Sour Orange Marmalade

Sour orange marmalade offers a sophisticated twist on traditional preserves, balancing intense bitterness with deep sweetness. This recipe utilizes the whole fruit, including the zest and pith, to create a complex flavor profile that is both aromatic and tangy. The texture is smooth yet set with delicate strands of orange peel, providing a luxurious mouthfeel. Perfect for spreading on warm toast, pairing with sharp cheeses, or using as a glaze for roasted meats. This preserve captures the essence of citrus season, offering a vibrant condiment that elevates breakfast and brunch tables. The natural pectin in the sour oranges ensures a beautiful set without the need for additives, resulting in an authentic, homemade quality that complements a wide variety of dishes.

Cooking Method: Boiling

Cuisine: Global

Courses: Desserts

Difficulty: Beginner

Servings: 6

Calories: 106.7

Dietary: Gluten-free, Vegan, Vegetarian

Description

Sour orange marmalade offers a sophisticated twist on traditional preserves, balancing intense bitterness with deep sweetness. This recipe utilizes the whole fruit, including the zest and pith, to create a complex flavor profile that is both aromatic and tangy. The texture is smooth yet set with delicate strands of orange peel, providing a luxurious mouthfeel. Perfect for spreading on warm toast, pairing with sharp cheeses, or using as a glaze for roasted meats. This preserve captures the essence of citrus season, offering a vibrant condiment that elevates breakfast and brunch tables. The natural pectin in the sour oranges ensures a beautiful set without the need for additives, resulting in an authentic, homemade quality that complements a wide variety of dishes.

Ingredients

2 pound Sour oranges (about 6 med.
2 quart Water
3 pound Sugar
1/2 teaspoon Salt

Directions

1
Wash the sour oranges thoroughly. Slice them thinly, including the peel, and remove any seeds.
2
Place the sliced oranges and water in a large, heavy-bottomed pot. Bring to a boil, then reduce heat and simmer for 1 hour until the peel is tender.
3
Add the sugar and salt to the pot. Stir gently until the sugar is completely dissolved.
4
Return the mixture to a rolling boil and cook rapidly for 10 to 15 minutes, stirring frequently to prevent scorching, until the marmalade reaches the setting point.
5
Remove from heat and let stand for 5 minutes to allow the mixture to cool slightly and thicken before ladling into sterilized jars.

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

For a smoother texture, puree the cooked oranges with an immersion blender before adding the sugar.

If the marmalade is too runny, boil for a few more minutes. If too thick, add a splash of water and heat through.

Store in sterilized jars in a cool, dark place for up to 1 year. Once opened, refrigerate and use within 3 months.

You can substitute regular oranges for sour oranges, but the flavor will be sweeter and less complex.

Keywords: sour orange, marmalade, citrus preserve, orange zest, homemade jam, breakfast spread, vegan recipe, canning, fruit preserve, sweet and bitter, orange peel, kitchen staple

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