Use up winter oranges with homemade orange marmalade.
I’ve never made homemade orange marmalade, but memories of my moms were all it took to give it a try. Not only had I never made it, I’ve never made a jam that didn’t call for pectin. I was a little nervous that I would waste all that sugar if it didn’t turn out, but it turned out great.
After searching on some of my favorite blogs, and online recipe sites I actually went back to my good old fashion “Ball Blue Book Guide to Canning” book to look for an orange marmalade recipe.
- 2 cups thinly slices orange peel (about 10 medium)
- 1 quart chopped orange pulp (about 10 medium)
- 1 cup thinly sliced lemon (about 2 medium)
- 1 1/2 quarts water
- Sugar (about 6 cups)
- Combine all ingredients except sugar; simmer 5 minutes. Cover and let stand 12 to 18 hours in a cool place. Cook rapidly until peel is tender, about 1 hour. Measure the fruit and liquid. Add 1 cup sugar for each cup of fruit mixture, stirring until dissolved. Cook rapidly to gelling point. As mixture thickens, stir frequently to prevent sticking. Remove from heat. Skim foam if necessary. Ladle hot marmalade into hot jars, leaving 1/4 inch headspace. Adjust two-piece caps. Process 10 minutes in a boiling-water canner.
PLEASE NOTE: Once it starts sticking it’s starting to gel up. I learned this the hard way since now I have a nice scorched spot on the bottom of my canning kettle that I can’t get off. Does anyone have any ideas how I can get the scorched spot out…or have I ruined my canning kettle?
Thanks for stopping by!
Tracy Lynn
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If it is a thick scorch, let it dry and it will bubble the top layer off, then what I have done is put some baking soda on it with a couple drops of water and let it sit, it will come of when scrubbed with a little scrubber. Hope this works for you and you also can try pouring the baking soda on it and adding some water and put it on the stove and boil it.
I made a batch of orange marmalade before Christmas and gave some of it for gifts. It is very good and so pretty in the jars.
Lisa
Sounds yummy!
Have you tried boiling equal parts of distilled vinegar and water? Just enough to cover the bottom of the pan. Or if it’s really bad I’d use straight vinegar. It might help. I hope you didn’t ruin your canning kettle.
I CALL THIS BALL CANNING BOOR ,” MY CANNING BIBLE ” I LOST MY FIRST BOOK AND BOUGHT ANOTHER AT WALMART $4.99. WHEN I MOVED I FOUND MY OLD ONE, COPYRIGHT 1969, $0.35 IT IS LIKE AN OLD TREASURE. JUST FOUND THIS SITE & I SURE DO LoVe IT! THANK YOU , RUBY RIDDELL