Orange Marmalade Without Added Pectin Recipe 45
ORANGE MARMALADE WITHOUT ADDED PECTIN RECIPE - (4/5)
Provided by á-170456
Number Of Ingredients 9
Steps:
- To prepare fruit. Wash and peel fruit. Cut peel into thin strips. Add cold water and simmer in a covered pan until tender (about 30 minutes). Drain. Remove seeds and membrane from peeled fruit. Cut fruit into small pieces. To make marmalade. Add boiling water to peel and fruit. Add sugar and boil rapidly to 9 degrees above the boiling point of water (about 20 minutes), stirring frequently. Remove from heat; skim. Pour immediately into hot, sterile canning jars to 1/4-inch from top. Seal and process 5 minutes in boiling water bath. This recipe yields 3 or 4 half-pint jars.
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- Wash and peel the fruit. Now cut the fruit peels into thin strips and add to a saucepan. Add cold water and simmer, covered, about 30 minutes or until tender. Drain the pot. Now remove the seeds and membrane from peeled fruit pulp. Cut into small pieces.
- Combine the fruit peel and fruit pieces into saucepan, add 2 cups of boiling water and sugar. Boil rapidly over high heat, stirring frequently, until the temperature measures 8°F above the boiling point of water (220°F at sea level) for about 20 minutes.
- Remove from heat and skim the top for impurities. Pour hot marmalade into hot, sterile jars, leaving ¼ inch headspace.
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- Grate the zest of half of the oranges, making sure you're scraping only the bright orange part of the rind. Then, peel off and discard the thick white pith for all oranges.
- Now, cut out the orange segments, leaving behind the white membrane that is in between them. Then, squeeze what's left of the oranges, add the juice to the segments bowl, and discard the membranes.
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