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Marmalade

Marmalade recipe image
This traditional marmalade captures the essence of fresh citrus, offering a complex interplay of sweet, tart, and slightly bitter flavors. Made with Seville oranges and lemon, it features tender strips of peel suspended in a golden, jammy consistency. The addition of seeds in a cheesecloth bundle releases natural pectin, ensuring a perfect set without artificial additives. Perfectly spread on warm toast, scones, or used as a glaze for roasted meats, this preserve brings a bright, home-style charm to any table. It is an ideal project for preserving the bounty of citrus season, yielding jars that keep well and taste even better with age.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 1
Calories: 611.4
Dietary: Gluten-free, Vegetarian
Description
This traditional marmalade captures the essence of fresh citrus, offering a complex interplay of sweet, tart, and slightly bitter flavors. Made with Seville oranges and lemon, it features tender strips of peel suspended in a golden, jammy consistency. The addition of seeds in a cheesecloth bundle releases natural pectin, ensuring a perfect set without artificial additives. Perfectly spread on warm toast, scones, or used as a glaze for roasted meats, this preserve brings a bright, home-style charm to any table. It is an ideal project for preserving the bounty of citrus season, yielding jars that keep well and taste even better with age.
Ingredients
  • 1/2 pound Oranges, preferably Seville
  • 1 Lemon
  • 2 1/4 cup Water
  • 2 1/2 cup Sugar
Directions
  1. 1
    Wash the oranges and lemon thoroughly, then cut them in half and squeeze out the juice.
  2. 2
    Scoop out the pulp and membranes with a spoon, collecting the seeds.
  3. 3
    Place the seeds and membranes into a piece of cheesecloth and tie securely to form a bundle.
  4. 4
    Soak the cheesecloth bundle in cold water for 30 minutes to reduce bitterness.
  5. 5
    Carefully slice the orange and lemon peels into thin strips, avoiding the bitter white pith.
  6. 6
    Combine the sliced peels, extracted juice, soaked seed bundle, and 2 1/4 cups of water in a non-aluminum saucepan.
  7. 7
    Cover and let the mixture stand overnight to soften the peel.
  8. 8
    Bring the mixture to a boil, then reduce heat to low and simmer gently for about 1 hour, until the peel is very tender and the liquid has reduced by half.
  9. 9
    Remove the cheesecloth bundle, squeeze out the liquid back into the pot, and discard the solids.
  10. 10
    Add the sugar to the pot and stir until completely dissolved.
  11. 11
    Increase the heat and bring to a rolling boil, cooking until the marmalade reaches the setting point (220&# 194;°F or 104ðC), which takes about 5 to 10 minutes.
  12. 12
    Test the set by placing a small amount on a cold saucer; it should wrinkle when pushed.
  13. 13
    Ladle the hot marmalade into sterilized jars, cover immediately, and seal.

Nutrition Facts

Servings 1

Amount Per Serving
Calories 611.4kcal
% Daily Value *
Total Fat 0.1g1%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 1.8mg1%
Total Carbohydrate 158.1g53%
Dietary Fiber 1.8g8%
Sugars 155.5g
Protein 0.7g2%

* 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 if available for the most authentic bitter-sweet flavor, but standard navel oranges work well too.

Ensure jars are properly sterilized before filling to ensure long-term storage safety.

Once opened, store in the refrigerator. Unopened jars can be kept in a cool, dark place for up to a year.

The cheesecloth bundle helps extract natural pectin from the seeds, aiding the setting process without added commercial pectin.

Keywords: marmalade, orange, lemon, seville orange, citrus, preserve, jam, homemade, peel, pectin, breakfast, toast, vegan, gluten-free, canning, jarred, spread, traditional, zesty, bitter-sweet
Read it online: https://www.chefs-mate.com/recipe/marmalade-2/