This orange marmalade is made the old-fashioned way, but still full of delicious flavor and incredibly simple to make.
These old cook books of mine have prove once again that old-fashioned recipes are the best kind of recipes. They have yet to fail me. I found a simple enough sounding recipe for orange marmalade that I just had to try.
This recipe is really simple, only contains a couple of ingredients and results in a flavorful, sweet orange jam with plenty of bright, citrus flavor.
Can you use any orange to make marmalade?
You sure can. However, since the peel is used… make sure you use organic oranges just to decrease the risk of pesticide exposure if nothing else.
If you’re making marmalade between January and February you’ll want to use Seville oranges. Which are prized by marmalade lovers everywhere. They are the absolute best orange to use to make marmalade, but their season is relatively short.
Some recipes call for a bit of lemon zest and juice to replicate the bitterness that Seville oranges afford. This particular recipe does not, but it’s still delicious even if you’re making it out of season.
Why isn’t marmalade called jam?
Marmalade and jam are very similar. The general difference is that marmalade uses peel or rind and jam does not.
People also consider marmalade a citrus preserve, though non-citrus fruits have been used to make a marmalade.
Orange marmalade ingredients
Like I said, this recipe is incredibly simple. No fuss, no complicated directions or odd ingredients.
Oranges. Of course. It wouldn’t be orange marmalade without them, right? In this recipe, any orange will do, but if you can get your hand on seville oranges, please do. I used 2 pounds of oranges and it yielded four half pints. You can use more… this recipe can be doubled or even tripled. Just make sure it will all fit in a canner load (whatever your canner will hold). Note you will be using the entire orange. Though you will remove any white, bitter parts and the pith.
Sugar. A lot of recipes call for sugar in pound for pound rations. This one uses a little less sugar. You’ll use about 3/4 of the weight in sugar that you have in fruit.
That’s it. Just simple, no fuss, and we’re ready to make delicious marmalade
How to make orange marmalade
This process is also simple, though when I read it in the cookbook, I have to admit I was a little overwhelmed. It wasn’t near as bad as I thought it would be.
The trick to getting orange marmalade that is sweet and not bitter is to remove the pith. Which is the white part between the rind and the orange. Remove all this bitter white part (and the white sections in the middle) and you will have a delicious, sweet marmalade.
But, how do you remove the pith? There are a gazillion schools of thought on this. But, honestly the easiest way is the way that was listed in the recipe which says just remove the rind from the orange, quarter it up, cover it with water and boil it until it’s soft.
Once the rind is soft, you’ll drain it, cool it off and take a spoon to scrap the white part out. It sounds complicated (or it did to me) but it really isn’t.
Once you have your rinds boiling, you can start up your oranges and your canner.
Put your oranges in a stock pot with the sugar and about 2 cups of water and allow it to boil. You’ll allow it to boil for roughly one hour.
Once the rind has been boiled and the pith removed, you can take a pair of scissors to cut up the rind into thin strips. You can do several at one time as long as you have sharp scissors. Place the rind in with the already boiling oranges and sugar and allow the mixture to boil about another hour, or until the marmalade is finished.
Once it’s ready, you’ll ladle your mixture into sterilized, half pint canning jars, leaving 1/4″ of headspace. Process jars for 10 minutes, remove to a towel lined counter and allow to sit undisturbed for 12-24 hours before checking the seal. Removed rings and store in a cool, dark place.
How to know when marmalade is ready
I’m the first to admit, I can sometimes have trouble knowing when jams and jellies are at that all-important gel stage. But, for whatever reason this marmalade was easy for me to tell.
Maybe it’s because I’m becoming more versed in it. But, regardless marmalade can be difficult to tell.
Firstly, the color will darken as the mixture boils. It will be a beautiful almost golden color when it’s finished.
Different oranges and the amount of pith you inadvertently leave on them will also determine how long it takes, but generally speaking it’s going to take about an hour and a half to two hours at a gentle boil.
To check and make sure, though, you’ll want to use a chilled plate. I stick one in my freezer and leave it there until I’m ready to use it.
Simply spoon out a bit of your marmalade and place it on the chilled plate. If it gels up in about 30 seconds, you’re ready. If it is still liquid, it’s not quite ready yet.
Delicious, sweet orange marmalade with bright citrus notes and just a hint of bite make this the perfect, simple recipe you've been looking for.
- 2 Pounds Oranges (about 5 medium oranges)
- 24 Ounces Granulated Sugar
- 2 Cups Water
- Quarter oranges and remove the rind. Place the rind in a saucepan and fill with just enough water to cover them. Bring to a boil and allow to cook until rinds are soft.
- While the rinds are boiling, place oranges into large pot with water and sugar. Making sure you remove as much of the white, bitter parts as possible. Bring to a boil over medium heat and allow to boil for about an hour, stirring occasionally.
- Once rinds are soft, drain the water and cool them off. Using a spoon, scrape out the pith. Using a pair of scissors, cut the rind into thin strips. Add these strips to the mixture and boil for about another hour.
- While marmalade is finishing up, get the canner ready and sterilize some half pint jars.
- Check your marmalade for doneness by placing it on a cool plate and seeing if it gels within 30 seconds.
- Once marmalade is finished, carefully ladle hot marmalade into, hot, sterilized canning jars leaving 1/4" of headspace. Wipe rims, center lids, finger tighten rings and place in canner. Cover jars with water. Process for 10 minutes. Allow to sit for 12 hours on towel lined counter before checking for proper seals.
Serving Size:1 Tablespoon
Amount Per Serving: Calories: 48 Total Fat: 0g Saturated Fat: 0g Trans Fat: 0g Unsaturated Fat: 0g Cholesterol: 0mg Sodium: 1mg Carbohydrates: 12g Net Carbohydrates: 0g Fiber: 0g Sugar: 12g Sugar Alcohols: 0g Protein: 0g
How to use orange marmalade
You can use this to spoon over ice cream, top homemade biscuits or croissants with it.
You could also use it to make glazed pork chops or chicken and it would taste delightful. Simply spoon it over the meat while cooking to add some amazing citrus flavor.
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