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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

The Scoop on Beta-Carotene

fresh carrots isolated on white background

Beta-carotene is one of a group of red, orange, and yellow pigments called carotenoids.

Beta-carotene and other carotenoids provide approximately 50% of the vitamin A needed in the American diet. Beta-carotene can be found in fruits, vegetables, and whole grains.

Reduce the risk of sunburn.

Some people who sunburn easily, including those with an inherited disease called erythropoietic protoporphyria (EPP), use beta-carotene to reduce the risk of sunburn.

Beta-carotene is used to decrease asthma symptoms caused by exercise; to prevent certain cancers, heart disease, cataracts, and age related macular degeneration (AMD); and to treat AIDS, alcoholism, Alzheimer’s disease, depression, epilepsy, headache, heartburn, high blood pressure, infertility, Parkinson’s disease, rheumatoid arthritis, schizophrenia, and skin disorders including psoriasis and vitiligo.

It is recommended to get beta-carotene and other antioxidants from food instead of supplements, at least until research finds out whether supplements offer the same benefits. Eating 5 servings of fruits and vegetables daily provides 6-8 mg of beta-carotene.

Carrots are one of the richest sources of Beta-carotent. Your body turns beta-carotene into vitamin A, so its beta-carotene content is illustrated by the fact that one small carrot supplies nearly 300 percent of your daily recommended intake of vitamin A.

So, like mom always said… it’s essential to eat all of your carrots.

Filed Under: Did You Know? Tagged With: carotenoids, carrots, orange, sunburn, vegetables, vitamin A, yellow

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