Remove peel from oranges and lemons, using as little of the white pith as possible. Finely chop the peel of all the oranges and two lemons. Soak the peel in cold water over night and drain. Remove the membranes from the orange pieces. Add the peel and the oranges to the carrots and cook until tender in as little water as possible. Add sugar and the 8 cups water and cook until thick and clear. Add the juice of the 4 lemons and cook 5 minutes.
Pour into sterilized jars, leaving 1/2 inch head space. Can in water bath canner for 10 minutes.
Source: Modified slightly from the 1938 edition of the Kerr Canning Guide.
By Copasetic 1 from North Royalton, OH
Thoroughly mix orange juice concentrate with water and powdered pectin in large saucepan. Stir constantly over high heat until bubbles form around edges. Immediately add sugar and stir well. Bring to a full rolling boil and boil hard for 1 minute. Stir constantly. Removed from heat.
Skim, pour into sterilized jars. Fill to within 1/2 inch of top. Screw lids on firmly. Process in Boiling Water Bath for 5 minutes. Makes six 8 oz jars.
By Sandy from Graettinger, IA
Squeeze the orange and lemons saving the juice. Then grind the rinds and cook in enough water to cover until tender (about 30 minutes). Add the ground carrots and cook until tender (about 20 minutes).
Add the orange and lemon juice. Measure the mixture and add 2/3 cup sugar to each cup of mixture. Pour into sterilized jars to within 1/2 inch of top. Put on caps and tighten firmly. Process in boiling water bath for 10 minutes. Makes 5 8 oz jars.
By Sandy from Graettinger, IA
Combine rhubarb and sugar in large heavy saucepan. Grind oranges including the peels in a food processor. Add to rhubarb mixture. Bring to a boil. Reduce heat and simmer, uncovered, stirring often until marmalade sheets from a spoon, about 1 hour. Pour into hot jars, leaving 1/4 inch head space. Adjust caps. Process in boiling water bath for 10 minutes. Makes about 8 half pints.
By Robin from Washington, IA
Cut 4 cups of rhubarb into 1 inch pieces and put into granite, not aluminum, pan. Add 4 cups sugar; let stand about 1/2 hour. Cook on medium heat until rhubarb is dissolved; turn off fire; add 1 package of strawberry gelatin. Stir until dissolved, then let cool in glasses and paraffin.
By Robin from Washington, IA
Does anyone have a recipe for Marmalade that let's you use other citrus fruits? I have a Calamondin tree/bush that DH would like me to make marmalade with.
Irene Von Leue from Naples, FL
By Julia (Guest Post)
10/28/2008
Calamondins make the best of all marmalades. We started making it years ago when our middle daughter was only 8 years old. She visited a neighbor lady whose tree was loaded, and helped her pick and wash them in preparation for making marmalade. After helping our neighbor make the marmalade, she was hooked, so she got permision to pick a bagful to make marmalade at home. We made the marmalade for the first time that very day...over 45 years ago now.
We only use calamondins and sugar, nothing else, and the most important thing to remember is to cut the calamondin peels into very thin slivers after washing, halving and removing the seeds. Chop the fruit pulp as small as possible but that isn't really necesary. It will cook up in the process. It's a long process, but it's just wonderful. Use peel and all, of course, and every drop of juice. Measure the cut fruit, juice and peel and add an equal amount of sugar. Slowly bring to a boil, reduce heat and stir until it returns to a simmer. Continue cooking for a half hour, and stir frequently so that the mixture doesn't scorch. Very important not to scorch the fruit.
After 1/2 hour of simmering and stirring, ladle into small jars and put on tight lids. We've never needed to do anything else. The amount of sugar acts as a preservative and the marmalade will last for a very long time. It quickly became our favorite and still is.
Wishing you the best of luck,
Julia in Orlando, FL
In a large pot combine all ingredients. Bring to a boil. Boil rapids for 25 or 30 minutes, stirring frequently, until thick. Put in sterilized jars and seal jars while jam is hot.
By Robin from Washington, IA
By meoowmom
By RubyRed
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Recipes Using Orange Marmalade