Orange and Lemon Marmalade

Despite the odd winter that we’ve had, there has been plenty of citrus around.  I wanted to preserve some of it, and marmalade seemed to be the perfect way to do it.  I’m feeling a bit lazy, so I’m not gonna type up the recipe but will show you the basic process through photos. I will say that if you are inspired to make it, it’s in a cookbook called Canning for a New Generation…an awesome resource for canning with great modern recipes.  I definitely recommend it!

You start by zesting several oranges with a veggie peeler. You then julienne the zest into marmalde-sized pieces.

Section the oranges using a sharp paring knife. Save the pith, skin and seeds and place in little cheesecloth pouches.

Throw the sectioned oranges, a diced lemon, julienned zest, sugar, water and the pouches in a pot.  Boil until the zest is tender then take the pouches out. Simmer until the mixture has a nice jelly texture. You can test this by placing a small amount of the marmalade on a freezing cold plate.  If it’s ready to be canned, the marmalade will crinkle when pushed with a finger. Place the marmalade in sterilized canning jars, leaving 1/4 inch of headspace and boiling for 5 minutes to process.

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Filed under Canning, Cooking, Food

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