Bitter Sweet Orange Marmalade

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A Few weeks ago my Aunt Alicia brought me a large bag of Seville Bitter Oranges from her loaded orange tree. Since they’re not an eating orange and are bitter, I decided to make orange marmalade. It was a lot of work, but well worth it! Thanks, Alicia…I loved making it and really enjoyed the end product!

With a potato peeler, peel the outer skin of the oranges and lemons, making sure to get as little of the white pith as possible. Chop the peel finely. Place peel in a large Dutch oven and set aside.

Cut oranges and lemons in half and squeeze of juice to make 3 cups.

To sweeten things up a bit, I used 12 cuties (mandarin oranges). Peel mandarin oranges and pull segments apart. Chop oranges and add to orange rind in the pot.

Add water to the orange juice to equal six cups.

Add liquid to pot and bring to a boil. Continue boiling over medium-high heat and place a candy thermometer in boiling mixture and boil until the temperature reaches 200 degrees F. Stir pectin into prepared fruit in saucepot. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn’t stop bubbling when stirred) on high heat, stirring constantly.

Stir in sugar. Return to a full rolling boil and boil exactly 4 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.

Spoon 1 tablespoon of mixture onto a chilled plate. Run your finger through the mixture to see if it sets (meaning it will gel easily). Here you’ll notice that the liquid slowly comes back together. This means it will not set.

Check again. Now the liquid has thickened and pulls into a gelled gob on the finger. It doesn’t retract easily either.

Ladle immediately into prepared jars, filling to within 1/8 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner.

Pour off into prepared jars and process in a water bath per canning instructions. (below).

Bitter Sweet Orange Marmalade

Yields: 6 – 8oz. jars

12 Seville Bitter Oranges

12 cuties (mandarin oranges), peeled & diced

2 lemons, peeled & juiced

3 cups squeezed orange juice (from 12 bitter oranges and 2 lemons)

3 cups water

5 cups granulated white sugar

Stir in sugar. Return to a full rolling boil and boil exactly 4 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.

Spoon 2 tablespoons of mixture onto a chilled plate. Run your finger through the mixture to see if it sets (meaning it will gel easily). Here you’ll notice that the liquid slowly comes back together. This means it will not set. Continue boiling for 2 to 3 more minutes.

Pour off into prepared jars and process in a water bath per canning instructions.

Canning Instructions:

Wash empty, wide-mouth jars and lids in warm soapy water and rinse well. Sterilize the jars and lids with boiling water. You can reuse jars but it is best to buy new lids for each batch of canning. Rubberized, two-piece canning lids are best.

Fill the sterilized jars to 1/4″ from the top. Wipe each jar rim with a clean paper towel. Place a lid on each jar and screw it on. The seal should be firm but not too tight. The seal must allow steam to escape during the heating process but should be so loose as to allow fresh air to seep inside.

Place the jars in a hot-water canner or a pressure canner. Heat the jars inside the canner for the recommended time. (Water must cover jars by 1 to 2 inches. Add boiling water if necessary.) Cover; bring water to gentle boil. Process 10 minutes. Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)

Wipe the cooled jars with a damp towel. Store in a dark, cool, dry place.