Saturday, February 3, 2018

CARA CARA ORANGE MARMALADE



Have you seen Paddington 2?  We loved it!  It was really good.  You may remember that a few years back I posted a recipe for orange marmalade made in the jam maker.  I like that thing, and for someone who always likes to do things evidently the hard way I've succumbed to the fact that I do enjoy this product.  I really like these oranges too!  I decided to make some jam the old fashioned cook down way.



Recently I sent Chuck to the Sam's Club and asked him to pick some of these up.  I had no idea as to what they were like, but loved the price and name, so I said what the heck.  He came home and they were so pretty I peeled one right away to eat.  They are seedless too. Oh my goodness they were red in color and so delicious! I fell in love immediately!

The name Cara Cara from Sunkist and they have 20% more vitamin C, almost 30% more vitamin A than regular orange!  The color is from the amount of Lycopene, an antioxidant. How great is that?  They are extremely healthy!

They look almost like a blood orange but technically they are not, although they are a naval orange. The skin is a deep orange and the inside color is crimson.  The taste is extremely sweet, which makes for a delicious eating orange.  You can read more here about them and how they differ from blood oranges.

PADDINGTON 2
We enjoyed it very much!




I decided to make Orange Marmalade the old fashioned way.  Wish I had grandma's recipe. I searched online of course for many recipes.


ORANGE MARMALADE OLD FASHIONED WAY


WASH WELL BECAUSE YOU WILL USE THE ENTIRE ORANGE 
SLICE THINLY 1/8TH -1/16TH INCH WITH A KNIFE OR USE MANDOLIN TO SLICE



CUT EACH SLICE INTO 4 - 6 PIECES



ORANGE SLICES 




PLACE IN PLASTIC BOWL
ADD JUST ENOUGH WATER TO BARELY COVER ORANGE SLICES
PLACE LID OR PLASTIC WRAP ON BOWL
REFRIGERATE 12 - 24 HOURS




PLACE IN LARGE HEAVY BOTTOMED POT 
BRING TO A BOIL, THEN SIMMER 30 MINUTES OR 
UNTIL PEELINGS ARE TENDER
CHECK FOR TENDERNESS WITH A FORK
ZEST AND JUICE 2 LEMONS OR LIMES
ADD TO POT NOW
REMOVE FROM HEAT, COOL SLIGHTLY
MEASURE ACCURATELY SLICES PLUS LIQUID
USING A  LARGE CLEAN HEAVY BOTTOM POT ADD ORANGES AND JUICE
ADD THE SAME AMOUNT OF SUGAR
YOU KNOW 1 CUP ORANGE SLICES/JUICE AND 1 CUP SUGAR
COOK MEDIUM HEAT UNTIL SUGAR MELTS
TURN UP HEAT TO MEDIUM HIGH AND COOK 15-30 MINUTES OR
UNTIL MIXTURE THICKENS AND
CANDY THERMOMETER REGISTERS 220 DEGREES F
IF YOU WANT YOU CAN DO A WRINKLE TEST TO DOUBLE CHECK




WHEN READY REMOVE FROM HEAT
WAIT 5 MINUTES AND THEN
LADLE INTO CLEAN HOT STERILIZED JELLY/JAM JARS
WIPE JAR TOP AND RIM WITH CLEAN DAMP DISH CLOTH
PLACE LIDS AND WATER BATH 10 MINUTES




JARS SITTING IN A DRAFT FREE LOCATION
DO NOT TOUCH FOR AT LEAST 24 HOURS




Ready and waiting



OOPS
Well this was a little tricky for me because my thermometer was off and I need to throw it away.  I overcooked mine little longer than soft ball so it is a cross between thick jam and candied orange peel.  The grandchildren Love it!  It is good but I have to leave mine out of the fridge to soften up a little to dip out.Well I'll be looking for a new thermometer again. They only seem to work for about a year for me..sadly. This won't happen to you if yours works. I also did the wrinkle test and that is how I figured out I'd overcooked mine.  I won't be throwing it away that's for sure. A jar went home with my boys!  


I MADE ANOTHER BATCH IN THE JAM MAKER WITH THE CARA CARAS
IT STARTED OUT EXTREMELY SOFT
BUT
NOW IT HAS SET AND IS JUST PERFECT!
YOU CAN GO TO
ORANGE MARMALADE IN JAM MAKER 
TO SEE HOW TO MAKE IT IN THIS WAY


There's my happy little one 
Now we have another orange marmalade lover


This little one ate it even on potato chips

Happy Jam Making



They also come in a smaller size which is good for lunch boxes called Lil Snappers! I don't know where to find those nor where but just in case we see them, we need to buy them!






8 comments:

  1. Thanks for the recipe. If I find the oranges I will try it. One question, With the cost of additives (sugar etc.) What makes canning a savings commodity anymore. I kept my canner and jars and I do grow a garden. but it didn't seem to save anything. I would be doing it for the savings not the enjoyment. Enjoyment would be sewing.

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    1. I think anymore it is the knowing your ingredients probably are much better than processed foods sold in the market today. For me at least. I love to garden but like you would rather be sewing some of the time any way :) I know that most things homegrown do taste much better but the gardening is super hard work. We know that we don't add the cancer causing chemicals and in that way we are healthier. I guess that is the way it is. It is more expensive to eat healthier that is what I've found to be true as well. Even in grocery shopping fresh produce and fruits are more expensive than frozen and canned (which deplete the nutrition). Who knows? Let's get to sewing! <3

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  2. I love this, we are mad about orange marmalade. Last summer was the first time that I ever made canned jam (always freezer jam before that) Mine came out very tasty, but it didn't jell as much as I wished. I didn't use a thermometer . . . sounds like I should have. Is a candy thermometer different from any food thermometer? I just followed the recipe on the Sure-Jel package. I would love to even be able to eliminate that, if possible. It sounds like you are the lady to ask :)

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    1. Hi Connie,
      I have never used the thermometer when using Sure-Jell. I only use it when using the fruit and sugar only.
      I think the candy and food thermometer measure the same. I have a regular one and candy one. The regular can stand on bottom even and I liked it very much but it is broken now from too much use I guess.
      I don't know what happened to yours. My last batch just made with the Sure-Jell was extremely runny but in two days it became thicker. Not like a jelly but a soft jam, spoonable and very delicious. Maybe some oranges have lots of juice? Might be thicker with more fruit pulp than juice? Some friends told me when their's doesn't jell correctly they bake on ham, or serve with ice cream etc. I also bet sauces would be nice made with the runny jams.
      I didn't add water to the Sure-Jel recipe but added lots to the old fashioned which was thicker.
      Who knows? I'll let you know what I find out and you let me know if you learn something more. I am sorry to have been not much help to you.
      Good to hear from you.

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  3. I have never made orange marmalade. Your sounds delicious (well, the second batch does anyway). Love those kiddos- they make all the work worthwhile to see a smile on their faces.
    Have a wonderful Sunday- xo Diana

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    1. My daddy always loved that and men would bring him that to the shop for holidays and such. We kids would have to have a little taste. I never really thought of making it myself until a few years ago when little Philly said Mimi do you make this that Paddington is eating? Well you know Nana we have to do something we might not have before when they ask. I hope you have a wonderful rest of you Sunday and a beautiful week ahead...xoxo Dolly

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