning Fruit
Marmalades
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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 (222ºF. 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.
Source:
"Lynn Thomas on the Food Forum BB at
http://food.bb.prodigy.net/"
S(Formatted for MC5):
"08-24-2000 by Joe Comiskey - jcomiskey@krypto.net"
Yield:
"5 to 6 half-pints"
NOTES : Recipe as published in the Fresno Bee, 01-28-1998
* Exported from MasterCook *
Orange Marmalade 2
Recipe By : n/a
Serving Size : 0 Preparation Time :0:00
Categories : Canning Jams/Jellies
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 oranges -- see * Note
2 lemons
2 1/2 cups water
1/8 teaspoon baking soda
1 package Ball 100% Natural Fruit Jell Pectin
6 cups sugar
1/4 teaspoon 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/" S(Formatted for MC6): "07-12-2001 by Joe Comiskey - jcomiskey @krypto.net" |
Gourmet Marmalades @ Amazon
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