Orange Marmalade

Prepare your jars, lids, and bands; heat up your canner and sterilize your jars.
Thoroughly wash the oranges. Peel the fruit and set aside the peels from 2 of the oranges, discarding the remaing peels.
Remove and discard any seeds, excess white pith, or especially fibrous parts of the membrane from the flesh of all the oranges.
Finely chop the flesh of all the oranges.
Using a paring knife, scrape off and discard the inner white part of the peels. Slice the peels into thin strips, about 1-inch long.
In a large saucepan, combine chopped fruit, sliced peels, and the 3 cups of water. Bring mixture to a boil over high heat.
Reduce heat and simmer, covered, for 20 minutes, stirring occasionally. Remove from heat.
Measure 6 cups of the cooked fruit (saving any extra for another use), and return the measured quantity to the saucepan. Add lemon juice and calcium water and mix well.
In a separate bowl, combine sugar and pectin powder. Mix thoroughly 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 up to a boil.
Once the marmalade returns to a full boil, remove it from the heat.

Remove jars from canner and ladle hot marmalade into hot jars, leaving ¼ inch of headspace.
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, ensuring jars are not touching each other and are covered with at least 1 to 2 inches of water.
Place lid on canner, return to a rolling boil, and process for 10 minutes (adjusting for altitude if necessary).
Turn off heat and allow 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.

Recipe from Pomona’s Pectin Cookbook.

Sloppy Joes