Orange-Ginger Marmalade.

Orange-Ginger Marmalade - Food in Jars:
Ingredients

8 cups of finely diced oranges (with their juice)
4 cups water
4 cups sugar
3 to 4-inch length of ginger, peeled and minced finely
2 lemons, juiced
Instructions

In a large, non-reactive pot, bring oranges, water, sugar, ginger, and lemon juice to a boil.
Reduce the heat to medium-high and boil for approximately 25-30 minutes, until the oranges have softened and the volume has reduced by about one-third.
When the marmalade sheets off your spoon or spatula in thick drops, it's done.
Remove the pot from the heat and funnel the finished marmalade into your prepared jars.
Wipe the rims, apply the lids and rings, and process in a boiling water bath canner for 10 minutes (adjust for altitude if you live above 1,000 feet in elevation).
When the time is up, remove the jars and set them on a folded kitchen towel to cool.
When the jars have cooled enough that you can comfortable handle them, check the seals.
Sealed jars can be stored at room temperature for up to a year.
Any unsealed jars should be refrigerated and used promptly.
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Seville Orange Marmalade.

6 Seville oranges (see Note)
1 navel orange
10 cups (2.5L) water
pinch of salt
8 cups (1.6 kg) sugar
1 tablespoon Scotch (optional)

1. Wash oranges and wipe them dry.
Cut each Seville orange in half, crosswise around the equator.
Set a non-reactive mesh strainer over a bowl and squeeze the orange halves to remove the seeds, assisting with your fingers to remove any stubborn ones tucked deep within.
2. Tie the seeds up in cheesecloth or muslin very securely.
3. Cut each rind into 3 pieces and use a sharp chef’s knife to cut the rinds into slices or cubes as thin as possible.
Each piece shouldn’t be too large (no more than a centimeter, or 1/3-inch in length.)
Cut the navel orange into similar-sized pieces.
4. In a large (10-12 quart/liter) stockpot, add the orange slices, seed pouch, water, and salt, as well as the juice from the Seville oranges from step #1.
Bring to a boil, then reduce to a simmer, and cook until the peels are translucent, about 20 to 30 minutes.
(At this point, sometimes I’ll remove it from the heat after cooking them and let the mixture stand overnight, to help the seeds release any additional pectin.)
5. Stir the sugar into the mixture and bring the mixture to a full boil again, then reduce heat to a gentle boil.
Stir occasionally while cooking to make sure it does not burn on the bottom.
Midway during cooking, remove the seed pouch and discard.
6. Continue cooking until it has reached the jelling point, about 220F degrees, if using a candy thermometer.
To test the marmalade, turn off the heat and put a small amount on a plate that has been chilled in the freezer and briefly return it to the freezer.
Check it in a few minutes; it should be slightly jelled and will wrinkle just a bit when you slide your finger through it.
If not, continue to cook until it is.
7. Remove from heat, then stir in the Scotch (if using), and ladle the mixture into clean jars.
Sometimes I bury a piece of vanilla bean in each jar. (Which is a great way to recycle previously-used or dried-out vanilla beans.)
I don’t process my jams, since I store them in the refrigerator.
But if you wish to preserve them by canning, you can read more about the process here.

Note: Sour or Seville oranges are called in French oranges amers and are available mid-winter in many other countries around the world as well.

Small Batch Clementine Marmalade.

Ingredients

- 6 clementines
- 2 lemons
- 2 cups water
- 3 cups dixie crystals extra fine granulated sugar

1. remove peels from clementines and lemons. thinly slice half of the peels (discard remaining half).
2. place slices in a medium pan with water and bring to a boil. reduce heat, cover, and simmer 20 minutes.
3. while slices are simmering, remove seeds and rinds from clementine and lemons. transfer to a food processor and pulse until desired consistency.
4. add pulp to saucepan. return to a boil. reduce heat, cover, and simmer for approximately 15 minutes. add sugar. mix to combine. return to boil, and boil rapidly, uncovered, until mixture thickens, stirring frequently.
5. remove from heat and carefully ladle into jars.
6. seal. allow to come to room temperature and transfer to refrigerator.

Marmalade.

Marmalade Matters | Pam Corbin:
Makes approximately 6 x 450g jars
1kg Seville oranges
1 sweet orange (optional)
100 ml lemon juice
150- 200g sharp cooking apples, peeled and finely grated
2 kg Demerara sugar  -  for a lighter marmalade use a mix of Demerara and granulated sugar, for a darker, richer marmalade replace with 100g of Demerara with Muscovado sugar.

Scrub fruit and place in large heavy based pan with 2 litres of water.
Place a plate on top of them to keep them immersed.
Cover, bring to the boil, then simmer for approximately 2 hours until the orange skins are  very tender and you can piece the skins easily with a fork.
Set aside to cool.
Place a nylon sieve over a bowl.
Break the softened oranges in half and scoop out the pips and pith and put in the sieve.
Using the back of a spoon rub to extract the juice from the pips and pith.
Add this to the cooking water (you should have approximately 1.8 litres).
Make up with water if less.
Cut the peel and flesh into shreds as you prefer (thin, medium or thick) and return to the measured cooking liquid with the sieved juice.
Add the lemon juice and the apple and bring to boiling point.
Reduce the heat a little,  add the sugar (no need to warm) and stir until completely dissolved.
Bring to a rolling boil and boil rapidly (15-20 mins) until setting point is reached.
Remove from heat, allow to rest for 5 minutes before potting up and sealing in sterile jam jars.

- Seville Orange Marmalade - David Lebovitz: "Sometimes I bury a piece of vanilla bean in each jar. (Which is a great way to recycle previously-used or dried-out vanilla beans.)"

- 11 Steps to making Amazing Marmalades - The Good Soup:

- How to Slice Citrus Fruit for Marmalade - Hitchhiking to Heaven
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Look after the pence...

"Look after the pence and the pounds will look after themselves."
"Take care of the pennies and the pounds will take care of themselves."
"A journey of a thousand miles begins with a single step."
"Don't be penny-wise and pound-foolish."
- копейка рубль бережёт, а рубль голову стережёт (ru)

1 кг мандарин - £2.30
1 кг сахара - £1.00

Mandarin jam.

OR:
- Mandarin jam recipe | Souvlaki For The Soul:
Ingredients
4 whole medium sized mandarins
water for boiling
juice of 1 lemon
¾ cup of caster sugar
½ a vanilla bean
a pinch of Greek mastic
Instructions
Place whole mandarins (skin and all!) and lemon juice in a pot and barely cover with water. Bring to the boil and simmer till mandarins are tender and soft to the touch.
Remove mandarins from liquid and process in a food processor. Give them a few whizzes in the food processor but don’t let it all go mushy. We’re looking for a little texture here
Return the fruit to the pot and add the sugar, vanilla bean and the mastic. Bring back to the boil, stirring to dissolve the sugar.
Boil the mandarin jam mixture for about 30 mins – the seeds will rise to the surface during this time, and will be easy to remove
Let the mixture cool and store in sterilised jars.

- Ardor, Zest.:
January canning: Chile Mandarin Marmalade, with a spritz of Ginger.:
1800g organic oranges* (total 12 mandarins), finely chopped
4 cups sugar
Juice of 2 lemons
9cm ginger, diced
4 serrano chiles, finely diced
1 package pectin
Following the prep, I combined all ingredients (except pectin) for about 20 minutes, then added the pectin and simmered 10 more.
I hot-packed the sterile jars and processed in the water-bath canner (boiling water) for about 10-12 minutes.
Each and every jar sealed.
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Pumpkin marmalade.

adapted from well preserved

1 small pumpkin or winter squash (about 3 lbs)
2 lemons (preferably organic)
1 orange (preferably organic)
4 cups sugar (i use raw)
pint jars or smaller

yields approximately 1 1/2 pints