Just a word to the wise...it doesn't take 15 minutes and nor should it!

It's not enough that I cook dinner each and every night. Nope. I've got to do the holiday thing. So, here's the recipe that some will be getting for their holiday gift:

Orange Marmalade

2 1/4 lbs oranges, unpeeled, but seeded and thinly sliced

6 cups water

1 lemon, zested and juiced

9 cups sugar (yes, that's nine cups.)

Step One

In a large, stainless steel saucepan (more like a dutch oven) combine oranges, lemon juice, lemon zest, and water. Bring to a boil over high heat, stirring constantly. Reduce heat and boil gently, stirring often for 1.5 hours.

You heard correctly. 1.5hours. What ever you do, don't decide it's a nice moment to have a few glasses of champagne, prosecco, or cava. Just trust me on this one. It ain't pretty.

Step Two

Prepare canner, jars, and lids - This means, for all you rookies out there, wash and dry your jars, put your lids onto boil for a bit, and fill a huge stock pot full of water.

Step Three

Bring the mixture to a boil over medium-high heat, stirring constantly. Maintaining the boil, gradually stir in the sugar. Boil hard - this is where I disagree with the recipe entirely. Once you've got all that sugar in, let it boil gently (a boil nonetheless) for several hours - 2 or 3 hours at a gentle boil.

Step Four

Still firmly resisting the urge to drink heavily at this point, because it's boring and you can't leave the stove for very long, check to see if the marmalade has begun to gel. You can do this by placing a plate into the freezer for 1 minute and then spooning a bit of the marmalade onto the cold plate. Stick the darn thing back into the freezer for 30 seconds or so. If it wrinkles when you push it, you're ready for  Step Five. Trust me, if you can't tell if it's wrinkling it's not done (or you've ignored my warnings about drinking during the marmalade making and you have no one to blame except yourself).

Step Five

Ladle hot marmalade into the jars, leaving 1/4 inch head space. Remove any air bubbles. Wipe rims. Center the lids onto the jar. Screw band down until resistance is met, then screw them down some more.

Step Six

Place the jars into the large stock pot filled with water to boil for no less than 10 minutes. They should make a lovely ping sound if you've sealed them correctly. Also, the lids won't be able to flex.

Step Seven

Fix yourself this lovely little cocktail:

1 1/2 oz. No. 209 Gin or Vodka

3/4 oz. St. Germaine

3/4 oz. fresh lemon juice (after all you'll have a few left over from the marmalade)

Berry Soda

Shake the gin/vodka, St. Germaine, lemon juice over ice. Strain into a martini glass or a champagne glass. Pour a bit of the berry soda over the top. Add berries as a garnish, either cranberries or raspberry's - whatever you've got.

Know that you've earned it,

Michelle

Comments

[Diana]

Hey Folks this stuff is like heaven in a jar. Sean is eating it directly from the jar.
Go away! Go away!