HOME MADE ORANGE MARMALADE

Steps:

• 1. Cut the oranges in half crosswise (from the stem through to the bottom), then into very thin half-moon slices -- Juice the lemon (discard the lemon rind)
• 2. Juice the grapefruit then take 1/2 of the rind and cut it up very fine. (The pith in the rind will act like pectin.)
• 3. Set the lemon and grapefruit juice aside.
• 4. Place the oranges and the grapefruit rind in a large stainless steel sauce pan with the 6-8 cups of water and boil until the fruit is tender.
• 5. Measure the amount of the fruit in the pan, and add one cup of sugar for every cup of fruit, then add one more. -- then boil this mixture until it starts to gel.
• 6. Once it has started to gel, then add the grapefruit and lemon juice and continue boiling until it gels to the consistency you are looking for (about 40 minutes)
• 7. You can test the consistency by placing a small spoonful in a cup and placing it in the freezer for a minute or two -- when it has cooled you can check to see if it is the consistency you are looking for.
• 8. My idea would be to let it cool slightly and separate it into the containers I will freeze it in -- leaving one in the fridge for use. Please note that I have not tried this method -- so use at your own risk!!
• 9. If you desire to "bottle" it, then here are the directions:
• 10. There are several ways to sterilize your jars for canning. You can run them through a short cycle on your dishwasher. You can place them in a large pot (12 quart) of water on top of a steaming rack (so they don't touch the bottom of the pan), and bring the water to a boil for 10 minutes. Or you can rinse out the jars, dry them, and place them, without lids, in a 200°F oven for 10 minutes.
• 11. As the time approaches for the marmalade to be done, boil some water in a tea pot. Put the jar lids in a glass or ceramic bowl and pour the boiling water over them to sterilize.
• 12. Once the jelly has reached 220-222°F (or 8-10°F over the boiling temperature of water at your altitude) remove the jelly pot from the heat. Carefully ladle the jelly into the jars, (or pour it from a pitcher) one at a time, leaving 1/4 inch head space at the top of the jars for a vacuum seal. Wipe the rim clean with a clean, wet paper towel. Place the lid on the jar, securing with a jar ring. Work quickly.
• 13. If you want, you can process the jars in a hot water bath for 5 minutes to help get a better seal and to help prevent mold. If you used boiling water in an earlier step to sterilize the jars, you can just keep the same set-up for the water bath. You want to make sure there is a rack at the bottom of the pot so that the jars aren't actually resting on the bottom of the pot.
• 14. Allow the jars to sit overnight. You will hear them make a popping sound as a vacuum seal is created.
• 15. I got the canning information from: www.simplyrecipes.com/recipes/seville_orange_marmalade/ -- Posted by Elise Bauer on February 25, 2006