Orange Marmalade

Orange Marmalade

Bittersweet citrus preserve made by slow-simmering whole oranges with sugar until glossy and set.

Total 14 hr 15 min Makes 16 oz Calories 85/serving

Dietary

Vegetarian, Pescatarian, Wheat free, Nut free, Halal, Kosher, Kosher for passover, Ashkenazi kosher for passover

Allergens

Dairy

This classic marmalade uses the whole orange, peel and all, for a bittersweet jam with suspended strands of tender citrus rind. Slicing the fruit thin and cooking it slowly draws out natural pectin, giving the preserve its characteristic set without added thickeners. Spread it on toast or biscuits, or spoon it alongside roast meats and cheese boards.

Ingredients

  • 4 medium oranges, preferably thin-skinned
  • 1 lemon
  • 6 cups water
  • 4 cups granulated sugar
  • 1/4 teaspoon unsalted butter (optional, to reduce foaming)

Method

  1. Wash the oranges and lemon well. Halve them and squeeze the juice into a large bowl, reserving the juice. Scrape out the pulp and seeds from the rinds and tie them in a small square of cheesecloth.

  2. Thinly slice the orange and lemon peels (with the white pith) into fine shreds or strips, about 1/8 inch wide.

  3. Combine the sliced peels, reserved juice, cheesecloth bundle, and water in a 6-quart saucepan. Let stand at room temperature to soften the peels.

  4. Bring the mixture to a boil over medium-high heat, then reduce heat and simmer, uncovered, until the peel is very tender and the liquid has reduced by about one third.

  5. Remove and discard the cheesecloth bundle, squeezing it well into the pan to extract the pectin before discarding.

  6. Add the sugar to the pan and stir over medium heat until completely dissolved.

  7. Increase heat to medium-high and boil the mixture, stirring occasionally and skimming foam, until it reaches 220°F on a candy thermometer or passes the cold-plate set test.

  8. Remove from heat and let the marmalade stand for 5 minutes to allow the peel to distribute evenly rather than floating to the top.

  9. Ladle the hot marmalade into clean sterilized jars, leaving 1/4 inch headspace. Wipe rims, seal with lids, and process in a boiling water bath for 10 minutes, or cool and refrigerate if not canning.

  10. Let jars cool completely on a towel-lined counter undisturbed; check seals before storing in a cool, dark place for up to one year.

Rate this recipe

★ 4.4 (1)

Comments

    Log in to comment.

    Orange Marmalade

    This classic marmalade uses the whole orange, peel and all, for a bittersweet jam with suspended strands of tender citrus rind. Slicing the fruit thin and cooking it slowly draws out natural pectin, giving the preserve its characteristic set without added thickeners. Spread it on toast or biscuits, or spoon it alongside roast meats and cheese boards.

    14 hr 15 min 16 oz 85 cal

    Ingredients

    • 4 medium oranges, preferably thin-skinned
    • 1 lemon
    • 6 cups water
    • 4 cups granulated sugar
    • 1/4 teaspoon unsalted butter (optional, to reduce foaming)

    Method

    1. 1

      Wash the oranges and lemon well. Halve them and squeeze the juice into a large bowl, reserving the juice. Scrape out the pulp and seeds from the rinds and tie them in a small square of cheesecloth.

    2. 2

      Thinly slice the orange and lemon peels (with the white pith) into fine shreds or strips, about 1/8 inch wide.

    3. 3

      Combine the sliced peels, reserved juice, cheesecloth bundle, and water in a 6-quart saucepan. Let stand at room temperature to soften the peels.

    4. 4

      Bring the mixture to a boil over medium-high heat, then reduce heat and simmer, uncovered, until the peel is very tender and the liquid has reduced by about one third.

    5. 5

      Remove and discard the cheesecloth bundle, squeezing it well into the pan to extract the pectin before discarding.

    6. 6

      Add the sugar to the pan and stir over medium heat until completely dissolved.

    7. 7

      Increase heat to medium-high and boil the mixture, stirring occasionally and skimming foam, until it reaches 220°F on a candy thermometer or passes the cold-plate set test.

    8. 8

      Remove from heat and let the marmalade stand for 5 minutes to allow the peel to distribute evenly rather than floating to the top.

    9. 9

      Ladle the hot marmalade into clean sterilized jars, leaving 1/4 inch headspace. Wipe rims, seal with lids, and process in a boiling water bath for 10 minutes, or cool and refrigerate if not canning.

    10. 10

      Let jars cool completely on a towel-lined counter undisturbed; check seals before storing in a cool, dark place for up to one year.