Aurora Catering's

Uncle Freddie's Orange Marmalade
Yield -  about 30 pint jars

Ingredients
2 GALLONS - SWEET ORANGE PULP (See Chef's Notes:)

2 LARGE LEMONS (Sliced thin, with the rind on, but de-seeded)
2 GALLONS - GRANULATED SUGAR
 

Method
Add the first two ingredients to a 20 quart stock pot, and over high heat, cook for 45 minutes, stir occasionally to insure that pulp does not stick to the bottom of the pot. (Check out Chef Ricky, stirring the pot!!)

Add the sugar and bring to a rolling boil, stir often.  This should take about 30 minutes, cook until the temperature reaches 223F.

Meanwhile, use a large brazier, fill it about half way with water, and bring to a simmer.  Place the empty jars and sealing lids in the heated water to sterilize them. (about 15 minutes).

After sterilization, remove jars one by one and fill  with the hot marmalade (to about 1/4 inch from the top of the jar).  Wipe the glass top with a clean towel and place the sealing lid securitly on top.  Place the screw lid and lightly hand tighten.   Place the filled jar back into the simmering water and poach for at least 15 mintues.

Remove the jars and allow to cool.  The dimple in the center of the sealing lid should "pop" inward and seal.  Hand tighten screw lid and allow to cool for several days.

Alternate Method (add by Chef's Choice)
2 TBSP FRESH GINGER (Sliced fine)

2 STICKS CINNAMON

SUBSTITUTE 2 POUNDS OF GRANULATED SUGAR WITH BROWN SUGAR

Plate Presentation
Decorate the jars with 6 inch colored cloth squares.... Unscrew the outer screw lids, place the cloth squares on top of the sealed ring 'and re-seat!

Chef's Notes:
I don't like the rinds in marmalade so I had to remove them.  This recipe is easy and simple once you have the orange rinds removed and the oranges de-seeded.  It took me 4 days to do this task!!!!... But it is well worth it..    It might be easier to use navel oranges (no seeds), but it will still be a task.

Our second and third batches used a couple of cinnamon sticks and subsisted only one pound of brown sugar for a pound of granulated sugar called for in the original ingredients.  This worked great.  Check out the pic on the right.... the small jar is from the first batch, the left is the 2nd... It is a little darker and has the cinnamon flavor.

I like to use either pint or 1/2 pint jars... These smaller sizes make great gifts.

Even after all that simmering and reduction, Chef Ricky thought that the orange pulp needed to be cut up a little finer.  And the marmalade needed to be simmered and reduced... SOOOO you may want to try this or.. use some pectin or gelatin product.  I sorta think that what we did was right..  As Brenda Brown (Uncle Freddie's wife) filled the jars with more pulp than liquid.... After three batches we were left with about a gallon of reduced orange juice.  I plan on using this in my Grilled Salmon Recipe.

I call the marmalade "Uncle Freddie's" because the oranges come from my very old and wise engineering college professor's orange tree Dr. Fred Brown of UNO in Belle Chasse, LA

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Chef Emile L. Stieffel, Aurora Catering, Inc. email address: ChefEmile@CustomCatering.net
4016 Red Cypress Dr., Harvey, LA 70058 Phone (504) -329-1344
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Revised: March 24, 2017