12 navel oranges
2 cups Orange Juice
4 cups water
8 cups sugar
3 packages pectin
How to make it:
1. Follow the instructions on an earlier post for preparing your jars and canning pot. This is a different Marmalade recipe from a few years ago. It yields a marmalade with a bit different consistency.
2. Thinly slice the oranges and lemons and then chop them into small pieces. Keep the rinds on the fruit, since this will be what gives it a little bitterness.
3. Place the fruit into a large saucepan. Make sure that it is large enough for the added juice, water, and sugar.
4. Pour in the pectin and mix with the fruit.
5. Add the orange juice and water; place the pot on the stove, and over medium heat allow the mixture to come to a boil. Once it has come to a boil, reduce the heat and simmer for thirty minutes.
6. While the mixture was cooking I used an immersion blender to break up the larger pieces of fruit and rind. If you use a vegetable peeler to remove the rinds before you chop up the fruit you will not need to do this.
7. Add the sugar and bring to a rolling boil. Allow the mixture to boil for one minute once a rolling boil has been reached.
8. Pour your marmalade into your prepared canning jars and process in a boiling water bath for fifteen minutes.
Blog by: Libby Clem