Marmalade
Prep: 20 min
Cook: 90 min
Total: 110 min
Serves: 16
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Homemade marmalade rewards a little patience with jars of glowing, bittersweet spread that no store version can match. Fresh oranges and a squeeze of lemon simmer with sugar until the peel softens and the whole thing sets to a jewel-bright preserve. Spread it thick on hot buttered toast and you will understand why people happily spend a morning making it.
Ingredients
Ingredients
- 4 Medium Orange
- 1 Lemon
- 6 Cups Water
- 5 Cups Fine Granulated Sugar
Directions
Directions
- Wash the oranges and lemon well. Slice them in half, remove any seeds, then cut into very thin slices, including the peel.
- Place the sliced fruit and water into a large pot. Bring to a boil, then reduce the heat and simmer uncovered for 45–60 minutes, until the peel is tender and the liquid has reduced slightly.
- Stir in the sugar until completely dissolved.
- Increase the heat and bring the mixture to a steady boil. Cook for 20–30 minutes, stirring often, until the marmalade reaches 220°F (104°C) or passes the cold plate test (a spoonful wrinkles when pushed after chilling for 1 minute).
- Skim off any foam from the surface.
- Ladle the hot marmalade into sterilized jars, leaving ¼ inch of headspace.
- Seal with lids and let cool. Refrigerate for immediate use or process in a boiling water bath for 10 minutes if storing at room temperature.
Nutrition
Per serving · 16 servingsCalories
112
Fat
0.1 g
Saturated fat
0 g
Carbohydrates
28 g
Sugar
26 g
Fiber
0.5 g
Protein
0.2 g
Sodium
1 mg
Cholesterol
0 mg
Estimated values for general guidance only — not medical or dietary advice.
Ingredients
Ingredients
- 4 Medium Orange
- 1 Lemon
- 6 Cups Water
- 5 Cups Fine Granulated Sugar
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