Orange marmalade/jam/jelly question
I just received two dozen oranges from Florida as a holiday gift and am interested in making some sort of marmalade/jam/jelly. How much juice do two dozen small-ish oranges make, if I go the jelly route?
Also, this recipe for marmalade intrigues me:
Can I substitute oranges for the grapefruit and lemons? How many do I use?
I will be canning the finished product in a water-bath canner. Any other tried and true recipes appreciated as well! Thanks.
After considering the pros and cons of using conventional rind for marmalade, I have decided to go the jelly route. Considering both recipes below:
Getting my ingredients and equipment ready today!
If your oranges are Valencia, the best juice orange, or true mandarin, they will be a bit bitter and complex, perfect. If other oranges, cut your sugar a bit or may be too sweet. l happen to like my orange marmalade similar to Frank Coopers bitter, and thus use less sugar. If you are near a store that sells Japanese or Korean yuzu marmalade, try it, far more complex than mine, regardless of fruit, or any English one tried.
The recipe includes total weight needed so you can figure out how many oranges. using all oranges will have way less complexity and will be a bit sweeter, but will work.
I have made this recipe with success:http://www.foodnetwork.com/recipes/in...
note that it does have some lemon , which I really like.
I only use organic fruit for marmalade since the peel is used and citrus is heavily sprayed.
broke an arm last week so i'm out of the kitchen for at least a month but will try ina's recipe asap. (i'm getting better at one-handed typing but cooking is beyond me right now.) i saw the episode where ina made this recipe, shortly after making a batch of another marmalade that had me "stirring constantly" for what felt like 18 days straight. glad to know that this less labor intensive version works.