Thursday, January 12, 2012

Easiest Ever Marmalade

Winter doesn't have a whole lot to recommend it: Wet, cold, dark, et cetera. The only bright and shining thing that flourishes in winter is citrus fruits. My neighbor has a Meyer lemon tree that is going bonkers and she puts out a pail of lemons for me every week, and I love it. If you are lucky enough to have an orange tree, you are probably inundated with fruit right now - but what if it's too much? What to do?

Last year I was given a giant bag of oranges from a friend's tree. So big a bag that there was no way we could eat them all. Then I realized: Marmalade! Yummy orange marmalade that will last all year in my pantry and taste delicious on toast, in tarts, and even dressing beets (more on that in a later post.) I just opened my last jar of marmalade, canned 12 months ago, and it is still delicious. Canning is amazing!

If you are new to canning, this is a great way to learn. The recipe is easy to follow, the prep is quick, and the ingredients are cheap, especially if you have a tree in your yard. You can buy jars at the grocery store or even the hardware store. You also need a really large, tall pot to boil the filled jars in, and a pair of tongs or a special jar lifter to get the jars in and out of the boiling water. What are you waiting for? Make some marmalade!

Easiest Ever Marmalade
(recipe courtesy of Complete Book of Home Preserving by Judi Kingry and Lauren Devine)
(makes about six 8 oz. jars)
  • 3 small oranges, unpeeled and seeded
  • 1 lemon, unpeeled and seeded
  • 1 small grapefruit, unpeeled and seeded
  • 2 cups canned crushed pineapple, with juice
  • 6 cups granulated sugar
  • 1/2 cup chopped maraschino cherries (I omitted these)
  1. In a food processor fitted with a metal blade, working in batches, pulse oranges, lemon and grapefruit until finely chopped. Do not puree.
  2. In a large, deep stainless steel saucepan, combine chopped fruit, pineapple with juice and sugar. Bring to a boil over medium-high heat, stirring to dissolve sugar. Boil hard, stirring constantly, until mixture begins to sheet from a metal spoon, about 20 minutes. Add cherries and boil until mixture reaches gel stage, about 5 minutes. Remove from heat and test gel. If gel stage has been reached, skim off foam.
  3. Prepare canning jars and lids.
  4. Ladle hot marmalade into hot jars, leaving 1/4 inch headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot marmalade. Wipe rim. Center lid on jar. Screw band down until resistance is met, then increase to fingertip-tight.
  5. Place jars in a large deep pot filled with boiling water, ensuring they are completely covered with water. Bring to a boil, cover pot and process for 10 minutes. Remove lid, wait 5 minutes, and then remove jars, cool overnight, and store.
For more information on canning, please see:

No comments:

Post a Comment