Orange Marmalade

Ingredients 1 3/4 pounds oranges, 4 to 5 medium 1 lemon, zest finely grated and juiced 6 cups water 3 pounds plus 12 ounces sugar Special equipment: 10 (8-ounce) canning jars with rings and lids, funnel, tongs, ladle, and 12-quart pot Wash the oranges and lemon thoroughly. Cut the oranges into 1/8-inch slices using a mandoline, removing the seeds as you go. Stack the orange slices and cut them into quarters. Place the oranges into an 8-quart stainless steel pot. Add the lemon zest and juice and the water to the pot, set over high heat and bring to a … Continue reading Orange Marmalade

Kumquat Marmalade

Kumquat Marmalade Ingredients 24 kumquats, rinsed and thinly sliced 2 oranges – rinsed, sliced and seeded 9 cups white sugar, or as needed 2 lemons, juiced 8 cups water, or as needed Directions Finely chop the kumquats and oranges, combine them, and measure them into a large pot. Add 3 cups of water per each cup of fruit. Let stand in a cool place for 12 hours, or overnight. Bring the fruit mixture to a boil, reduce heat, and simmer until the rind is very tender. Remove from heat, and measure cooked fruit. Add one cup of sugar to the … Continue reading Kumquat Marmalade

Ginger Marmalade

Ginger Marmalade Ingredients 3 1/2 cups peeled fresh ginger 4 cups water 5 cups white sugar 1 (3 ounce) pouch liquid pectin 5 half pint canning jars with lids and rings Directions Divide the ginger in half, and chop half into cubes; shred the other half with a box grater or in a food processor using the shredding blade. Total ginger should equal 3 cups. Place the ginger into a large saucepan with water over medium heat, bring to a boil, and reduce heat to a simmer. Cover the pot, and simmer the ginger until tender, about 1 hour and … Continue reading Ginger Marmalade