This homemade marmalade is bursting with citrus flavor and is a perfect addition to your pantry. It's a delightful way to preserve the bright flavors of oranges and lemons, creating a sweet and tangy spread that can be enjoyed year-round.
Ingredients: 6 oranges. 2 lemons. 4 cups of sugar. 4 cups of water.
Instructions: Peel and thoroughly wash the oranges and lemons. Squeeze the juice from the orange and lemon halves. Take out and store the seeds. Peel the orange and lemon and chop them finely after slicing them thinly. Put the juice, reserved seeds, and sliced peels in a big pot with four cups of water. To release the pectin and soften the peels, let it sit for half an hour. Once the peels are soft, simmer the mixture for 30 to 40 minutes after bringing it to a boil. Straining the mixture through cheesecloth or a fine mesh sieve will remove the seeds. Put four cups of sugar back into the pot along with the strained liquid. Stir until all of the sugar has dissolved. Heat the mixture to boiling and cook, stirring frequently, until it reaches the right consistency, which, when measured with a candy thermometer, is usually around 220F 105C. This will require twenty to thirty minutes. During cooking, skim off any foam that appears on the surface. Remove the marmalade from the heat and allow it to cool slightly once it reaches the desired consistency. Fill sterilized jars with the hot marmalade, being careful to leave a 1/4-inch headspace. To guarantee correct sealing, place the jars in a water bath canner and process them for ten to fifteen minutes. After taking the jars out of the canner, allow them to cool fully. Apply pressure to the center of the lids to ensure the seals are tight; they shouldn't bend or burst. For up to a year, label and keep the sealed jars in a dark, cool place. Savor your homemade marmalade as a glaze for meats, on toast, or with cheese!
Prep Time: 30 minutes
Cook Time: 70 minutes
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