Email to Marla Hudgins      

Orange Marmalade

Source of Recipe

Jacobs Granny


Recipe Introduction

I made two batches of this last week for ourselves, and, for gifts. First time I used a new recipe for it. Tastes wonderful, and, the set is beautiful.

List of Ingredients

Orange Marmalade


4 large seedless oranges
2 large lemons
8 cups sugar





Recipe


Cut oranges and lemons in half crosswise, then into very thin half moon slices ( a mandolin makes this much quicker ).

Discard any seeds.

Place sliced fruit and their juices into a stainless steel pot.

Add 8 cups water and bring to a boil, stirring often.

Remove from heat and stir in the sugar until it dissolves.

Cover and allow to stand overnight at room temperature.

The next day, bring mixture back to a boil.

Reduce the heat to low and simmer uncovered for about 2 hours.

Turn the heat up to medium and boil gently, stirring often for another 30 minutes.

Skim off any foam that forms on top.

Cook the marmalade until it reaches 220 degrees F on a candy thermometer.

If you want to be doubly sure it's ready, place a small amount on a plate and refrigerate just until its cool, not cold.

If it's firm, neither runny nor too hard, it's done.

It will be a golden orange color.

If marmalade is runny, it's not ready.

Continue cooking it and if its too hard, add just a little more water at a time until the consistency is right.

Pour the marmalade into clean, hot mason jars; wipe the rims thoroughly with a clean damp dish rag and seal with the lids.

Store in pantry for a year.