photo by lilsweetie
6 half-pint jars
- Measure chopped fruit and place in heavy saucepan.
- Measure equal amounts of water and pour into saucepan.
- Bring to boil.
- Lower heat and simmer for 5 minutes.
- Remove from heat, cover, and let stand in a cool place for 24 hours.
- Again bring to a boil and cook over high heat for 10 minutes.
- Remove from heat, cover, and let stand in a cool place for another 24 hours.
- Measure out fruit mixture.
- Add equal amount of sugar.
- Again bring to a boil over medium heat.
- Cook, stirring constantly, for another 15 minutes, or until mixture begins to gel.
- Remove from heat and immediately pour into hot sterilized jars.
- Vacuum seal.
What a fun recipe. I had two large lemons, and many small oranges, so used 2 and 6. The total was 6 cups fruit when measured to add sugar. I had 9 cups of marmalade finished. It has the true marmalade taste, I cooked it 5 minutes longer for a firmer gel, and processed it 10 minutes in a boiling water bath.
This was my first attempt at marmalade and I also had a lot of random citrus on hand, to use up. I used 2 lemons, 3 cuties, 2 blood oranges, 2 honey tangerines, and the zest and segments of a pummelo. I ended up with appx. 9 cups of fruit pulp and water by the third day, but only used 7 cups of that and 7 cups of sugar. Added a splash of vanilla extract once off the heat. I boiled mine to a rather thick gel, and ended up with 7-1/2 pints. The pieces of citrus peels stayed suspeneded nicely during a 10 minutes process in a water bath. The taste, initially, was slightly more bitter than I was expecting, but after eating a few spoonfuls, I really like it. I want to make it with less lemon next time and with only sweet oranges.
Great recipe! This is the second year I am making this recipe. I made this recipe about four times last year. I made close to 60 pints of it last year. We eat it on sandwiches, on toast or biscuits and on salads. Over the holidays I put it over ham & turkey as it cooks. It great! I change this recipe up each time according to what I have to use. I use more oranges than lemons because I like it sweeter; but I use lemons or limes. Sometimes I add tangerines. Love this recipe.
This is more than a simple recipe, it's a formula allowing one to cook as little, or as much, marmalade as one wants. In addition to this, the finished product is delicious. First time ever making marmalade and it's a rousing success, thank you for sharing.<br/><br/>Just to add. Having recently tried spicy pineapple salsa on cream cheese, I added a bit of water to some of this marmalade, along with a bit of diced onion, jalapeno and hot pepper sauce. Served same way, over cream cheese with crackers, it was a hit.
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<p><br /> <br />My most used and favorite cookbook is the 1946 edition of Fannie Farmer's Boston Cooking School handed down to me from my Mother. <br /> <br />My most favorite kitchen utensils are a set of Johnson & Wales knives given to me by my mother, a professional chef. <br /> <br />I enjoy traveling to exotic places, trying new foods and bringing home rare ingredients to expirement with. <br /> <br />I work fulltime as a lab technician for a local diagnostic center. In addition to that, during my free time I'm either at the gym, listening to music, tending to my herb garden and/or trying out new recipes & ideas in the kitchen. <br /> <br />I am a classically trained singer and musician, passionate about music. <br /> <br />My favourite thing to do is sit outside in my garden with my husband, a glass of wine, good food, music & a few good friends. <br /> <br /><img src=http://i3.photobucket.com/albums/y53/DUCHESS13/World%20Tour/AnimatedHostChallengeBanner.gif alt= /> <img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/200_artistrichardneuman-art-prints_.jpg border=0 alt=Photobucket - Video and Image Hosting /></p>