Traditional Long Boil Marmalade

The recipe comes from Ball’s Complete Book of Home Preserving

Quote from the book:

Traditional Marmalades

Due to their extended cooking times, traditional marmalades have a slightly caramelized flavor that spells perfection to marmalade aficionados. Before making one of these long-boil marmalades, review the gel state tests …

Gel State Tests: When not using something like pectin to make a spread you need to make sure your mix has reached “gel state”.

The easiest and best way to do this is with a candy thermometer.

Orange Chilli Marmalade:

2 1/4 pounds of oranges thinly sliced (I used mandarine which creates more peels, a bigger orange might have less peels, depends what you like)

6 cups of water

zest of one lemon

juice of one lemon

3 dried chilli pepers (they recommend habanero or New Mexico chili)

9 cups granulated sugar

  1. In a stock pot combine oranges, zest, water, juice.
  2. Bring to a boil over high heat stirring frequently
  3. Add peppers
  4. Reduce to a gentle boil, partially covered, for 40 minutes stirring occasionally until fruit is soft
  5. remove and discard peppers
  6. Bring mixture back to a full boil stirring constantly
  7. Gradually stir in sugar
  8. Wait until mixture reaches gel stage (about 15 minutes)
  9. Ladle into hot jars leaving 1/4″ headspace
  10. Process jars in boiling water for 10 minutes

If you use Facebook, please do this right now

I’m on a roll with non-traditional skills posts! I promise to get back to that, but first I wanted to get the word out about this. I’ve seen more and more people fall victim to this.

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Go to Account Settings in the Upper Right

Click on Account Security

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While you are at it go ahead and fix your Gmail account