Orange Marmalade
This recipe creates a delightful orange marmalade that bursts with the essence of fresh citrus. It features a perfect balance of sweetness and tartness, making it a versatile spread that complements both breakfast dishes and snacks with its bright flavor. Requiring just a few simple steps, this homemade marmalade is a special treat to enjoy and even share with family and friends.
— Constant Cookbook
Ingredients
- 6 oranges
- 3 cups water
- 5 cups sugar
Instructions
- Using a vegetable peeler, remove the zest from the oranges, keeping the pieces as large as possible. Place them, pith side up, on a work surface and, using a sharp paring knife, scrape away any white pith. Cut the zest into very thin strips about 2 inches long. Measure out 1/2 cup of the zest strips and reserve; discard any remaining zest or reserve for another use. Using your fingers, peel off all the remaining pith from the oranges.
- Cut the oranges in half crosswise; using the tip of the knife, remove and discard all seeds. Place the orange halves in a food processor fitted with the metal blade or in a blender and process until smooth. Measure out 2 cups pulp and place in a large saucepan with the water, sugar and the 1/2 cup zest strips. Stir well to combine. Discard any remaining pulp or reserve for another use.
- Place the pan over high heat and bring to a boil, stirring constantly. Boil, stirring occasionally, until the mixture thickens and 1 tsp. of the marmalade placed on a plate and set in the refrigerator jells within 3 minutes. This should take about 40 minutes. If the marmalade does not jell within that time, continue to boil until it does. Remove from the heat.
- Ladle the hot marmalade into hot sterilized half-pint canning jars to within 1/4 inch of the rim. Using a large spoon, skim off any foam. Wipe the rims with a clean, damp cloth. Seal tightly with sterilized lids and ring bands. Let cool on a kitchen towel away from drafts. If the jars have sealed properly, the tops will be slightly indented in the center and will not yield a pop when pressed gently. Store in a cool, dark place for up to 6 months. Once opened (or if they have not sealed properly), store in the refrigerator for up to 1 month.
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