5 sprigs fresh organic rosemary;
2 cups boiling water;
4 or 5 organic oranges;
3 cups organic granulated or turbinado sugar;
3 ounces liquid pectin
Steep 1 sprig of rosemary in the boiling water for at least 30 minutes discard the herb sprig when done. Peel the zest from the oranges, removing as little pith as possible; julienne thinly and place in a saucepan with water to cover. Simmer, covered, about 1/2 hour or until tender. Drain and reserve. With a sharp knife free the orange sections from their membranes. Seed the oranges and dice coarsely, then transfer to a non-aluminum saucepan with the rosemary infusion and the sugar and bring to a boil. Boil, stirring frequently, for 35 minutes. Add the pectin and boil for exactly 1 minute. Place a sprig of rosemary in each of 4 half-pint jars and pour the marmalade over them. Seal.
Pear Marmalade
4 cups chopped, cored, peeled pears (about 5 medium);
1/2 cup thinly sliced orange peel (about 1 medium);
1/2 cup chopped orange pulp (about 1 medium);
1/2 cup thinly sliced lemon (about 1 medium);
1/2 cup water;
1 tablespoon lemon juice;
8 sticks cinnamon;
1 1/4 teaspoons whole cloves;
1 package fruit pectin;
5 cups granulated sugar
Prepare home canning jars and lids according to manufacturer's instructions. Combine pears, orange peel, orange pulp, lemon, water and lemon juice in a large saucepot. Tie whole spices in a spice bag and add to mixture. Cover and simmer 10 minutes, stirring occasionally. Stir in pectin; bring to a boil over high heat, stirring frequently. Add sugar, stirring until dissolved. Return to a rolling boil. Boil hard 1 minute, stirring constantly. Remove from heat. Remove spice bag. Skim foam if necessary. Ladle hot marmalade into hot jars, leaving 1/4-inch headspace. Wipe jar rim clean. Screw band down evenly and firmly just until a point of resistance is met. Process 10 minutes in a boiling-water canner. Yields about six 8-ounce jars.
Grand Marnier Marmalade
2 cups thinly-sliced kumquats;
2 cups navel oranges, seeded and chopped;
7 cups water;
1 teaspoon grated fresh lemon rind;
3/4 cup Grand Marnier;
Sugar equal to cooked fruit
Place kumquats, oranges, and water in glass bowl. Cover and let stand in a cool place for 12 hours. Pour fruit mixture into a medium saucepan and bring to a full, rolling boil over high heat. Cook for about 15 minutes, stirring frequently. Remove from heat and stir in lemon and Grand Marnier. Measure this mixture and add equal amount of sugar. Again bring to a boil and cook, stirring frequently, for about 30 minutes. When mixture begins to gel, remove from heat and immediately pour into hot sterilized jars. Vacuum seal. Makes 6 1/2 pint jars.
Grapefruit Marmalade
1 to 3 Texas Ruby Red or Rio Star grapefruit;
1 lemon ;
1 1/2 cups water;
1/8 teaspoon baking soda;
5 cups granulated sugar ;
1/2 (6 ounce) bottle liquid fruit pectin
Remove skins in quarters from grapefruit and lemon. Set fruit aside. Lay quarters flat; shave off and discard almost all white part. With a sharp knife or scissors, slice rind very thin. Combine rind, water and baking soda in large saucepan. Bring to a boil and simmer, covered, 20 minutes, stirring occasionally. Chop peeled grapefruit and lemon; discard seeds. Add to cooked rind and continue simmering 10 minutes. Measure 3 cups fruit mixture into large saucepan. Add sugar to fruit in pan; mix well. Place over high heat; bring to a full, rolling boil, stirring constantly. Boil hard 1 minute. Remove from heat and stir in pectin at once. Skim off any foam. Stir and skim 7 minutes. Ladle into hot sterile jars and seal.
Tangerine Marmalade
4 pounds tangerines;
4 pounds granulated sugar
Peel the skin from the tangerines in large pieces. Set aside. Squeeze the juice from the pulp and discard pulp. Set juice aside. Simmer peel in water to cover for 10 to 12 minutes. Drain and cover peel with cold water. Soak overnight. Drain peel and chop medium fine. In a heavy saucepan, combine peel, reserved juice and sugar. Bring to a boil, reduce heat, and simmer, stirring frequently, for about 25 to 30 minutes or until thick. Spoon into sterilized jars and store in a cool place.
Nectarine-Orange Marmalade
3 pounds nectarines;
3 medium-size oranges;
4 1/2 cups granulated sugar
Wash, blanch, peel and pit nectarines; wash the oranges. Remove the peel from 1 1/2 of the oranges and discard it. Put the nectarines and the peeled and unpeeled oranges through a meat grinder. There should be about 4 1/2 cups. Place the fruit in a preserving kettle; add 4 1/2 cups of sugar and bring slowly to a boil. Boil rapidly, uncovered, for about 30 minutes, stirring frequently. Skim off foam with a metal spoon. Ladle into hot, sterilized jars and seal immediately. To seal: Fill to within 1/2-inch head room, being sure to first wipe the rim and threads of the jars with a hot damp cloth to remove all particles of food, seeds or spices. While contents are hot, cover with a 1/8-inch layer of paraffin. When paraffin has set, add another layer of melted paraffin, tilting and rotating the jar to seal completely. Makes about 4 half-pints.
Golden Marmalade
6 ounces dried apricots, halved;
1 1/4 cups water, divided;
1 (8 ounce) can pineapple tidbits, or sliced;
pineapple cut into bits, with juice;
1 large or 2 medium oranges, cut into pieces, seeds removed;
1 small lemon, cut into pieces, seeds removed;
2 1/2 cups granulated sugar;
2 pounds peaches, peeled and chopped;
2 sticks cinnamon
In preserving kettle set aside apricots, 1 cup water and pineapple bits with juice. Blend in blender 1/4 cup water, oranges and lemon. Add to fruit in kettle along with the sugar, peaches and cinnamon. Heat to boiling, then lower heat and simmer gently for 1 1/2 hours, or until thickened. Stir occasionally during cooking. Seal in sterilized jars. Yields 5 half pints.
Sour Orange Marmalade
2 pounds sour oranges (about 6 medium-size);
2 quarts water;
3 pounds granulated sugar;
1/2 teaspoon salt
Remove the peel from two oranges. Slice this peel very thin and cover with water. Boil until tender, adding additional water as it boils away. (Change the water often if the flavor becomes too bitter.) Peel the remaining oranges (the peel may be stored in freezer for later grating uses). Boil the pulp in 2 quarts water until very soft. Strain through a bag with pressure. Re-strain without pressure. Mix this juice with the drained peel, the sugar, and the salt and boil until the jelly stage is reached. Let stand until slightly cool. Stir and pour into hot sterilized jars and seal.
Lemon Marmalade
3 pounds lemons;
8 to 10 cups granulated sugar
Slice the lemons as thinly as possible and discard the ends. Remove and discard all the seeds. Place the lemon slices in a nonreactive bowl and add enough water to cover. Let stand overnight. Measure the lemons and water into a wide, shallow, nonreactive pan. Add an equal volume of sugar and cook over low heat until sugar is dissolved. Raise heat to medium-high and cook, stirring frequently and skimming off the foam as it rises, until temperature reaches 220 degrees F, about 1/2 hour. Remove marmalade from heat. To test for consistency, drop a little marmalade on a saucer and put the saucer into the freezer until marmalade is cold, about 5 minutes. Tip the saucer. The marmalade should just barely run. If too thin, return the marmalade to medium-high heat and cook, testing often, until it has reached the right consistency. Put marmalade into hot, sterilized pint or half-pint jars. Store in refrigerator up to 1 month or, for longer storage, seal according to reliable canning instructions. Makes about 4 pints.
Carrot marmalade
This one is good with cream cheese, on a honey, whole wheat scone.
Ingredients:
2 Whole oranges, seeded and quartered
1 Whole lemon, seeded and quartered
6 Medium carrots, peeled and shredded
3 c Granulated sugar
2 c Unsweetened orange juice
Slice orange and lemon quarters, including peel, into thin strips or small dice with sharp knife; combine with carrots, sugar and orange juice in bowl. Cover and refrigerate overnight. Transfer to heavy saucepan; bring to boil, stirring; reduce heat and simmer about 1 1/2 hours or until thickened and peel is tender. Spoon into sterilized jars; store in refrigerator for up to 1 month or process in boiling water bath 5 minutes for longer storage.
This one is good with cream cheese, on a honey, whole wheat scone.
Ingredients:
2 Whole oranges, seeded and quartered
1 Whole lemon, seeded and quartered
6 Medium carrots, peeled and shredded
3 c Granulated sugar
2 c Unsweetened orange juice
Slice orange and lemon quarters, including peel, into thin strips or small dice with sharp knife; combine with carrots, sugar and orange juice in bowl. Cover and refrigerate overnight. Transfer to heavy saucepan; bring to boil, stirring; reduce heat and simmer about 1 1/2 hours or until thickened and peel is tender. Spoon into sterilized jars; store in refrigerator for up to 1 month or process in boiling water bath 5 minutes for longer storage.
