We got some oranges in our grocery bin this week so I decided to use them to make marmalade. It’s always been one of my favorite jams, but I’ve never actually made it before.
Many of the recipes I’ve seen take a couple of days to make, as the oranges either have to soak overnight, or cook slowly for ages.
Joan Hassol’s Well Preserved has a recipe for Cranberry Orange Marmalade which doesn’t require all of that extra time, and since cranberries are in abundance around here (my mom has a friend who always gives her big bags of them), that’s the recipe I finally settled on.
Cranberry Orange Marmalade (From Well Preserved):
- 4 large oranges, unpeeled and cut up, with seeds removed
- 2 cups fresh or frozen unsweetened cranberries
- 1 pkg. powdered pectin
- 1 cup water
- 12 cups sugar (I cut it down to 10 cups and it’s definitely sweet enough)
Chop the oranges and cranberries in your food processor until they are a fine, mushy consistency (I left mine a little chunkier). Put into a large nonreactive pot and add the remaining ingredients.
Bring to a boil. Reduce heat and simmer for 15-20 minutes, stirring frequently. Place a spoonful of marmalade on a cold plate in the refrigerator for 10 minutes. If the marmalade develops a skin, it’s ready. If not, cook for another few minutes and try again.
When ready, pour into hot, sterilized jars. Cover with new, clean, hot caps. Process for 10 -15 minutes (for 1/2 pint jars).
Makes 10-12 eight-ounce jars.
The flavor is very good, and the jam is an incredible ruby red colour flecked with orange. I’m tempted to keep the jars lined up on the window sill because they look so pretty.
The kids happily licked the spoons and cook pot clean, and were fully prepared to eat it straight out of the jar.
Looks like we’ll be having biscuits for breakfast!