VALENCIA ORANGE MARMALADE RECIPES

Steps:

• On Day 1, in a large nonreactive saucepan, cover the lemon wedges with 2 inches of water (about 8 cups). In another large nonreactive saucepan, cover the orange slices with 2 inches of water (about 8 cups). Let the lemons and oranges stand overnight.
• On Day 2, bring the lemon wedges to a boil. Simmer over moderate heat, stirring every 30 minutes, until the lemons are very tender and the liquid is reduced by half, about 2 hours and 15 minutes. Pour the lemon wedges into a fine sieve set over a large heatproof bowl; let cool completely. Wrap the sieve and bowl with plastic and let drain overnight at room temperature; discard the lemon wedges.
• Also on Day 2, bring the oranges to a boil and simmer over moderate heat, stirring occasionally, until the oranges are very tender and the liquid is slightly reduced, about 40 minutes. Let stand covered at room temperature overnight.
• On Day 3, add the strained lemon-wedge liquid to the oranges in the saucepan along with the sugar and lemon juice and bring to a boil. Simmer over moderate heat, without stirring, until the marmalade darkens slightly, about 30 minutes; skim off any foam as necessary. Test for doneness: Spoon 1 tablespoon of the marmalade onto a chilled plate and refrigerate until it is room temperature, about 3 minutes; the marmalade is ready when it thickens like jelly and a spoon leaves a trail when dragged through it. If not, continue simmering and testing every 10 minutes until it passes the test, up to 1 hour and 30 minutes.
• Spoon the marmalade into the canning jars, leaving 1/4 inch of space at the top. Screw on the lids. Using canning tongs, lower the jars into a large pot of boiling water and boil for 15 minutes. Remove the jars with the tongs and let stand until the lids seal (they will look concave). Store the marmalade in a cool, dark place for up to 6 months.

Steps:

• Cut the oranges in half.
• Using a lemon squeezer with a mesh, or a non-reactive strainer over a bowl, squeeze out the juice, so you catch the seeds over the mesh. Do the same thing with the lime.
• Place the seeds in a non-reactive metal bag (like steel), or tie them up in a cheesecloth or muslin. They’ll have to withstand a few hours’ of boiling, so ensure that your knot is secure.
• Cut the orange rinds in half, and then proceed to slice them thinly. Hold the slices down together and cut them up into pieces that are no more than 1.3 cm (1/2 an inch) long. Do the same thing with the lime.
• In a heavy bottom-vessel like a pressure cooker or a stockpot, add the water, seed pouch, salt, all the juice you collected from squeezing the oranges and lime out, and the finely-cut orange slices, and bring the whole lot to a boil.
• Immediately reduce the heat, and let it all simmer for 30 minutes.
• Remove it from the heat and let it sit on your countertop for 7-8 hours (overnight).
• Place it back on the stove and add the sugar in. Bring it to a boil and then reduce the heat to a simmer. Stir occasionally, so it doesn’t stick to the bottom of the vessel.
• It has to cook until it reaches the jelling point, that is 103ºC (218ºF). For me, it took about an hour and 45 minutes. Remove the seeds after an hour and 15 minutes. You won’t need them again.
• 10. To test if your marmalade has set, place some marmalade on a plate that has been sitting in the freezer for half an hour, and place it back in the freezer for 3 minutes. When you slide your finger through the middle of the marmalade, it should stay separate and wrinkle a bit. If not, let it continue to simmer.
• 11. When it has reached the temperature (if you’re checking with a thermometer) and consistency (freezer-plate method), turn off the heat.
• 12. Stir in the Scotch and allow it to cool before you spoon it into clean jars.