Orange Marmalade

Living in California where people grow orange trees at home, I find fresh oranges almost throughout the year in our grocery store. I make fresh orange juice for breakfast everyday. I wanted to make orange marmalade for long. When I saw this recipe in Beyond Curries long back I had bookmarked it and wanted to try it when I get a stash of fresh and ripe oranges.. Now that oranges are in season I made these with fresh oranges and also froze half of them so that we are left with a supply of marmalade.


Ingredients
Fresh orange - 10
Lemon - 2
Sugar - 2 cups
Pectin - 1 packet

Directions
Sterilize the canning jam jars and lids with hot water.
Take lemon and orange zest from about 3 oranges and 1 lemon. It should make about 1 cup.
using a juicer, juice all the oranges and lemons carefully saving the remaining pulp.
In a heavy bottomed vessel add the juice mixture, sugar and pulp. Also add the pectin powder. Keep stirring for about 20 to 25 minutes. The marmalade will thicken. If it is still runny, keep stirring for a few more minutes.

Test the consistency by pouring a little marmalade on a cold plate (keep a plate to chill in the freezer for about 10 minutes). One the marmalade is poured in the cold plate, it should thicken to a jam consistency. If it does not thicken, it needs to be cooked for some more time.

Once the marmalade is cooked and it is cooled a little, transfer it to the sterilized jars and close with the lids. Allow the marmalade to settle for about a day.
Store in the refrigerator.

Stays fresh in refrigerator for about 3 weeks and in the freezer for months!

Sending this to Back to Basics initially started by Jaya.

Sending the following recipes to Food for 7 stages of life hosted by Radhika and Sudeshna.

Instant Tortilla Pizza
Bread Pizza
Bottlegourd wraps
Homemade Bean burritos
Egg Cheese English Muffin Sandwich