I posted a Seville Orange Marmalade recipe back in December. Later I found out that Roxanne and I used Calamondins, another variety of bitter orange. Sevilles have a thick wrinkly skin.
For the following batch, I used the recipes that I also used to make Lemon Marmalade back in February.
I didn't have a printout and was using my tablet and found I was jumping between
my recipe and another
source recipe.
To make things easy, I've combined both of them here, with lots of photos.
Text version is at the bottom.
I noticed that I was losing lots of precious juice onto the cutting board as I extracted the seeds, so I juiced the oranges before removing the seeds.
Here is the recipe in text:
Orange (or any citrus) Marmalade
for any quantity of fruit
1) Cut oranges in half and squeeze the juice. Pour juice into a food processor.
2) Remove seeds with a grapefruit knife.
3) Cut into 3/4" sized chunks, place in food processor and grind to a mash. Small chunks are OK.
4) Pour into LARGE sauce pan (I use a stock pot).
5)
HERE IS THE WATER : SUGAR RATIO (from above source)
Pour in water a cup at a time until the fruit is almost
covered.
Then add the exact same quantity of sugar.
6) Stir and heat to rolling boil.
Be sure to supervise this step.
You don't want the mixture to boil over and get all over the stove. It is no fun to clean. I speak from experience!
7) Reduce heat enough so that the boil is maintained but not so furious that you have to stay in the same room.
8) In 30-60 min, it should start to gel. Avoid overcooking, or it will turn to rubber.
The
"spoon test" is the best method to determine gel state if you don't have a candy thermometer.
If you do, cook until it reaches 220°F.
After a few batches, you'll get a "feel" for it -- gelled jam gets a
heaviness when stirred and wrinkles start to form on the top surface.
9) Pour into jars and process, store in freezer, or consume.
For this batch, I had 8 baseball-sized oranges, which yielded 10.5 8oz jars.
