Canning Orange Marmalade with @ballcanning
Marmalades have been high on my “must try” list for canning! This was apparently the year that I made it happen, and I am so thrilled that I did. To be truthful, I had never eaten marmalade until I tried making this recipe. I must say that I a big fan now. It’s so yummy! There is something really rather unique about it that I cannot seem to figure out how best to describe. It’s sort of jam-like, but more syrupy? The orange and lemon combination give it an undeniable tang, and the use of the peels really packs in the flavor. This recipe by @ballcanning from their website is just excellent!
ingredients & recipe:
MAKES ABOUT 6 (8 OZ) HALF-PINT JARS
4 oranges
2 lemons
1/8 tsp. baking soda
1-1/2 cups water
1 3-oz pouch Ball® RealFruit™ Liquid Fruit Pectin
1/2 tsp. butter or margarine, optional
5 cups sugar
DIRECTIONS:
Prepare boiling water canner. Heat jars in simmering water until ready for use. Do not boil. Wash lids in warm soapy water and set bands aside.
Remove peel from oranges and lemons. Scrape off and discard the white pith. Thinly slice peels and place in a 6-to-8-quart saucepan with baking soda and water. Simmer 20 minutes, covered.
Remove any membrane from orange and lemon pulp. Chop fruit, reserving juice (there should be about 3 cups fruit). Add fruit and juice to peel mixture. Simmer 10 minutes, covered
Combine prepared fruit with sugar in a 6-to-8-quart saucepan. Add up to 1/2 tsp. butter or margarine to reduce foaming, if desired. Bring mixture to a full rolling boil over high heat that cannot be stirred down, stirring frequently.
Add pectin, immediately squeezing entire contents from pouch. Continue hard boil for 1 minute, stirring constantly. Remove from heat. Skim foam if necessary.
Ladle hot jam into a hot jar leaving a ¼ inch headspace. Remove air bubbles. Wipe jar rim. Center lid on jar and apply band, adjust to fingertip tight. Place jar in boiling water canner. Repeat until all jars are filled.
Process jars 10 minutes, adjusting for altitude. Turn off heat, remove lid, let jars stand 5 minutes. Remove jars and cool 12-24 hours. Check lids for seal, they should not flex when center is pressed.
If you are looking for a new spread to add to your afternoon tea table, I highly recommend making this one. We do not live in a climate that can successfully grow citrus fruits, so I tend to not make any preserves with them. If you are in a similar situation, I highly recommend purchasing the best quality, organic fruit, if possible. This recipe will make about 6 half-pint jars worth of marmalade (I used the smooth sided half-pints to really showcase the beautiful contents of these jars!). I actually ended up being left with just a little bit over what the recipe said, so I had some to enjoy right away!
Have you tried orange marmalade before?
xoxo Kayla
Disclosure: This is a sponsored post that is part of an ongoing partnership with the Fresh Preserving Division of Newell Brands. They have provided jars, equipment and monetary compensation. All thoughts and opinions expressed remain my own.
