Time 14h45m Yield 3 to 4 pints Number Of Ingredients 3 Steps:
Cut the oranges and lemons in half crosswise, then into very thin half-moon slices. (If you have a mandoline, this will be quite fast.) Discard any seeds. Place the sliced fruit and their juices into a stainless-steel pot. Add 8 cups water and bring the mixture to a boil, stirring often. Remove from the heat and stir in the sugar until it dissolves. Cover and allow to stand overnight at room temperature. The next day, bring the mixture back to a boil. Reduce the heat to low and simmer uncovered for about 2 hours. Turn the heat up to medium and boil gently, stirring often, for another 30 minutes. Skim off any foam that forms on the top. Cook the marmalade until it reaches 220 degrees F on a candy thermometer. If you want to be doubly sure it’s ready, place a small amount on a plate and refrigerate it until it’s cool but not cold. If it’s firm – neither runny nor too hard – it’s done. It will be a golden orange color. (If the marmalade is runny, continue cooking it and if it’s too hard, add more water.) Pour the marmalade into clean, hot Mason jars; wipe the rims thoroughly with a clean damp paper towel, and seal with the lids. Store in the pantry for up to a year.
Time 1h45m Number Of Ingredients 4 Steps:
Gather the ingredients. Wash and dry the oranges. Using a sharp vegetable peeler or paring knife, remove the brightly colored zest-and only the brightly colored zest-from the oranges. Be sure to leave behind any and all of the white pith directly underneath as it is very bitter. Chop the zest. Keep bigger pieces for a chunkier marmalade, and ribbon-like strips for a more spreadable result. Set the zest aside. Cut the ends off the zested oranges and then, working with one orange at a time, cut off the thick white pith from around each orange. Discard the ends and white pith. Working over a bowl to catch the juices, hold a fully peeled orange and use a sharp knife to cut out each segment between the membranes that hold the sections together. Once you’ve cut out all the fruit, squeeze any juice out of the membranes into the bowl of segmented fruit. Set the membrane aside, along with any seeds (the pectin in these will help “set” the marmalade later). Combine the zest, fruit, juice, water, and sugar in a large, heavy pot and bring to a boil. Stir just until the sugar dissolves, then stop stirring. Meanwhile, lay a double layer of cheesecloth in a medium bowl and put the membranes and seeds on top. Lift up the corners and tie the cheesecloth into a bag to hold the membranes and seeds. Add this “pectin bag” to the pot and bring the mixture to a boil. Place a couple of small plates in the freezer to chill. Meanwhile, bring the marmalade to 220 F and hold it there for 5 minutes. Be patient, this can take quite a while. Do not stir. Put a dollop of the mixture on a chilled plate. Swirl the plate to spread the mixture a bit and drag a spoon through the mixture. If the marmalade is set, the spoon will leave a trail, and you’ll still be able to see the plate where you dragged the spoon. Remove the pectin bag, squeezing any marmalade out and back into the pot, and discard the bag. Take the marmalade off the heat and let it sit for 5 minutes. Set up 3 clean pint jars with sealable lids (if canning, they should be hot and sterilized) next to the pot. Stir the marmalade to distribute the zest evenly in the mixture. Use a ladle to transfer the marmalade into the jars, leaving 1/2 inch of headspace at the top of each jar. Put the lids on the jars and refrigerate, or you can proceed with canning.
Time 9h55m Yield 40 Number Of Ingredients 4 Steps:
Wash oranges well. Use a peeler to remove all the zest in long strips. It’s okay if some of the white pith comes with it. Transfer the peels to a saucepan and add 6 cups of cold water. Bring to a simmer over high heat. Reduce heat to medium-low to low and simmer until the peels are soft and tender, 45 minutes to 1 hour. While that cooks, cut oranges in half and juice them into a large measuring cup; this should equal 1 cup. Pour in 1/2 cup cold water and set aside. Remove peels from heat and drain off the water. Transfer peels to a cutting board, and when cool enough to handle, slice the zest into very thin strips. Transfer into the blood orange juice. Pour zest-juice mixture into the saucepan along with lemon juice and sugar. Bring to a simmer over medium-high heat. Reduce heat to medium-low; cook, stirring occasionally, until the mixture reduces and thickens slightly, 30 to 40 minutes. A probe or candy thermometer should read about 225 degrees F (107 degrees C). Meanwhile, inspect jam jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until juice mixture is ready. Wash new, unused lids and rings in warm soapy water. Pour into sterilized jam jars and let cool to room temperature. Seal jars and transfer to the refrigerator for 8 hours, or overnight, before enjoying.
Yield Makes about 2 quarts Number Of Ingredients 4 Steps:
Rinse oranges under hot water. Quarter oranges lengthwise; slice crosswise as thinly as possible with a sharp knife. Bring the orange slices, orange and lemon juices, and 6 cups water to a boil in a large nonreactive saucepan over medium-high heat. Reduce heat to medium-low. Simmer until orange peels are translucent and tender, about 1 1/2 hours. Stir in sugar. Bring mixture to a boil over medium-high heat, stirring constantly, until sugar is dissolved. Continue cooking, stirring often and skimming foam from surface with a slotted spoon, until mixture is set and registers 220 degrees on a candy thermometer, about 15 minutes. (To test if the marmalade has set, place a small amount on a well-chilled plate. Press gently with your finger; marmalade should wrinkle. If it doesn’t, continue to simmer, 5 to 10 minutes more. Test again; repeat as needed.) Let cool, then transfer to an airtight container. (Alternatively, transfer marmalade to sterilized canning jars and process according to the jar manufacturer’s instructions.)
Time 25m Yield 1 jar Number Of Ingredients 3 Steps:
Select Navel oranges that have the thinnest peel. If the orange is large double the amount of water and sugar. Wash the orange thoroughly. Cut off both ends of the orange. Cut the orange in half, cut each half in about eight sections. Place the orange sections in the food processor and pulse until the peel in is tiny pieces. In a medium saucepan place the processed orange, the water and the sugar and bring to a gentle boil. Boil for 15 minutes, stirring frequently. Let cool, then place in a glass jar with a tight fitting lid. Refrigerate to store. When it is cold it is ready to eat. I use 1/2 sugar and 1/2 Splenda and it works well.
Time 1h45m Yield 6 pints Number Of Ingredients 9 Steps:
Using a large pot, combine the apples and water and bring to a boil. Cook until apples are soft, about 10 to 15 minutes. Strain through cheesecloth, reserve the liquid, and discard the remaining pulp. Combine the orange juice, sugar, water, and pectin in a large copper pot and bring to a boil. Cook the liquid and reduce to 2/3 of the original volume. Add the second addition of sugar and lemon juice and stir until it dissolves. Finally add the sliced oranges and continue to cook until the mixture reaches 225 degrees F, approximately 25 to 30 minutes. Test the consistency by cooling a small portion of the mixture completely.
Time 4h30m Yield 14-15 half pints, 240 serving(s) Number Of Ingredients 11 Steps:
Equipment you will need: 1 Large plastic bowl with lid; 1 Large nonreactive Dutch oven; 1 Water-bath processor or very large stock pot with a rack to keep jars off bottom of pot; 1 Pair jar-lifting tongs (optional, but very handy); 1 Magnetic lid lifter (optional, but very handy); 14-15 Half-pint or 7 1-pint canning jars with threaded rings and new lids. Cut the zest (the thin orange portion of the peel) from all of the oranges using a vegetable peeler or sharp paring knife (about 1/16" thick or less and about 3/4" wide). Cut the zest into thin strips about 1/16" wide, and set aside. Using a micro-plane or regular grater, grate the zest from the lemons, and add to the orange zest. Peel the oranges and lemons with a sharp knife, removing most of the thin outer membrane from the fruit, as well as the white portion of the peel. Cut the flesh of the lemons and oranges into 1/4" thick slices, remove seeds as necessary, chop into 1/4" pieces, saving as much juice as possible, and place in a large plastic bowl. If desired, mash the fruit just a little bit using a potato masher, but you want it to stay fairly chunky. In a medium saucepan, combine the 1 cup water, white wine, lemon juice, and sugar over medium heat, and stir until sugar is dissolved. Add the orange and lemon zest, and stir to combine. Bring to a boil, reduce heat to a good simmer, and cook until zest strips are fairly tender. Remove from heat, and set aside to cool. Add zest mixture and 5 cups of water to fruit, stir to combine, cover tightly, and refrigerate or set in a cool place for 24 hours or a little longer. This aging is mandatory for flavor development. Before starting to actually make the marmalade, assemble all necessary equipment. Fill a water bath or very large stock pot with enough hot water to cover jars by at least 1-2". Jars can be stacked, if necessary, while processing. It will probably take longer to heat the water than to prepare the marmalade, so give it a good head start. Sterilize canning jars by running them through a full hot-cycle of the dishwasher, or wash in hot, soapy water, rinse well, and drain. In either case, transfer the jars to a 250 degee F oven until ready to fill them. Place new canning lids in a small saucepan of boiling water until needed. You should have between 9 and 10 pounds (18-20 pints) of fruit and zest mixture at this point, but this will reduce down to 7+ pounds (14-15 pints) during cooking. Transfer fruit and zest mixture to a large, nonreactive Dutch oven over high heat, and bring to a full boil, stirring and scraping the bottom of the pan regularly to prevent scorching. Taste, and adjust tartness to taste using sour salt or lime juice (sour salt, 1 Tsp at a time, is easiest), and adjust sweetness to taste with additional sugar. Continue to boil, stirring and scraping bottom regularly to prevent scorching, until mixture reaches a temperature of 220 degrees F on a instant-reading or candy thermometer (actually, 8 degrees F above the boiling point of water at your elevation). Stir in the’no-sugar required pectin’, and continue to boil for 1 minute longer, remove from heat, and allow to set for 2-3 minutes; setting helps solids to stay in suspension instead of sinking to the bottom of the jars. Stir marmalade well, and ladle into sterilized canning jars to within 1/8" of the rim. Clean the rim and threads of each jar with a dampened paper towel, top with sterilized new lids, screw on threaded rings, and tighten hand-tight. Immediately transfer to a water bath with enough boiling water to cover jars by at least 1-2". Process for 10 minutes, starting timing when water returns to a boil. Remove jars from water bath, invert onto a kitchen towel, and allow to set without disturbing until cooled completely. Turn jars over, and press down on each lid. If it does not pop up and down with pressure, the jar is sealed and can be stored in a cool, dark place for up to a year. Jars with lids that do pop up and down have not sealed properly and should be refrigerated and used first. Makes about 14-15 half-pint or 7 1-pint jars, with a little extra for the fridge.
Time 1h45m Yield 12 half pints, 112 serving(s) Number Of Ingredients 7 Steps:
Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain jars well before filling. Remove colored part of peel from oranges and lemons using vegetable peeler. Cut into thin slivers. Mix the peels, water and baking soda in large saucepan. Bring to boil. Reduce heat to medium-low; cover and simmer 20 min., stirring occasionally. Add the fruit and juice. Cover and simmer an additional 10 minute Measure exactly 4 cups prepared fruit into 6- or 8-qt. saucepot. Stir pectin into prepared fruit in saucepot. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn’t stop bubbling when stirred) on high heat, stirring constantly. Stir in sugar. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon. Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches; add boiling water, if necessary.) Cover; bring water to gentle boil. Process 10 minute Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.).
More about “orange marmalade recipes”
Yield 6 half-pint jars, 1 serving(s) Number Of Ingredients 4 Steps:
Measure chopped fruit and place in heavy saucepan. Measure equal amounts of water and pour into saucepan. Bring to boil. Lower heat and simmer for 5 minutes. Remove from heat, cover, and let stand in a cool place for 24 hours. Again bring to a boil and cook over high heat for 10 minutes. Remove from heat, cover, and let stand in a cool place for another 24 hours. Measure out fruit mixture. Add equal amount of sugar. Again bring to a boil over medium heat. Cook, stirring constantly, for another 15 minutes, or until mixture begins to gel. Remove from heat and immediately pour into hot sterilized jars. Vacuum seal.
