Friday, April 1, 2016

Cardamom Orange Marmalade

If regular marmalade weren't yummy enough, this recipe takes it to a whole new level!

Simple to make, marmalade uses the pith (white part) of oranges to set the gel.

Yield: 22-1/2 pints 


16 oranges
12 cups cold water
12-16 cups granulated sugar
30 green cardamom pods, crushed


Remove ends of oranges.
Cut oranges into halves and then thirds, then slice thinly.
If seeds are present, remove and reserve them.
Place oranges in large pot and cover with the 12 cups of water.
Cover with a weighted plate and let rest overnight at room temperature.

Bring oranges to a gentle boil and cook for 30 minutes.

Place the cardamom pods and any citrus seeds in a tea ball or cheesecloth red with kitchen twine.

Sterilize 24 1/2-pint canning jars, rings and lids.

Add sugar to the fruit and stir until dissolved.
Add the cardamom.
Maintain a gentle boil until it reaches 220°F, 30-40 minutes, and stir frequently to avoid burning.

Test for doneness with a small plate from the freezer. 
When the marmalade reaches 220°F, put a spoonful on the frozen plate. 
Tilt the plate. If the marmalade runs, cook it longer.

Remove the cardamom.

Fill the jars, leaving a 1/2” headspace. 
Remove any bubbles.
Process jars for 10 minutes.

Remove from hot water bath and place on a rack or towel until cool. 

If you live in an area with hard water, you will want to wipe down your jars before labeling them.

This marmalade makes excellent gifts and it is just as delicious on pound cake and ice cream, as it is on toast!

NOTE: If you are not familiar with canning, it is important that you understand how to avoid food poisoning. Do your homework.

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