The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Orange Marmalade

linder's picture
linder

Orange Marmalade

I bought some seville oranges recently from a local farmer who sells them around this time every year, so today is orange marmalade day.  Here's the recipe I use from the book Putting Food By--

2 lbs of oranges, 2 lemons, 8 cups of water and 8 cups of sugar(4 lbs) will yield about 6 pints of wonderfully fragrant orange marmalade.

Starting this morning, we washed the oranges and lemons and removed the 'buttons' on the ends of the fruit. The fruit was placed in a large pot and enough water to cover them was added. The fruit boiled for 90 minutes, until the fruit is fork-tender. At that point, we will remove the fruit from the pot to cool. Once cooled, the fruit is sliced and any seeds or pith removed and placed in the pot of juices to boil for an additional 10 minutes. The juice in the pot is strained, returned to the pot along with the fruit. Now we are ready to make marmalade.

Bring the fruit and juices to a boil, then add the sugar and boil stirring occasionally to prevent scorching. Do this until the fruit temperature reaches 9 degrees beyond the boiling point in your kitchen(bring final temp of jam to at least 220F) or the thickness of marmalade that you like. Remove the pot from the heat, skim off any foam and spoon the jam into hot sterilized pint jars, leaving 1/2 inch of head room. Seal the jars with the canning lids and place in a hot water bath in a canning pot for 10 minutes. Each batch makes 5-6 pints of marmalade.

This marmalade is very flavorful and wonderful on whole wheat toast in the morning. Enjoy!

Linda

Doc Tracy's picture
Doc Tracy

Thanks for the detailed recipe! I don't have this book, although I have most other modern canning books. I'd like to make a marmelade and can't get Sevilles. I prefer slightly sweeter marmelade s and just picked up 40 pounds of juicing oranges, some seconds, Arizona sweets, to juice and freeze. I may use this recipe with a couple of my wonderful Meyers, or just try a straight lemon marmelade.

grind's picture
grind

There's a local farmer here who grows Meyers and then makes marmelade with part of the harvest.  It's really delicious.  Worth a try.

 

Thanks for the recipe Linda, I usually purchase it but maybe this year I'll try making it.  There are some Brits in my life who really like a good marmelade.  Cheers.

linder's picture
linder

Doc-

You're very welcome!  In the past I've made this with navel and/or valencia oranges  when the sevilles weren't available, it was still tasty and as you point out, lemon marmalade is an option. 

I received about 9 lemons from a friend and I'm thinking of making some candied lemon peel or maybe some lemon curd(not sure how well that would keep) or perhaps both!

Linda

dabrownman's picture
dabrownman

Minneola trees are getting ready to bloom so I have to strip them and make arancello and marmalade in the next two weeks.  What a great time of year :-)

Thanks for your recipe too Linda!

 

PaddyL's picture
PaddyL

I have a friend who makes Seville marmalade, and pink grapefruit marmalade, sometimes adding whiskey or brandy to the mix.  I have a jar going most mornings and it tastes wonderful on my toast.

davidg618's picture
davidg618

When I was still working I spent much time in the UK, where I learned about good ales, single malt Scotch and extraordinary marmalade.

Here's the recipe that guides me:

http://puttingupwiththeturnbulls.com/2012/01/26/single-malt-marmalade-a-toast-to-robbie-burns/

and a post from last summer:

http://www.thefreshloaf.com/node/29558/sourdough-baguettes-clothing

David G