Ingredients: 3 Lemons cut into eights 4 seeded Lemons 10 seeded Sour Oranges 5 lbs White Sugar 5 oz Lemon Juice In January, citrus fruits are in abundance in Arizona and a lot of people have Sour Oranges in their backyards that carries a lot of fruits. The fruits are bitter and often just thrown away. However, mixed with lemons and a lot of sugar you can turn these oranges into marmalade gold. This recipe is adapted from the Blue Chair Jam Cookbook. The Lemon eights needs to be prepared two days before you cook the marmalade. Start with the 3 Lemons cut into eights. Place in saucepan and add enough water for the fruit to bob freely. Cover tightly and let rest overnight in room temperature. The following day - bring the pan with Lemon eights to boil over high heat and when boiling lower heat to medium. Cook the fruits for 2-3, until the lemons are soft and liquid has become syrupy. Add water of necessary, the fruit should be submerged throughout the cook. Strain the juice when finished and let it rest overnight at room temperature. On the second day, also prep the sliced lemons. Cut each of the lemons into halves crosswise, and then cut each half into slices lengthwise and finally slice thinly across each slide. Place the slices in a stainless kettle and cover with water. Bring to boil and simmer for 5 minutes. Drain, return the slices to the kettle and refill with water. It should be enough to cover the slices with an inch. Bring to boil, then simmer for 30-40 minutes. Stir it gently every 10 minutes or so. Add water if needed. Remove pan when fruit is tender, cover and rest overnight at room temperature. Prepare the orange slices in a similar way. First, juice the oranges, cover the juice and refrigerate overnight. Cut the oranges the same way you cut the lemons. Place slices in kettle and cover with water. Bring to boil and simmer for 5 minutes. Drain, return the slices to the kettle and refill with water. It should be enough to cover the slices with two inches. Bring to boil, then simmer for 1 to 2 hours. Stir it gently every 20 minutes or so. Add water if needed. Remove pan when fruit is tender, cover and rest overnight at room temperature. Day 3 is the day when you finalize your marmalade. You need some fresh lemon juice so juice about 3 lemons - that should give you the five ounces you need. In a large kettle, add the sugar. Strain the juice with the lemons eights well. Remove all plastic wraps and pour the orange and lemon juices, the lemon slices with liquid and orange slices with liquids into the sugar. Mix thoroughly. Bring the mixture to a boil over high heat. Cook at a rapid boil until the setting point is reached - which will take a minimum of 25 minutes. You have to be observant how the marmalade mix reacts during this part of the cook. Initially, the mixture will bubble gently for several minutes. This is the part where the moisture cooks out of the mix and the sugar concentration increases. Do not stir the mixture during this phase. Suddenly it will start foaming and rising in the pan. Make sure that your pan is high enough for these part. Stir gently every few minutes during this phase. As it get closer to being done, the foam will start receding again and you might have to lower the temperature somewhat to prevent burning. The marmalade is ready for testing when it darkens and the bubbles become very small. Test doneness with a spoon that has been in the freezer for at least an hour. Put a halfspoon-full of marmalade on your frozen spoon, and return to freezer for 3-4 minutes. After this time, remove spoon and tilt vertically. If the marmalade doesn't run and the top layer has thickened, it is done. If not, keep cooking some more.
When done, turn off the heat, do not stir, and skim off any surface foam. Pour the jam into sterilized jars. Enjoy!!
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Cooking at home
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