I just made some orange marmalade over the last three days. I had never done anything like this before, but with my abundance of citrus fruits I took home from the market last Saturday, I had to do something! And let me tell you... YUM!
I found the recipe online. Here it is (from Cooking With Amy):
Bitter Orange Marmalade
(more a formula than a recipe)
Ripe or unripe oranges
Sugar
Wash and dry the fruit. Cut unpeeled into quarters lengthwise then slice very thin crosswise. Measure fruit, place in a large pot and add twice as much water. Let stand overnight.
The next day, bring to boil covered then uncover and simmer 1 hour. Let stand 24 hours.
Measure the fruit and liquid and add no more than 1 1/2 cups of sugar per 2 cups of fruit mixture. Boil until it reaches the consistency you like, probably between 10 and 20 minutes or so, it will thicken slightly as it cools.
Sterilize jars in whichever method you prefer. (I wash them with soapy water then fill them halfway with water and microwave for about 5 minutes, until the water boils, remove with potholders and empty them just before filling.) Pour marmalade into hot jars and seal. If your jars do not seal airtight, just keep the jam in the refrigerator.
Now I just have to figure out what to do with these Meyer lemon and Persian lime slices (more marmalade? suggestions?)
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2 comments:
Meyer lemon marmalade would be nice or you could just make preserved elmons with them, too.
My dad is going to give me a bag of Meyer lemons from his tree. Once I make preserved lemons, then what? Any ideas?
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