Ingredients with Measurements:
- 2 pounds of calamondin oranges
- 6 cups of water
- 6 cups of granulated sugar
- 1/4 teaspoon of salt
Special Equipment Needed:
- Large pot
- Wooden spoon
- Candy thermometer
- Canning jars with lids and bands
- Water bath canner
Step-by-Step Instructions:
1. Wash the calamondin oranges thoroughly and slice them thinly, removing any seeds as you go.
2. In a large pot, combine the sliced oranges and water. Bring to a boil over high heat, then reduce the heat to low and let simmer for 30 minutes.
3. After 30 minutes, remove the pot from the heat and let it cool for 10 minutes.
4. Using a wooden spoon, mash the oranges to release their juices.
5. Place the pot back on the stove over medium heat and add the sugar and salt. Stir until the sugar has dissolved.
6. Bring the mixture to a boil and let it cook until it reaches 220°F on a candy thermometer, stirring occasionally.
7. Once the mixture has reached 220°F, remove the pot from the heat and let it cool for 5 minutes.
8. Skim off any foam that has formed on the surface of the marmalade.
9. Ladle the hot marmalade into sterilized canning jars, leaving 1/4 inch of headspace.
10. Wipe the rims of the jars with a clean, damp cloth and place the lids and bands on top.
11. Process the jars in a water bath canner for 10 minutes.
12. Remove the jars from the canner and let them cool on a wire rack.
- Time:
Preparation time: 30 minutes
- Cooking time: 1 hour
Temperature:
- 220°F
Serving size:
- Makes about 6 cups of marmalade
Nutritional information:
- Calories: 120 per tablespoon
- Fat: 0g
- Carbohydrates: 31g
- Protein: 0g
- Fiber: 0g
- Sugar: 30g
- Sodium: 10mg
Substitutions for ingredients:
- You can use any type of citrus fruit in place of the calamondin oranges.
Variations:
- Add a pinch of cinnamon or ginger for a spiced marmalade.
- Add a splash of rum or brandy for a boozy marmalade.
Tips and Tricks:
- Use a candy thermometer to ensure that the marmalade reaches the correct temperature.
- Skim off any foam that forms on the surface of the marmalade to prevent it from being cloudy.
- Sterilize your canning jars before using them to prevent contamination.
Storage Instructions:
- Store the jars of marmalade in a cool, dark place for up to a year.
Reheating Instructions:
- To reheat the marmalade, simply spoon some into a microwave-safe bowl and microwave for 10-15 seconds.
Presentation Ideas:
- Serve the marmalade on toast, scones, or biscuits.
Garnishes:
- Sprinkle some chopped nuts or dried fruit on top of the marmalade.
Pairings:
- Pair the marmalade with a strong cheese, such as cheddar or gouda.
Suggested Side Dishes:
- Serve the marmalade with a side of bacon or sausage.
Troubleshooting Advice:
- If the marmalade is too runny, cook it for a few more minutes until it thickens.
- If the marmalade is too thick, add a splash of water and cook for a few more minutes.
Food Safety Advice:
- Always sterilize your canning jars before using them to prevent contamination.
- Follow proper canning procedures to prevent the growth of harmful bacteria.
Food History:
- Marmalade originated in Portugal in the 16th century and was originally made with quince fruit.
Flavor Profiles:
- The calamondin orange marmalade is sweet and tangy with a bright citrus flavor.
Serving Suggestions:
- Serve the marmalade as a condiment for breakfast or brunch.
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