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Orange Marmalade

Orange Marmalade

There’s something comforting about the taste and texture of orange marmalade. To make this marmalade, you’ll use the whole fruit, peel, and all. This recipe will keep you in fresh orange marmalade for about six weeks—if it lasts that long! Use it to top our orange scones.

Ingredients

Scale

Instructions

  1. Wash your citrus thoroughly.
  2. Chop citrus into small pieces—peel and all! Be sure to remove seeds as you find them.
  3. Put the chopped fruit into a heavy steel pot that has a tight-fitting lid (you’ll need it later).
  4. Cover the chopped fruit with the 2 cups of water and bring the mixture to a simmer over medium heat.
  5. Add the sugar and bring the mixture to a boil, stirring frequently. Take care that the mixture doesn’t burn.
  6. Once the sugar is dissolved, cover the pot tightly, remove the pot from the heat, and let it sit overnight at room temperature.
  7. The next day, bring the mixture up to a boil.
  8. Reduce the heat to low.
  9. Simmer, uncovered, for about 2 hours. Stir occasionally.
  10. After 2 hours of simmering, turn up the heat and boil the mixture gently for another 30 minutes. If foam forms on the top, skim it off and discard it.
  11. Check the temperature of the mixture: it needs to reach 220 degrees F for the natural pectin in the oranges to gel up with the sugar.
  12. Test the marmalade for readiness by putting a dollop on a chilled plate and leaving it in the fridge for about 10 minutes. If the dollop pretty much holds its shape, you’re all set. If it’s still runny, cook the mixture a little more. If the dollop is too hard, add a bit of water to the pot.
  13. Once your mixture is the right consistency, spoon it into sterilized jars and seal with lids. Chill in the fridge.
  14. Your marmalade may need 24 to 48 hours to set up; be patient!
  15. Keep marmalade in the fridge in sealed jars for up to 6 weeks.