Orange Lemon Marmalade

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Servings: 6 Difficulty: Advanced
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A bright, citrusy preserve balancing sweet orange flesh with tangy lemon zest
Orange Lemon Marmalade recipe image
Orange Lemon Marmalade recipe image
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Orange Lemon Marmalade

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Advanced
Servings: 6 Calories: 0.0

Description

This homemade Orange Lemon Marmalade captures the essence of fresh citrus with a perfect balance of sweet, tart, and bitter notes. By combining juicy orange pulp with the bright zest of lemons, you create a spread that is far more complex than store-bought alternatives. The recipe relies on a traditional set-and-cook method to soften the peel without losing its vibrant color or texture. It makes an excellent gift or a luxurious addition to your morning toast, scones, or even as a glaze for roasted meats. While it requires some patience during the setting phase, the result is a glossy, jewel-toned preserve that tastes like sunshine in a jar.

Ingredients

Directions

  1. Wash oranges and lemons thoroughly. Remove any stem ends.
  2. Slice lemons thinly, cutting through the seeds. Chop oranges into pulp and peel, removing large pith sections if desired, but keeping some for texture.
  3. Place sliced lemons and chopped oranges in a large, heavy-bottomed pot.
  4. Add 1 1/2 quarts of water to the pot.
  5. Bring to a boil, then reduce heat and simmer for 5 minutes.
  6. Cover the pot and let it stand in a cool place for 12 to 18 hours to allow the peel to soften.
  7. After resting, return the pot to high heat and cook rapidly until the peel is tender, about 45 minutes. Stir occasionally to prevent sticking.
  8. Measure the total volume of the fruit and liquid mixture.
  9. Add 1 cup of sugar for every cup of fruit mixture measured.
  10. Stir constantly over medium heat until the sugar is completely dissolved.
  11. Bring the mixture to a rolling boil and cook rapidly to the jellying point, approximately 15 minutes.
  12. Stir frequently as the mixture thickens to ensure even cooking and prevent scorching.
  13. Ladle the hot marmalade immediately into sterilized hot jars, leaving 1/4 inch headspace.
  14. Wipe rims clean, adjust lids, and screw on bands until fingertip tight.
  15. Process jars in a boiling water bath for 10 minutes.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 0.0kcal
% Daily Value *
Total Fat 0.0g0%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 0.0mg0%
Total Carbohydrate 0.0g0%
Dietary Fiber 0.0g0%
Sugars 0.0g
Protein 0.0g0%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Ensure jars are sterilized before use to prevent spoilage. You can sterilize them by boiling for 10 minutes or running them through a hot dishwasher cycle.

The "jellying point" is reached when the mixture reaches 220&# 194;°F (104ðC) on a candy thermometer, or when a small amount dropped on a cold plate wrinkles when pushed.

If you prefer less bitterness, you can blanch the citrus peel in boiling water for 5 minutes before adding it to the main pot, discarding the blanching water.

Store sealed jars in a cool, dark place for up to one year. Once opened, refrigerate and consume within 3-4 weeks.

The ratio of sugar to fruit is critical for safe preservation and proper setting. Do not reduce the sugar amount unless using a tested pectin substitution method.

Keywords: marmalade, orange, lemon, citrus, preserves, jam, spread, zest, peel, caning, water bath, homemade, breakfast, tea time, gift, stocking stuffer, fruit preserve, sweet and sour, classic recipe
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