Saturday, December 22, 2012

Orange Marmalade

Pot of orange marmalade

Jars of Orange Marmalade cooling

We have been living in Southern California for more than 30 years, and have had both a lemon tree and an orange tree for most of those years.  My lemon tree has always been productive and I often place a basket of lemons out front for the neighbors to help themselves since there is only so much one can do with lemons after you have made lemon juice, lemon meringue pie and lemon sauces for fish.  The orange tree has only recently been producing more oranges than we can use in a day, so I decided to make orange marmalade, a spread that my tasting partner loves.  And because he loves the texture of the rind and he prefers a more tart marmalade, I used more oranges than most recipes call for, which results in a very dense, tart marmalade.  My tasting partner gives it rave reviews.

recipe after the jump

Orange Marmalade

makes about 5-6 pint jars


8 medium seedless oranges
2 lemons
8 cups of water
8 cups sugar


Cut the oranges and lemons in half crosswise, then into very thin half-moon slices. A mandolin is helpful and I slice the fruit directly over a stainless steel pot.  Discard any seeds. Add the sliced fruit and their juices into a large stainless-steel pot (if you did not slice directly into the pot). Add 8 cups water and bring the mixture to a boil, stirring often. Remove from the heat and stir in the sugar until it dissolves. Cover and allow to stand overnight at room temperature.

The next day, bring the mixture back to a boil. Reduce the heat to low and simmer uncovered for about 2 hours. Remove any pits that have floated to the top. 

Turn the heat up to medium and boil gently, stirring often, for another 30 minutes. Skim off any foam that forms on the top. Cook the marmalade until it reaches 220 degrees F on a candy thermometer.

If you want to be doubly sure it's ready, place a small amount on a plate and refrigerate it until it's cool but not cold. If it is firm -- neither runny nor too hard -- it's done. It will be a golden orange color. (If the marmalade is runny, continue cooking it and if it's too hard, add more water.)  

Pour the marmalade into clean, hot Mason jars; wipe the rims thoroughly with a clean damp paper towel, and seal with the lids. Allow to cool before storing.  Marmalade keeps in the pantry for up to a year.

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