Johns Sunshine Marmalade Recipes

JOHN'S SUNSHINE MARMALADE

Steps:

• Cut oranges and lemon in half, squeeze out the juice, remove and save all the seeds.
• Using a chef's knife, not a food processor or blender, slice the rinds, with fruit pulp still attached, into slivers, thick and thin and of the length you prefer.
• Place all the cut fruit and the juice into a large, stainless steel pot and add just enough water to cover.
• Place all the seeds in a cheesecloth bag and drop in the pot with the other ingerdients (I tie a string to the neck of the bag and tie an end to the pot handle, making sure the bag is submerged).
• Bring to a boil and immediately reduce heat and let simmer for about 2 hours Let cool over night.
• Next day, remove bag of seeds and squeeze out the liquid back into the pot.
• Place pot over heat and using your eye, add enough sugar to raise the level of the mixture to twice its original height, that is, if there are 6 inches of fruit in the pot, add white sugar until the pot has 12 inches of mixture in it.
• Bring to a boil, stirring constantly to avoid scorching and boil for at least 30 minutes until the marmalade will set when placed on a china a plate and cooled in the fridge for ten minutes.
• Pour at least 1/4 inch of cooking Scotch- your favourite- into clean preserving jars (I use Bell's when using a blend or Glenfiddich when using a single malt).
• Top each with marmalade.
• Add caps and lids to jars and place them into a boiling water bath for at least ten minutes then remove to cool.
• Make sure jars"snap" to confirm their seal.
• If you give any away to friends, they will be quick to return the empty jars and raves about your wondeerful marmalade!
• Great for breakfast on your favourite toast.
• Sorry if the quantities are a bit vague- might be a"guy thing".

BLOOD ORANGE MARMALADE

Steps:

• Wash oranges well. Use a peeler to remove all the zest in long strips. It's okay if some of the white pith comes with it.
• Transfer the peels to a saucepan and add 6 cups of cold water. Bring to a simmer over high heat. Reduce heat to medium-low to low and simmer until the peels are soft and tender, 45 minutes to 1 hour.
• While that cooks, cut oranges in half and juice them into a large measuring cup; this should equal 1 cup. Pour in 1/2 cup cold water and set aside.
• Remove peels from heat and drain off the water. Transfer peels to a cutting board, and when cool enough to handle, slice the zest into very thin strips. Transfer into the blood orange juice.
• Pour zest-juice mixture into the saucepan along with lemon juice and sugar. Bring to a simmer over medium-high heat. Reduce heat to medium-low; cook, stirring occasionally, until the mixture reduces and thickens slightly, 30 to 40 minutes. A probe or candy thermometer should read about 225 degrees F (107 degrees C).
• Meanwhile, inspect jam jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until juice mixture is ready. Wash new, unused lids and rings in warm soapy water.
• Pour into sterilized jam jars and let cool to room temperature. Seal jars and transfer to the refrigerator for 8 hours, or overnight, before enjoying.