Stovetop Orange Marmalade
Orange marmalade is the result of simmering sliced citrus and sugar until the pectin reaches a gelled consistency. You cook the fruit until the rinds turn translucent and tender, then boil the mixture rapidly with sugar until a drop of the syrup holds its shape on a cold plate.
Patience is your primary ingredient.
The bitter pith of the orange is what gives marmalade its character; slice your peels thinly to ensure they soften evenly in the sugar syrup.
- Heavy-bottomed wide pot
- Sharp paring knife
- Small freezer-safe plate
- Canning jars and lids
- Large metal spoon
What goes in.
- 3 lbseville or navel oranges
- 1large lemon, juiced
- 4 cupsgranulated sugar
- 4 cupswater
Checking for set
Place a small plate in the freezer before you begin. To check the marmalade, pull the pot off the heat, drop a teaspoon of syrup onto the cold plate, and wait 30 seconds; if it wrinkles when you push it with your finger, it is ready.
The method.
Prepare the citrus
Wash the oranges thoroughly. Slice them in half and juice them, reserving the juice. Use your knife to scrape out any thick membrane from the peels, then slice the peels into thin, uniform strips.
Simmer the base
Combine the peels, reserved juice, and water in your heavy-bottomed pot. Bring to a boil, then reduce to a gentle simmer for 45 minutes until the peels are soft and the liquid has reduced by nearly half.
Add the sugar
Stir in the sugar and lemon juice. Increase the heat to medium-high and stir constantly until the sugar dissolves completely.
Boil to set
Bring the mixture to a rolling boil. Continue boiling without stirring for about 15 to 20 minutes. Watch for the syrup to darken slightly and thicken.
Test and jar
Perform the cold plate test. Once it wrinkles, remove from the heat and let it sit for 10 minutes to allow the peel to distribute evenly before ladling into warm jars.
Other turns to take.
Spiced Marmalade
Add two star anise pods or a cinnamon stick to the pot during the initial simmer, removing them before adding the sugar.
Grapefruit Variation
Replace one pound of the oranges with ruby red grapefruit for a sharper, more tart profile.
When it doesn't go to plan.
If you want a clearer marmalade, skim the white foam off the top of the pot during the final boil.
Cut your peel strips into consistent widths; this helps them soften at the same rate and look uniform in the jar.
Do not rush the final boil. The sugar needs enough heat to reach the stage where it sets properly once cooled.
The ones that keep coming up.
Why did my marmalade turn out runny?
It likely didn't reach the correct temperature during the final boil or didn't contain enough natural pectin. Ensure you are using a heavy-bottomed pot to prevent burning while allowing enough surface area for evaporation.
Can I use less sugar?
Sugar is essential for the preservation and the gel structure of marmalade; reducing it significantly will prevent the syrup from setting correctly.
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