Champagne Orange Marmalade

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 Makes about 48 ounces of marmalade.
4 large oranges (I used cara cara)
2/3 cup sparkling white wine
2 1/3 cups water
2 cups granulated sugar
1/4 cup honey
1. Thoroughly wash oranges.  Trim the ends off until you can't see the white pith.  Cut in half from top to bottom, removing the long white stringy thing in the middle.  Slice each half as thinly as possible, then cut each slice in half yet again.  Place in large pot.
2. Pour the sparkling wine and water over the orange slices and cover.  Refrigerate 12-24 hours to tenderize the peels and soften the bitterness of the pith.
3. Remove from the refrigerator, set over medium to medium high heat.  Add honey and granulated sugar.  Stir occasionally while bringing up to a boil.  
4. Prepare canning jars and lids by sanitizing them either in your dishwasher or by soaking in super-hot-but-not-boiling water while the oranges boil.
5. Let boil, stirring occasionally, until the mixture reaches 220 degrees F on a candy thermometer.  It should be reduced by about half.
6. To check the thickness of the marmalade, keep a small plate in the freezer while boiling.  When you think it's done, put a spoonful on the plate and return to freezer for about 2 minutes.  Check consistency, and if you're happy with it, it's ready to be poured into the jars.
7. Carefully pour marmalade into clean canning jars, then secure lids on top.  Bring a large pot of water to a rolling boil, then add the jars, making sure water covers the lids by more than an inch, and let process for 10 minutes.  The jars shouldn't be placed directly on the bottom of the pot- I used a "blooming" steamer basket and they fit perfectly.  Carefully remove jars after 10 minutes and let sit, without disturbance, to cool for about 12 hours before storing.
8. Make sure the lids have a vacuum seal on the jars.  If they pop at all, store them in the refrigerator and use within a month or so.  If they don't pop, you're good to go in the pantry for up to a year.
9. Enjoy on biscuits, alongside cheese and crackers, or as a glaze for sweet rolls and light proteins such as chicken and fish.

kerry guice

Member since Feb 2010

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