Anna's Orange Marmalade
Serves: 3
Jonathan Flatley
1 January 1970
Based on User reviews:
51
Spice
47
Sweetness
53
Sourness
36
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
Directions:
1
Watch how to make this recipe
2
Cut the oranges and lemons in half crosswise, then into very thin half-moon slices
3
(If you have a mandoline, this will be quite fast
4
) Discard any seeds
5
Place the sliced fruit and their juices into a stainless-steel pot
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Add 8 cups water and bring the mixture to a boil, stirring often
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Remove from the heat and stir in the sugar until it dissolves
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Cover and allow to stand overnight at room temperature
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The next day, bring the mixture back to a boil
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Reduce the heat to low and simmer uncovered for about 2 hours
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Turn the heat up to medium and boil gently, stirring often, for another 30 minutes
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Skim off any foam that forms on the top
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Cook the marmalade until it reaches 220 degrees F on a candy thermometer
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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
15
If it's firm -- neither runny nor too hard -- it's done
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It will be a golden orange color
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(If the marmalade is runny, continue cooking it and if it's too hard, add more water
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) Pour the marmalade into clean, hot Mason jars; wipe the rims thoroughly with a clean damp paper towel, and seal with the lids
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Store in the pantry for up to a year