How To Make Homemade Marmalade in Batches 🍊
Homemade marmalade is a fantastic way to preserve citrus fruits. Here’s a classic marmalade recipe for making in batches:
Ingredients:
4 lbs oranges (about 8-10 medium oranges)
2 lemons
12 cups water
8 cups sugar
Instructions:
1. Wash the oranges and lemons thoroughly. Cut them in half and remove any seeds.
2. Thinly slice the oranges and lemons, including the peel. Place the slices in a large pot.
3. Add the water to the pot and bring to a boil. Reduce heat and simmer, uncovered, for about 2 hours, until the fruit is very soft.
4. Measure the fruit mixture and add an equal amount of sugar (e.g., if you have 8 cups of fruit mixture, add 8 cups of sugar).
5. Bring the mixture to a boil over high heat, stirring until the sugar is dissolved. Continue to boil, stirring occasionally, until the marmalade reaches the setting point (220°F/104°C on a candy thermometer or when it passes the wrinkle test on a cold plate).
6. Remove from heat and let sit for 10 minutes. Skim off any foam that has formed on the surface.
7. Ladle the hot marmalade into sterilized jars, leaving 1/4 inch of headspace. Wipe the rims, seal, and process in a boiling water bath for 10 minutes.
8. Let the jars cool completely and store in a cool, dark place for up to one year.
Tips for Bulk Recipe Success:
1. Use Quality Ingredients: Always start with the freshest and highest-quality ingredients for the best results.
2. Sterilize Jars Properly: Ensure your jars are properly sterilized to prevent any contamination.
3. Label and Date: Clearly label and date your jars to keep track of their shelf life.
4. Store Properly: Store your preserved goods in a cool, dark place to maintain their quality.
5. Safety First: Always follow food safety guidelines, especially when canning, to prevent any risks.
