Using canning tongs, carefully remove the jars from the water, place in a cool dry place and allow to sit at room temperature for at least 24 hours before opening. Even a folded kitchen towel on the pot bottom will do in a pinch.) Add additional water if necessary to cover the jars by at least an inch. (If you don't have a jar rack, try a round cake rack, or metal mesh basket. Return the jars to the pot with boiling water, being certain that they don't touch the bottom of the pot or each other. Wipe the rims and threads of the jars with a moist paper towel and top each with a lid. The amount of marmalade may vary by 1 to 2 jars. Repeat until all of the mixture has been used. Place a canning funnel onto the top of 1 of the jars and ladle in the marmalade just to below the bottom of the threads of the jar. Remove jars from the water and drain on a clean towel. If mixture is thin and runs easily, it is not ready.
The mixture should be a soft gel that moves slightly. 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. You may need to adjust the heat in order to prevent boil over. Add the sugar and stir the mixture continually, until it reaches 222 to 223 degrees F on a deep-fry or candy thermometer, and darkens in color, approximately 15 to 20 minutes.
#Alton brown biscuit recipe full#
Increase the heat under the orange mixture to return to full boil. Meanwhile, place a small plate in the freezer. Turn off the heat, add the lids and leave everything in the pot until the marmalade is ready. Now, before you get all hot and bothered, remember that mayonnaise is basically eggs in another form. The results, he proclaims, are creamier than anything dairy alone can produce. Place 10 (8-ounce) jars and rings, canning funnel, ladle, and tongs into the boiling water and make sure the water covers the jars by at least an inch. In 'Scrambled Eggs V3.0,' Brown whisks 1 teaspoon of mayonnaise and 1 teaspoon of water into his eggs before scrambling. While the fruit is cooking, fill a large pot (at least 12-quart) 3/4 full with water, set over high heat and bring to a boil. Once boiling, reduce the heat to maintain a rapid simmer and cook, stirring frequently, for 40 minutes or until the fruit is very soft. Add the lemon zest and juice and the water to the pot, set over high heat and bring to a boil, approximately 10 minutes. Place the oranges into an 8-quart stainless steel pot. Stack the orange slices and cut them into quarters. Cut the oranges into 1/8-inch slices using a mandoline, removing the seeds as you go.
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