Making marmalade is a delightful way to preserve citrus fruits. Here’s a classic recipe for orange marmalade:
Ingredients:
- 4 large oranges (preferably Seville oranges, but any variety will work)
- 2 lemons
- 8 cups water
- 8 cups granulated sugar
- Cheesecloth and kitchen string (for tying up the pips and membranes)
Instructions:
- Prepare the Fruit:
- Wash the oranges and lemons thoroughly.
- Cut the oranges and lemons in half and juice them. Save the juice and set aside.
- Scrape out the membranes and pips (seeds) from the juiced halves and place them in a piece of cheesecloth. Tie it up with kitchen string to create a small bag.
- Slice the Peels:
- Cut the orange and lemon peels into thin strips or small pieces, depending on your preference for chunkiness.
- Cook the Fruit:
- In a large pot, combine the fruit peels, the cheesecloth bag with pips and membranes, and the water.
- Bring to a boil, then reduce the heat and simmer for about 1.5 to 2 hours, or until the peels are very soft.
- Add Sugar:
- Remove the cheesecloth bag, squeezing out as much liquid as possible back into the pot.
- Add the sugar and the reserved citrus juice to the pot.
- Stir over low heat until the sugar has completely dissolved.
- Boil to Setting Point:
- Increase the heat and bring the mixture to a rolling boil.
- Continue boiling until the marmalade reaches its setting point. This can take anywhere from 15 to 30 minutes. To test for the setting point, you can use a candy thermometer (look for 220°F or 104°C), or you can perform a wrinkle test: place a small plate in the freezer, and after a few minutes of boiling, drop a small amount of marmalade onto the cold plate. Let it sit for a minute, then push it with your finger. If it wrinkles and doesn’t flood back, it’s ready.
- Jar the Marmalade:
- Once the marmalade has reached its setting point, remove the pot from the heat.
- Let it cool for about 10-15 minutes; this will help prevent the fruit from floating to the top of the jars.
- Ladle the marmalade into sterilized jars, leaving about 1/4 inch of headspace.
- Wipe the rims clean, place the lids on, and screw the bands on until fingertip-tight.
- Process the Jars:
- If you want to store the marmalade at room temperature, process the jars in a boiling water bath for 10 minutes to ensure a good seal.
- After processing, remove the jars from the water and let them cool on a towel or cooling rack. Check the seals after cooling; the lids should not flex up and down when pressed.
- Store:
- Label the jars with the date and store in a cool, dark place. Once opened, keep the marmalade in the refrigerator.
Enjoy your homemade marmalade on toast, in baking, or as a glaze for meats! Remember that marmalade can take up to a couple of weeks to fully set, so don’t worry if it seems a bit runny at first.
