Saturday, March 14, 2009

Making a little jelly...

I love Orange marmalade! I love it mixed with some horsheradish mustard to make a yummy dip for coconut shrimp (think Outback.) Or on a yummy PB&J, orange marmalade is great combo! Joe had a friend bring him a large shipment of oranges from Florida, so he decided to make some homemade marmelade for me.

Orange Marmalade

Yields about 7 half-pints

2 cups thinly dliced orange peel

1 cup thinly sliced and seeded lemon

1 quart chopped orange pulp

1 1/2 quarts water

Combine all ingredients , except sugar in a large saucepot; simmer 5 minutes. Cover and let stand 12 to 18 hours in a cool place. Cook rapidly until peel is tender. Measure fruit and liquid. Add 1 cup sugar for each cup fruit mixture, stirring until sugar dissolves. Bring to a boil over high heat, stirring constantly. Cook rapidly almost to gelling point. As mixture thickens, stir frequently to prevent sticking. Remove from heat. Skim foam if neccessary. Ladle hot marmalade into hot jars, leaving 1/4" headspace. Adjust two-piece caps. Process 10 minutes in a boiling-water canner.

Cover and let stand 12 - 18 hours

Stir frequently to prevent sticking

Sterilize jars and bring to temp

Recipe courtesy of Ball Blue Book of perserving

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