Jim’S Orange Marmalade

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Servings: 6 Difficulty: Advanced
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Classic bitter-sweet citrus preserve with tender rind and rich flavor
Jim's Orange Marmalade recipe image
Jim's Orange Marmalade recipe image
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Jim’S Orange Marmalade

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Advanced
Servings: 6 Calories: 106.7

Description

This traditional Seville orange marmalade captures the perfect balance of bitter rind and sweet pulp, creating a sophisticated spread for breakfast or dessert. The long simmering process tenderizes the tough citrus skins while extracting natural pectin for a perfect set. Ideal for toast, scones, or cheese boards. This recipe yields a glossy, amber-hued preserve with a complex flavor profile that improves with age. A staple for any home cook who appreciates artisanal preserves, it transforms simple ingredients into a gourmet treat perfect for gifting or enjoying throughout the winter months.

Ingredients

Directions

  1. Place 4 small saucers in the freezer to chill for the jell test.
  2. In a large pot, combine whole oranges, lemon, and water.
  3. Cover and bring to a simmer, then reduce heat and simmer gently for 2 hours until the fruit is very tender.
  4. Turn off heat and remove the fruit from the pot, allowing it to cool for 5 minutes.
  5. Cut the fruit in half and scoop out the pulp, seeds, and pith back into the pot, setting the empty rinds aside.
  6. Bring the pot to a boil and boil hard for 5 minutes.
  7. Strain the liquid through damp cheesecloth in a sieve, gathering the ends and squeezing out all remaining juice.
  8. Measure the liquid; if less than 6 cups, add water to reach exactly 6 cups.
  9. Return the liquid to the pot and remove any white pith from the reserved orange rinds.
  10. Cut the skins into fine strips and add them to the pot along with the sugar.
  11. Place over low heat and stir until the sugar is completely dissolved.
  12. Bring the mixture to a rolling boil and continue boiling hard, stirring occasionally to prevent scorching.
  13. Boil until the jelling point is reached, which typically takes between 60 and 90 minutes depending on pectin content.
  14. To test for jelling, drop a small amount of hot marmalade onto a chilled saucer and let it chill for 2 minutes.
  15. Run your finger through the marmalade on the plate; if the surface wrinkles, it has reached the jelling point.
  16. If still syrupy, continue boiling and repeat the test at 5-minute intervals.
  17. Once set, remove the pan from the stove and stir for 5 minutes to cool slightly, skimming off any foam.
  18. Ladle the hot marmalade into sterilized jars, leaving 1/2 inch headspace, and seal immediately.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 106.7kcal
% Daily Value *
Total Fat 0.2g1%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 0.0mg0%
Total Carbohydrate 27.2g10%
Dietary Fiber 5.4g22%
Sugars 20.4g
Protein 2.0g4%

* 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

Use Seville oranges for authentic bitter-sweet flavor, but blood oranges or regular oranges can be substituted for a milder taste.

Ensure jars are sterilized in boiling water or a dishwasher before filling to prevent spoilage.

The marmalade will continue to set as it cools in the jars.

Store in a cool, dark place for up to 12 months. Once opened, refrigerate and use within 3 months.

Do not allow the mixture to boil violently during the initial simmering stage, as this can make the rinds tough.

Keywords: marmalade, orange, seville, preserve, jam, citrus, homemade, breakfast, spread, caning, lemon, sugar, pectin, simmer, boil, jar, gift, artisan, classic
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