Orange Marmalade: Part 1

While Perusing my Copy of The Pioneer Woman:Food From My Frontier I came across a recipe for Orange Sweet Rolls, one of my lovey Daniel's favorite breakfast treats. And of course the only ingredient that is not readily available on my shelves is orange marmalade. So instead of heading down to the grocery store I decided to just not make them until the orange sticky goodness found its way miraculously onto my shelves on its own, lord only knows I won't buy it I could care less for the stuff. And then as an act of fate Dan brings home oranges. So I get out the canning gear and decide that I shall make my very own orange marmalade and at some point this week make him orange sweet rolls. 

Welcome to part one of this canning adventure, I decided to keep it simple and follow the Ball Blue Book Guide to Preserving  recipe for orange marmalade and since it is a two part recipe what better to do than write a two part blog!

Ingredient List:

2 cups thinly sliced orange peel

1 quart chopped orange pulp

1 cup thinly sliced and seeded lemon

1 1/2 quarts water 

sugar

So I took my freshly cut up oranges and peeled the peel off to separate peel from flesh.

Then I sliced up the fleshy pulp into small pieces (some not so small since I am feeling lazy)and filled my 2 quart sauce pan half way since the recipe calls for "1 quart chopped orange pulp". 

Now is the fun part, I got to be the "noisy destroyer" and dig out my crappy food processor, fit it with the grater blade and throw the orange peel in it to mince the peel instead of taking the time to thinly slice.

Totally Looks Like Egg Yolk!

Now go ahead and slice your lemon and take out those pesky little seeds!

Combine everything in a larger than 2 quart sauce pot (note the switch to the 4 quart soup pot)and add 1 1/2 quarts water or the equivalent 6 cups of water and bring to a simmer. Let simmer for 5 minutes. Now go ahead and cover it and let stand in a cool place for 12 to 18 hours! Then Return tomorrow for the rest of the instructions!