A Surfeit Of Oranges

The orange tree has bloomed and there are now lots of tiny green oranges. The balance of this year's crop was falling off the tree and/or the birds were eating them so DH and I picked the rest, a huge bag half filled. What to do? Well, give away a couple more grocery sacks full, save one in the fridge for snacking, and then -when life gives you oranges make marmalade!

 The recipe I have used the past couple of years is from Alton Brown of the Food Network. It produces a very yummy result for a marmalade afficionada like myself, not to mention DH!
You can find the recipe here, no need for me to repeat it!

Alton's recipe requires zest and juice of a lemon. I do not often purchase them as my kindly neighbor has a vigorous and very productive Meyer lemon tree, and these just happen to be my very favorite lemons ever. I have been given free access to said tree making me a very happen lemon lover- they also make good marmalade and delicious lemon bars.

Myer lemons are sweeter than others having a faint orange flavor and aroma and more orange colored skin and pulp. They are thought to be a cross between Lisbon lemon and mandarin orange and are quite delicious and juicy. The vintage citrus squeezer is a treasure inherited from my Mum and likely as old as I am!

The first batch jelled up very firm

Doesn't it look delicious?

This did not use up nearly enough oranges so then I made a double batch which was more stubborn in the jelling process. There is no added pectin in Alton's recipe but I have never needed it.

I ran out of Ball jars but I usually save nice jars for jam making and the smaller ones make great hostess gifts. The four jars on the far right are the original batch and there is a slight color difference I think because I had to cook the second lot a bit longer to attain jelling stage.

If you can bear to use it other than on bread or toast, it is great for orange chicken!
Alton says it keeps six months but honestly I have kept it a year and then some, no problems as long as your jars and lids are sanitized and also the tools you use. I do usually end up putting mine in the fridge for longer time storage especially in this hot Arizona climate.
DH is very happy, this being his favorite jam, and when he and a few friends meet every Monday morning for breakfast he likes to take his own marmalade along as the restaurant usually does not offer it!