This recipe has been a Beasley family favorite for years. Ever since Hannah was a toddler, only orange marmalade would do on her biscuit! It was also Sandra’s first blue ribbon winner and won the Judges’ Choice award at the Dixie Classic Fair.
MAKES: about seven 8-ounce jars
INGREDIENTS:
- 4 medium oranges
- 2 medium lemons
- 21⁄2 cups water
- 1⁄8 teaspoon baking soda
- 1 box (2 ounces)
- powdered pectin
- 61⁄2 cups granulated
- sugar
INSTRUCTIONS:
- Using a soft scrub brush, thoroughly scrub the oranges and lemons, then rinse well and dry. Using a vegetable peeler or paring knife, remove only the outer colored portion of the peel in strips. Slice the peel into very thin strips of uniform size. Using a knife, peel the oranges and lemons, removing all of the outer white pith and membrane. Cut the fruit sections away from the white membrane and remove any seeds. Discard the membrane and seeds. Chop the orange and lemon sections, reserving the juices.
- In an 8-quart stainless steel stockpot, combine the orange and lemon peel, water, and baking soda, and bring to a boil over medium heat. Reduce the heat and simmer, covered, for 20 minutes, stirring occasionally.
- Add the chopped oranges and lemons and the reserved juice to the pot with the cooked peel. Simmer, covered, for 10 minutes.
- Remove the cover and slowly stir in the pectin. Increase the heat to medium high and bring to a full rolling boil, stirring constantly. Add the sugar and stir until completely dissolved. Return the mixture to a full rolling boil, stirring constantly. Boil for 1 minute, stirring constantly. Remove the pot from the heat and skim off any foam.
- Ladle the marmalade into hot jars, leaving ¼-inch headspace. Remove any air bubbles. Wipe the jar rims and threads with a clean, damp paper towel. Apply hot lids and screw bands.
- Process 4-ounce, 8-ounce, and pint jars in a water bath canner for 10 minutes (see p. 34 for instructions). Remove from the water bath canner and let cool for 12 to 24 hours. Check the seals and remove the screw bands. Store jars in a cool, dry, dark place for up to 1 year.
