Simple Comforts: Orange Marmalade
It is amazing what a simple thing like home made marmalade spread over fresh from the oven scratch made baking soda biscuits can do to lift one’s spirits.
A few days ago I made my dad some orange marmalade. Canned six 4 oz jars of it. It was made using a basic sugar recipe, taking equal parts of fruit mixture and sugar to make the marmalade.
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ORANGE MARMALADE
Prep Time: 30 min
Cook Time: 45 min
Servings: 4 pints
Ingredients:
2 larges Oranges Thick skinned variety1 teaspoon Lemon Juice2 cups Water3 cups Sugar Approx amount
Directions
NIGHT BEFORE
Wash oranges to remove any dust or possible pesticides. Peel oranges and carefully trim the inner white layer off the rind. Julienne the rind, making each sliver approximately one half inch in length. Discard the pith and seeds from oranges, then finely chop the fruit over a container to catch the juice.
Combine water, juice, minced fruit, and rind in an enameled or heavy stainless steel sauce pan. Bring mixture to a simmer and slowly simmer, uncovered, for ten minutes.
Cover, cool and set in refrigerator overnight.
NEXT MORNING
Wash and sterilize canning jars. Expect to need at least 4 8oz jars or 6 4 oz jars. Set jars on cookie sheet in 250 F oven until ready for use.
Measure fruit mixture. Add 1 cup sugar for each cup of mixture. Heat to boiling over medium heat, stirring until sugar melts.
Position a candy thermometer in the mixture and continue to heat uncovered. stirring occasionally, until candy thermometer reaches 215. Monitor closely as temperature raises to 220 degrees F.
Marmalade can be tested for when it is done using a large metal spoon. Scoop a little juice into the spoon and cool slightly. Tip spoon and watch the droplets. Marmalade is done when the juice slides together on a tilted spoon, sheeting down off of the spoon rather than pouring as a liquid.
When marmalade sheets during spoon test, remove from heat and stir for one minute.
Skim froth off surface and gently scoop marmalade into prepared jelly jars. Fill to 1/8″ of top. Wipe rims with clean damp cloth, set tops and gently tighten rings.
Cool jars, then test seals. Lid should be vacuumed down and not pop up and down. With ring removed, you should not be able to lift lid away from jar with very gentle effort. Put ring on jars, do not tighten, leave the rings loosely screwed onto the jars. Store in a cool dark place.
Approx. 50 calories per tablespoon.