ORANGE MARMALADE CANNING RECIPE RECIPES

Steps:

• Using a (1) potato peeler, peel the outside of each of the oranges and set the peels aside.
• When you have completed the entire peeling, remove all the (2)white part of the orange, which is called the “pith”, so that you can see the (3)flesh to segment the oranges. You can cut the orange in half width wise and separate the segments in smaller sections being careful to get rid of seeds and any of the membrane or internal white parts as you can.
• Once you have segmented the oranges into a bowl cut the peels into a (4) fine julienne or small strips and add 1 cup of them to the bowl as well.
• In a dutch oven or heavy stainless pot, add the oranges and peels, sugar and water. Leave overnight to pre-soften the rinds and infuse the sugar.
• The next day place the dutch oven on the stove and begin simmering the recipe till it comes to a slow boil. Continue to cook for 30 minutes and stir frequently. You will see that the orange segments will start to break down in the pot and the mixture will become thicker for the spoon to stir.
• After 30 minutes add the lemon juice and continue to cook to get to 220 degrees on a candy thermometer or gel test using a plate in the freezer.  
• Turn off the heat and drop a tablespoon of the recipe on the cold plate, wait one minute, if you turn the plate upside down and the mixture is solid and you push your finger through and it "wrinkles" the mixture is set to be canned.
• Ladle mixture into half pint jars and water bath for 15 minutes. When you remove your jars from the water bath they may take a few days to completely set. 

Steps:

• Place a small plate or glass dish in the freezer. You will use this later to test the viscosity of the marmalade. Thoroughly wash the oranges and lemon. Thinly slice oranges and lemon, removing seeds as you go. Stack the slices and quarter them. In a large non-reactive pot, combine citrus slices and water. Place the pot over high heat and bring to a boil. Once it comes to a boil, reduce heat, cover and simmer for 30 minutes. Uncover and let simmer an additional 15 minutes or until citrus is very soft, stirring occasionally.Raise heat and mixture to a boil. Add sugar to citrus mixture and mix until well combined. Let boil until mixture reaches 223ºF on a candy thermometer, about 30 minutes. Keep a close eye on the marmalade. The mixture should darken in color. Test the doneness of the marmalade by placing a small amount of the marmalade on the chilled plate and letting it sit for 30 second. The mixture should turn into a soft gel and move slightly. If it is runny and thin, let it continue to boil until it reaches desired consistency. The marmalade is now ready for canning.