CHAMPAGNE MARMALADE
WARNING: This marmalade did not "set up", or become thickened, like those I have made in the past. I have made some adjustments to the recipe. Next time I will be using the lesser of the quantity range for water, and the greater for the sugar. I saved this batch by adding instant pectin, and packaging as for freezer jam. This...
Provided by Susan Feliciano
Categories Jams & Jellies
Time 2h30m
Number Of Ingredients 7
Steps:
- 1. Wash the oranges and cut them in half. Squeeze out the juice and pulp and set aside.
- 2. Take the peel of two of the oranges and mince roughly. Bring 1 1/2 cups of the water to a boil. Put minced orange peel in the water. Add 1 cup of the champagne and half the lemon juice and simmer, covered, for 1 hour. Let cool for 1/2 an hour.
- 3. Stir in the orange juice with pulp, sugar, and remaining water, champagne, and lemon juice. Cook over medium heat for about 30-45 minutes, until it begins to thicken, stirring occasionally.
- 4. Remove from heat and stir in bitters, blending well. Pour into sealable jars and let cool. Process in water bath, OR just freeze or keep refrigerated.
- 5. What to do if your jelly does not set: Empty the jars back into a clean, large mixing bowl. Stir 6 tablespoons instant pectin into 1 cup sugar until well-combined, then stir this mixture into the jelly. Let set 10 minutes. Spoon back into clean jars or freezer containers. Let set 30 minutes, then store in freezer.
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