| Prep: 15 mins | Cook: 2 hrs | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 300 | 0g | 0g | 75g |
| sugars | fibre | protein | salt |
| 70g | 2g | 1g | 0g |
Refreshing and Nostalgic
Orange Marmalade is not just a spread; it’s a burst of sunshine captured in a jar, a perfect balance of sweet and tangy that brings back memories of lazy summer mornings and family breakfasts. Growing up in Seattle, my love for fresh fruits has always been strong, and making marmalade is one of those traditions that perfectly melds my Pacific Northwest upbringing with the vibrant flavors of my Japanese heritage.
The Fruits of the Season
Using seasonal fruits is crucial for the best flavor. The combination of oranges and lemons in this Orange Marmalade recipe not only enhances the taste but also brings a refreshing zest to any dish. The Pacific Northwest is renowned for its abundance of fresh produce, and this marmalade recipe pays homage to that tradition. The citrus fruits used are rich in vitamins and antioxidants, making it a healthy choice to brighten up your day.
Perfect Pairing
You might be familiar with the British tradition of slathering marmalade on toast, but this recipe goes beyond that. Imagine pairing this vibrant spread with a soft, warm scone, and a cup of freshly brewed tea. Or, for a Japanese twist, try it as a glaze over grilled fish or as a subtle sweetener in a sushi roll. The versatility of Orange Marmalade in various dishes showcases how ingredients can transcend cultural boundaries effortlessly.
Similar Delights
If you enjoy the citrusy delight of Orange Marmalade, you might also love other fruit-based spreads like apricot jam or lemon curd. Each has its unique charm and can be used in various culinary creations. For those interested in exploring more citrus recipes, check out this classic Orange Marmalade recipe by Martha Stewart or delve into the bright, bold flavors of a Seville orange marmalade from Jamie Oliver.
Incorporating seasonal fruits and relishing the contrast of sweet and tart flavors is a passion of mine, and it’s my pleasure to share this Orange Marmalade recipe with you. Whether you enjoy it on breakfast toast, as a glaze for savory dishes, or incorporated into desserts, it’s a versatile and delightful treat that celebrates the bounty of fresh fruits.
What You’ll Need
- 4 large oranges
- 2 lemons
- 8 cups water
- 8 cups granulated sugar
Method
Step One
Wash the oranges and lemons thoroughly to remove any pesticides or wax. Peel the fruits, being careful to remove just the colorful outer layer and not the bitter white pith.
Step Two
Slice the peels into thin strips. Remove any remaining white pith from the fruit segments, then chop the fruit and remove any seeds. Place the chopped fruit and peel strips into a large pot.
Step Three
Add the 8 cups of water to the pot. Bring the mixture to a boil over medium-high heat, then reduce the heat and let it simmer for about 30 minutes, or until the peel is tender.
Step Four
Stir in the 8 cups of granulated sugar. Continue to cook the mixture, stirring occasionally, until it reaches the jelling point. This can take anywhere from 30 to 60 minutes. Test for doneness by placing a small amount of the marmalade on a chilled plate. If it wrinkles when you push it with your finger, it’s ready.
Step Five
Remove the pot from the heat and let it cool for a few minutes. Carefully ladle the hot marmalade into sterilized jars, leaving about 1/4 inch of headspace. Seal the jars with lids and process them in a boiling water bath for 10 minutes to ensure proper sealing and preservation.
Step Six
Let the jars cool completely before storing them in a cool, dark place. The marmalade can be stored for up to a year. Once opened, keep the jar in the refrigerator and use within a month. Enjoy your homemade orange marmalade on toast, scones, or as a delightful addition to various recipes!
