Servings: 8 serving
Equipment
Heavy Bottomed Saucepan
water bath canning pot
jar lifter
Ingredients
- 2 cups sorted and washed Fresh cranberries
- 1 cup - Freshly squeezed orange juice
- Orange zest, from 1 orange
- 1 cup - Pure maple syrup
- Apple cider vinegar, ¼ cup
- Fine sea salt, a pinch
- 1 teaspoon - Pure vanilla extract optional
Instructions
- Sort and wash 2 cups of fresh cranberries, removing any stems or blemished fruit.
- In a medium heavy-bottomed saucepan, combine the cranberries with 1 cup of freshly squeezed orange juice and the zest of one orange.
- Place the saucepan over medium heat and bring the mixture to a gentle boil, stirring occasionally to prevent sticking.
- Once boiling, reduce the heat to a low simmer. Add 1 cup of pure maple syrup, ¼ cup of apple cider vinegar, and a pinch of fine sea salt to the cranberries, stirring to integrate the ingredients.
- Continue to simmer the mixture for 25-30 minutes. As the cranberries begin to soften, mash them slightly with the back of a wooden spoon to release their pectin and help the marmalade to thicken.
- While the marmalade is simmering, prepare a water bath canning pot by filling it with water and bringing it to a simmer. Sterilize four half-pint jars, along with their lids and bands, according to the manufacturer's instructions.
- Test the marmalade for doneness by placing a small amount on a chilled plate; if it wrinkles when pushed with a finger, it has reached the proper set.
- Remove the saucepan from the heat and, if desired, add 1 teaspoon of pure vanilla extract, stirring well to combine.
- Carefully ladle the hot marmalade into the sterilized jars, leaving ¼ inch headspace at the top of each jar. Wipe the rims of the jars with a clean, damp cloth to remove any residue.
- Place the sterilized lids on the jars and screw on the bands until finger-tight, ensuring they are secure but not overly tight.
- Place the filled jars in the simmering water bath, making sure they are completely submerged and have at least 1 inch of water above them.
- Process the jars for 10 minutes, maintaining a gentle boil, to ensure they are adequately sealed.
- Carefully remove the jars from the water bath with a jar lifter and place them on a towel or cooling rack to cool undisturbed for 12-24 hours.
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06/10/2024 12:05 pm GMT
