Saturday, February 5, 2011
Here's what I did:
Trim the excess fabric using your trusty kitchen shears...
(I don't know where I picked up this long-handled stirrer, but my hands thank me when I cook a big batch of spaghetti sauce, or boil up a big vat of jam or marmalade, because you're well out of the reach of splatters. I've never seen one like it in stores, and all I know about it is that it's oak and made in Italy.)
Then I removed the pits and s-q-u-e-e-z-e-d all that wonderful pectin into the marmalade.
Stir until your arm falls off.
Kidding, but really, I stirred and stirred and stirred for at least 40 minutes until I reached the gelling point. My burner isn't quite at maximum heat, but it's close. At some point, the mixture becomes clearer and there are less little, teeny-tiny bubbles, and at this point you'd test for your gelling point. Put a small plate into the freezer, put a teaspoon of marmalade on it, and return it to the freezer. The marmalade should not run, but rather hold it's shape and wrinkle when you touch the edges. Keep testing until you've got this effect, or you'll end up with runny marmalade. That would be Not Good.
Towards the last batch, I was able to tell by the way the marmalade acted (it gets harder to stir because it gets thicker and there's more resistance) and the bubbles are bigger and "bubblier". I know you're impressed with my thorough description (bubbles are bubblier you ask?), but think of lava in the volcano and you're on the right track. Just trust me on this. I'm wearing an oven mitt in the above photo for a reason .
Fill your jars with hot marmalade, leaving a 1/4" head space.
This recipe made enough for 9 - 250 mL jars. Yes, there are only 8 in the pot above, and that's what I planned for, but we ended up with a bonus jar. If you're like me and have canned before, you know that all these canning recipes are mostly best guesses when it comes to the finished quantity. I always have a jar or two ready to sterilize, because that's the nature of the beast. I made this same recipe, using the same amounts, and the last batch made 8. Go figure. It was a gift from the Seville orange Gods.
That's it folks - that's ALL there is to it! Simple, easy, and oh-so-good Seville Orange Marmalade.