Orange MarmaladeFrom tupelohoney17 8 years ago
- 8 oranges ( Seedless) 4 lemons shopping list
- 4 cups sugar (Or Splenda) for lower sugar shopping list
- 2 boxes pectin shopping list
- 4 cups orange juice shopping list
- vanilla bean and cinnamon stick if you like Or 4 tsps vanilla and 2 tsps cinnamon shopping list
- 12 jelly jars with lid and rings shopping list
- Jar lifter /Canning funnel shopping list
- Large canner/water bath shopping list
- Wooden Spoons shopping list
- Makes about 9 pints.... shopping list
How to make it
- Zest Orange peel. I do mine very fine, I like the flavor, just not big strips of it. Then peel all 8 Oranges. Make sure you get all of the pith (white stuff) off from the oranges. Cut Oranges cross wise across the segments. Zest and peel lemons too. Total of 4 cups fruit, lemon and orange combined. I also use my food processor for the orange/lemon, just pulse a few times for a coarse chop. Place fruit in a seperate bowl, add 2 packages of pectin to the fruit and let it sit.
- In a large dutch oven or other large kettle. Put 4 cups of juice Add zest of all orange and lemon too if you like. Bring to a hard rolling boil, lower heat and simmer for 20 minutes. After 20 minutes at a simmer add your oranges and lemons. Simmer another 10 minutes .
- Add 4 cups of sugar, bring back to a hard rolling boil for 1 full minute. Depending upon humidity, I have gone from 3-5 minutes on the last boil. Stirring constantly. If you like you can add vanilla and cinnamon at this time. I have also put vanilla bean and cinnamon sticks in with the juice and then removed after I take the mixture from the stove for the last time.
- Bring off the stove, using ladle-fill hot clean jars too 1/4 inch of the top. Wipe the top and around the side of the jelly jar to make sure it is clean before putting on the lid and the ring. I also put my lids and rings in a small saucepan on the stove in simmering hot water. It helps the lids to seal better with the jars. Just use a pair of tongs to grab them and then place the lid on first and the ring after. Hold the lid with your finger while you twist the ring down. Place jelly jars in water bath and then bring to boil for 10 minutes. Take jars out with a jar lifter. Place them on towels...I use big thick bath towels, underneath them and then cover them with a bath towel as well. Place jars close but not touching each other. You will hear the lids seal...plink plink plink when they have sealed with the jar.
- This sounds like a complicated process, but its really not. Once you get the fruit cut up and ready to go, its a matter of boiling the juice and zest, adding the fruit and jarring it up. Hope you enjoy it as much as I do. This is great to add for marinades for chicken and pork or use as a glaze when barbqing too. I have used this with a little honey and glazed a ham, it was outstanding! Very pretty too look at and awesome on a bagel or an English Muffin. Enjoy!
The Cooktupelohoney17 Las Vegas, NV
The Rating6 people
Sounds fantastic!! Great post!shirleyoma in Cove loved it
This looks and sounds delicious... I made my first plum jelly last summer... really enjoyed doing it...I will give this a try...zena824 in Somewhere, USA loved it
I love orange marmalade. YUMsunny in Portland loved it
- Not added to any groups yet!