I completed step 1 yesterday, click on this link to get the directions for preparing the fruit.
1 quart thinly sliced orange peel (about 6 large)
1 quart orange slices, cut (about 6 large)
1 quart thinly sliced oranges with peel (about 6 small)
2 cups thinly sliced Meyers lemons (2 large)
2 1/4 cups water
Sugar, about 9 cups (equal amount sugar to fruit mixture on day 2)
Directions (continued from yesterday):
After the fruit has rested overnight, you are ready to make the marmalade.
Have your cleaned, sterilized jars staying warm in a low heat oven. Put the seals and rings in a pan of water on low. This keeps both the jar and lid clean and hot (important for a good seal).
Cook the mixture, uncovered over medium high heat for about 1 hour.
Measure the fruit and liquid.
You will see the mixture thicken up right away.
Boil the marmalade until it passes the spoon test test, at least 25 minutes. I chose to stop cooking at the 25 minute mark even though the mixture seemed a little thin--my last couple batches of jam have been quite thick, see my jam fix--I'd prefer my marmalade be too soft than too hard; at least the soft jam will come out of the jar!
Using a large mouth funnel (this is a must have tool for making jam) spoon the hot marmalade into your clean jar,
adjust for altitude as needed).
Looks pretty, doesn't it?
For more interesting recipes visit Homestead Barn Hop, A Bright and Beautiful Life and Flour Me With Love.
Thanks for reading my blog, you are the best f/f/r/s/f's, see you tomorrow,