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Tuesday, November 9, 2010

Orange Marmalade (Eva and Margo)

Oranges(cups) / Lemons / Water(cups) / Sugar
4* / 2 / 3**/ 6 cups
12 / 4 / 6 / 4 lb
32 / 6 / 12 / 7 lb
40 / 8 / 14 / 9 lb

*3 large naval oranges makes a little more than 4 cups, **increase water to a scant 4 cups, makes about 8-10 assorted jars of jam

Note: three very large naval oranges cut up may be about 5+ cups. Increase all quantities accordingly.

Cut oranges and lemons (half then quarter than cuisineart in little slices)
Cover with water and let soak
Boil 45 minutes
Let soak overnight
Add sugar and mix
Boil and stir until thick

This jam cooks in about 15-20 minutes. Test it for doneness by putting a small amount on a tablespoon, letting it cool slightly, and then letting it run off the side of the spoon back into the pot. When the last few drops sheet the spoon, and form thick hanging drops, the cooking is done.

Put the jars through a cycle in the dishwasher just before you cook the jam. Put the lids and scew-tops into a pot of water to cover, and simmer while you make the jam. Fish them out one at a time as you fill each jar

Take the pot off the heat, and stir for 5 minutes while skimming off the foam. (The foam can be put into a bowl and eaten, but it should not be on the jars that are sealed.). Fill the jars one at a time to within 1/8” of the top. Wipe the rim with a moist paper towel to remove any jam that has dripped on the edge. Take a lid and screw top from the simmering water. Place the lid carefully on the rim, and screw the top down as tight as possible. Immediately turn the jar upside down, and let it cool in that position. Proceed in the same way until all the jars are filled. When the jars are cool, they will be completely sealed, and can be stored at room temperature for months.

I usually save small attractive jars with lids throughout the year, but if you don’t have those, buy a box of Ball Jelly Jars. The box comes with lids and screw tops.

The soaking step should be in an enamel lined pot, if you have one. The cooking can be done in any pot as long it is at least twice as big as the volume of fruit and liquid. If you have a large enamel pot, both the soaking and cooking can be done in the same pot.

"For orange and lemon prep:  best to use blood oranges (second choice would be navel oranges) and unwaxed Meyer lemons.  After cutting oranges and lemons in quarters, remove seeds, tough corners, and some of the white pith.  Use the slicing blade of the Cuisinart followed by regular blade for remaining large pieces of rind."

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