Orange Marmalade

• Baking & Spices

  • 8 cups Sugar
  • 1 Vanilla pod, small

• Liquids

  • 8 cups Water

• Other

  • 6 Large oranges (choose oranges that are neither too thick or too thin skinned

Found on rockrecipes.com

Description

Directions

• Whether you are using organic oranges or not, wash the oranges very well before using them.
• Cut each orange into quarters, then slice the quarters into very thin slices.
• Add the slices to the water along with the sugar in a large pot or dutch oven. (Use only stainless steel or ceramic lined pots. The acid in the citrus fruit will react with aluminum.)
• Slowly bring the mixture to a slow boil, ensuring that the sugar is fully dissolved, then remove from the heat and cover the pot.
• Leave the mixture in the pot at room temperature overnight.
• Next day, add the vanilla pod, which you have split lengthwise and scraped out the seed paste inside. Add the pod and seeds to the pot.
• Slowly bring the pot to a slow rolling boil for about 2 hours, stirring occasionally.
• After 2 hours, increase the heat to about medium and begin to take the temperature of the marmalade. You want to take the mixture to between 220 and 225 degrees F on a candy thermometer. This is the temperature needed for the pectin to set.
• Remove the marmalade from the heat and let it cool before adding it to sterilized mason jars and processing in a water bath to ensure a good seal on the jars as instructed by the bottle manufacturer.
• Store in a cool dark place.