Directions:

• Place 6 clean 250ml mason jars on a rack in a boiling water canner. Cover jars with water and heat to a simmer (180°F/82°C). Set screw bands aside. Keep jars hot until ready to use.


• Preheating Bernardin® lids is not advised. The sealing compound used for our home canning lids performs better at room temperature than it does pre-heated in simmering water (180°F). Simply wash lids in hot, soapy water, dry, and set aside until needed. Preheating can lead to less vacuum being achieved during water bath canning, and to buckle failures during pressure canning.


• Thoroughly wash oranges. Using a vegetable peeler, remove coloured peel from 1 orange; cut peel into thin strips. Using a sharp knife, remove white pith from peeled orange, as well as peel and pith from remaining 4 oranges; discard white pith. Working over a large stainless steel saucepan to catch juice, separate segments from membrane; collect segments in saucepan; discard membrane and seeds.


• Wash, peel, core and grate apple; add to orange segments. Stir in orange peel, carrots, water and cinnamon stick. Tie allspice in a large square of cheesecloth creating a spice bag; add to mixture. Stirring occasionally, bring to a boil; cover and boil 15 minutes.


• Stir in sugar and lemon juice; If desired, add 1/2 tsp (2 ml) butter or margarine to reduce foaming. continue boiling until marmalade reaches desired consistency, about 30 minutes. Remove from heat. Discard spice bag and cinnamon stick. Stir in Scotch, if using. (Gel test: Remove mixture from heat. Place a spoonful of mixture on plate in freezer for a few minutes; mixture is gelled when it does not run together when separated.)


• Ladle hot marmalade into a hot jar to within 1/4 inch (0.5 cm) of top of jar (headspace). Using nonmetallic utensil, remove air bubbles and adjust headspace, if required, by adding more marmalade. Wipe jar rim removing any food residue. Centre sealing disc on clean jar rim. Screw band down until resistance is met, then increase to fingertip tight. Return filled jar to rack in canner. Repeat for remaining marmalade.


• When canner is filled, ensure that all jars are covered by at least one inch (2.5 cm) of water. Cover canner and bring water to full rolling boil before starting to count processing time. At altitudes up to 1000 ft (305 m), process –boil filled jars – 10 minutes.*


• When processing time is complete, remove canner lid, wait 5 minutes, then remove jars without tilting and place them upright on a protected work surface. Cool upright, undisturbed 24 hours; DO NOT RETIGHTEN screw bands.


• After cooling check jar seals. Sealed discs curve downward and do not move when pressed. Removescrew bands; wipe and dry bands and jars. Store screw bands separately or replace loosely on jars, as desired. Label and store jars in a cool, dark place. For best quality, use home canned foods within one year.

Notes & Tips