Recipe for Orange Marmalade

Hello to everyone!

I hope everyone survived the long, long winter without too much trouble.

I have been making jams for about four years with the help of all of you
nice, knowledge people out there.

I finally want to try my favorite, orange marmalade. I know the Seville
orange season is past but I've bought some navel oranges and want to try
with those.

I have searched on line for recipes for the marmalade but find myself
wanting to ask you all for your recipes. I feel most comfortable taking
your advice.

Thanks in advance.

Joyce

Joyce wrote:


I made some tangerine marmalade in February that turned out pretty good.
Navel oranges shouldn't be that much different; they don't have seeds,
but they have a lot more pith. Here's what I did, maybe it will be useful:

I simmered 2 pounds of "Honey" tangerines and 2 largish lemons in 6 cups
of water, covered, for a couple of hours, then let it cool enough to
handle. I cut the cooked fruit in half and scooped out the pulp and put
it back in the cooking water. I set the peels aside for later. I
simmered the pulp and seeds for about a half an hour, mashing
occasionally with a potato smasher. Then strained the juice out of the
pulp with a jelly bag, squeezing it as dry as possible. I sliced the
cooked tangerine peel in to slivers and added them to the strained juice
in a big but shallow stock pot. Brought it to a boil, added 8 cups of
sugar, and cooked and stirred until the sugar was dissolved. I tasted
it, and it wasn't tart enough so I added 1/2 cup of bottled lemon juice
("Honey" tangerines are not very sour at all.) The lemon juice helped a
lot, but I think it would have been better with just 1/4 cup, or maybe
1/3. I cooked it until 222 degrees on a candy thermometer, let it cool
to about 200 degrees, and ladled into 8 half-pint jars, and a little dab
left over. BWB for 10 minutes. All the peel floated to the top of the
jars during processing, so I shook them and turned them upside down
after they went "ping".

Best regards,
Bob

Well thank you Bob both for the recipe and the speedy reply. I am anxious
to make the marmalade now that I have made my mind up to try it.