Orange Marmalade Without Added Pectin Recipe 45

MCP ORANGE MARMALADE

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.
• Cut off and discard ends of oranges. Thinly slice unpeeled oranges; remove and discard seeds. Combine oranges, 1-1/2 qt. water and lemon juice in 6- or 8-qt. saucepot. Bring to boil. Reduce heat; simmer, uncovered, 1 hour or until orange peels are tender.
• Measure exactly 7 cups cooked fruit into 6- or 8-qt. stockpot. (If necessary add additional water to measure of cooked fruit to make 7 cups.) Stir in pectin. 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 4 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 middle of lids with finger. (If lids springs back, lids are not sealed and refrigeration is necessary.) Let prepared jars stand at room temperature 24 hours. Store unopened jams and jellies in cool, dry, dark place up to 1 year. Refrigerate opened jams and jellies up to 3 weeks.

ORANGE MARMALADE WITHOUT ADDED PECTIN RECIPE - (4/5)

Steps:

• To prepare fruit. Wash and peel fruit. Cut peel into thin strips. Add cold water and simmer in a covered pan until tender (about 30 minutes). Drain. Remove seeds and membrane from peeled fruit. Cut fruit into small pieces. To make marmalade. Add boiling water to peel and fruit. Add sugar and boil rapidly to 9 degrees above the boiling point of water (about 20 minutes), stirring frequently. Remove from heat; skim. Pour immediately into hot, sterile canning jars to 1/4-inch from top. Seal and process 5 minutes in boiling water bath. This recipe yields 3 or 4 half-pint jars.