A classic recipe for orange marmalade. It is a versatile preserve that can be used in sweet or savory dishes, or simply enjoyed on its own.
6 oranges, peeled
1 lemon, unpeeled
9 cups cold water
7 cups sugar
Why remove the white pith from the oranges?
The white pith can be bitter, so it is important to remove it to prevent the marmalade from becoming overly bitter.
Can I use other citrus fruits in this recipe?
You can experiment with different citrus fruits such as grapefruit, lime, or even blood oranges to create variations of marmalade.
How thick should the marmalade be before transferring to jars?
The marmalade should have a thick consistency similar to a jam. It should coat the back of a spoon and hold its shape when cooled.
How do I know when the marmalade is done cooking?
To test if the marmalade is ready, you can perform a "wrinkle test." Place a small amount of the marmalade on a chilled plate, let it cool slightly, then push it with your finger. If it wrinkles, it is ready.
Can I reduce the amount of sugar in the recipe?
The sugar in the marmalade not only adds sweetness but also acts as a preservative. Altering the sugar content may affect the shelf life and texture of the marmalade.
How long can I store the marmalade?
Properly sealed and stored in a cool, dark place, marmalade can last for up to a year. Once opened, store in the refrigerator and consume within a few months.
Can I add additional spices or flavors to the marmalade?
You can customize your marmalade by adding spices such as cinnamon, cloves, or ginger, or even a splash of alcohol like whiskey or Grand Marnier for extra flavor.
How can I prevent the marmalade from crystallizing?
To prevent crystallization, make sure the sugar is fully dissolved before the marmalade reaches a boil. Stir gently and avoid scraping the sides of the pan.
How should I sterilize the jars for the marmalade?
Use a sharp knife to thinly slice the oranges and lemon.
Letting the citrus mixture sit overnight helps soften the fruit and develop the flavors.
For a smoother marmalade, use a hand blender or food processor to puree the cooked citrus before adding the sugar.
Try adding different spices or herbs like vanilla bean or thyme for a unique flavor.
Label and date your jars of marmalade for easy identification and tracking of freshness.
If the marmalade doesn't set properly, you can re-cook it with added pectin or lemon juice to help it thicken.
Why remove the white pith from the oranges?
The white pith can be bitter, so it is important to remove it to prevent the marmalade from becoming overly bitter.
Can I use other citrus fruits in this recipe?
You can experiment with different citrus fruits such as grapefruit, lime, or even blood oranges to create variations of marmalade.
How thick should the marmalade be before transferring to jars?
The marmalade should have a thick consistency similar to a jam. It should coat the back of a spoon and hold its shape when cooled.
How do I know when the marmalade is done cooking?
To test if the marmalade is ready, you can perform a "wrinkle test." Place a small amount of the marmalade on a chilled plate, let it cool slightly, then push it with your finger. If it wrinkles, it is ready.
Can I reduce the amount of sugar in the recipe?
The sugar in the marmalade not only adds sweetness but also acts as a preservative. Altering the sugar content may affect the shelf life and texture of the marmalade.
How long can I store the marmalade?
Properly sealed and stored in a cool, dark place, marmalade can last for up to a year. Once opened, store in the refrigerator and consume within a few months.
Can I add additional spices or flavors to the marmalade?
You can customize your marmalade by adding spices such as cinnamon, cloves, or ginger, or even a splash of alcohol like whiskey or Grand Marnier for extra flavor.
How can I prevent the marmalade from crystallizing?
To prevent crystallization, make sure the sugar is fully dissolved before the marmalade reaches a boil. Stir gently and avoid scraping the sides of the pan.
How should I sterilize the jars for the marmalade?
Wash the jars in hot, soapy water, then rinse thoroughly. Place the jars in a preheated oven at 250 degrees F for 10-15 minutes, or run them through a hot dishwasher cycle before filling with marmalade.
