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, and I am most happy to share it.
Enjoy!
My Dear Marmalade
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.
