"Traditional marmalade combines sweetness of the oranges, with the bitterness of the peel, in a perfect flavor combination. Throwing a few cranberries in there, add sourness, and a little crunch, that make this recipe well worth trying!"
~guest post by JD Provence, Texas Cranberry Marmalade 3 pounds oranges 4 cups sugar 3 cups fresh cranberries (optional) 6 cups water 1 Tbs vanilla extract (or paste from 3 vanilla beans) Wash all fruit and let drain. Remove all blemishes, tops, and bottoms, from oranges and cut oranges into thin slices. Remove all seeds and place oranges in large saucepan or pot, along with 6 cups of water. Bring to full rolling boil, reduce heat to prevent burning, and simmer until orange peels are tender, about 15-20 minutes. Add sugar, bring back to boil, reduce to simmer and cook, uncovered, until mixture thickens. Test for doneness by placing small amount on frozen plate. When mixture will no longer "run", and thin skin forms, it is ready for canning, remove from heat and stir in vanilla. Place 1\2 cup raw berries into bottoms of half pint jars, add a ladle-full of marmalade mixture, stir to distribute, finish filling, allowing 1/4" head-space, and waterbath process 10 minutes for sea level, adjusting for elevation in your area. Depending on your preference, you may want to chop your orange slices into smaller pieces than rings. I used a stick blender with good results. Makes 5-6 half pints Recipe adapted from "Tangerine Marmalade by Martha Stewart" by:JD Provence for Canning and Cooking at Home Photos by: JD Provence
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Updated 6/6/16
I sense just a bit of "Spring" in the air!! (maybe its just my allergies - lol) It's time for me to revisit what 'jammie' creations from seasons past have thrived and which ones need tweaking. There are of course, my personal favorites and family favorites, I will list the "favorites" first below...these are the 'tried and true' and most requested. I hope you enjoy my recipe collection. Stay tuned as I will be adding new creations like Lavender/Lemon Jelly! ~Enjoy! Diane Family Favorites/Most Requested: Spiced Apple Butter: http://www.canningandcookingathome.com/dianes-blog/fall-is-in-the-air-spiced-apple-butter Caramel Apple Jam: http://www.canningandcookingathome.com/dianes-blog/caramel-apple-jam Peach Butter: http://www.canningandcookingathome.com/dianes-blog/homemade-peach-butter-small-batch Peach Jam: http://www.canningandcookingathome.com/dianes-blog/colorado-peach-jam-how-i-feel-for-jams Sweet Cherry Jam: http://www.canningandcookingathome.com/dianes-blog/sweet-cherry-jam Honorable Mentions: Pineapple Lime Coconut Rum Jam: http://www.canningandcookingathome.com/dianes-blog/pineapple-lime-with-coconut-rum-jam Sweet Blood Orange Jelly with Almond: http://www.canningandcookingathome.com/dianes-blog/sweet-blood-orange-jelly-with-almond Blood Orange Marmalade: http://www.canningandcookingathome.com/dianes-blog/blood-orange-marmalade Strawberry Orange Jam: http://www.canningandcookingathome.com/dianes-blog/garys-blue-ribbon-strawberry-orange-jam Plenty More to Share! Click on Jam below to go to that recipe... As always, use the 'search box' on my website to go to these other amazing canning and cooking at home creations! Apricot Vanilla Bean Jam Blueberry Lemon Jam Blueberry Orange Marmalade Blackberry Jam, seedless Spiced Fig Jam Spring time Strawberry Vanilla Jam JD's New Years Jam Pluot (Plum/Apricot) Jam Wild Plum Jam Blush Apple Almond Jelly Red Wine Jelly Watermelon Jelly *fridge only Sweet Corn Cob Jelly Blackberry/Raspberry Jam Raspberry Sauce/Coulis/Jam Sweet Cherry with Pineapple Jam Diane's Strawberry-Honey Jam Maple Bacon Jam *fridge only Lilac Jelly Root Beer Jelly Blood Orange Marmalade makes approx 7 half pint jars Ingredients: 4 cups blood orange segments 2 cups blood orange juice 1 cup prepared orange peels 3 tablespoons fresh lemon juice 4 cups sugar 1 box low sugar sure jell pectin (pink box) Directions: **note: Since I made candied orange peels, my peels were prepared as noted below the day before but, set overnight in sugar and the 4 cups of fruit segments cut and place into a bowl overnight, as well, I juiced about 2-3 pounds of oranges to render 2 cups of fresh juice to use for canning in the morning... Peels: You will need to use a vegetable peeler, carefully remove peel from 3 or 4 oranges. Set the peels in cold water as you slice them off oranges. Once all oranges peeled, blanch the peels *in fresh water each time, 2-3 times in a boiling water bath for 2-3 minutes, draining and submerging in cold water 2 minutes, each time. Pat peels dry and mix in small bowl with 1/2 cup sugar, place in refrigerator for at least 6-8 hours. This process removes the bitterness from the peels. I used one cup of prepared peels from my candied orange rind recipe (so, my peels not only were blanched but, sat in sugar overnight) Just remember to use a sharp knife, remove any white pith from peel of the oranges.... Fruit: You need 4 cups of fruit segments, remove the white membranes and seeds from oranges. Cut oranges into small cubes (segments). Sugar/Pectin: Place half the sugar (2 cups) into a bowl with all of the pectin and mix lightly, set aside until final stage of marmalade making. The marmalade: In a large stockpot, place orange segments/pieces, orange peels, lemon juice and 2 cups sugar. Heat to boiling over medium-high heat, stirring frequently. Once boiling, reduce heat to medium; simmer about 30 minutes until reduced slightly. Bring to a full boil, Add in the bowl of remaining sugar/pectin mix. Stir without stopping until temperature reaches a full boil and 225°F on candy thermometer. Remove pot from burner and test for set. I always do the freezer plate test, placing a large spoonful of marmalade onto a plate I set in freezer right before starting my marmalade, letting set for 10 seconds and tip plate - the marmalade should not run - it's now ready to jar. Ladle hot marmalade into hot sterilized jars. Top with sterilized lids and rings. Water-Bath jars 10 minutes or according to canning pot directions and your altitude. Place jars on kitchen towel, being careful they do not touch each other. Cool completely and check that jars are sealed before storing. Photos by: Diane Baker for Canning and Cooking at Home Pinterest Pin: http://www.pinterest.com/pin/530510031080656563/ **recipe adapted from various sources: Krafts' Orange Marmalade, Mao Cuim's orange peel process** Small Batch - Blueberry Orange Marmalade Ingredients: 1 small orange 1 lemon 2 cups water 1 cinnamon stick, about 3 inches long 2 cups fresh or frozen wild blueberries 2 cups granulated sugar 3 Pint Jars Directions: Squeeze juice from orange and lemon, including any pulp. Discard seeds and set juice aside. Slice the rinds into very thin slices. Place rinds, water and cinnamon in a large stainless steel or enamel saucepan. Bring to boil over high heat, reduce heat, cover and boil gently for 25 minutes or until rinds are very tender. Remove and discard cinnamon stick. Add blueberries and reserved juice; return to boil, cover and boil gently for 10 minutes. Add sugar; bring to a boil. and boil rapidly, uncovered, until mixture will forms a gel, about 15 minutes, stirring frequently. Do the freezer test to make sure the marmalade gels. For the freezer test, place a plate in the freezer ahead of time. Test for gel formation by putting a spoonful of hot fruit mixture on the chilled plate. While you're doing this remove the saucepan from the heat source to prevent overcooking. If the mixture is sufficiently cooked, it will form a gel that moves slowly as the plate is tilted. If it runs off the plate, cook for another 2 minutes and repeat until freezer test indicates a gel is formed. Remove from heat. Ladle into hot jars. Add lid and rings, and process the jars in a boiling water bath for 10 minutes. If you live in a higher altitude or need more detailed instructions on water-bath canning, please refer to the instructions at the National Center for Home Preservation or Ball Blue Book of Preserving. Recipe Adapted from: The Complete Book of Small-Batch Preserving by Ellie Topp and Margaret Howard. Photos by: Diane Baker for Canning and Cooking at Home |