Bitter Orange Marmalade
User Reviews
3.2
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Prep Time
15 mins
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Cook Time
1 hr
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Servings
2 cups
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Course
Condiments
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Cuisine
American
Bitter Orange Marmalade
Description
Bitter Orange Marmalade blends the tartness of bitter oranges with sugar and a splash of whiskey, enhanced by vanilla bean infusion. The bitter orange peel is sliced thinly and simmered with juice and pulp to extract flavor and soften the rinds. After boiling with sugar and whiskey, the marmalade thickens and turns translucent, signaling it's ready. The careful cooking prevents scorching and ensures the marmalade achieves a gel-like consistency, which will continue to set once cooled and refrigerated.
The marmalade's balance of bitter citrus and sweet notes makes it a distinctive spread ideal for toast, scones, or complementing savory dishes. The vanilla bean adds a gentle floral undertone that sets this marmalade apart from typical versions. This recipe produces a small batch, suitable for home use.
Due to the small batch size, the marmalade fits into a 1/2-liter jar and should be kept refrigerated. Properly stored, it will maintain its quality for at least a month, possibly longer without spoilage.
Ingredients
- bitter oranges well scrubbed, about 10 small to medium
- sugar a weight equal to the orange peels
- 1/4 cup whiskey
- 1 vanilla bean leftover
Instructions
- Cut the oranges in half and juice them. Set the juice aside.
- Put the seeds and pulp into a saucepan with 2 cups of water and let boil for 30 minutes. Remove all the seeds and discard them.
- Meanwhile slice all the rinds into small strips.
- Put the rinds, the juice, pulp and the vanilla bean into a heavy bottomed pot. Use a smallish sized one since this is a small batch marmalade.
- Bring to a boil and cook for about 15 minutes.
- Add the sugar and whiskey and boil for another 20 minutes, or until the marmalade is thickened. Stir often, scraping down the sides of the pan. You will see it darken and turn translucent at the end. Watch it carefully at this stage so it doesn't scorch. You can test a little bit of the jam on a cold plate to see if it gels, but if you have cooked it long enough, and it has reduced down and is thickening in the pot, you will be fine. Marmalade will continue to gel as it sits in the refrigerator.
- Remove the vanilla bean and ladle the marmalade into glass containers with tight fitting lids.
- Cool completely and then refrigerate. Use within a month.
Notes
- This recipe yields a small batch that fits in a 1/2 liter jar, ideal for home use.
- Keep the marmalade refrigerated to preserve freshness for at least one month.
User Reviews
Overall Rating
3.2
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