Making and Canning Marmalade
Citrus marmalades are best cooked over a period of several days to soften the outer skin,
rind or peel. This recipe takes three days, but its an easy process. Common marmalades
are orange, lemon, lime, grapefruit or our favorite tangerine marmalade. Any of
these may be used or mixed together using the same recipe.
Note that you should only use organic fruit for marmalade, with no pesticides. Any
pesticides used in inorganic fruits would have settled within the skin, peel or rind and
would be cooked and sealed into your canned goods, making a less than wholesome,
and perhaps toxic, product.
Ingredients per 1/2 pint of marmalade:
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Citrus fruit (organic or chemical free)
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1 pound per 1/2 pint jam jar
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Sugar
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1/2 cup for each pound of fruit
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Lemon (organic or chemical free)
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1 for every three 1/2 pint jars
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1. Day 1: Finely slice and quarter the fruit
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2. Place into a large bowl or measuring cup and press down.
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3. Add enough water to barely cover the fruit
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4. Put fruit in a kettle and add half of the sugar.
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5. Bring to a boil then simmer for 10 minutes
Cover and let stand for 24 hours
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6. Day 2: Bring to a boil then simmer for 10 minutes
Cover and let stand for 24 hours
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7. Day 3: Add remaining Sugar
Bring to a boil then simmer for 20 minutes
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8. Check to make sure liquid resembles a thick syrup by placing on a plate, letting it cool then turning it slightly.
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Follow manufacturers' recommendations
and instructions and visit their websites
for updates on a regular basis.
CanningUSA.COM A Simple Approach to Preserving Homemade Foods
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