Orange Bourbon Marmalade

 

I used blood oranges and meyer lemons this time around. I find the color of this one so beautiful.

IMG_2248Ingredients
3 large oranges
2 lemons
1 pouch liquid pectin
1 ½ cups water
1/8 tsp. baking soda
5 cups sugar
¼ cup bourbon

Directions
Remove the zest from the oranges and lemons with a vegetable peeler; chop and set aside. Peel and discard the white part of the peel from the fruit, and then cut the segments away from the membranes (the goal is to have citrus segments with very little white pith and no seeds). Chop the fruit, reserving any juice that leaks out; set aside.

Place the peels, water and baking soda in a saucepan and bring to a boil. Reduce heat, cover and simmer for 20 minutes, stirring occasionally. Add the fruit and fruit juice; simmer  fo 10 minutes. Add the sugar all at once and stir to combine, and add the bourbon. Bring the mixture to a full rolling boil (a boil that doesn’t stop bubbling when stirred) on high heat, stirring constantly. Stir in the pectin quickly, return to a full rolling boil and boil exactly 1 minute, stirring constantly. Remove from heat.  Ladle into storing containers. Marmalade may take up to two weeks to fully set, but it is edible right away.

I usually do not can the marmalade, I just freeze it. I let cool the jar for a good 24 to 48hrs and then I place in the freezer.
If canning the marmalade: Ladle the marmalade quickly into hot, sanitized jars (either hot from the dishwasher or resting in boiling water), filling to within 1/8 inch of tops. Wipe jar rims. Cover with lids, screw bands tightly and boil in a water canner for 10 minutes. Water must cover jars by 1 to 2 inches and be sitting on a rack so they do not touch the bottom of the pot. Remove jars and place upright on a towel to cool; after they cool, check seals by pressing middle of lid with finger (if lid springs back, lid is not sealed and you must refrigerate the jar). Let stand at room temp for 24 hours.

Makes 6 cups

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