Photo: Anna's Orange Marmalade Recipe
Ingredients
- 4 large seedless oranges
- 2 lemons
- 8 cups sugar
Directions
Cut the oranges and lemons in half crosswise, then into very thin half-moon slices. (If you have a mandoline, this will be quite fast.) Discard any seeds. Place the sliced fruit and their juices into a stainless-steel pot. Add 8 cups water and bring the mixture to a boil, stirring often. Remove from the heat and stir in the sugar until it dissolves. Cover and allow to stand overnight at room temperature.
The next day, bring the mixture back to a boil. Reduce the heat to low and simmer uncovered for about 2 hours. Turn the heat up to medium and boil gently, stirring often, for another 30 minutes. Skim off any foam that forms on the top. Cook the marmalade until it reaches 220 degrees F on a candy thermometer. If you want to be doubly sure it's ready, place a small amount on a plate and refrigerate it until it's cool but not cold. If it's firm -- neither runny nor too hard -- it's done. It will be a golden orange color. (If the marmalade is runny, continue cooking it and if it's too hard, add more water.)
Pour the marmalade into clean, hot Mason jars; wipe the rims thoroughly with a clean damp paper towel, and seal with the lids. Store in the pantry for up to a year.
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By Living a Simple...
on April 10, 2013
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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!!!!
By loveatfirstsight
White Plains Ne...
on April 06, 2013
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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.
By cachitoscala_12...
avondale, 41
on February 19, 2013
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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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