Directions:

• In a large, deep stainless steel saucepan, combine oranges, lemons and water. Bring to a boil over medium-high heat. Reduce heat, cover and boil gently for 5 minutes. Cover and let stand in a cool place (70 to 75ºF/21 to 23ºC) for 12 to 18 hours.


• Place 6 clean 250 ml 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.


• Bring orange mixture to a boil over medium-high heat. Boil, stirring frequently, until peel is tender, about 15 minutes. Stir in prickly pear. Maintaining boil, gradually stir in all the sugar. If desired, add 1/2 tsp (2 ml) butter or margarine to reduce foaming. Boil hard, stirring frequently, until mixture reaches gel stage, about 30 minutes. Remove from heat and test gel. (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.)If gel stage has been reached, skim off foam.


• Quickly 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. Wipe jar rim removing any stickiness. 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 ensuring jars are covered by water. 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. Remove screw 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