Description
A bright and zesty orange marmalade that captures the essence of citrus with a balance of acidity and sweetness, perfect for toast, scones, and homemade gifts.
Ingredients
Scale
- 2.0 to 2.3 pounds oranges (about 4 medium)
- 1 lemon (zest and juice)
- 1/3 cup water
- 4 cups granulated sugar (about 800 g)
Instructions
- Wash the oranges and lemon thoroughly to remove wax and any residues. Pat dry.
- Cut off the ends of each orange, halve them, then cut each half into four pieces (quarters). Remove and discard any seeds as you go.
- Add the orange pieces (including peel and pith) to a food processor and pulse until finely chopped but not fully liquefied.
- Zest the lemon and squeeze its juice. In a large saucepan over medium heat, combine the orange puree, lemon zest, lemon juice, water, and granulated sugar. Stir until well combined and the sugar begins to dissolve.
- Bring the mixture to a rolling boil over medium-high heat, stirring frequently to prevent scorching. Reduce heat to a simmer and continue to cook for 30-35 minutes, stirring often, until thickened and glossy.
- Test doneness with the cold plate method. If done, remove from heat. Skim any foam if desired. Spoon into clean jars, allowing to cool before sealing.
- Let the marmalade sit for 24 hours before heavy use.
Notes
For a less-sweet version, reduce sugar to 3 cups. For low-sugar options, use Pomona’s pectin and follow instructions. Store in airtight jars in the fridge for up to 3 weeks or freeze for up to 12 months.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Preserve
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 2 tablespoons
- Calories: 280
- Sugar: 68g
- Sodium: <5mg
- Fat: 0.1g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 72g
- Fiber: 1.2g
- Protein: 0.5g
- Cholesterol: 0mg