Delicious marmalades are commonly made from citrus fruits with shreds of peel and fruit in the jelly. Whether served on toast or bagels or used as a glaze for roast chicken or fruit tarts, marmalade offers a refreshing burst of sunshine. This recipe makes five to six 8-oz. jars.
Instructions
1. Wash jars in hot soapy water and rinse. Place them on a rack in the sink and pour boiling water in and over each jar. Drain. Keep the jars hot by transferring them to a cookie tray and placing them in a 200-degree F oven.
2. Prepare the lids by placing them in a saucepan of gently boiling water.
3. Peel the skin from the oranges and lemons, allowing only a small portion of the white underskin to remain. Cut the peel into very thin slices.
4. Place the peel and 1 1/2 c. water into a medium-sized pot. Cover and simmer for 20 minutes, stirring occasionally.
5. Cut and peel off all white membrane and skin from the fruit sections and discard it. Chop the fruit and reserve all the juice. Add fruit and juice to the rind and water. Cover and simmer for 10 minutes, stirring occasionally.
6. Place the fruit into a 6- or 8-qt. pot. Stir the sugar into the fruit and mix well. Bring the fruit to a full rolling boil over high heat, stirring constantly.
7. Add fruit pectin and return to a full rolling boil. Boil hard for 1 minute.
8. Remove the marmalade from the heat and skim off and discard any foam using a metal spoon. Ladle the marmalade into a liquid measuring cup and fill jars immediately to within 1/8 inch of the tops.
9. Wipe the jar rims and threads with a clean, damp cloth.
10. Remove the jar lids from boiling water using tongs, and place them on a paper towel. Wipe them dry.
11. Place the lids on the jars and screw them on tightly. Invert the jars for 5 minutes, then turn them upright.
12. Check the seals after 1 hour to make sure the lids are curving down.
Tags: boiling water, Cover simmer, Cover simmer minutes, full rolling, full rolling boil, minutes stirring, minutes stirring occasionally
