Orange Marmalade
User Reviews
5
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Prep Time
10 mins
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Cook Time
3 hrs
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Additional Time
8 hrs
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Total Time
11 hrs 10 mins
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Servings
96 servings (2 tbsp each)
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Calories
68 kcal
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Cuisine
British
Orange Marmalade
Description
This Orange Marmalade recipe features whole thin slices of seedless oranges combined with lemons, water, and sugar. The citrus fruits are sliced very thinly after thorough cleaning, ensuring seeds are removed to avoid bitterness. The fruit and water are boiled, then mixed with sugar and left to soak overnight, allowing flavors and pectin to meld. The next day, the mixture is simmered uncovered for several hours, reaching a precise setting temperature of 220°F to ensure proper gel formation.
The high sugar content and long cooking reduce the marmalade to a thick, spreadable consistency with characteristic citrus tang and slight bitterness from the peel. The marmalade has a golden orange hue and a balanced texture neither runny nor overly firm. Testing the set with a chilled plate allows assessment of readiness. Foam that forms is skimmed off to maintain clarity.
Orange marmalade suits breakfast toast, scones, or as a condiment for cheese. It can be stored refrigerated for up to one month once jarred. Different types of oranges can be used, such as Seville if available, for a more intense flavor.
Yield considerations specify the jar quantities depending on size. The cold plate testing method helps verify the jam will set properly before removing from heat.
Ingredients
- 4 orange scrubbed clean (about 3 pounds or 8 cups slices, see note 1, large, seedless
- 2 lemon about 1/2 pound or 1 cup slices, plural
- 8 cups water
- 8 cups granulated sugar
Instructions
- Cut oranges and lemons in half crosswise, then into very thin half-moon slices. Discard any seeds. In a large stainless steel pot, add the sliced oranges, lemons, and any accumulated juices.
- Add water and bring the mixture to a boil, stirring often. Remove from the heat and stir in the sugar until it dissolves. Cover and let stand overnight at room temperature.
- The next day, bring the mixture back to a boil. Reduce heat to low and simmer uncovered for 2 hours. Turn 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 (you must hit this temperature for the natural pectin to gel with the sugar).
- To test if the marmalade is ready, place a small amount on a plate and refrigerate it until it's cool but not cold (see note 4). If it's firm (neither runny nor hard), it's ready. It will be a golden orange color. If the marmalade is runny, continue cooking it; if it's hard, add a bit 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. Chill in the refrigerator. It may take 24-48 hours for the natural pectin to set up properly.
Notes
- Regular seedless oranges are used, but Seville oranges can substitute for stronger flavor when in season.
- This recipe yields about 3 quarts of marmalade, requiring 6 to 24 jars depending on jar size.
- Store marmalade in the refrigerator covered for up to one month after cooking.
- Use the cold plate test by chilling a small amount on a frozen plate to check setting before finishing cooking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 96servings (2 tbsp each)
Amount Per Serving
Calories 68 kcal
% Daily Value*
| Serving | 2tbsp | |
| Calories | 68kcal | 3% |
| Carbohydrates | 18g | 6% |
| Protein | 1g | 2% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Sodium | 1mg | 0% |
| Potassium | 13mg | 0% |
| Fiber | 1g | 4% |
| Sugar | 17g | 34% |
| Vitamin A | 13IU | 0% |
| Vitamin C | 4mg | 4% |
| Calcium | 4mg | 0% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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