Homemade Blood Orange Marmalade : Canning in the Winter скачать в хорошем качестве

Homemade Blood Orange Marmalade : Canning in the Winter

Learn how to make blood orange marmalade at home, a fun winter canning project. This method lets you skip all the peeling and there's no store bought pectin needed! Tools I use: Four ounce mason jars: https://amzn.to/2RDTXSE Canning kit with accessories: https://amzn.to/36nIZGa Stainer: https://amzn.to/2RNf6d0 Recipe: (or print it here: https://heartscontentfarmhouse.com/bl...) ingredients 5 cups white granulated sugar 1.5 pounds blood oranges (about 6 medium) .75 pounds lemons (about 4 medium) Instructions Make the lemon juice 1. Cut the lemons into eighths and place them in a large saucepan. Fill with cold water until the lemons are just covered. Place in the fridge overnight. 2. The next day, bring the saucepan to a boil and then reduce to a simmer. Simmer the lemons for three to four hours, pressing down to keep them covered by the water, until the liquid becomes slightly syrupy. Strain them overnight, reserving the juice. You should a little over 1/2 cup of juice Make the orange juice 1. Cut off the end of each orange to remove the hard lump. Cut the oranges in half and juice them. Save the rest of the orange. Remove any seeds from the orange juice. Cover the juice and refrigerate overnight. Prepare the orange peel 1. Slice the juiced oranges into quarters and then into thin strips. Place them into a large sauce pan and cover with water. Bring to a boil over high heat, then reduce to a simmer. Cook two hours, until fruit is very tender. (You should be able to cut through it easily with a spoon.). Remove from the heat and cover. Allow to continue to soak overnight at room temperature or in the refrigerator. To make the jam 1. Place two small plates in the freezer. Prepare canning jars, lids, and rims. Start waterbath canner. 2. In a large, shallow jam pan or saucepan, combine the sugar, blood orange juice, cooked oranges, and lemon juice. Stir well and bring to a boil over high heat, then reduce to medium. Cook for about 25-30 minutes. A layer of foam may form at the top. 2. Jam is done when it reaches 220 degrees. You can also check for doneness by placing a small about of jam on a frozen plate. If it runs off the plate and is still liquidy, it’s not set. If it forms a gel-like blob, it’s done. 3. When jam is cooked, remove from the heat and skim off any foam. Ladle into hot mason jars, leaving 1/4 inch of headspace. Screw on lids fingertip tight. Process in waterbath canner 10 minutes for quarter pints, 15 minutes for half pints. Allow to cool, undisturbed for 24 hours, until jars have sealed. Will keep 1 year. notes Day one: Soak the lemons. Day two: Make the lemon juice. Juice the oranges. Cook the orange peels. Day three: Combine everything, cook into a jam, and preserve Heart’s Content Farmhouse is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.  As an Amazon associate, I earn from qualified purchases.