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Orange Marmalade - Bonita's Kitchen

Welcome to Bonita's Kitchen! Today we will be making Orange Marmalade! To view & download the full recipe, please view it here on our website: https://www.bonitaskitchen.com https://www.bonitaskitchen.com/cookbook - for our cookbooks Canning tutorial link:    • Sterilizing and Canning Procedures - ...   Ingredients: 4 or 5 navel oranges, sliced 3 lemons, sliced 12 or less - cups cold water 1 cup white sugar, or sugar of choice (for each cup fruit mixture) Method: In a large boiler with lid, add sliced oranges, lemons and water cover. Then let stand overnight to soak at room temperature. ( remove tips and stones from oranges and lemons ) In the morning boil on a medium to high heat the soaked fruit and water until fruit is tender, stir occasionally, ( This can take 40 minutes or more ) after tender remove from heat and let come to room temperature. After at room temperature measure the amount of fruit, with two cups of the juice, straining the remainder of the liquid to remove all fruit and pulp. ( Discard the remainder of the liquid or use in another recipe ) After measured put into the boiler again and add sugar following the method one cup sugar for each cup fruit mixture. ( Only the fruit ratio needs measuring for the sugar to be added ) ( Use sugar of choice ) Return to stove top and boil until mixture starts to jell, stirring occasionally. This can take 40 minutes to one hour, depending on your mixture. Scooping the foam away from the sides of the liquid and discard. If you have a candy Thermometer place on the side of your boiler and when it comes to 218º to 220º the jell stage you can remove it from the heat. But if not use the COLD PLATE method, please watch video for more details. Prepare your mason jars in a water bath, follow sterilizing and canning guide lines. See link on www.bonitaskitchen.com after Orange Marmalade is cooked and jelled, scoop into prepared jars and clean rims with a towel and cap with lid. Follow Sterilizing and canning guide lines, method below! Label and date all jars and store in cool storage when sealed. Enjoy! Sterilizing and Canning Procedures  Method Sterilization: 1. Start by getting a large boiler and filling in about quarter full of water. 2. Then starting the water to a boil and placing your Mason jars and caps inside then cover. 3. After let the pot boil for about 15-20 then remove your bottles and caps place them on paper towels or a cloth. Canning Procedures: 1. After your food items are cooked and ready to bottle, scoop hot liquid and put inside your Mason jars. 2. Continue doing this until all bottles are complete and leaving 1/2 inch on top. 3. Clean around the top of your bottles removing any food of rims. 4. Then place caps and lids on your jars and finger tighten. 5. Then place your jars back in hot water bath and start the boil for another 5 to 10 minutes with the cover on boiler. When ready remove from boiler and place on the counter top. 6. Leave at room temperature then check your lids, 3 ways. 1. Remove screw cap and lightly run your finger upwards on the lid if it don't remove its sealed, put the screw cap back on tight and label and date each bottle. Then store in cool panty or room. 2. If the lid is not popped up when you touch the middle it means its sealed. 3. If you heard all your jars pop by counting the pops it is seal. I apologize in advance if anything in this video is not clear or miss read, please follow my recipe when making this dish. Thank you for watching Bonita's Kitchen, and don't forget to subscribe for more Traditional Newfoundland Recipes and Cooking!