Ingredients
5-6 Seville oranges
2 Clementines
2 Lemons
12 1/2 Cups of Hot water, 3 liters
11 1/2 Cups of Granulated Sugar
1/3 Cups of Brandy optional
Place a 12 inch Sqaure of dampened cheesecloth in a bowl. Cut oranges, clementines and lemons in half lengthwise. Squeeze juice from each half into a cheesecloth lined bowl; using spoon or grapefruit knife, scoop seeds and pulp into bowl. with a sharp knife, thinly slice fruit, place it in a deep stainless steel saucepan. Tightly tie cheesecloth around pulp and seeds; add juice, pulp-seed bag and water to sliced peel if desire, cover and let stand 24 hours.
Bring fruit-water mixture to a boil. reduce heat; boil gently uncovered about 2 hours until peel is tender and mixture is reduced to about 10 cup (2.5L). Check frequently to be sure bubbles countinue to gently break surface during this cooking time.
Meanwhile, measure sugar and warm in oven, if desired place 11 clean 250 or 236 ml manson jars in boiling water canner, cover with water, bring to boil. Set screw bands aside; heat snap lids in hot water, not boiling (180F/82C). Keeps jars and snap lids until ready to use. place two small testing plates in freezer, if using.
When peel is tender, remove pulp-seed bag to a bowl to cool. With fruit mixture over medium low heat, add sugar; cook and stir until sugar dissolves. Squeeze pulp-seed bag extacting as much liquid as possible; add liquid to fruit-sugar mixture. If desire, add 1/2 tsp(2 ml) butter or vegetable oil to reduce foaming.
When sugar is completely dissolved in crease heat to miximum
under fruit-sugar mixture. When mixture reaches a full rolling boil that can not stirred down, cook about is minutes or until mixture is gelling point:
Plate gel test: Remove marmalade from heat, place a spoonful on chilled plate and return to freezer until Marmalade gel is room temperature. if gel is insufficient return to mixture to rolling boil and test again.
Candy thermometer gel test: gelling point is 8F
(4.C) over the boiling point of water - at altitudes up to 1,000 feet (305 m), 220 F
(104.4 C).
Add brandy if using, stir and cook 2 minutes. Skim off foam.
Ladle marmalade into a hot jar to within 1/4inch (6 mm) of top rim (head space). Using nonmetallic utensil, remove air bubble. Wipe jar removing any stickiness. Center snap lid on jar, apply screw band securely & firmly until resistance is met - finger tip tight. Do not over tighten. Place jar in canner, repeat for remaining marmalade.
Cover canner, return water to boil. at Altitudes up to 1,000 ft (305 m), process - boiling filled jars - 10 mintues. * Remove jars without tilting. Cool upright, undisturbed 24 hours; Do not retighten screw bands. After cooling check jar seals. Sealed lids curve downward. Renove screw bands; wipe and dry bands and jars store screwbands sparately or replace loosly on jars, as desired. label and store in a cool place.
This makes
10 to 11 x 250 0r 236 ml jars.
