Here’s a delightful homemade orange marmalade recipe! This classic spread captures the vibrant flavor of oranges, blending the sweetness of the fruit with a hint of tartness from the peel. It’s a wonderful addition to toast, biscuits, or as a glaze for meats.
Ingredients:
- 4 large oranges (seedless, if possible)
- 1 large lemon
- 6 cups water
- 4 cups sugar
Instructions:
- Prepare the Fruit: Wash the oranges and lemon thoroughly. Cut them in half, then slice as thinly as possible (about 1/8 inch), including the rind. Remove any seeds, as they will make the marmalade bitter.
- Cook the Mixture: In a large pot, combine the orange and lemon slices with water. Bring to a boil, then reduce heat and simmer uncovered for 45 minutes to 1 hour, until the fruit is soft and the water has reduced by about half.
- Add the Sugar: Stir in the sugar, making sure it dissolves completely. Increase heat and bring the mixture to a rolling boil. Continue to boil, stirring frequently, until the mixture reaches 220°F (104°C) on a candy thermometer or until it thickens and gels slightly when spooned onto a cold plate (about 30-40 minutes).
- Jar the Marmalade: Remove the pot from heat. Ladle the hot marmalade into sterilized jars, leaving 1/4 inch of headspace. Wipe the rims, apply lids, and screw on bands.
- Seal and Store: Process jars in a boiling water bath for 10 minutes, then allow them to cool. Store in a cool, dark place for up to a year. Once opened, keep in the refrigerator and enjoy within a few months.
Tips:
- For a slightly more bitter marmalade, you can add a bit of the white pith from the oranges, as this intensifies the marmalade’s flavor.
- If you prefer a smoother texture, chop the orange and lemon slices into smaller pieces before cooking.
This homemade orange marmalade is a zesty way to elevate your breakfast or to add a gourmet touch to savory dishes. Enjoy!
