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marmalade
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Can sweet eating oranges be used in place of Seville oranges when making marmalade ? Does anyone have an easy foolproof recipe? Many thanks.
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You can use any oranges with this recipe... we've used navel oranges with success:
2 pounds oranges
2 large lemons
8 cups water, approximately
8 cups sugar, approximately
Preparation:
Wash oranges and lemons, removing and stem parts, but leave fruits whole. Place whole fruits in a large enamel kettle; cover with water. Cover and bring to a boil; simmer until a fork will pierce fruit easily, about 1 1/2 hours. Remove fruit to cool completely; set kettle with liquid aside.
When fruits are cooled, cut in half lengthwise. With a very sharp knife, cut in very thin slices. Remove seeds and reserve. Return seeds to juice in kettle and boil for 10 minutes. Strain juice and return to the kettle.
Add fruit slices to kettle and bring to a boil. Add sugar, stirring until dissolved, and continue boiling, stirring just to prevent scorching, until juices start to thicken and temperature reaches about 221� F. at sea level, or to 9� above your boiling point.
Remove from heat and skim off foam. Pour immediately into hot sterilized 1/2-pint jars, leaving 1/2-inch headspace. Place seals on and adjust rings. Process in boiling water bath for 5 minute., Adjust lids again if necessary and cool upright. Makes about 6 1/2-pint jars.
2 pounds oranges
2 large lemons
8 cups water, approximately
8 cups sugar, approximately
Preparation:
Wash oranges and lemons, removing and stem parts, but leave fruits whole. Place whole fruits in a large enamel kettle; cover with water. Cover and bring to a boil; simmer until a fork will pierce fruit easily, about 1 1/2 hours. Remove fruit to cool completely; set kettle with liquid aside.
When fruits are cooled, cut in half lengthwise. With a very sharp knife, cut in very thin slices. Remove seeds and reserve. Return seeds to juice in kettle and boil for 10 minutes. Strain juice and return to the kettle.
Add fruit slices to kettle and bring to a boil. Add sugar, stirring until dissolved, and continue boiling, stirring just to prevent scorching, until juices start to thicken and temperature reaches about 221� F. at sea level, or to 9� above your boiling point.
Remove from heat and skim off foam. Pour immediately into hot sterilized 1/2-pint jars, leaving 1/2-inch headspace. Place seals on and adjust rings. Process in boiling water bath for 5 minute., Adjust lids again if necessary and cool upright. Makes about 6 1/2-pint jars.
I use 1/2lb honey jars with metal screw-on lids available from my local (countryside) hardware store. Sterilise the dry lids and washed jars in the oven at 140� to 150�C for half an hour. Ladle the jam into the jars while both are still piping hot and screw the hot lids on straight away. No need for water bath or waxed discs. Keeps for years.
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