Orange Marmalade

orange marmalade

I like Orange Marmalade on whole grain toast for breakfast.  I have bought marmalade at the store, but it is kind of dull tasting and doesn’t begin to compare to the fresh taste marmalade from your own kitchen has.  I’m not one for a lot of spice, but will sometimes add a little chili pepper (about 3 dried peppers) to the oranges when making this for my friends that like spicy things (be sure to remove the dried peppers once the oranges are cooked and soft).  It’s a thing to have in your kitchen cabinets.  Good for glazing a pork loin or ham.  We use orange marmalade in our Easy Orange Chicken.  I also use it in my Orange breakfast muffins.

2 1/4 pounds of oranges (not navel oranges), thinly sliced and seeded

Grated zest and juice of one lemon

6 cups water

9 cups granulated sugar

Cut orange slices into quarters and combine oranges, lemon zest and juice and water in a large pot.  Bring to boil over high heat, stirring constantly. Reduce heat and boil gently, stirring occasionally, for about 40 minutes.  Partially cover and boil gently for another 30 minutes until fruit is soft.  Remove cover and bring back to a boil over med high heat, stirring constantly.  Gradually stir in sugar, stirring constantly, until sugar is dissolved.  Boil hard, stirring constantly for about 15 minutes.  Remove from heat and test to see if jel stage is reached.  Using a cold metal spoon, dip into marmalade and turn sideways.  If marmalade sheets off of spoon then it is ready.  If it drips off spoon, put back on heat and boil for another 5 minutes.  Once jel stage is reached, skim off foam.  Ladle into hot jars, remove air bubbles and wipe rims.  Place hot lids on top of jars and screw on bands.  Place in canner, making sure hot water covers tops of jars.  Bring to a boil and boil 10 minutes.  Turn off heat and let sit another 5 minutes.  Remove to rack and allow to cool to room temperature.

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