Orange marmalade is a classic spread that perfectly balances sweetness and tartness, making it an ideal condiment for your breakfast toast or an ingredient for various dishes. The bright, citrusy flavor of orange mingles beautifully with the slightly bitter notes of the peel, creating a unique taste experience that’s both refreshing and nostalgic. This delightful spread has a rich history and has long been a favorite in households all around the world. Crafting your own orange marmalade not only allows you to control the ingredients but also gives you the satisfaction of creating a cherished food item from scratch.
Why We Love This Orange Marmalade Recipe
What makes this orange marmalade recipe so special? First, it’s simple and straightforward, making it easily approachable for beginners and experienced cooks alike. The vibrant colors and the fresh aroma of the oranges and lemons fill your kitchen as you prepare this delightful spread. Plus, the use of SURE-JELL fruit pectin ensures that your marmalade sets perfectly every time for a quality finish. Spread it on a warm biscuit, use it in pastries, or mix it with yogurt for a refreshing treat; the possibilities are endless! When you make this orange marmalade, you’ll appreciate the taste and feel a sense of accomplishment.
Ingredients about Orange Marmalade
- 4 medium oranges
- 2 medium lemons
- 2-1/2 cups water
- 1/8 tsp. baking soda
- 1 box SURE-JELL Fruit Pectin (consider low-sugar pectin or Pamona’s for alternative options)
- 1/2 tsp. butter or margarine
- 5-1/2 cups sugar (measured into a separate bowl)
How to Make Orange Marmalade Directions
Making orange marmalade is an engaging process that requires a bit of prep work but rewards you with a deliciously bright spread.
Start by preparing your canning equipment. Clean your jars thoroughly with hot, soapy water and rinse them well. It’s essential to have everything ready before you dive into cooking.
Next, grab a vegetable peeler and carefully remove the colored part of the peel from your oranges and lemons. Be cautious not to peel too deeply into the bitter white pith. Slice the peels into thin strips, making sure they are uniform in size to cook evenly.
In a large saucepan, combine the slivered peels with the water and the baking soda. The baking soda helps to soften the peels, allowing oils to release and enhancing the flavor. Bring this mixture to a boil over medium heat. Once it starts bubbling, lower the heat and let it simmer for about 20 minutes. Stir occasionally to prevent sticking.
After the initial simmer, it’s time to add the remaining fruit and juice. Cut the flesh of the oranges and lemons into small pieces, removing any seeds. Cover the pot, and let this mixture simmer for another 10 minutes.
Once you’ve perspired over the stove for a bit, measure out four cups of the mixture and transfer it to an 8-quart saucepot. To this, stir in the SURE-JELL fruit pectin and the butter. The butter helps to reduce foaming during the cooking process, which can be beneficial for the final appearance of your marmalade.
Now bring the mixture to a rolling boil over high heat, stirring constantly to prevent burning. Once boiling, add all the sugar at once. Stir it vigorously to combine. This is a critical moment: bring the mixture back to a rolling boil and keep it boiling for one full minute. This allows the pectin to activate and the marmalade to thicken beautifully.
After one minute, skim off any foam that appears on the surface. Using a ladle, carefully fill your prepared jars with the hot marmalade, leaving about 1/4 inch of space at the top. Wipe down the rims of the jars to ensure a good seal. Place the lids on top and screw down the bands firmly but not overtightened.
Next, process your jars in a boiling-water canner for five minutes. If you have a lot of jars, you can do this in batches to avoid overcrowding the canner. After processing, remove the jars and let them cool upright on a towel. As they cool, you can check the seals; a correctly sealed jar will have a lid that does not flex when pressed.
How to Serve Orange Marmalade
Orange marmalade is a versatile spread that can transform your meals and snacks. The bright flavor adds a delightful twist to classic breakfast items. Spread it on buttered toast or bagels for a delightful morning treat. You can also use it as a filling for pastries, pancakes, or waffles, adding a touch of zest that elevates these simple dishes.
If you’re feeling adventurous, consider incorporating orange marmalade into savory recipes. A spoonful can complement roasted meats or chicken, providing a sweet and tangy glaze. Use it as a base for salad dressings by mixing it with olive oil and vinegar for a zesty vinaigrette. The possibilities are endless, and experimenting with this marmalade will surely uncover new favorites!
Expert Tips: Orange Marmalade
While making orange marmalade is relatively straightforward, here are some expert tips to help you achieve the best results.
- Choose Ideal Oranges and Lemons: For vibrant flavor, select fresh and ripe oranges and lemons. Look for fruits that are firm with a fragrant scent. Organic fruits are ideal as they are not treated with wax or chemicals.
- Prepping the Fruit: Be sure to remove any seeds and chop the fruit into small pieces. This allows for better extraction of flavor and helps the marmalade set more evenly.
- Cooking Techniques: Stir frequently during cooking to prevent sticking to the bottom of the pot. If you find the mixture bubbling too aggressively, reduce the heat just enough to maintain a simmer.
- Testing for Doneness: If you’re uncertain if your marmalade is set, you can perform a gel test. Place a spoonful of the mixture on a cold plate and run your finger through it. If it holds its shape and doesn’t run, it’s ready.
- Labeling and Storage: Always label your jars with the date so you can keep track of how long they’ve been stored. Freshly made orange marmalade makes a great gift too!
How to Store Orange Marmalade
Proper storage of your homemade orange marmalade is crucial in retaining its delightful flavor and freshness. Once your jars have cooled and sealed properly, store them in a cool, dark place like a pantry or cupboard. The marmalade can last for up to a year when stored correctly.
After opening a jar, keep it refrigerated and consume it within a few weeks for the best quality. Always use a clean spoon when taking out more marmalade to prevent contamination.
Variations of Orange Marmalade
Although the classic orange marmalade is a beloved recipe, there are plenty of delicious variations to try. You can experiment with different types of citrus like grapefruits or tangerines for a unique flavor. Adding a hint of spice, such as cloves or cinnamon, can introduce a warm undertone that enhances the overall taste profile.
If you like berries, consider adding in some raspberries or strawberries to create a delightful mixed berry marmalade. This fruity concoction can elevate brunches or tea time in a charming way.
For a gourmet twist, try incorporating herbs like rosemary or thyme. These can add an unexpected depth of flavor and pair beautifully with cheese, making it an excellent addition to a charcuterie board.
Frequently Asked Questions
What is orange marmalade made of?
Orange marmalade is primarily made of oranges, sugar, and lemon juice. The citrus peels contribute to the unique flavor and texture, while the sugar acts as a preservative that helps it set.
How do I get my orange marmalade to set?
To ensure your orange marmalade sets, make sure to use the right amount of fruit pectin, like SURE-JELL, and follow the boiling times precisely. Properly measuring the ingredients is essential for a perfect consistency.
How long does homemade orange marmalade last?
When stored properly in a cool, dark place, homemade orange marmalade can last up to a year. Once opened, it should be refrigerated and consumed within a few weeks for optimal taste.
Can I make orange marmalade with other fruits?
Absolutely! You can mix and match different citrus fruits or even add berries to create your unique blend of flavors.
What’s the difference between marmalade and jam?
Marmalade contains pieces of orange peel, giving it a distinct texture and flavor. Jam, on the other hand, is made from mashed fruits without the peels, resulting in a smoother consistency.
With this comprehensive guide to making and enjoying homemade orange marmalade, you’re ready to dive into a culinary adventure that will bring sunshine to your table. Enjoy the vibrant tastes and the satisfaction of having created something uniquely yours!
Orange Marmalade
Ingredients
For the Marmalade
- 4 medium oranges Choose ripe and firm oranges
- 2 medium lemons Select fresh lemons for added tartness
- 2.5 cups water For cooking the peels
- 1/8 tsp baking soda Helps to soften the peels
- 1 box SURE-JELL Fruit Pectin Consider low-sugar pectin or Pamona’s as alternatives
- 1/2 tsp butter or margarine Reduces foaming during cooking
- 5.5 cups sugar Measured into a separate bowl
Instructions
Preparation
- Prepare your canning equipment by cleaning jars with hot soapy water and rinsing them.
- Carefully peel the colored part of the oranges and lemons with a vegetable peeler, avoiding the bitter white pith. Slice the peels into thin, uniform strips.
Cooking
- In a large saucepan, combine the slivered peels, water, and baking soda. Boil over medium heat, then lower heat and simmer for 20 minutes, stirring occasionally.
- Add chopped flesh of oranges and lemons (removing seeds) and simmer covered for another 10 minutes.
- Measure out four cups of the mixture and transfer to an 8-quart saucepot. Stir in the SURE-JELL and butter.
- Bring to a rolling boil over high heat, stirring constantly. Add all sugar at once, stir vigorously, and maintain a rolling boil for 1 full minute.
- Skim any foam off the surface. Fill prepared jars with hot marmalade, leaving 1/4 inch of headspace, wipe rims, and place lids.
- Process jars in a boiling-water canner for five minutes. Cool jars upright on a towel and check seals.
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