Similar to jams, Preserves are spreads with chunks of fruit in a soft jelly. The fruit pieces are larger and retain more texture than those in jams. Marmalades fall into the category of preserves, with various types of citrus peel making up the pieces of fruit.
PREP: 1 HOUR 30 MINUTES COOK: 30 MINUTES PROCESS: 5 MINUTES MAKES: 8 HALF-PINTS
1. Using a vegetable peeler, remove peels from 5 or 6 of the oranges (see photo 1). Cut peels into very thin strips (see photo 2); measure 1 cup orange peel strips.
2. Using a paring knife, cut off and discard stem and blossom ends from all of the oranges. Cut away the peels (if present) and any white portions on the oranges. Working over a bowl to catch the juices, section the oranges (should have about 4 cups orange sections with their juices).
3. In a large saucepan combine orange peel strips, the water, and baking soda (see photo 3). Bring to boiling; reduce heat. Simmer, covered, for 20 minutes, stirring occasionally. Stir in orange sections with their juices, crystallized ginger, and ginger juice. Simmer, uncovered, for 10 minutes more. Measure 5½ cups of the orange mixture; discard any remaining mixture.
4. Transfer the 5½ cups orange mixture to a 6- to 8-quart heavy pot. In a small bowl stir together ¼ cup of the sugar and the pectin; stir into orange mixture. Bring to a full rolling boil, stirring constantly. Quickly stir in the remaining 3¾ cups sugar. Return to a full rolling boil, stirring constantly. Boil hard for 1 minute, stirring constantly. Remove from heat. Quickly skim off foam.
5. Ladle hot marmalade into hot sterilized half-pint canning jars, leaving a ¼-inch headspace. Wipe jar rims; adjust lids and screw bands.
6. Process filled jars in a boiling-water canner for 5 minutes (start timing when water returns to boiling). Remove jars from canner; cool on wire racks.
*TIP: Crystallized ginger is ginger that has been cooked in a sugar syrup and coated with sugar. Look for it with the spices or in the baking section of the grocery store.
PER 1 TABLESPOON: 51 cal., 0 g fat, 0 mg chol., 3 mg sodium, 13 g carb., 1 g fiber, 0 g pro.
1. Using a vegetable peeler, remove only the orange portion of the peel. The white portions taste bitter.
2. With a sharp knife, cut the peel into very thin strips. You will need 1 cup of strips for the marmalade.
3. Cook the orange peel strips in boiling water with a little baking soda. The baking soda helps regulate the acidity as well as softens the peel.