Orange Marmalade

This is the time of year that my canning supplies get the most use. I can just about anything, giving us good food to remember summer by the remainder of the year. Although my mother canned a few jams in her time, she wasn’t much of a canner and doesn’t can at all anymore. My mother-in-law, on the other hand, came from a family of canners and preserved just about anything that could be preserved. When she passed I had the privilege of inheriting all her handwritten recipes, most originally written by her mother and then altered and adjusted by her. I love the fact that I’m making the same recipes that they both made.

This recipe is a classic, both for enjoying yourself and for giving as a gift. The variation comes from my mother-in-law who had an affinity for sweet and spicy. The regular Orange Marmalade recipe is great served with pound cake, quick breads {we love it with zucchini bread}, cheese and crackers, over ice cream, or stirred in yogurt. The Orange-Chili variation is fantastic served over cream cheese with crackers, or with a cheddar cheese that has bite and crackers. It’s the perfect blend of sweet and spicy.

2 1/4 pounds oranges, washed and unpeeled
1 lemon, washed
6 cups water
9 cups granulated sugar

Slice the oranges thinly, discarding the seeds as you go. Zest the lemon, saving the fruit. In a large stockpot, combine the sliced oranges, lemon zest, juice from the lemon {removing seeds}, and the water. Bring to boil over high, stirring constantly. Once it comes to a hard boil, reduce the heat so it boils gently for 45 minutes. Bring the mixture back to a hard boil and add the sugar, stirring constantly boil about 15 minutes, until mixture starts to gel. {this can be tested by placing a small teaspoon full on a frozen plate, tilt the plate and if the mixture doesn’t run you have reached the gel stage} Once you’ve reached the gel stage, skim off any foam, discard, and ladle the marmalade into sterilized canning jars. Leave 1/4 inch headspace in the jars. Process according to water bath instructions for 10 minutes. Remove the jars, cool and store.

Orange-Chili Marmalade Variation: add 1 1/2 Tablespoons crushed chili pepper flakes when the sugar is added. Process according to instructions above. The marmalade will not be too spicy initially. The longer it sits the spicier it becomes.