Homemade Orange Marmalade
Homemade Orange Marmalade makes the most of citrus season. It is bright and sweet and is good on toast, in sauces, and with cheese. An added bonus with this recipe is a technique to minimize the bitterness of the rind.
Ingredients
- 4 medium navel oranges about 2 pounds
- 4 cups granulated sugar
- juice of one lemon
- ⅓ cup water
Instructions
- Use a vegetable peeler to remove a thin layer of orange rind from the oranges, then use a sharp knife to cut the orange rinds into thin strips. Cut each strip to be about 2-2½ inches long.
- Remove as much of the pith from the peeled oranges as possible, then slice the oranges. There's no need to remove all the membranes.
- To minimize the bitterness, put the strips of orange rind in a Dutch oven and cover them with water. Bring to a boil and boil them for 10 minutes. Drain the water, cover the strips with water again, and boil again for 10 minutes. Drain the water, leaving the strips of orange rind.
- Add the orange slices, sugar, lemon juice, and water to the Dutch oven. Bring to a boil over high heat. Reduce the heat to medium-low to simmer.
- Simmer the marmalade for 40 minutes stirring it occasionally to keep it from sticking. At the end of 40 minutes, it will look thicker, but it won't be as thick as it will be after it cools. To test whether it is ready or not, spoon a bit onto a plate that has been in the freezer. If it runs a bit, then stops, it is done. If it doesn't stop, keep simmering it for about 10 minutes and retest.
- Using a funnel and ladle, spoon the marmalade into heated jam jars. Wipe the rims of the jars and place the lids and rings on. They should seal as they cool. You'll know they've sealed if you hear the lids popping or if they remain indented when you press them. If they don't seal, store the marmalade in the refrigerator.
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