I am so eager to sort through my seed box and begin planning the garden for 2012.
Happy New Year!!
Makes about 7 half-pint jars
6 large oranges
2 medium lemons
6 cups water
About 6 cups sugar
1. Wash the fruit. Remove the peel from the oranges and thinly slice. Chop the orange pulp. You should have 4 cups of thinly sliced peel and 4 cups of orange pulp. Thinly slice the lemons. You should have 1 cup of slices.
2. Combine the fruit, peel, and water in a tall, heavy-bottomed saucepan. Heat to a simmer and continue to simmer for 5 minutes. Remove from the heat, cover, and let stand for 12 to 18 hours.
3. Return the mixture to the stove and cook over medium heat until the peel is tender, about 1 hour.
4. Preheat the canner, sterilize the jars, and prepare the lids.
5. Measure fruit and liquid. For each 1 cup of fruit mixture, add 1 cup of sugar. Bring to a boil, then cook rapidly until marmalade reaches 220°F or sheets off the spoon, about 25 minutes.
6. Pour hot marmalade into the jars, leaving ¼-inch headspace. Wipe the rims of the jars with a clean, damp cloth. Adjust the lids as the manufacturer recommends.
7. Place the filled jars on a rack in the preheated canner. Process for 10 minutes once the water has returned to a boil.
8. When the processing time is up, carefully remove the jars from the canner using a jar lifter.
9. Cool sealed jars. Check seals. Remove screw bands. Label. Store.I had some difficulty getting the mixture to reach 220°F and even used two different thermometers because I worried that one was faulty. However, the mixture did thicken up and dropped off a chilled spoon in a sheet. In fact the final marmalade ended up a bit too thick. I will know next time to trust the spoon test.