Orange Marmalade Part Deux

Did you know you can make marmalade out of any citrus? Yes! Grapefruit, lemon, tangerine, you name it! And it's really not too hard. It's cheaper than regular jam because you don't have to buy pectin because there is so much pectin in the fruit rind.

About a month ago, my friend Danielle and I made orange marmalade at her house. We use a difficult recipe (that says it's easy!) and it took us about 5 hrs to make 7 pints. There was the peeling, the slicing, the double batch, the boiling, the sugar, the boiling again (2 hrs!), then the attempt at canning with a pressure canner. So much work! So when my mom gave me 3 bags of oranges I decided to try a new, faster recipe.

So the faster recipe did have it's drawbacks. I had to stir a pot of volcanic marmalade for 20 in. Even reaching as far as I could and wearing an oven mitt, the hot jam splattered all over me. It was messy and dangerous. But, the results were delicious!

I've also found I like marmalade with brie on crackers. You should try it sometime!

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Here's a picture of the first recipe vs the second recipe. The first recipe cooked a lot longer and has a darker color, plus more pieces of orange rind because I peeled and julienned all the rinds instead of using the blender.

It's hard to pour the marmalade after it's cooked, so I cut out part of an apple container and cut a hole in the top. It worked better than my funnel which was too narrow. Necessity is the mother of invention?

Here's the place I cut out to make the plastic funnel.