Using a Ball Jar for it's original purpose

Ball Jars are the classic glass mason jar used for canning, but lately I see them being used for just about everything but canned goods.  People use them in place of cups, holders for candles, and I've even seen someone use them to make a thing called "pie-in-a-jar".  While these are very clever uses for the Ball Jar, I decided it was time for it to get back to its roots by making some sour orange marmalade.  There are very few ingredients, it only takes about two hours to bang out 7-8 oz. jars, and you learn how to make canned goods in the process.  Let's begin!

Ingredients:

4 sour oranges

2 lemons

8 cups water

8 cups (or 4 lbs) granulated sugar

Equipment:

A medium pot

2 large pots

Ball jars with their screw tops and rubber rimmed caps

A candy thermometer (don't be skerred)

Tongs or what we in the industry call a "jar-grabber thingy" (pictured below)

Instructions:

1) Wash the fruit very well to remove any pesticides from the skin.  Trim off any green nubs or little stems.  Place the fruit in medium saucepan with the 8 cups of water (should be enough to fully cover all of the fruit).  Don't add too much water or your marmalade will be too watery.  Cover, bring to a boil and then turn the heat down to simmer for about an hour or until the fruit is pierced easily with a fork.  

2)  Saving the water in the pot, remove the fruit and allow to become cool to the touch.  Slice all of the fruit in half lengthwise and then into very thin strips.  

I like to cut these strips into thirds so the pieces aren't too long in the marmalade.  It's up to you what size you want them to be.  Also, remove and reserve the seeds from the lemons.  Keep the flesh with the sliced skins.  With the oranges I scoop out the whole center because sour oranges are mostly seeds and pith on the inside.  

3)Put all of the reserved seeds and orange insides into the water you used to boil the fruit in a larger pot.  Boil for ten minutes then strain out the seeds and pith, again reserving the water.  This steeping of the seeds gives the marmalade a more bitter flavor so it's not overly sweet.  

4)  Add the sliced peels and lemon insides to the water and clip on the candy thermometer to the side of the pot.  Bring to a boil over medium heat, then add the sugar and stir to dissolve.  Bring the mixture to 220 degrees F which should take 45-60 minutes.  Stir occasionally to prevent scorching and do not turn the heat up too high.  This part can take some time but don't rush it.  Also be careful to watch it so it doesn't bubble over.  

Meanwhile in the second larger pot you have to sterilize your jars and here's how:

a) Wash all of your jars and lids with soap and water.  

b) Bring water to a boil in a large pot and add the lids, tops, and jars using tongs or the jar-grabber thingy

c) set up a little landing station for your sterilized jars by laying out some paper towels

d) Boil the jars over medium heat for 10 minutes.  

e)Remove carefully and empty out the water back into the pot (you'll need this water again for sealing the finished jars) and place onto the paper towels open side down along with all of the lids and tops.  They are now sterilized.  Do this at the last possible moment so they don't sit there getting dirty again.  Also keep this water boiling for later use.

5) When your marmalade is finished, pour immediately into the clean Ball Jars leaving a 1/2 inch space at the top (this is important to prevent growth of bacteria) and close with a lid and screw top.  Make sure they are all closed very tightly then place upright back in the large pot of boiling water for ten minutes making sure all of the jars ore completely submerged in water.  

Remove and place on a flat surface.  A vacuum should have been created and sucked the little button in the center of the lid down.  This can take a few seconds.  You'll hear a little pop.  If it doesn't do this then place back in the boiling water for a little longer.  also try pressing it down lightly on the little button.  

6)  Allow to cool completely or the marmalade will seem too watery.  It definitely thickens up a lot once it's cooled.  Enjoy!!