Orange Marmalade

Orange Marmalade

Orange Marmalade

September 23, 2018
: Ten 8 ounce jars

By:

Ingredients
  • 1 3/4 pounds oranges, 4 to 5 medium
  • 1 lemon, zest finely grated and juiced
  • 6 cups water
  • 3 pounds plus 12 ounces sugar
  • Equipment: 10 (8-ounce) canning jars with rings and lids, funnel, tongs, ladle, and 12-quart pot
Directions
  • Step 1 Wash the oranges and lemon thoroughly.
  • Step 2 Cut the oranges into 1/8-inch slices using a mandoline, removing the seeds as you go.
  • Step 3 Stack the orange slices and cut them into quarters.
  • Step 4 Place the oranges into an 8-quart stainless steel pot.
  • Step 5 Add the lemon zest and juice and the water to the pot, set over high heat and bring to a boil, approximately 10 minutes.
  • Step 6 Once boiling, reduce the heat to maintain a rapid simmer and cook, stirring frequently, for 40 minutes or until the fruit is very soft.
  • Step 7 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.
  • Step 8 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.
  • Step 9 Boil for 10 minutes.
  • Step 10 Turn off the heat, add the lids and leave everything in the pot until the marmalade is ready.
  • Step 11 Meanwhile, place a small plate in the freezer.
  • Step 12 Increase the heat under the orange mixture to return to full boil.
  • Step 13 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.
  • Step 14 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.
  • Step 15 Tilt the plate. The mixture should be a soft gel that moves slightly.
  • Step 16 If mixture is thin and runs easily, it is not ready.
  • Step 17 Remove jars from the water and drain on a clean towel.
  • Step 18 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.
  • Step 19 Repeat until all of the mixture has been used.
  • Step 20 The amount of marmalade may vary by 1 to 2 jars.
  • Step 21 Wipe the rims and threads of the jars with a moist paper towel and top each with a lid.
  • Step 22 Place a ring on each jar and tighten.
  • Step 23 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.)
  • Step 24 Add additional water if necessary to cover the jars by at least an inch.
  • Step 25 Boil for 10 minutes.
  • Step 26 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.
  • Step 27 Once open, store in the refrigerator.
  • Step 28 Unopened marmalade will last for up to 6 months.

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