Every year at this time, I get on my canning kick… mainly because it’s not too hot (yet) and I love seeing all the pretty jars in my pantry…which I just organized, but that’s another post. So is the jalapeno jelly I made. And the toast I just burnt.
Oranges are in season right now, and living in Florida they are plentiful. Navels and Honeybells in particular. Marmalade is one of my favorite things to do with oranges, mainly because you don’t waste a bit of them.
then, you fill sterilized jars with the mixture, clean the rims and apply the bands and lids, then you “process” your filled jars at the designated time for the recipe. I have a steam canner, I love it- I mainly use it for tomato sauce and jams/jellies/preserves/marmalade. I haven’t gotten into low acid foods that require a steam canner…BUT- my birthday is coming up…and…I’m thinking I just may want one of those. Hmmm-we’ll see. They’re pretty expensive, and I’m cheap thrifty.
If you have never tried canning, it’s really rewarding and so much fun. They sell beginner kits that walk you through the whole process. Just google it. I’ll wait here.
Orange Marmalade (from the Ball Blue Book Of Preserving)
2cups rind (thinly sliced) from about 10 oranges
juice and pulp from the 10 oranges (1 quart)
1 cup thinly sliced and seeded lemon (about 2)
1 1/2 quarts water
Combine all ingredients except the sugar in a large saucepan, simmer 5 minutes. Remove from heat and place in a cool place for 12-18 hrs.
Cook rapidly until peel is tender, measure liquid & fruit , add equal amount of sugar. (If you end up with 4 cups, add 4 cups sugar, etc..) dissolve sugar into mixture.
Bring to a boil over high heat , stirring constantly. Cook to almost the gelling point.
Remove from heat, skim foam and ladle into hot jars leaving 1/4″ head-space.
Process 10 minutes.