Modern Orange Marmalade
A modernized version of classic orange marmalade, featuring a balance of sweet and citrus flavors. This recipe uses a combination of oranges and lemons for a complex taste.
Ingredients
- 4 medium Oranges (About 2 pounds, preferably Seville oranges if available)
- 2 medium Lemons
- 4 cups Water
- 4 cups Granulated Sugar (About 2 pounds, adjust to taste)
Instructions
- 1Wash the oranges and lemons thoroughly. Slice them crosswise as thinly as possible using a sharp knife. Remove any seeds.
- 2Place the sliced oranges and lemons in a large preserving kettle or a heavy-bottomed pot. Add the water. Cover the pot and let it stand at room temperature for 24 hours to soften the fruit and release pectin.
- 3After soaking, bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to medium-low and simmer uncovered for 60 minutes, or until the fruit is very soft and the liquid has reduced slightly.
- 4Add the sugar to the pot and stir well to dissolve. Return the mixture to a boil over medium-high heat. Continue to boil, stirring frequently, until the marmalade reaches the setting point. This usually takes about 60-90 minutes. To test for setting point, place a small spoonful of marmalade on a chilled plate and let it cool for a minute. If it wrinkles when you push it with your finger, it is ready.
- 5Remove the marmalade from the heat and let it sit for 5 minutes to allow any foam to dissipate. Ladle the hot marmalade into sterilized jars, leaving about 1/4 inch of headspace. Wipe the rims of the jars clean, place the lids on top, and screw on the bands until fingertip tight. Process in a boiling water bath for 10 minutes to ensure a good seal. Alternatively, let cool completely.