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Valencia Orange Marmalade

Jams are pretty easy to make once you learn which fruits have high amounts of pectin and which have low amounts. For example if you make jam from peaches (moderate to low pectin), you need to add something that has high pectin such as granny smith apples or citrus.

This recipe is based on this one from evilmadscientist.com where you'll find photos and more commentary about the process. The recipe that follows is how I made valencia orange marmalade to my own specifications. Marmalade made with primarily or exclusively citrus don't need anything other than the sugar syrup for jelling and preserving. If, as I do, you like bright and true citrus flavor with the bitter and sweet complexity of good marmalade (not that icky-sweet stuff in the little packets at diners) making tasty stuff at home is fairly easy and fairly quick. The lemon I include is because I like more tartness but you could leave it out if you prefer sweeter flavors. I suspect you could also use slightly less sugar, but the shelf life may be shortened.

What you need

  1. Immaculately clean or sterilized half pint jars (about 4-5) with lids and rings
  2. 1 medium home grown lemon
  3. 5-6 small valencia oranges (navel oranges work too)
  4. Water to cover (measured as it's added)
  5. Sugar (as much as water added)

How to make it

  1. Use a vegetable peeler to remove the skin of the lemon in strips lengthwise
  2. Cut across into very thin strips and put into a 3-5 quart pot
  3. With a paring knife, remove and discard the white pith from the lemon, being careful not to cut deeply into the flesh -- coarsely chop the lemon flesh (discarding seeds) and add to the pot
  4. With a vegetable peeler remove the peels from the oranges and cut into very thin strips - add to pot
  5. Now, if the oranges have a large amount of white pith you can decide how much to use - I use it all, but remove the thick parts and mince fairly finely
  6. Remove all seeds and chop the orange flesh - add to pot
  7. Spread the citrus into an even layer in the bottom of the pot and slowly add water just until the fruit is covered, measuring all the while
  8. Bring the fruit and water to a nice low boil and cook until fruit is very tender (40-60 minutes) - I have a viking range and it cooks hotter and faster than some
  9. When fruit is tender, slowly while stirring add sugar in an equal amount to the water you added - If you added 2 cups of water, add 2 cups of sugar, etc. - make sure the sugar is dissolved before increasing the heat
  10. Once sugar has dissolved, return to a low boil (on my stove this is medium low, but start at medium and work up or down keeping the surface quite bubbly, but not so hot it rises and overflows - it should cook slowly)
  11. Cook about 40-60 minutes until the mixture is very thick, darkened and clear (you can test by putting a spoonful on a chilled plate - after a minute or so it should not be runny)
  12. Ladel hot marmalade into hot jars, wipe rims, cover with lids and lightly screw on rings
  13. Process for 10-15 minutes then remove and cool at room temperature - Go here for good illustrations and instructions for water bath canning.

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