Over the next while, I will be sharing a few different marmalade recipes, most of them will come from 250 Home Preserving Favorites by Yvonne Tremblays book, or at least the basic’s of the recipe will.. knowing me, I will be tweaking this and that.. I will do my best to make sure my changes are very easy to see..
Today however we are going back to the basics.. marmalade are in its purest form a 1-1-1 recipe.. 1 part Citric, 1 part sugar, 1 part water..
I washed the oranges well, removed their stickers, and I sliced off the top with the hard bit.. I sliced one in half to show you the pretty blood orange color and to show you the nice thick rind on these oranges..
Now into a heavy bottomed pot, I add the rest of the oranges and water to simmer them in, I added enough water to get them to float and brought them to a boil and then down to a steady simmer.. I am looking for them to fully cook though.. that will take about 45 to 60 min give or take..
They will have a sunken in appearance and the rind will be softened and cooked.. you ca see how easily the knife went into the orange.. then once cooled enough, give them a smash and pick out the seeds..
Then mashed them up.. stir and then mash them some more.. and then if need be.. take a forks and break up the last bigger bits..
Measure it out and add the proper amount of sugar and water per the 1-1-1 ratio and bring to boil and then down to a slow simmer.. but you want it boiling.. then put in your candy and make sure it gets up to 220 and let it simmer, till it starts to thicken up from the natural pectin.. check it on your chill plate in the fridge and when it wrinkles.. and is at the thickness you want.. some like it a bit more runny, some like it thick-thick.. your call on that one..
Put in your cleaned and boiled hot jars and wipe your rims and seal finger tight and into hot water bath for ten min and then allow to sit and cool down..