Wednesday, January 20, 2010
Can Jam - Citrus - Orange Lime Marmalade
Orange Lime Marmalade
3 lbs oranges
6 cups water
Peel the oranges and limes. Chop the orange peel, discard the most of the lime peel (the recipe from "The New Preserves" said all but I put some in anyway). Measure 4 cups of orange peel into a saucepan, roughly chop the orange and lime removing as much of the membranes as possible as well as any seeds and add to the saucepan along with the water. Bring to a boil and boil for 5 minutes. Refrigerate overnight. The next day measure the puree and add 1 cup of sugar per cup of puree into a saucepan. Stir until sugar is dissolved then rapidly heat to a boil until gelling point. Pour into hot jars and process for 10 minutes. About 5 12 oz jars.
This turned out delish and beautiful - the first day I did not boil long enough so it was too runny - I ended up having to open them all and reprocess. Be patient! I hadn't made jam or jelly since the summer and got a little excited so I became impatient and paid the price.
I hope everyone enjoyed the can jam as much as I did! Can't wait to see what is on for next month!
Oh and by the way, I didn't really discard the lime peel - I candied it and it was yummy!