How to make orange and lemon marmalade - with yoyomax12

Recipes / American Recipes
 29 Dec 2017   
My second channel for unboxings, product reviews and travel vlogs: Make your own marmalade at home with just oranges/lemons sugar and water! Couldn't be easier. **NOTE** I scrubbed my fruit before slicing it with a bit of mild soap and water with a scrub brush and then rinsed it well. I hoped that this may remove any wax or pesticides used on the fruit. 1 ½ quarts water 3 cups orange rind, thinly sliced 3 ½ cups orange pulp, chopped into small chunks I used 3 very large navel oranges. 3 ½ cups lemons thinly sliced About 3-4 large lemons 5 ½ cups white granulated sugar (depending on how much prepared fruit mixture you have). Place orange rind, orange pulp and sliced lemons into a large dutch oven or large pot. Pour the water over and bring to a simmer. Simmer for 5 minutes. Cover and allow to sit undisturbed (off heat) for 12-18 hours. This will allow the natural pectin in the peels to come out. Cook mixture at a simmer until peels are tender, about 45 minutes (mine took half of that time, so check after about 20 minutes to see). Measure out the cooked peels/water. I placed mine in a larger pot at this time. Add one cup of sugar for each cup of fruit/water that you have. Bring slowly to a boil, stirring until all sugar is dissolved. Bring to rapid boil and cook until the jellying point, about 15-25 minutes. Skim off any foam that you see on the surface (I do this in the video, but don't say it out loud). **NOTE*** Jellying point means that when you take some of the mixture out and allow it to cool, it will solidify into marmalade. Check this by pouring a spoonful of your mixture onto a plate that has been kept in the freezer until super cold. This is jellying point usually occurs at 220F. You can used a candy thermometer to check this. If the jellying point does not occur at 220 F bring it up to 224 F. Pour into sterilized canning jars and clean off the rims. Top with sterilized seals and clean rings. Process in a water bath for 10 minutes making sure that the water is well over the tops of the jars and that you start timing the 10 minutes when the water is at a rolling boil. Allow jars to cool at room temperature, the seals should "pop" as the jars cool and go down and should not flex when you push on them. If they don't go down and flex when you push, store them in the refrigerator. Makes about 6 pint jars, but you can put them in smaller containers of course. Recipe found here: Directions INFO ABOUT ME :) My name is Tammy and I live in Northeastern Ontario Canada. I am a married, full-time working mom of one teenaged son. Contact me here: Facebook Pinterest Twitter: Instagram:


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