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 Ms. Lemon
Southern Califo...
on January 11, 2012
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I made this marmalade and when made correctly it is the best I have ever had. After reading some of the reviews I think their problem may have been that they used the wrong type of orange. You need to use a Valencia orange. It is thin skinned and works well. The first time I made this I used a Valencia, but the next batch I used a Navel orange. The skin was too thick and was bitter. So I tried again with the Valencia and it is just wonderful. Since I missed the Valencia season I am going to try the CaraCara to see what happens. It is thin skinned, but darker and sweeter. Good job Ina.
By escondidopat
San Diego, CA
on January 01, 2012
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Perfection! I followed the recipe to the letter (first try and the results were just as advertised. The marmalade jelled at just the right time and even with an electric stove, the cook time was right on. Had tried a recipe from Williams Sonoma just before this one with dismal results, so I was very happy to return to Barefoot Contessa for dependable, delicious results.
By BlueRibbonCookies
Iowa
on December 06, 2011
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Well, it didn't work so well for me, but I gave it three stars because maybe it's that I'm not a marmalade fan? It was just too bitter. The process worked fine, though it did take much longer to cook down than the 2 hours + 30 minutes than the recipe said. I started off with less sugar as many reviews suggested, but ended up adding the full amount to try to offset that bitter taste. So, I have a very pretty result, just not so tasty. It's really neat how much natural pectin the oranges contain! I used fresh, delicious oranges picked right off an AZ tree - rind wasn't too thick. Good luck!
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