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Jacksonville Farmers Market

Get Cookin’ With Florida Oranges

Sweet Orange Marmalade

Category: Recipes

Servings:  10-8 oz jars

Sweet Orange Marmalade

Ingredients

  • 2 pounds lemons
  • 2 pounds Valencia oranges
  • 8 cups sugar (3 1/2 pounds)
  • 1/4 cup fresh lemon juice
  • Ten 1/2-pint canning jars with lids and rings, sterilized in boiling water


Instructions

  1. On Day 1, in a large nonreactive saucepan, cover the lemon wedges with 2 inches of water (about 8 cups). In another large nonreactive saucepan, cover the orange slices with 2 inches of water (about 8 cups). Let the lemons and oranges stand overnight.
  2. On Day 2, bring the lemon wedges to a boil. Simmer over moderate heat, stirring every 30 minutes, until the lemons are very tender and the liquid is reduced by half, about 2 hours and 15 minutes. Pour the lemon wedges into a fine sieve set over a large heatproof bowl; let cool completely. Wrap the sieve and bowl with plastic and let drain overnight at room temperature; discard the lemon wedges.
  3. Also on Day 2, bring the oranges to a boil and simmer over moderate heat, stirring occasionally, until the oranges are very tender and the liquid is slightly reduced, about 40 minutes. Let stand covered at room temperature overnight.
  4. On Day 3, add the strained lemon-wedge liquid to the oranges in the saucepan along with the sugar and lemon juice and bring to a boil. Simmer over moderate heat, without stirring, until the marmalade darkens slightly, about 30 minutes; skim off any foam as necessary. Test for doneness: Spoon 1 tablespoon of the marmalade onto a chilled plate and refrigerate until it is room temperature, about 3 minutes; the marmalade is ready when it thickens like jelly and a spoon leaves a trail when dragged through it. If not, continue simmering and testing every 10 minutes until it passes the test, up to 1 hour and 30 minutes.
  5. Spoon the marmalade into the canning jars, leaving 1/4 inch of space at the top. Screw on the lids. Using canning tongs, lower the jars into a large pot of boiling water and boil for 15 minutes. Remove the jars with the tongs and let stand until the lids seal (they will look concave). Store the marmalade in a cool, dark place for up to 6 months.
6.4.5
https://jaxfarmersmarket.com/index.php/sweet-orange-marmalade/
Jacksonville Farmers Market

Filed Under: Recipes Tagged With: jar, juicy, marmalade, orange

Spring into Orange Season!

Spring is upon us, and Florida Oranges are in season!


In Florida, we’re proudly known for our delicious citrus fruit! In the South, it’s picked when it’s ready to enjoy and no longer ripens after picking. This means it’s always delicious and ready to eat! Our universal advice–don’t judge this book by its cover! No matter how it looks on the outside, Florida citrus is always juicy and sweet on the inside!

Visit Florida explains that the color of an orange peel will range from orange to a yellow-green color, but it’s simply due to our subtropical climate. The blemishes you may see on the skin are called wind scars and are a result of the fruit rubbing against its tree’s branches.

Did you know that the season runs from September through June, with the height of the harvest being in February? We currently have the ripest fruit at the market and they’re going fast!

Filed Under: What's In Season Tagged With: farmers, Florida, market, marmalade, Oranges, peel, picking, season, south

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