Orange Marmalade

Orange Marmalade

Orange Marmalade is rated 3.0 out of 5 by 2.
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Prep Time: 45 minutes
Cook Time: 60 minutes
Servings: 32 Makes 4 half-pint jars.
This preserve can be made with any other variety of citrus fruit. It is delicious spread on toast, scones or muffins. To sterilize the jars, lids and ring bands, immerse them in boiling water and boil for 15 minutes.

Ingredients:

  • 6 oranges
  • 3 cups water
  • 5 cups sugar

Directions:

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.
Makes 4 half-pint jars.
Adapted from Williams-Sonoma Seasonal Celebration Series, Spring, by Joanne Weir (Time-Life Books, 1997).
Rated 3 out of 5 by from more like orange taffy I've made this marmalade twice. The first time i followed all directions but did not stir constantly and let it boil on medium/low for 1 hour (since it would not jelly at 40 mins). Turned out perfect but the slivers of orange were a little bothersome when eating afterwards. The second time I stirred constantly, constant boil, 40 minutes. I should have paid more attention to the consistency but in the blink of an eye at about 30 minutes in it began to bubble up and turned rock hard. If you have the ability to stir this constantly at a boil (medium high) I'd suggest cooking it for about 20/25 minutes. If you have to leave it on the stove and check on it occasionally, I'd leave it on a medium/low and cook it for about an hour. it only yielded about 3 servings both times as well.
Date published: 2016-08-03
Rated 3 out of 5 by from Orange Marmalade Recipe This method for preserving has not been considered shelf stable safe for many years. All jams, jellies & marmalade must be processed in a hot water bath in order to be safely stored on the shelf. Hot water bath is not required if marmalade will be consumed within 1 month, so long as it has been refrigerated. Other wise great recipe.
Date published: 2015-01-31
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