Orange Marmalade

Yes that's right- we made some Marmalade! We did this a few weeks ago, but haven't had a chance to share till now. This is our first official time of using our water bath caner- all by ourselves (we had some basic lessons once before this venture in canning salsa with family last year). I wasn't sure how this was gonna work out, but with all these oranges we got, I wanted to try something! So here it was! It was lots of fun (lots of work!!) and I think it turned out great, Michael didn't like it as much, he said it had too much of sour zest sort of taste, but I loved it! And it was a fun first time canning experience!

Did you know you use the WHOLE orange for it?- like pealing and all!! I had no idea, but it was pretty cool!

The lovely mixture, ready to pour into the jars!

My lovely handsome helper! :)

The finished product!

Oh so yummy!!

This goes great on any sort of bread, but I found out today it tastes especially well on yummy homemade cornbread!

Here is the recipe that we used:

Orange Marmalade

Recipe courtesy Alton Brown, 2009

Prep Time: 45 min

Inactive Prep Time: 24 hr 0 min

Cook Time: 1 hr 0 min

Level: Intermediate

Serves: 10 (8-ounce) jars

Ingredients

• 1 3/4 pounds oranges, 4 to 5 medium (we ended up using about 10 smaller oranges)
• 1 lemon, zest finely grated and juiced
• 6 cups water
• 3 pounds plus 12 ounces sugar
• Special Equipment: 10 (8-ounce) canning jars with rings and lids, funnel, tongs, ladle, and 12-quart pot

Directions

Wash the oranges and lemon thoroughly. Cut the oranges into 1/8-inch slices using a mandolin, removing the seeds as you go (we used our food processor slicer and it worked just as great!). Stack the orange slices and cut them into quarters. Place the oranges into an 8-quart stainless steel pot. Add the lemon zest and juice and the water to the pot, set over high heat and bring to a boil, approximately 10 minutes. Once boiling, reduce the heat to maintain a rapid simmer and cook, stirring frequently, for 40 minutes or until the fruit is very soft.

While the fruit is cooking, fill a large pot (at least 12-quart) 3/4 full with water, set over high heat and bring to a boil. Place 10 (8-ounce) jars and rings, canning funnel, ladle, and tongs into the boiling water and make sure the water covers the jars by at least an inch. Boil for 10 minutes. Turn off the heat, add the lids and leave everything in the pot until the marmalade is ready.

Meanwhile, place a small plate in the freezer. Increase the heat under the orange mixture to return to full boil. Add the sugar and stir the mixture continually, until it reaches 222 to 223 degrees F on a deep-fry or candy thermometer, and darkens in color, approximately 15 to 20 minutes. You may need to adjust the heat in order to prevent boil over. Test the readiness of the marmalade by placing a teaspoon of the mixture onto the chilled plate and allowing it to sit for 30 seconds. Tilt the plate. The mixture should be a soft gel that moves slightly. If mixture is thin and runs easily, it is not ready.

Remove jars from the water and drain on a clean towel. Place a canning funnel onto the top of 1 of the jars and ladle in the marmalade just to below the bottom of the threads of the jar. Repeat until all of the mixture has been used. The amount of marmalade may vary by 1 to 2 jars. Wipe the rims and threads of the jars with a moist paper towel and top each with a lid. Place a ring on each jar and tighten.

Return the jars to the pot with boiling water, being certain that they don't touch the bottom of the pot or each other. (If you don't have a jar rack, try a round cake rack, or metal mesh basket. Even a folded kitchen towel on the pot bottom will do in a pinch.) Add additional water if necessary to cover the jars by at least an inch. Boil for 10 minutes. Using canning tongs, carefully remove the jars from the water, place in a cool dry place and allow to sit at room temperature for at least 24 hours before opening. Once open, store in the refrigerator. Unopened marmalade will last for up to 6 months.

Anyway I hope you have a yummy- possibly marmalade eating day!

Until next time....