Napa Goat Ranch Whole Fruit Lemon Orange Marmalade Food

ORANGE MARMALADE

Steps:

• Bring a large, covered pot of water to boil with the whole citrus fruit. This Cuisinart pot from Amazon is a decent size for the job. Boil the fruit until they are very tender and soft. Navel oranges take about 2.5 hours. Drain the fruit and let them cool slightly before proceeding.
• Place a cutting board inside a rimmed baking sheet (these Nordic Ware sheet pans from Amazon are great). This is to catch all the citrus juices! Slice each fruit in half to expose the seeds (if the fruit you are using have seeds-navel oranges usually don't, but other citrus might). Remove the seeds if there are any, then quarter each half. Slice the fruit finely. Transfer the sliced peel, flesh, and juices into a large pot (like this Cuisinart pot from Amazon).
• To the large pot of chopped fruit, add the sugar and the lemon juice. Clip on your thermometer (like this fast-reading digital thermometer from Thermoworks). Bring the mixture to a boil on medium-high, stirring with a wooden spoon or heatproof spatula (grab this spatula from Amazon). When the mixture is boiling, this is when you want to start monitoring the temperature. Boil the mixture, stirring constantly, until it reaches 220°F (105 ºC). When the marmalade reaches this temperature, slide the pan off the heat, and let it cool for 2 minutes, then give it a good stir. This is to ensure that your canned marmalade will have an even dispersion of peel/fruit.
• Divide the mixture between 5 or 6 sterilized jars (I prefer wide-mouth mason jars like these Ball jars on Amazon), leaving a headspace of 1/4 inch. If the last jar has a larger headspace, you are just going to have to eat it. Just kidding. Well, except that you can't can it, so that will be your jar to enjoy right away, storing it in the fridge. Wipe the rims of all the jars with a lightly moistened paper towel. Top each of the jars with a sterilized lid, and tighten the band until it is finger tight. The Ball canning kit on Amazon is key for this step and the next! Get it on Amazon
• Line a rimmed baking sheet with a large kitchen towel (these Nordic Ware sheet pans from Amazon are great). This will be the "cooling station" for the processed jars. To seal the jars, place them in a large pot, with a towel at the bottom to prevent them from rattling and cracking. Fill the pot with hot water so that the jars are completely immersed. Bring the pot of water to a boil with the lid on and once the boiling point has been reached, boil the jars for 5 minutes. Then take the pan off the heat, and let the jars stand in the pan for another 5 minutes. Finally, carefully remove the jars from the water bath and place them on the towel-lined baking sheet. You will hear a popping sound soon after, a good sign that the vacuum seal is proper. Let the jars cool, untouched, for 24 hours before putting them away.

THREE FRUIT MARMALADE

Steps:

• Bring a large, covered pot of water to boil with the whole citrus fruit. This Cuisinart pot from Amazon is a decent size for the job. Boil the fruit until they are very tender and soft. The lemon will take about an hour, while the oranges take the full 2 hours. The grapefruit take about an hour and a half. Drain the fruit and let them cool slightly before proceeding.
• Place a cutting board inside a rimmed baking sheet (these Nordic Ware sheet pans from Amazon are great). This is to catch all the citrus juices! Slice each fruit in half to expose the seeds. Remove the seeds, then quarter each half. Remove the flesh and chop it up. Slice the peel finely (if you have the patience). Transfer the sliced peel, chopped fruit flesh and juices into a large pot (like this Cuisinart pot from Amazon).
• To the large pot of chopped fruit, add the sugar and the lemon juice. Clip on your thermometer (like this fast-reading digital thermometer from Thermoworks). Bring the mixture to a boil on medium-high, stirring with a wooden spoon or heatproof spatula (grab this spatula from Amazon). When the mixture is boiling, this is when you want to start monitoring the temperature. Boil the mixture, stirring constantly, until it reaches 220°F. When the marmalade reaches this temperature, slide the pan off the heat, and let it cool for 2 minutes, then give it a good stir. This is to ensure that your canned marmalade will have an even dispersion of peel/fruit.
• Divide the mixture between 5 sterilized jars (I prefer wide-mouth mason jars like these Ball jars on Amazon), leaving a headspace of 1/4 inch. If the 5th jar has a larger headspace, you are just going to have to eat it. Just kidding. Well, except that you can't can it, so that will be your jar to enjoy right away, storing it in the fridge. Wipe the rims of all the jars with a lightly moistened paper towel. Top each of the jars with a sterilized lid, and tighten the band until it is finger tight. The Ball canning kit on Amazon is key for this step and the next! Get it on Amazon
• Line a rimmed baking sheet with a large kitchen towel (these Nordic Ware sheet pans from Amazon are great). This will be the "cooling station" for the processed jars. To seal the jars, place them in a large pot, with a towel at the bottom to prevent them from rattling and cracking. Fill the pot with hot water so that the jars are completely immersed. Bring the pot of water to a boil with the lid on and once the boiling point has been reached, boil the jars for 5 minutes. Then take the pan off the heat, and let the jars stand in the pan for another 5 minutes. Finally, carefully remove the jars from the water bath and place them on the towel-lined baking sheet. You will hear a popping sound soon after, a good sign that the vacuum seal is proper. Let the jars cool, untouched, for 24 hours before putting them away.

NAPA GOAT RANCH WHOLE FRUIT LEMON & ORANGE MARMALADE

Steps:

• Have on hand 9 half-pint jars and sealing lids- sterilized according to the manufacturers instructions.
• Cut the fruits in half and squeeze the juice out of them (save the orange and the lemon juices separately).
• Chop the remaining citrus sections (yes- peel and all) in a food processor in small batches as you want the pieces to be fairly small (ideally about 1/4 inch but the sizes will vary, that is great).
• Place the chopped citrus into a large pot and cover with cold water. Bring to a boil and cook, stirring occasionally, until the citrus mix is tender to the bite, about 10 minutes. Drain and rinse the fruit, clean out the pot as well.
• Put the citrus mixture back into the pot with 1 1/2 cups water and bring to the mix to a boil.
• Stir in the 3 1/2 cups sugar. Adjust the heat to maintain a slow simmer. Cook, stirring occasionally, until mixture is thick and creamy and the fruit is tender to the bite. This will take about 1 hour.
• Taste and add up to 1 1/2 cups additional sugar to taste, add the 1/2 cup of orange juice and stir until well mixed.
• Pack into the jars and process according to the jar manufacturers instructions- mine takes about 10 minutes once the water bath has returned to a boil.

RHUBARB AND ORANGE MARMALADE

Steps:

• Dice rhubarb.
• Slice lemon and oranges paper thin.
• Add water to the lemons and oranges.
• Cook on low 30 minutes.
• Add sugar and rhubarb.
• Set aside for one hour.
• Bring to a boiling point and simmer for 2 hours stirring frequently so it doesn't burn.
• Pour into sterilized pint jars and seal.

CRANBERRY ORANGE MARMALADE

Steps:

• Cook sugar, water and cloves in heavy small saucepan over low heat, stirring until sugar dissolves.
• Increase heat and bring to boil.
• Add cranberries.
• Simmer until cranberries are soft but still retain shape, stirring occasionally, about 4 minutes.
• Cool slightly.
• Bring marmalade, Grand Marnier, orange peel and brandy to boil in heavy medium saucepan.
• Boil until mixture registers 220F.
• (jelly stage) on candy thermometer, stirring occasionally, about 20 minutes.
• Cool slightly.
• Using slotted spoon, transfer cranberries from cooking liquid to marmalade (discard liquid).
• Mix gently.
• Spoon into four 1-cup jelly jars.
• Seal tightly.
• Cool completely.
• (Can be prepared 4 weeks ahead. Refrigerate.) Makes four 8-ounce jars.

ORANGE MARMALADE

Steps:

• Equipment you will need: 1 Large plastic bowl with lid; 1 Large nonreactive Dutch oven; 1 Water-bath processor or very large stock pot with a rack to keep jars off bottom of pot; 1 Pair jar-lifting tongs (optional, but very handy); 1 Magnetic lid lifter (optional, but very handy); 14-15 Half-pint or 7 1-pint canning jars with threaded rings and new lids.
• Cut the zest (the thin orange portion of the peel) from all of the oranges using a vegetable peeler or sharp paring knife (about 1/16" thick or less and about 3/4" wide).
• Cut the zest into thin strips about 1/16" wide, and set aside.
• Using a micro-plane or regular grater, grate the zest from the lemons, and add to the orange zest.
• Peel the oranges and lemons with a sharp knife, removing most of the thin outer membrane from the fruit, as well as the white portion of the peel.
• Cut the flesh of the lemons and oranges into 1/4" thick slices, remove seeds as necessary, chop into 1/4" pieces, saving as much juice as possible, and place in a large plastic bowl.
• If desired, mash the fruit just a little bit using a potato masher, but you want it to stay fairly chunky.
• In a medium saucepan, combine the 1 cup water, white wine, lemon juice, and sugar over medium heat, and stir until sugar is dissolved.
• Add the orange and lemon zest, and stir to combine.
• Bring to a boil, reduce heat to a good simmer, and cook until zest strips are fairly tender.
• Remove from heat, and set aside to cool.
• Add zest mixture and 5 cups of water to fruit, stir to combine, cover tightly, and refrigerate or set in a cool place for 24 hours or a little longer.
• This aging is mandatory for flavor development.
• Before starting to actually make the marmalade, assemble all necessary equipment.
• Fill a water bath or very large stock pot with enough hot water to cover jars by at least 1-2".
• Jars can be stacked, if necessary, while processing.
• It will probably take longer to heat the water than to prepare the marmalade, so give it a good head start.
• Sterilize canning jars by running them through a full hot-cycle of the dishwasher, or wash in hot, soapy water, rinse well, and drain.
• In either case, transfer the jars to a 250 degee F oven until ready to fill them.
• Place new canning lids in a small saucepan of boiling water until needed.
• You should have between 9 and 10 pounds (18-20 pints) of fruit and zest mixture at this point, but this will reduce down to 7+ pounds (14-15 pints) during cooking.
• Transfer fruit and zest mixture to a large, nonreactive Dutch oven over high heat, and bring to a full boil, stirring and scraping the bottom of the pan regularly to prevent scorching.
• Taste, and adjust tartness to taste using sour salt or lime juice (sour salt, 1 Tsp at a time, is easiest), and adjust sweetness to taste with additional sugar.
• Continue to boil, stirring and scraping bottom regularly to prevent scorching, until mixture reaches a temperature of 220 degrees F on a instant-reading or candy thermometer (actually, 8 degrees F above the boiling point of water at your elevation).
• Stir in the'no-sugar required pectin', and continue to boil for 1 minute longer, remove from heat, and allow to set for 2-3 minutes; setting helps solids to stay in suspension instead of sinking to the bottom of the jars.
• Stir marmalade well, and ladle into sterilized canning jars to within 1/8" of the rim.
• Clean the rim and threads of each jar with a dampened paper towel, top with sterilized new lids, screw on threaded rings, and tighten hand-tight.
• Immediately transfer to a water bath with enough boiling water to cover jars by at least 1-2".
• Process for 10 minutes, starting timing when water returns to a boil.
• Remove jars from water bath, invert onto a kitchen towel, and allow to set without disturbing until cooled completely.
• Turn jars over, and press down on each lid.
• If it does not pop up and down with pressure, the jar is sealed and can be stored in a cool, dark place for up to a year.
• Jars with lids that do pop up and down have not sealed properly and should be refrigerated and used first.
• Makes about 14-15 half-pint or 7 1-pint jars, with a little extra for the fridge.

THREE FRUIT MARMALADE

Steps:

• Remove seeds from fruits. Put through food grinder. Measure and put into large saucepan.
• For each 1 cup pulp, add 3 cups water. Bring to a boil, stirring occasionally.
• Simmer for 20 minutes. Boil rapidly, stirring 2 or 3 times, for 20 minutes. Measure quantity.
• To each 1 cup pulp, add 1 1/2 cups sugar. Return to a boil, stirring.
• Boil rapidly until thickened and a small amount cooled on a chilled saucer jells. This will take about 20 minutes.
• Pour into hot sterilized half pint jars to within 1/4 inch of the top. Place sterilized metal lids on jars and screw metal bands on securely. For added assurance against spoilage, you may choose to process in boiling water bath for 5 minutes.

BLOOD ORANGE MARMALADE

Steps:

• Combine 1 cup sugar, 1 cup water, and orange slices in heavy medium saucepan. Bring to simmer over medium heat, stirring until sugar dissolves. Reduce heat to low; cook until orange peel is tender, stirring occasionally, about 30 minutes. Pour into strainer set over medium bowl. Chop orange slices and reserve; discard syrup.
• Combine remaining 1 cup sugar, 1/2 cup water, and lemon juice in another heavy medium saucepan. Bring to simmer over medium heat, stirring until sugar dissolves. Add chopped orange. Reduce heat to low; cook until orange is very tender and rind is translucent, about 30 minutes longer. Mix in Campari. Transfer marmalade to small bowl and cool. DO AHEAD: Can be made 1 week ahead. Cover and chill.

UNCLE BILL'S SEVILLE ORANGE MARMALADE

Steps:

• Cut Seville oranges in half and squeeze out as much juice as possible into a large bowl using a spoon or a wooden hand juicer. Save peels.
• Cut the regular orange in half and squeeze the juice into the same bowl using a spoon or a wooden hand juicer, save peels.
• Cut lemons in half and squeeze the juice into the same bowlusing a spoon or a wooden hand juicer, save peels.
• Using a spoon with slots, remove pulp and seeds from the juiced oranges and lemons, place pulp and seeds in a cheesecloth; reserve.
• Cut both orange peels and lemon peels into quarters.
• Using a spoon, scrape the white pulp (pith) off the peels on all oranges and lemons and discard.
• Slice the peels thin, about 1/8 inch thickness.
• Measure the sliced peel and add to the juice in the bowl.
• For each cup of peel, add 3 cups of boiling water.
• Cover and leave to soak for at least 12 hours.
• Next, place soaked peel mixture including liquid in a large heavy saucepan.
• Tie reserved pulp and seeds in a cheesecloth bag and add to saucepan.
• Bring to boil; reduce heat and simmer, uncovered for 1 to 1 1/2 hours or until peel feels soft.
• Squeeze the cheesecloth bag into the saucepan to extract as much liquid as possible, this is important to extract the pectin required to obtain a good gel; then discard bag and contents.
• Into a large heavy bottom saucepan, measure fruit mixture including liquid; (keep track of the number of cups.).
• For each cup of fruit and liquid mixture, add 1 cup of granulated sugar.
• Bring to a boil over medium heat, stirring to dissolve sugar.
• Increase heat and boil rapidly, stirring constantly, until syrup when tested gels on a cold plate or when a candy thermometer is inserted registers 220°F.
• Remove from heat and stir in 2 teaspoons of butter, mix well to incorporate.
• Skim off any foam and discard.
• Ladle marmalade into prepared, hot, sterilized jars leaving a 1/2 inch space from the top of the jars.
• Clean inside area of the top of the jar.
• Pour a thin layer of melted paraffin wax.
• When marmalade is set, pour another layer of melted paraffin wax over the existing wax, and rotate jar to completely seal around the edges.
• Place lids and screw tops on jars.
• Label and store in a cool place.
• You may also can the jars in a hot water bath for about 15 minutes.
• If canning, you do not need to use any paraffin wax for the bath method.