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 Free2B from North Royalton, OH
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I was craving my mum's homemade orange marmalade the other morning but had ran out of it. She uses lots of orange zest in hers, which I love, so I thought I'd try to remake it with a bit of a twist in my Instant Pot... because I wanted it in an instant! I added fresh cranberries to it since we have so many around for the holidays. What a tangy delight! I'll be making plenty of jars to give out for the holidays.
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).
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I am looking for a recipe for orange marmalade.
I found a good one at surejell.com