Indulge in the sweet and tangy delight of homemade orange marmalade—a classic preserve that brings a burst of sunshine to your breakfast table. This vibrant treat is not only a staple for slathering on toast but also a versatile ingredient for adding a zesty kick to desserts and savory dishes alike. With just the right balance of sweetness and citrusy brightness, making your own orange marmalade allows you to capture the essence of fresh oranges in every jar. Whether you enjoy it on warm scones, drizzled over yogurt, or as a filling for pastries, this delightful recipe will elevate your culinary experience and fill your kitchen with the irresistible aroma of citrus. Get ready to embark on a flavorful adventure as we guide you through the simple steps to create your very own batch of orange marmalade!
Orange Marmalade
6
half pint jars10
minutes35
minutesThis homemade orange marmalade is a luscious combination of ripe oranges, sugar, and a hint of lemon juice, creating a perfect harmony of flavors. The process of making marmalade involves cooking the fruit until it reaches a delightful consistency, ensuring that every spoonful is bursting with the bright taste of citrus. The marmalade is beautifully chunky, with tender pieces of orange peel that add both texture and a burst of flavor. Spread it generously on your morning toast, use it as a glaze for roasted meats, or stir it into your favorite pastry fillings for an extra layer of deliciousness. Simple to prepare yet incredibly satisfying, this orange marmalade will have you savoring the taste of homemade goodness with every bite!
Keep the screen of your device on
Ingredients
2 pounds oranges (about 4 medium)
1 lemon, zest and juice
1/3 cup water
4 cups sugar
Directions
- Wash the oranges and lemon, thoroughly scrubbing the peels.
- Cut off the ends of the oranges. Cut in half, then cut each half into 4, so you’re left with 8 pieces. Discard any seeds.
- Place the orange pieces in a food processor and pulse/chop until the rind is in very small pieces. Place a plate in the freezer, to help us test for doneness later.
- Add oranges to a large saucepan over medium heat. Zest the lemon into the pot and squeeze the juice from it, into the pot. Add water and the sugar and stir well.
- Bring mixture to a boil. Reduce heat to a low boil and simmer, stirring often, for 30-35 minutes until thickened. When done, it will slide off the spoon in sheets, not droplets, and a spoonful poured onto a cold plate should be a soft gel consistency that moves slightly. If after pouring onto a cold plate it’s thin and runs easily on the plate, it is not ready, so continue cooking.
- Pour into jars or containers with a lid. Allow to cool to room temperature, then store in the refrigerator for up to 2 weeks, or freeze for up to 3 months.
Notes
- Recipe courtesy of https://tastesbetterfromscratch.com/
Did you make this recipe?
Tag @riehlfood on Instagram and hashtag it #riehlfood
Like this recipe?
Follow us @riehlfood/riehl-food/ on Pinterest
Did you make this recipe?
Follow us on Facebook