A little bit of magic.

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My orange marmalade, by far my most cherished recipe. It actually took a little bit of magic to put pieces of several recipes together and come up with one that suited me just right. I am most happy to share it.

Ingredients

7 medium-large oranges
500 g granulated sugar (2.5 cups) see notes
juice of 1/2 lemon

Instructions

Wash oranges, halve and juice them, set all aside.
Using a spoon, remove as much pulp as you prefer in your marmalade. I typically use pulp from 2-3 of the oranges. Chop pulp and set aside.
Using a spoon, scrape off pith (white inner spongy part) from peel of 2-3 oranges, and discard pith. Julienne (thinly slice) the peel or mince it in smaller pieces as preferred. Again, use as much peel as you prefer. (see notes)
In a medium stockpot, combine juice, which is about 591 mL (2 1/2 cups), pulp, julienned/minced peel and sugar. Simmer uncovered over medium-low heat stirring often every 3-4 minutes.
After 5 minutes or so, add lemon juice and continue to simmer stirring often every 3-4 minutes. Lower heat if needed, but typically medium-low works through entire cooking.
After approximately 40 minutes, you will start to see the frothy mixture thicken. Turn heat off and set stockpot aside.
To check for doneness, drop a spoonful of marmalade on a chilled plate and see that it does not run too much. Keep in mind that marmalade will thicken more as it cools, especially after refrigerating.
Once marmalade has fully cooled to room temperature, transfer into sterilized air-tight jar(s) and refrigerate.

Notes

You may adjust sugar as preferred. Depending on the size of the oranges and their juice, this can vary a little.

The peel is what adds most of the orange flavor to orange marmalade, so I typically use minced peel of two oranges. Test and see what you may prefer.

My Dear Marmalade