Orange Marmalade Chef Tamie Cook (Adapted from a recipe by Alton Brown)

Equipment Directions Canning pot Wash the oranges and lemon Test the readiness of the marmalade Canning tongs thoroughly. Thinly slice oranges on by placing a teaspoon of the jam Canning funnel a mandoline, removing the seeds as onto the chilled plate and allowing 10 (8-oz) jars, rings and lids or 20 you go. Stack the orange slices and cut it to sit for 30 seconds. Tilt the plate. (4-oz) jars into quarters Place the oranges into The mixture should be a soft gel that Mandoline(s) an 8-quart stainless steel pot. Add the moves slightly. If mixture is thin and 8-quart saucepot w/lid lemon zest and juice and the water to runs easily, it is not ready. Also, the Cutting board the pot, set over high heat and bring marmalade should darken slightly in Chef’s knife to a boil, approximately 10 minutes. color from bright to deep orange. Digital Scale Once boiling, reduce the heat in order Juicer to maintain a rapid simmer and cook, Remove jars from the water and Microplane stirring frequently, for 40 minutes or drain. Place a canning funnel onto Side towels until the fruit is very soft. the top of one of the jars and ladle Paper towels in the marmalade just to below the 1-quart liquid measuring cup While the fruit is cooking, fill a large bottom of the threads of the jar. Large metal spoon pot (at least 12-quart) three-quarters Repeat until all of the mixture has Instant read thermometer full with water, set over high heat been used. Amount of marmalade Small ceramic plate and bring to a boil. Place 10 8-ounce may vary by 1 to 2 jars. Wipe the rims jars and rings, canning funnel and and threads of the jars with a moist Ingredients ladle into the boiling water and make paper towel and top each with a lid. 1 3/4 pounds oranges, 4-5 medium sure the water covers the jars by at Place a ring on each jar and tighten. Zest and juice from 1 lemon least an inch. Boil for 10 minutes. 6 cups water Turn off the heat, add the lids and Return the jars to the pot with boiling 3 pounds 12 ounces sugar leave everything in the pot until the water, being certain that they don’t 1 vanilla bean or 2 tsp. vanilla extract marmalade is ready. touch the bottom of the pot or each other. Boil for 10 minutes. Using Place a small plate in the freezer. canning tongs, carefully remove the In the meantime, increase the heat jars from the water, place in a cool under the orange mixture once again dry place and allow to sit at room in order to bring to a full boil again. temperature for at least 24 hours Add the sugar and vanilla and stir the before opening. Once open, store in mixture continually, until it reaches the refrigerator. Marmalade will last 222 to 223 degrees, approximately 15- for up to 6 months. 20 minutes. You may need to adjust the heat in order to prevent boil over. Yield: 10, 8-ounce jars or 20, 4-ounce jars