Orange Marmalade. With dark Rum - 09/22/20
My wife wanted some Orange Marmalade so I worked up a little different recipe. Couple ounces of Ron Zacapa Dark Rum at the end really makes this tasty.
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Orange Marmalade 9/22/20
6 Valencia Oranges. About two and a half pounds
Two Lemons . Wash with warm water and a soft brush to remove any wax coating
Using a sharp knife or a mandolin, slice the Oranges and Lemons into 1/8 slices. Reserve the seeds.
Cut each slice into half, and each half slice into thirds. Place slices and pulp into a large non reactive pot. Add about 6 cups water. Cover and set aside for at least 24 hours. Stir occasionally.
Boil the seeds and ends of the oranges and lemons in a cup of water for 15 or 20 minutes. Low Boil
Drain, reserving the liquid. Discard the solids and seeds. Add the liquid to the sliced fruit.
After sitting for at least 24 hours, uncover and stir the fruit. Bring to a boil, and cook on a low boil for 30 or 40 minutes. Remove from heat and let sit while you prepare the canning utensils.
At this point, prepare your canning jars, rings and utensils. Sterilize in a large pot of boiling water. Make sure you have a rack or trivet on the bottom of the pot so that the jars are not resting on the bottom. Before portioning the fruit, sterilize the lids, but only for a short time and remove.
Using a slotted spoon or a skimmer, remove the fruit. Measure. You should have around 6 cups of drained, cooked fruit. Measure the liquid. You want a ratio of 1:1:1 of cooked fruit, liquid and sugar.
Return equal amounts of fruit and liquid to a large non reactive pot (8 quart). Bring to a brisk boil. Add in the sugar using the ratio, and then add half a cup more. Continue to boil until your thermometer reads 220F. Stir often, but gently. It will take awhile. Do not let it boil over.
At this point, start testing the syrup, using the drip method or the frozen plate method. At 221 to 222F, the Marmalade should be ready to jar. At this point, you can add spices or alcohol. I use two TSP Allspice and 2 ounces dark Rum.
Remove the jars from the boiling bath, drain, and using a jar funnel, fill each to within an inch of the top. Carefully wipe each jar opening edge. Place on a sterilized lid and then a ring. Fasten lightly.
Place the filled jars back into the boiling water, and let sit for 10 min. The jars will emit a lot of bubbles. Remove and place the filled jars on a cooling rack. When they are cooled down, you will hear the lids snap, showing they have sealed. Place in a cool place for a few days, then tighten the rings. Date and label the jars.
6 Valencia Oranges. About two and a half pounds
Two Lemons . Wash with warm water and a soft brush to remove any wax coating
Using a sharp knife or a mandolin, slice the Oranges and Lemons into 1/8 slices. Reserve the seeds.
Cut each slice into half, and each half slice into thirds. Place slices and pulp into a large non reactive pot. Add about 6 cups water. Cover and set aside for at least 24 hours. Stir occasionally.
Boil the seeds and ends of the oranges and lemons in a cup of water for 15 or 20 minutes. Low Boil
Drain, reserving the liquid. Discard the solids and seeds. Add the liquid to the sliced fruit.
After sitting for at least 24 hours, uncover and stir the fruit. Bring to a boil, and cook on a low boil for 30 or 40 minutes. Remove from heat and let sit while you prepare the canning utensils.
At this point, prepare your canning jars, rings and utensils. Sterilize in a large pot of boiling water. Make sure you have a rack or trivet on the bottom of the pot so that the jars are not resting on the bottom. Before portioning the fruit, sterilize the lids, but only for a short time and remove.
Using a slotted spoon or a skimmer, remove the fruit. Measure. You should have around 6 cups of drained, cooked fruit. Measure the liquid. You want a ratio of 1:1:1 of cooked fruit, liquid and sugar.
Return equal amounts of fruit and liquid to a large non reactive pot (8 quart). Bring to a brisk boil. Add in the sugar using the ratio, and then add half a cup more. Continue to boil until your thermometer reads 220F. Stir often, but gently. It will take awhile. Do not let it boil over.
At this point, start testing the syrup, using the drip method or the frozen plate method. At 221 to 222F, the Marmalade should be ready to jar. At this point, you can add spices or alcohol. I use two TSP Allspice and 2 ounces dark Rum.
Remove the jars from the boiling bath, drain, and using a jar funnel, fill each to within an inch of the top. Carefully wipe each jar opening edge. Place on a sterilized lid and then a ring. Fasten lightly.
Place the filled jars back into the boiling water, and let sit for 10 min. The jars will emit a lot of bubbles. Remove and place the filled jars on a cooling rack. When they are cooled down, you will hear the lids snap, showing they have sealed. Place in a cool place for a few days, then tighten the rings. Date and label the jars.