Ingredients
- 1 3/4 pounds oranges, four to five medium
- 1 lemon, zest finely grated and juiced
- 6 cups water
- 3 pounds plus 12 ounces sugar
- Special Equipment: 10 (8-ounce) canning jars with rings and covers, funnel, tongs, ladle, and 12-quart pot
Directions
Wash the oranges and lemon completely. Cut the oranges into 1/8-inch slices utilizing a mandoline. taking out the seeds along the way. Stack the orange slices and cut them into quarters. Put the oranges into an 8-quart stainless pot. Add some lemon zest and juice and also the water towards the pot, set over high temperature and produce to some boil, roughly ten minutes. Once boiling, lessen the heat to keep an immediate simmer and prepare, stirring frequently, for 40 minutes or before the fruit is extremely soft.
As the fruit is cooking, fill a sizable pot (a minimum of 12-quart) 3/4 full with water, set over high temperature and produce to some boil. Place 10 (8-ounce) jars and rings, canning funnel, ladle, and tongs in to the boiling water and make certain water covers the jars by a minimum of one inch. Boil for ten minutes. Switch off heat, add some covers and then leave everything who are holding cards before the marmalade is prepared.
Meanwhile, convey a small plate within the freezer. Boost the heat underneath the orange mixture revisit full boil. Add some sugar and stir the mix constantly, until it reaches 222 to 223 levels F on the deep-fry or chocolate thermometer. and darkens colored, roughly 15-20 minutes. You may want to adjust heat to avoid boil over. Test the readiness from the marmalade by putting a teaspoon from the mixture to the chilled plate and letting it take thirty seconds. Tilt home plate. The mix ought to be a gentle gel that moves slightly. If mixture is thin and runs easily, it's not ready.
Remove jars in the water and drain on the clean towel. Convey a canning funnel onto the top of the one of the jars and ladle within the marmalade simply to below the foot of the threads from the jar. Repeat until all the mixture has been utilized. The quantity of marmalade can vary by one to two jars. Wipe the edges and threads from the jars having a moist paper towel and top each having a lid. Convey a ring on every jar and tighten.
Return the jars towards the pot with boiling water, making sure they don't touch the foot of the pot or one another. (Without having a jar rack, consider using a round cake rack, or metal mesh basket. A folded kitchen towel around the pot bottom is going to do inside a pinch.) Add more water if required to pay for the jars by a minimum of one inch. Boil for ten minutes. Using canning tongs, carefully take away the jars in the water, devote a awesome dry place and permit to sit down at 70 degrees not less than 24 hrs before opening. Once open, store within the refrigerator. Unopened marmalade can last for approximately 6 several weeks.
Recipe thanks to Alton Brown, 2009