Orange Marmalade: Part 2

 So just in case you missed part one of this FANTASTIC orange marmalade tutorial feel free to go to Orange Marmalade:Part 1.

 So we have now practiced patience and waited 22 hours before continuing to make our item at hand. Yes I know the recipe only calls for 12-18 hours of waiting but hey, some of us have to work and cannot always follow the rules. Now what we want to do is quick boil the mixture of orange pulp, peel, lemon and water until the peels are tender. You can tell when they are tender by mushing them with the spoon you are using to  mix with.

 Now it is time to dirty yet ANOTHER pot and add equal amounts of sugar to your citrus mixture. I had 8 cups of mixture so I added 8 cups of sugar! Simple math makes me happy!

Measuring a cup at a time into my 8qt stockpot

Add equal amounts of sugar or whatever sweetener you choose

 Next, over high heat bring the sugar-citrus mixture to a boil and stir constantly. Cook until it is almost at a gelling point(if you want put some spoons in the freezer and once they are cold check for a gel by letting some marmalade cool on the spoon and seeing how solid it gets after a minute). Once you reach that point remove the mixture from the heat and start jarring it up!

Lids and rings softening

Jars sterilized

CAUTION: JARS AND MARMALADE EXTREMELY HOT

Now if you are going to process the jars to preserve all your hard-work go ahead and add the lids and bands for mason jars or gaskets and clamps to Weck jars. Put the jar back into the boiling hot water bath and let boil for 10-12 minutes. Remove, let cool then check to make sure all your jars have sealed!

My finished product! Ain't it pretty?!
Do you see the tongue?! The jar sealed right.

Jars processing in hot water bath

After ALL this I only had one jar not seal because the rubber gasket ripped. With the Weck jars you will know if they sealed properly by the little pink tongue pointing down. I came out with a total of:5 4oz jars, 3 8oz jars and 3 12.5oz jars...that is a lot of marmalade.

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!