Anna's Orange Marmalade

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Fabulous taste - my first marmalade is now in the water bath. I love the taste. A little bit of zest to the sweet. Certainly not too sweet at all. I used a thinner skin orange Caracara? and 1 very large lemon. I did what the recipe said and made my slices as thin as I could. Tried the mandolin but just cut open my thumb so back to a sharp knife. I soaked mine for over the required 12 hours as I was busy that morning. Something like 16-17 hours. Did what it said brought to a boil then simmered for 2 hours. ( simmer still bubbled I found that I had to simmer a bit longer and boil a bit longer at the end to get to 220 ( don't try this without a candy thermometer because I am over 5500 ft. Didn't matter, it jelled just perfect not too hard nor not too soft. If I could, I'd do a happy dance!!!!

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I think this recipe is great. I was able to get the same consistency in my preparation as the store bought product. I also added a sprig of fresh rosemary as an experimental addition.

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II JUST FINISHED COOKING THIS DELICIUOS RECIPE AND IT IS VERY GOOD AND TASTY. I WEIGHTED THE FRUIT REMOVING 30% OF THE SKIN ABOUT 1-3/4 lb.+ 1/4 lb. LEMONS. 4 CUPS OF SUGAR, 8 CUPS OF WATER AND A BIG AND TICK PIECE OF CINNAMON STICK.IT TOOK 3 HRS.OF COOKING, BUT IT WORTHS THE WAIT. TASTE SO GOOD NOT BITTER AT ALL, THE GOLDEN COLOR IT'S SO BEAUTIFUL.I HOPE THIS INFO IS HELPFULL FOR OTHERS, LIKE ME THAT I HAD TO READ ALL THE COMENTS BEFORE I DECIDED TO GO FOR IT.

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We LOVE-LOVE-LOVE this recipe with a few modifications....it is perfect for us. I did cut the sugar by One & Half Cups. I also use my Immersion Blender on Day Two after about the first hour of simmering, to turn the cut up oranges & lemons into small bits. You can blend as small or chunky as you wish. I leave some small bits. I also add a couple of tablespoons of finely chopped Fresh Rosemary. Everyone loves it. Not bitter/Not too sweet/ Just Lovely Addition to your toast--muffins--whatever! : karen

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I've made this twice now but only with lemons. Lemon marmalade is so good. I live in the middle of a lemon orchard in southern Italy. I found this recipe and had to try. The first time it changed color to a light amber/brown but the flavor was good. The second batch I watched more carefully and it remained a beautiful yellow color. My family and friends have gone wild for this. I just harvested a new batch of lemons and am going to make again with a friend to teach her how to make this. It's also blood orange season here so I just might have to try to make a blood orange marmalade. Yum!!

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I love good marmalade but not the nasty vapid concoctions sold in most super markets iin the US. This is a great recipe. I have made it three times now, twice in Mexico and once in Gringolandia. In Mexico I used valencia juice oranges and followed the recipe exactly but adding a chunk of panella a type of brown solid molasses in place of a half a cup of sugar. I also used lime instead of lemons as lemons can't be found in Oaxaca. I sliced the oranges and lemons in the food processor and otherwise followed the directions exactly. In the US I replaced a cup of the white sugar with brown sugar and used two navel oranges and two juice oranges along with the lemons. In both cases I removed the pips. The marmalade is terrific - dark and full of rind and flavor. My British and Canadian friends loved it. As far as bitterness I did not find the marmalade overly bitter. Indeed, marmalade should be a little bitter.

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My first attempt at making marmalade ever, and I made a double batch. I have an orange tree and didn't want them to go to waste, so after reading many recipes, I selected this one. The taste is so good, it's mouth watering. The one thing I had to do on the second day was cook it longer, because it would not gel up on the cold test bowl. But I just kept cooking it until it did. It turned darker in color, but that does not alter the wonderful taste of it. I have more oranges and will make more of this. This double batch yielded 9 pints and 3 half pints. Thank youl!

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Not good and I used organic fresh oranges. Way too bitter. Try another recipe.

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I just made this again because the first batch was wonderful! I didnt make the full recipe but cut it in half as I was afraid I would have marmalade for centuries. I started canning and making jam this summer and my daughter loves marmalade and asked if I could try to make some. Mine did not taste bitter at all and has been well received by everyone. We gave 3 jars away to friends and they have all asked if they could have another jar so Im making the second batch this weekend. I cut this batch in half also with just 2 oranges and 1 lemon but was happy last time with the results so I want to continue doing it this way. I did finish my first batch off with canning in a water bath for 20 minutes as we live at a high elevation in Colorado ..the half recipe produced 5 jars in 1/2 pint jars.

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It was too bitter and I was about to throw it out. But I took half of the rinds out and put them in a colander with a pot underneath to catch the drips. Then I rinsed them and then blended them with the jam that had collected underneath in the pot. Then I mixed them into the rest of the marmalade and added a few sprinkles of powdered ginger and cinnamon. It tastes much better!