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Some days you might find me jam-ming out in my kitchen.
I make all kinds of jellies and jams. Recently, I made peach and strawberry jams. Also, I stocked up with apple butter, black raspberry and orange marmalade.
Marmalade is similar to jam or jelly, but is typically made with a type of citrus. It usually includes fruit peel, which gives the condiment an aromatic bitterness.
The most popular versions are made with fruits like oranges, kumquat or grapefruit. This home orange marmalade has a wonderful combination of sweet and bitter, leaving you with jars full of orange deliciousness that will keep for weeks.
Slather it on toast, biscuits, muffins or use it to fill layers of a cake.
Making orange marmalade is time consuming, but it's relatively foolproof and yields delicious results. I recently bought oranges that were nearly flavorless, so I turned them into jam. I had some oranges left that I didn't like, so I made marmalade.
I freeze all my jellies. When making jams and jellies, I like to have 10 to 12 jars of each in the freezer at any given time. My husband, Joe, puts jelly on his ice cream. My kids prefer apple butter or strawberry when they come to visit.
I use the orange marmalade to glaze ham or pork, and also use it the traditional way. Got bread?
Here's my marmalade recipe
:
Orange Marmalade
Ingredients
• 6 oranges
•1 pkg sure jell
• ¾ c water
• 4 ½ c sugar
• 1 tbsp lemon juice
Directions
Grate the rind off the oranges, being careful not to get into the pith (white stuff).
Scoop orange pulp and put in a large bowl with rind. Add lemon juice. Run orange mixture through food processor.
Add sugar to oranges and mix well. Let set for 10 to 15 minutes. Mix water and sure jell in small saucepan.
Bring to a boil while stirring constantly. Boil for 2 minutes then add to orange and sugar mixture. Stir well. Pour into jars and let it set up.
Bev Kauffman of Lewistown operated a catering business in Juniata County for nearly 20 years. She has authored the cookbook, "Preserving the Past: In the Kitchen with Bev Kauffman" in 2013 and is currently working on a second cookbook.