Kelly has known Gilbert since the beginning of college, about 7 years now. They became a couple at the end of college and engaged early last year. And yet for some reason, Kelly still thinks Gilbert’s birthday is in July instead of when it actually is in June. To yank Kelly’s chain a bit, I skipped posting for Gilbert’s birthday in June and am posting something for him now. He’ll get a kick out of it!

Gilbert keeps getting me in trouble with the rest of my family. He & I will be talking about food and I’ll mention something I was thinking about making or something I liked to try and Gilbert tells me how much he loves whatever it is and so I take the time and make the effort to prepare that particular dish. Then my family laments over how they’ve always loved that exact same item but I never made it for them, I only made it when Gilbert said he liked it! Orange marmalade is a particularly “sticky” example.

Gilbert (center) with his sister, Ketty & father, Gilbert, Sr.

Gilbert & I were discussing an assortment of jams & jellies which I was producing in mass quantities last summer. Orange marmalade was mentioned. I think I probably said that I had a bunch of oranges leftover from something else & that I really should use them in something & that I was thinking about orange marmalade since it is about the only jam I don’t find too sweet for my tastes. Gilbert threw it out there that he loved all kinds of jams but orange marmalade in particular. So I decided to make a batch of it to surprise Gilbert before his next visit.  Eric comes home the evening I made it and wanted to know what inspired me to make it since it is his favorite. I made the mistake of telling Eric I made it because Gilbert liked it. Well, did I get an earful! 31 years together & I had never made orange marmalade for Eric, but Gilbert mentions he likes it in passing & I make it for him the same week!

A month later, we were meeting up with my parents for Andrew’s homecoming weekend at Rochester Institute of Technology. I brought them some of the marmalade, remembering that it was something my parents used to have on hand when I was growing up in their house. When I presented it my parents over breakfast I got the same story from my mom! She too has always loved orange marmalade. Eric gives me the “see, I told you” look and relates the beginning of the story to them.  Now, any time someone in the family wants me to make something special for them, they tell each other to have Gilbert ask me to make it, because I’ll make it if he asks for it!

Orange Marmalade   (adapted from Alton Brown)     Total Time:  25 hours, 45 minutes;  Prep Time:  45 minutes;  Inactive time:  24 hours; Cook Time: 1 hour;   Yield:  10 (8-ounce) jars

Ingredients:

• 1 3/4 pounds oranges, 4 to 5 medium
• 1 lemon, zest finely grated and juiced
• 6 cups water
• 3 pounds plus 12 ounces sugar

Directions:
Wash the oranges and lemon thoroughly. Cut the oranges into 1/8-inch slices removing the seeds as you go. Stack the orange slices and cut them into eighths. Place the oranges into an 8-quart stainless steel pot. Add the lemon zest and juice and the water to the pot, set over high heat and bring it to a boil, for approximately 10 minutes. Once it is boiling, reduce the heat to maintain a rapid simmer and cook, stirring frequently, for 40 minutes or until the fruit is very soft.

The oranges have to cook and soften for a while.

While the fruit is cooking, fill a large pot (at least 12-quarts) 3/4 full with water, set it over high heat and bring it to a boil. Place 10 (8-ounce) jars, lids and rings along with the canning funnel, ladle and tongs into the boiling water and make sure the water covers the jars by at least an inch. Boil everything for at least 10 minutes. Turn off the heat and leave everything in the pot until the marmalade is ready.

Meanwhile, place a small plate in the freezer. Going back to the marmalade, increase the heat under the orange mixture to return it to a full boil. Add the sugar and stir the mixture continually, until it reaches 222° to 223° on a deep-fry or candy thermometer, and darkens in color, approximately 15 to 20 minutes. Adjust the heat in order to prevent boil over, if needed.

The sugar gets added after the oranges have cooked.

Test the readiness of the marmalade by placing a teaspoon of the mixture onto the chilled plate and allowing it to sit for 30 seconds. When you tilt the plate, the mixture should be a soft gel that moves slightly. If the mixture is thin and runs easily, it is not ready. When the marmalade is ready, remove the jars from the water and drain them on paper towels. Place a canning funnel into the top of 1 of the jars and ladle in the marmalade just to below the bottom of the threads of the jar. Repeat until all of the mixture has been used. Wipe the rims and threads of the jars with a moist paper towel and top each with a lid. Place a ring on each jar and tighten it.

Temperature is very important when making marmalade without pectin.

Return the jars to the pot with boiling water, using a jar rack or metal mesh basket to prevent the jars from touching the bottom of the pot or each other. Add additional water if necessary to cover the jars by at least an inch. Boil the marmalade in the jars for 10 minutes. Using the canning tongs, carefully remove the jars from the water, place them on a rack to cool slightly then put them in a cool dry place and allow them to sit at room temperature for at least 24 hours before opening. Once a jar is opened, store it in the refrigerator. Unopened marmalade will last for up to 6 months.

Everybody loves orange marmalade!

This one’s for you, Gilbert! Happy Un-Birthday!  ~Linda

Orange Marmalade   (adapted from Alton Brown)                                                        Total Time:  25 hours, 45 minutes;  Prep Time:  45 minutes;  Inactive time:  24 hours; Cook Time: 1 hour;   Yield:  10 (8-ounce) jars

Ingredients:

• 1 3/4 pounds oranges, 4 to 5 medium
• 1 lemon, zest finely grated and juiced
• 6 cups water
• 3 pounds plus 12 ounces sugar

Directions:
Wash the oranges and lemon thoroughly. Cut the oranges into 1/8-inch slices removing the seeds as you go. Stack the orange slices and cut them into eighths. Place the oranges into an 8-quart stainless steel pot. Add the lemon zest and juice and the water to the pot, set over high heat and bring it to a boil, for approximately 10 minutes. Once it is boiling, reduce the heat to maintain a rapid simmer and cook, stirring frequently, for 40 minutes or until the fruit is very soft.
While the fruit is cooking, fill a large pot (at least 12-quart) 3/4 full with water, set it over high heat and bring it to a boil. Place 10 (8-ounce) jars, lids and rings along with the canning funnel, ladle and tongs into the boiling water and make sure the water covers the jars by at least an inch. Boil everything for at least 10 minutes. Turn off the heat and leave everything in the pot until the marmalade is ready.
Meanwhile, place a small plate in the freezer. Going back to the marmalade, increase the heat under the orange mixture to return it to a full boil. Add the sugar and stir the mixture continually, until it reaches 222° to 223° on a deep-fry or candy thermometer, and darkens in color, approximately 15 to 20 minutes. Adjust the heat in order to prevent boil over, if needed. Test the readiness of the marmalade by placing a teaspoon of the mixture onto the chilled plate and allowing it to sit for 30 seconds. When you tilt the plate, the mixture should be a soft gel that moves slightly. If the mixture is thin and runs easily, it is not ready.
When the marmalade is ready, remove the jars from the water and drain them on paper towels. Place a canning funnel into the top of 1 of the jars and ladle in the marmalade just to below the bottom of the threads of the jar. Repeat until all of the mixture has been used. Wipe the rims and threads of the jars with a moist paper towel and top each with a lid. Place a ring on each jar and tighten it.
Return the jars to the pot with boiling water, using a jar rack or metal mesh basket to prevent the jars from touching the bottom of the pot or each other. Add additional water if necessary to cover the jars by at least an inch. Boil the marmalade in the jars for 10 minutes. Using the canning tongs, carefully remove the jars from the water, place them on a rack to cool slightly then put them in a cool dry place and allow them to sit at room temperature for at least 24 hours before opening. Once a jar is opened, store it in the refrigerator. Unopened marmalade will last for up to 6 months.