9 Easy Recipes for Small-Batch Fruit and Vegetable Canning and Preserving

English Marmalade

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orange marmalade

credit: twohelmetscooking

3 of 10

The sharp, citrusy taste of English marmalade traditionally comes from strongly flavored oranges mixed with lemon and sugar -- a flavorful alternative to sweet jams and jellies at breakfast.

Ingredients:
2 lbs. Seville or bitter oranges
1 large lemon
water
8 cups sugar

Technique:
Day One
1. Remove the ends of the oranges and lemon and cut them in quarters lengthwise. Remove the seeds and slice the fruit as thinly as possible with a sharp knife.
2. Measure everything and put it in a large kettle. Add an equal amount of cold water, stir,
cover, and let stand for 24 hours.

Day Two
1. Bring the kettle to a boil.
2. Remove from the heat, stir well, cover, and let stand for 24 hours.

Day Three
1. Bring the jam to a boil. Add the sugar. Stir until the sugar is dissolved and simmer, uncovered, for 2 hours, stirring often. A diffuser under the pan will help avoid sticking.
2. When the peel is transparent and soft, bring to a rapid boil and cook about 30 minutes. Test for setting and continuing cooking until that point is reached.
3. Let stand a few minutes, skim, and seal in sterile jars.