Orange Marmalade

By Elizabeth at OhioThoughts Blog

Ingredients:

2 medium oranges

1 medium lemon

1 ½ cups water

1/8 teaspoon baking soda

5 cups sugar

¼ teas butter

1 box fruit pectin

¾ cup water

½ pint Jars, lids, rings, funnel,

Directions:

Sterilize canning jars. Keep jars, lids and rings hot.

Wash the outside of the oranges and lemons.

Cut into 4 lengthwise sections.  Remove the peels with your fingers.  Scrape off the bitter white portions and discard.  Cut peels into very thin strips.

I used a potato peeler to remove the rind from the white portions, and then diced the peel into smaller pieces.

 In a medium saucepan combine peels, water and baking soda.  Bring to boiling, reduce heat.  Simmer covered for 20 minutes.  Do not drain.

While peels are simmering, section fruits, reserving juices.  Discard seeds.  Add fruits and juices to peels.  Return to boiling.  Simmer, covered for additional 10 minutes.

Measure out 3 cups of fruit, making sure to get all the fruit and pieces of peel in the 3 cups. Extra liquid can be discarded.

In a large pot or kettle combine fruit mixture and sugar. Stir well.  Bring to rolling boil, stirring constantly.  Reduce heat.

In a small saucepan, mix 1 box of fruit pectin with ¾ cup of water.  Bring to a rolling boil. Boil 1 minute then quickly add to fruit mixture, stirring well.   Add butter and stir. Return fruit mixture to a rolling boil; boil 1 minute, stirring constantly.  Remove from heat.  

Immediately ladle marmalade into hot half pint jars using a funnel.  Leave a ¼ inch head space.  Wipe jar rims with a clean cloth or towel.  , place a lid on the jar rim and screw the ring band on finger tight.

Process in a boiling water canner for 5 minutes.  (Check for timing adjustments based on altitude.  Start timing when water is boiling)

Remove jars from the canner and let cool for 12 to 24 hours.

*See more recipes and DIY projects from Elizabeth at OhioThoughtsblog.blogspot.com