Orange Marmalade Recipe For Canning

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ORANGE MARMALADE



Orange Marmalade image

Provided by Jennifer Swartvagher

Yield 8 Eight Ounce Jars

Number Of Ingredients 4

5 medium oranges
2 large lemons (zested and juiced)
6 cups water
4 cups sugar

Steps:

  • Wash and dry the oranges and lemons.
  • Make sure your jars and lids are washed and sanitized. Running the jars through the dishwasher is sufficient. You can also boil the jars if preferred. Place the lids in a pot of boiling water for a few minutes to ensure they are cleaned.
  • Cut oranges in half and then into thin slices, discarding the white center of the fruit. Be sure to remove the seeds as you go.
  • Place chopped oranges, lemon zest,and lemon juice, and water in a large pot. Set over high heat and bring to a boil.
  • After the water comes to a boil, reduce heat and simmer for about 40 minutes, stirring regularly.
  • Once the fruit has softened, raise the heat and bring to a boil for a second time.
  • Add sugar and stir continuously.
  • Once the mixture thickens, it can be transferred into the jars.
  • Using a canning funnel, ladle the marmalade into the jars until all of the mixture has been distributed.
  • Wipe the rims of the jars, top with the lids, and secure with the rings.
  • Fill the large stockpot with water and carefully place the jars inside, being careful to not let them touch the bottom or each other (use a rack if necessary.)
  • Boil for 10 minutes.
  • Using canning tongs, remove the jars from the pot and allow to cool to room temperature for at least 24 hours before opening.
  • Once open, store the jam in the refrigerator. Unopened, the marmalade will last for about 6 months.

ORANGE MARMALADE



Orange Marmalade image

Provided by Alton Brown

Categories     condiment

Time P1DT1h45m

Yield 10 (8-ounce) jars

Number Of Ingredients 4

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

Steps:

  • Wash the oranges and lemon thoroughly. Cut the oranges into 1/8-inch slices using a mandoline, removing the seeds as you go. Stack the orange slices and cut them into quarters. Place the oranges into an 8-quart stainless steel pot. Add the lemon zest and juice and the water to the pot, set over high heat and bring to a boil, approximately 10 minutes. Once boiling, reduce the heat to maintain a rapid simmer and cook, stirring frequently, for 40 minutes or until the fruit is very soft.
  • 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. 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. Boil for 10 minutes. Turn off the heat, add the lids and leave everything in the pot until the marmalade is ready.
  • Meanwhile, place a small plate in the freezer. Increase the heat under the orange mixture to return to full boil. 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. 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. Tilt the plate. The mixture should be a soft gel that moves slightly. If mixture is thin and runs easily, it is not ready.
  • Remove jars from the water and drain on a clean towel. 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. Repeat until all of the mixture has been used. The amount of marmalade may vary by 1 to 2 jars. Wipe the rims and threads of the jars with a moist paper towel and top each with a lid. Place a ring on each jar and tighten.
  • 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.) Add additional water if necessary to cover the jars by at least an inch. Boil for 10 minutes. 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. Once open, store in the refrigerator. Unopened marmalade will last for up to 6 months.

SURE.JELL ORANGE MARMALADE



SURE.JELL Orange Marmalade image

Combine fresh oranges and lemons for SUREJELL orange marmalade. Add sugar and fruit pectin, cook briefly, then process in a canner for homemade marmalade.

Provided by My Food and Family

Categories     Home

Time 1h

Yield Makes 7 (1-cup) jars or 112 servings, 1 Tbsp. each.

Number Of Ingredients 6

4 cups prepared fruit (buy about 4 medium oranges and 2 medium lemons)
2-1/2 cups water
1/8 tsp. baking soda
1 box SURE-JELL Fruit Pectin
1/2 tsp. butter or margarine
5-1/2 cups sugar, measured into separate bowl

Steps:

  • Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain jars well before filling.
  • Remove colored part of peel from oranges and lemons using vegetable peeler. Cut into thin slivers. Mix the peels, water and baking soda in large saucepan. Bring to boil. Reduce heat to medium-low; cover and simmer 20 min., stirring occasionally. Add the fruit and juice. Cover and simmer an additional 10 min. Measure exactly 4 cups prepared fruit into 6- or 8-qt. saucepot.
  • Stir pectin into prepared fruit in saucepot. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in sugar. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
  • Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches; add boiling water, if necessary.) Cover; bring water to gentle boil. Process 10 min. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)

Nutrition Facts : Calories 40, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 11 g, Fiber 0 g, Sugar 10 g, Protein 0 g

ORANGE MARMALADE



Orange Marmalade image

This marmalade can be made with navel or blood oranges, or tangerines.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Yield Makes about 2 quarts

Number Of Ingredients 4

2 sweet oranges, preferably organic
2 cups fresh orange juice (about 2 pounds oranges)
3/4 cup fresh lemon juice (about 3 lemons)
7 1/2 cups sugar (3 pounds)

Steps:

  • Rinse oranges under hot water. Quarter oranges lengthwise; slice crosswise as thinly as possible with a sharp knife.
  • Bring the orange slices, orange and lemon juices, and 6 cups water to a boil in a large nonreactive saucepan over medium-high heat. Reduce heat to medium-low. Simmer until orange peels are translucent and tender, about 1 1/2 hours.
  • Stir in sugar. Bring mixture to a boil over medium-high heat, stirring constantly, until sugar is dissolved. Continue cooking, stirring often and skimming foam from surface with a slotted spoon, until mixture is set and registers 220 degrees on a candy thermometer, about 15 minutes. (To test if the marmalade has set, place a small amount on a well-chilled plate. Press gently with your finger; marmalade should wrinkle. If it doesn't, continue to simmer, 5 to 10 minutes more. Test again; repeat as needed.)
  • Let cool, then transfer to an airtight container. (Alternatively, transfer marmalade to sterilized canning jars and process according to the jar manufacturer's instructions.)

BLOOD ORANGE MARMALADE



Blood Orange Marmalade image

Growing up, I was not a fan of marmalade since it was kind of firm and dense, had a bitter taste, and I could never figure out why it was full of chopped-up pieces of what we used to throw away when we peeled an orange. But then one day, I was served a marmalade that changed my life--or at least what I thought about marmalade. I've been a huge fan of that style ever since, and it's exactly the kind I'm showing you in this recipe!

Provided by Chef John

Time 9h55m

Yield 40

Number Of Ingredients 4

5 large blood oranges
½ cup cold water
2 teaspoons fresh lemon juice, or to taste
1 ¾ cups white sugar

Steps:

  • Wash oranges well. Use a peeler to remove all the zest in long strips. It's okay if some of the white pith comes with it.
  • Transfer the peels to a saucepan and add 6 cups of cold water. Bring to a simmer over high heat. Reduce heat to medium-low to low and simmer until the peels are soft and tender, 45 minutes to 1 hour.
  • While that cooks, cut oranges in half and juice them into a large measuring cup; this should equal 1 cup. Pour in 1/2 cup cold water and set aside.
  • Remove peels from heat and drain off the water. Transfer peels to a cutting board, and when cool enough to handle, slice the zest into very thin strips. Transfer into the blood orange juice.
  • Pour zest-juice mixture into the saucepan along with lemon juice and sugar. Bring to a simmer over medium-high heat. Reduce heat to medium-low; cook, stirring occasionally, until the mixture reduces and thickens slightly, 30 to 40 minutes. A probe or candy thermometer should read about 225 degrees F (107 degrees C).
  • Meanwhile, inspect jam jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until juice mixture is ready. Wash new, unused lids and rings in warm soapy water.
  • Pour into sterilized jam jars and let cool to room temperature. Seal jars and transfer to the refrigerator for 8 hours, or overnight, before enjoying.

Nutrition Facts : Calories 44.7 calories, Carbohydrate 11.5 g, Fiber 0.6 g, Protein 0.2 g, Sodium 0.1 mg, Sugar 8.7 g

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