Let's Do It Again!

Day 50: That was so much fun, I decided to do it again! Yep, my project for tomorrow is another batch of cranberry-orange marmalade. Like I said, it's my favorite preserve.

For those of you who'd like to try this delicious concoction, I'll provide Certo's old recipe which is no longer included in their jams-and-jellies booklet. It is more work than basic jelly or jam, but it does not take hours like preserves. The original instructions simply called for covering the marmalade with melted paraffin. I recommend processing in a water-bath canner for 10 minutes.

Wash and sterilize 9-10 half-pint jars and rings by boiling for twenty minutes. Leave in hot water until ready to fill.

2 oranges
1 lemon
1 pound fully ripe cranberries
6.5 cups sugar
1 packet Certo liquid pectin

First, prepare the fruit. Cut oranges and lemon into quarters. Remove seeds. Pull peels off and set aside. Grind the fruit segments finely in a food processor or blender. Slice the peels wafer-thin. Combine the ground segments and the peels with 1/8 tsp. baking soda and 1.5 cups water. Bring to a boil and simmer, covered, for 20 minutes, stirring occasionally. Add cranberries and return to boiling. Simmer for an additional ten minutes.

Measure out five cups of this processed fruit into a very large saucepan. Add the exact amount of sugar specified in the recipe. Place over high heat and bring to a rolling boil, boiling hard for one minute, stirring constantly. Remove from heat and quickly stir in Certo pectin. Then skim and stir for 7 minutes to prevent floating fruit. Skim off as much foam as possible.

Ladle the marmalade into sterilized jars and seal according to lid manufacturer's instructions. Process in a water-bath canner for 10 minutes. Remove from canner and set jars on a towel, out of drafts, and listen for the sound of lids merrily plinking as they seal.

Makes approximately 8 half-pints (but boil extra jars just in case).