Ingredients
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3
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1
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1
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1 1/4
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-
-
-
-
-
-
-
-
-
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Directions
Small-Batch Mandarin Orange (Or Clementine) Marmalade, Not as intense as traditional marmalade For a variation, add 1/4 c chopped dried cranberries to it a few minutes before it reaches the gel stage From The Complete Book of Small-Batch Preservation To test for gel, have a saucer or two in the freezer Put a spoonful of the hot mixture on one plate, return the plate to the freezer for 2 minutes, then remove plate, tilt it, and make sue the mixture has gelled and does not run off the plate The cooking pot should be removed from heat during the chill time so it does not overcook , The marmalade was really good! I would give it 6stars if I could??
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Steps
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1
Done
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Remove Peel from All Fruit, Being Careful to Remove Only the Colored Part from the Lemon, and Slice the Peel Thinly, Using Scissors or a Sharp Knife. Place Slivers in a Small Non-Reactive Pan With the Water, Bring to a Boil. Reduce Heat, Cover, and Simmer 20 Minutes. |
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2
Done
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Remove and Discard White Pithy Rind and Seeds from the Lemon. Chop Orange and Lemon Pulp Finely in a Food Processor or With a Sharp Knife.add to the Saucepan, Return to a Boil, Reduce Heat, Cover, and Simmer 20 Minutes.add Sugar to Mixture, Return to Boil, and Boil Rapidly, Uncovered, Until Mixture Forms a Gel, About 10 Minutes, Stirring Frequently. Remove from Heat. |
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3
Done
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Ladle Into Hot Jars and Process 10 Minutes in a Boiling Water Bath. |
