Orange Marmalade

This traditional orange marmalade captures the essence of fresh citrus with a perfect balance of sweet and bitter notes. By using both the juice and the finely chopped peel, you create a complex flavor profile that is far superior to store-bought alternatives. The addition of lemons brightens the taste, while Sure-Jell pectin ensures a reliable set without the need for long, unattended simmering. This vibrant preserve is ideal for spreading on warm toast, drizzling over yogurt, or using as a glaze for roasted meats. It makes a thoughtful, homemade gift and keeps well in the pantry or refrigerator, bringing a burst of sunshine to breakfast tables year-round.

Cooking Method: Boiling, Stewing

Cuisine: Global

Courses: Sauces & Condiments

Difficulty: Advanced

Servings: 48

Calories: 1347.1

Dietary: Gluten-free, Vegan, Vegetarian

Description

This traditional orange marmalade captures the essence of fresh citrus with a perfect balance of sweet and bitter notes. By using both the juice and the finely chopped peel, you create a complex flavor profile that is far superior to store-bought alternatives. The addition of lemons brightens the taste, while Sure-Jell pectin ensures a reliable set without the need for long, unattended simmering. This vibrant preserve is ideal for spreading on warm toast, drizzling over yogurt, or using as a glaze for roasted meats. It makes a thoughtful, homemade gift and keeps well in the pantry or refrigerator, bringing a burst of sunshine to breakfast tables year-round.

Ingredients

Oranges
Lemons
5 1/2 Cups Sugar
1 Box Sure-Jell Pectin

Directions

1
Using a vegetable peeler, remove the colored zest from the oranges and lemons, discarding the white pith.
2
Finely chop the zest and set aside.
3
Peel the remaining fruit, removing the white pith, and chop the fruit flesh.
4
Save the juice from the chopped fruit and combine with the chopped flesh and zest.
5
Place the reserved zest, 2 1/2 cups water, and 1/8 teaspoon baking soda in a saucepan.
6
Bring to a boil, then reduce heat, cover, and simmer for 20 minutes, stirring occasionally.
7
Add the chopped fruit and reserved juice to the saucepan and simmer for 10 minutes.
8
Measure out 4 cups of the cooked fruit and juice mixture and transfer to a large kettle.
9
Stir in the Sure-Jell pectin thoroughly.
10
Heat the mixture over high heat until it reaches a rolling boil.
11
Add all the sugar at once and stir constantly.
12
Return to a full rolling boil that cannot be stirred down.
13
Boil hard for exactly 2 minutes.
14
Remove from heat and let stand for 1 minute to reduce foaming.
15
Ladle the hot marmalade into clean jars, leaving appropriate headspace.
16
Seal jars and process in a boiling water bath for 10 minutes.

Nutrition Facts

Servings 48

Amount Per Serving
Calories 1347.1kcal

% Daily Value *
Total Fat 0.2g1%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 3.9mg1%
Total Carbohydrate 348.3g117%
Dietary Fiber 4.0g16%
Sugars 342.5g
Protein 1.5g3%

* 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

Storage: Processed jars can be stored in a cool, dark place for up to 1 year. Once opened, refrigerate and consume within 3 months.

Setting Time: Marmalade may take several days to a couple of weeks to fully set and thicken after cooling. This is normal due to the pectin structure.

Ingredient Tip: Use organic oranges if possible, as the zest is used and may contain pesticide residues.

Variation: For a stronger lemon flavor, increase the ratio of lemons to oranges in the initial fruit preparation.

Keywords: orange marmalade, citrus preserve, homemade jam, lemon zest, sure-jell, canning, breakfast spread, gourmet gift, citrus peel, vegan dessert, pantry staple, preserving

Read it online: https://www.chefs-mate.com/recipe/orange-marmalade/