Christmas Marmalade

This is the Shaw family's favourite marmalade, at Christmas or anytime.

Yield:
about 9 to 10 250 ml jars
Category:
Condiments and Sauces
Cuisine:
Canadian

INGREDIENTS:

  • 4 medium oranges
  • 3 lemons
  • 2 and a bit cups of water
  • 1 pkg. low sugar Certo
  • 250 g candied cherries (halved)
  • 6 oz slivered candied ginger
  • 5 cups granulated sugar

DIRECTIONS:

  1. Wash oranges and lemons and slice paper-thin. To do this, Cut the fruit in half, remove as many pits as possible, then place the halves on a large cookie sheet and freeze them for about 30 minutes. Then remove them and slice on a mandoline.
  2. Put the fruit into a large pot or kettle. Add the Certo and water and bring to a boil. turn down the heat, cover and simmer for about 30 minutes, until the rinds are tender and transparent. Add more water if needed and also boil longer if the rinds are still too hard.
  3. Place about 12 clean (250ml) canning jars on a cookie sheet and into an oven set at 275 to 300 degrees. Place 12 lids into a pot, cover with water, bring to a boil and then turn the element to very low and leave for later use.
  4. Add the ginger, cherries, and sugar to the citrus mixture and bring to a full rolling boil, stirring constantly. Boil hard for one minute. Turn off the heat and test for setting by putting a tablespoon of marmalade on a previously chilled small plate. Put it in the freezer for five minutes. Check for setting. If a skin has formed on the marmalade it is red to go into the hot jars. If not, cook the marmalade a little longer, and check again.
  5. Fill the jars and put a hot lid on each and put the screw top on. Let the jars cool and check the seal. If sealed, the lids are indented. Bon Appetit!

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