Homemade Orange Marmalade
Orange marmalade is the result of simmering sliced citrus, water, and sugar until the liquid reaches the gel point. The bitterness of the rind balances the intense sweetness of the sugar, creating a thick, translucent spread that sets firmly once cooled.
Patience is your primary ingredient
The peel needs to soak overnight to soften, and the jelly needs time to set properly in the jars. Rushing the cooling process will result in a syrup rather than a spread.
- heavy-bottomed wide pot
- sharp chef's knife
- citrus reamer
- mason jars with new lids
- candy thermometer
What goes in.
- 3 lbseville or navel oranges
- 2lemons, juiced
- 6 cupsgranulated sugar
- 6 cupswater
Checking the Set
Place a small plate in the freezer before you start. When you think the marmalade is done, drop a spoonful onto the chilled plate; if it wrinkles when you push it with your finger, it will set correctly in the jar.
The method.
Prep the fruit
Scrub the oranges clean. Cut them in half and juice them, reserving the seeds and membranes. Slice the peel into thin, uniform slivers.
Soak
Place the peels, juice, and water in your pot. Tie the seeds and membranes in a cheesecloth bag and add them to the pot; they contain the natural pectin needed for setting. Let this mixture sit covered at room temperature overnight.
Simmer the peel
Bring the pot to a boil, then reduce to a simmer until the peel is translucent and tender, about 45 minutes. Remove the cheesecloth bag, squeezing it firmly against the side of the pot to extract all juices.
Dissolve sugar
Stir in the sugar over low heat until completely dissolved. Once clear, increase the heat to a rolling boil.
Boil to set
Boil hard until the mixture reaches 220°F (105°C) or passes the freezer plate test. Skim off any foam that rises to the surface.
Jarring
Ladle the hot marmalade into sterilized jars, leaving a quarter-inch of space at the top. Wipe the rims clean, seal, and process in a boiling water bath for 10 minutes.
Other turns to take.
Grapefruit and Ginger
Replace one pound of oranges with grapefruit and add two tablespoons of freshly grated ginger during the final boil.
Dark Marmalade
Substitute one cup of the granulated sugar with dark brown sugar for a deeper color and molasses-like undertone.
When it doesn't go to plan.
Use a wide pot to increase surface area, which helps the moisture evaporate faster and prevents overcooking the fruit.
Do not skip the overnight soak; it softens the waxy peel and draws out the necessary pectin.
If the marmalade is too runny after cooling, you cannot easily fix it, so trust the freezer plate test before canning.
The ones that keep coming up.
Why is my marmalade cloudy?
Cloudiness usually comes from excessive stirring during the boiling stage or failing to skim the foam from the surface.
Can I reduce the sugar?
Sugar is essential for the chemical reaction between pectin and acid; reducing it significantly will prevent the marmalade from setting.
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