Low Sugar Orange Marmalade Food

SURE.JELL ORANGE LOWER SUGAR MARMALADE

Steps:

• Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain jars well before filling jars.
• Remove colored part of peel from oranges and lemons using vegetable peeler. Finely chop or grind removed peel into thin slivers; set aside. Peel and discard remaining white part of peel from fruit. Chop fruit pulp, reserving any juice; set aside.
• Place fruit peels, water and baking soda in large saucepan. Bring to boil on high heat. Reduce heat to medium-low; cover and simmer 20 min., stirring occasionally. Add reserved fruit and juice; cover and simmer an additional 10 min. Measure exactly 5-1/2 cups prepared fruit into 6- or 8-qt. stockpot.
• Mix 1/4 cup of the sugar and pectin in small bowl. Add to fruit in stockpot; mix well. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in remaining 3-3/4 cups sugar. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
• Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 10 min. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.) Marmalade sets slowly and may take up to 1 week to set completely.

LOW SUGAR ORANGE MARMALADE

Steps:

• Using a vegetable peeler, carefully peel the citrus fruits. Be sure to only take the peel and not the bitter white pith
• Set the peels aside.
• In my research all of the recipes said "cut up the fruit." Not very helpful if one has never really cut up an orange or lemon. I trimmed the rest of the peel off of the fruit and cut the oranges and lemons into supremes (there is a link to instructions in the post). After the supremes were cut squeeze the juice out into a bowl
• cut all of the supremes into fourths.
• Chop the peels into small pieces.
• Put the chopped peel, 2 1/2 cups water and the baking soda into a large, non reactive pot.
• Bring it to a boil, cover it and let it simmer for 20 minutes stirring occasionally.
• Next add the fruit and its juice, return to a simmer and let cook for 10 minutes.
• While the fruit is cooking get the sugar and pectin ready. Put the pectin and 1/4 cup of sugar in one bowl and the 3 3/4 cups of sugar in another bowl.
• Once the fruit has simmered for 10 minutes add the sugar/pectin mixture and the 1 tsp butter to the pot.
• Mix well and bring to a ROLLING BOIL - a boil you cannot stir down. When that happens add the rest of the sugar and return to a rolling boil FOR EXACTLY ONE MINUTE. Turn off the heat.
• Ladle the marmalade into the half pint jars leaving 1/2″ headspace. Wipe the rims and add the lids. Process in a water bath canner for 15 minutes.Make any suggested adjustments if you are over 3,000ft.
• Turn off the heat and let them sit in the canner for an additional 5 minutes. Remove from the canner and let them sit overnight.

LOWER SUGAR MARMALADE

Steps:

• Cut the oranges into thin slices. Remove the pips and tie them in a muslin bag. Place the orange slices in a preserving pan with the apple juice and the pips. Bring to the boil then simmer very gently for 30-40 minutes, or until the orange peel can be pierced easily with a fork. The mixture will be very thick, with little liquid.
• Add the jam sugar and stir over a low heat until it has completely dissolved, about 5 minutes. Bring to a good rolling boil then bubble for 4 minutes. Take the pan off the heat and skim any scum from the surface. (To dissolve any excess scum, drop a small knob of butter on to the surface, and gently stir.)
• Remove the muslin bag and leave the marmalade to stand in the pan for 15 minutes to cool a little, and to allow the peel to settle; pot in sterilised jars, seal and label.