Orange Pomegranate Marmalade
Day Fifty-Three
(12.07.2012)
Processing: Hot Water Bath Canner 10mins
Yield: 5 - 6 x half-pints (5 -6 cups)
Processing: Hot Water Bath Canner 10mins
Yield: 5 - 6 x half-pints (5 -6 cups)
This is a lovely marmalade - just a touch of the finely shredded rind that makes it a marmalade, tiny segments of sweet orange are suspended in the marmalade, which is sweet yet a tiny bit tart. Jars look nice - a richer colour to give some variation to traditional marmalade :(^_^):
Wash and Prepare
OrangesWash oranges, scrubbing 2 or 3 that we will remove the rind to use. Use a vegetable peeler to remove the rind from a few oranges, use the peeler gently so you don't cut away much white/pith. Cut the rind into fine strips, as finely as possible. Set aside. Remove the skin from all of the oranges, removing any white pith and seeds (if any). Chop the flesh into half inch (1cm) cubes and set flesh (with any juice) aside.
Soften Orange Rind
Place the finely shredded orange rind into a large stainless steel pot, add 1/2 cup of pomegranate juice and bring to a
boil then simmer for about 15 minutes until the peel is soft and tender. Add a little splash of extra pomegranate juice if required so it doesn't stick to the pot. Add chopped orange pieces, any juice and the remaining pomegranate juice. Bring back to a boil then simmer for 15 minutes, stirring occasionally. Add sugar all at once, stirring to combine and keep on low heat until the sugar has dissolved. Bring to a boil then turn down slightly to a high simmer/low boil for a further 20 - 25 minutes until set has been achieved. Prepare jars while the mixture is simmering this last step of preparation.
Testing for Gel StagePull out one of the saucers from the freezer. Stir marmalade very well, placing a tablespoon of mixture onto the saucer. Leave for 30 seconds then push your finger through the marmalade, if there is some resistance (wrinkles) then gel stage has been achieved. Turn off heat and ladle into jars. If no resistance, continue heating for 2 minutes and repeat this step.
Prepare Jars
Pre-heat half-pint jars in boiling water for 10 minutes and the rings/seals in simmering water for 10 minutes. Skim foam from marmalade surface. Ladle into prepared hot half-pint jars, leaving a 1/4 inch (0.5cm) headspace and removing any bubbles. Add extra marmalade if required to maintain the 1/4 inch headspace. Add seals and rings, tightening to fingertip tight.
Processing
Process in hot water bath canner for 10 minutes. Turn off the heat and remove jars after 5 more minutes to a teatowel-covered bench to rest overnight. The next day check seals (shouldn't flex when pressed), remove bands, label and store in a cool, dry, dark place for up to 12 months. I made 5 x half-pints using this recipe.
Ingredients:1 1/2 cups 100% pomegranate juice
4 1/2 cups diced orange pieces (I needed 14 medium oranges)
4 cups white sugar
Why not try making a few jars of Orange Pomegranate Marmalade, it has a lovely rich colour and has a nice sweet tasty flavour :(^_^):
LEARN MORE: MARMALADE FOOD PRESERVING GUIDE