For as long as I can remember, my toast has always tasted better with a little marmalade on it. I once tried to make my own homemade orange marmalade and that turned out to be a disaster. However, I think it is time to give it another try now, especially since my canning technique has now improved.
They say that the old fashioned way is the easiest way to go, so that is what I will do. A quick search on the internet brought me to Jennifer’s blog where she has detailed step by step instructions, with pictures. A great way to use all those oranges from your tree.
Here’s What You’ll Need:
- 3lbs of navel oranges,
- 1 lemon
- 9 cups of sugar
- 6 cups water.
- Glass jars with lids
- Water Bath Canner
- Cookie sheet
- Mandolin slicer
The oranges must be thoroughly cleaned before you begin slicing them. Although she uses a slicer to cut her oranges, I think a knife will get the job done too. It may take a little longer, but you will have your slices. Prepare your jars and lids for canning as you make your marmalade.
That way you will have your jars warm and ready at the same time as all the ingredients in the pot. The cooking time is about 40 minutes at the end of which the temperature should be about 222 degrees F. The mixture should be tested for thickness before you can begin canning.
You can follow step by step instructions on the Are We Crazy Or What blog, here…