It’s citrus season here, and I like to get all the fresh I can before it’s gone. This marmalade recipe insures I’ll be able to enjoy oranges year round. I used a combination of tangerines and navel oranges for this batch, because that’s what my uncle was growing. You could also do this with grapefruit for a little more punch.
The basic recipe came from my grandmother’s Fannie Farmer cookbook. There are no hard measurements, and it’s easy as pie. Because of the acid content, which helps retard bacteria growth) this recipe is nearly foolproof and perfect for a beginning canner.
Slice a bunch of thin-skinned oranges as thinly as possible
Cover with equal amount of water, soak overnight
Simmer over low heat for 2 hours to cook down and further soften rinds
Strain out seeds if possible (I also put about half of the mix thru a blender briefly to make the rinds stand out a little less in the final product. this is totally personal preference)
Put back in pot with 2/3 weight in sugar
Cook rapidly to jelly stage (basically this means it’s thickening, and starts to look more like syrup. It won’t look like actual jelly until it cools.)
Ladle into sterilized canning jars (you can just put them thru the dishwasher, or boil them empty for about 20 minutes) wipe any spill off the lip, then screw on the tops. Hand tight is fine, the vacuum in the next step is what seals them.
Turn jars upside down to cool, and leave them alone for about 12 hours.
After they’ve rested, test them for the seal by trying to push down on the lid center. If it doesn’t go anywhere, they’re properly canned. If it does dent in, you can either put the jars in a pot of boiling water for half an hour, then repeat the upside-down process, or you can just store them in the fridge. This stuff is so tasty it won’t last long anyway.
Oh, and buy some bread.