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Orange Marmalade

Orange Marmalade

🍽 Serves ⏲ Total Time
1 jar 1.06 days

🧂 Ingredients

  • 🍊 2 large (340 g) navel oranges
  • 🍊 1 small (57 g) lemon
  • 💧 2 cups (480 ml) water
  • 🍬 2 cups (454 g) granulated sugar

🍳 Cookware

  • 🥘 1 medium saucepan
  • 🔪 1 sharp knife
  • 🥘 1 plate
  • 📦 1 airtight container

📝 Instructions

Step 1

Wash the 🍊 navel oranges and 🍊 lemon well and then finely chop. If you find any seeds, remove and discard them.

Step 2

Place the fruit in a medium saucepan along with the 💧 water and bring to a simmer over medium heat.

Step 3

Turn off the heat, cover, and let the mixture sit for 24 hours. (Do not skip this step; it is essential for drawing out pectin, softening the rind, and mellowing the bitterness).

Step 4

The next day, place the saucepan over medium heat and return to a simmer. Let it cook, stirring occasionally, for 20 to 60 minutes, until the mixture is reduced by half.

Step 5

Add 🍬 granulated sugar and stir until dissolved. Turn the heat up to medium-high and simmer rapidly for 15 to 20 minutes, stirring frequently to prevent burning, until thick.

Step 6

Place a spoonful on a cold plate and put it in the refrigerator for 1 minute. The marmalade should gel and hold its shape. If it seems runny, continue to cook for a few more minutes and test again until it sets.

Step 7

Let it cool completely, then refrigerate in an airtight container for up to 6 weeks.

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