2 medium size oranges
1 1/3 c. peeled, grated carrots
1 1/3 c. chopped pineapple
1 /4 c. golden raisins ( I used dried apricots)
1 1/3 c. water
1 tsp. ground cinnamon
1/2 tsp ground ginger
1/2 tsp. cloves
1/4 tsp. ground nutmeg
1/2 c. lemon juice
1 1/2 tsp. calcium water
1 1/4 to 1 1/2 c. sugar ( to taste)
2 1/2 tsp. Pomona' Pectin powder
- Wash your jars, lids, and bands. Place jars in canner, fill canner 2/3 full with water, bring canner to a rolling boil, and boil jars for 10 minutes to sterilize them. Reduce heat and allow jars to remain in hot canner water until ready to use. Place lids in water in a small sauce pan, heat to a low simmer, and hold until ready to use.
- Wash the oranges, Peel the fruit and set aside peel from 1 orange, discarding the remaining peels. remove and discard any seeds, excess white pith, or especially fibrous parts of the membrane from the flesh of both oranges. Finely chop the flesh of both oranges.
- Using a paring knife, scrape off and discard the inner white part of the reserved peel. Slicer the peel into thin strips, about 1 inch long.
- Combine chopped oranges, sliced peel, grated carrots, choppered pineapple, raisins, and 1 1/3 cups of water. Bring mixture to a boil. Reduce heat and simmer, cover, for 20 minutes, stirring occasionally. Remove from heat.
- Measure 4 cups of the cooked fruit mixture (saving any extra for another use). and return the measured quantity to the sauce pan. Add cinnamon, ginger, cloves, nutmeg, lemon juice, and calcium water. Mix well.
- In a separate bowl, combine sugar and pectin powder, Mix throughly and set aside.
- Bring fruit mixture back to a full boil over high heat. Slowly add pectin-sugar mixture, stirring constantly. continue to stir vigorously for 1 to 2 minutes to dissolve pectin while the marmalade comes back to a boil. Once the marmalade returns to a full boil, remove it from the heat.
Remove the jars from the canner and ladle the jam into the hot jars, leaving 1/4 inch of head-space. Remove trapped air bubbles, wipe rims with a damp cloth, put on lids and screw bands, and tighten to fingertip tight. Lower filled jars into canner to sit untouched for 5 minutes, then remove jars and allow to cool undisturbed for 12 to 24 hours. Confirm that jars have sealed, then store properly.
I usually make this for the Farmer's Market so come by and sample it if you like.