Description
This classic Orange Marmalade recipe transforms fresh oranges into a sweet, tangy preserve perfect for spreading on toast or using as a glaze. Made with simple ingredients and cooked on the stovetop, this homemade marmalade boasts vibrant citrus flavors balanced with lemon zest and juice. The recipe yields about 40 ounces of marmalade, ready to store in jars and enjoy for breakfast or baking.
Ingredients
Scale
Ingredients
- 4 Medium Oranges
- 4 Cups White Granulated Sugar
- 2 Tablespoons Lemon Juice
- 1 Tablespoon Lemon Zest
- â…“ Cup Water
Instructions
- Prepare Oranges: Chop the ends off your oranges and cut them into eighths, making them easier to process.
- Process Oranges: Place the orange pieces into a food processor and chop for about 30 seconds or until finely minced.
- Combine Ingredients: Add the minced oranges, lemon juice, lemon zest, sugar, and water into a medium or large saucepan.
- Cook Mixture: Heat the mixture over medium heat, stirring occasionally and randomly, until it reaches 220°F (104°C). Maintain the temperature and let it simmer for 2 minutes to set the marmalade.
- Cool Slightly: Remove the pot from heat and allow the marmalade to cool for a couple of minutes before handling.
- Jar the Marmalade: Spoon the marmalade into clean jars and seal with lids.
- Cool to Room Temperature: Let the jars sit at room temperature until the marmalade is completely cooled, then retighten the lids to ensure a good seal.
- Refrigerate Overnight: Place the sealed jars in the refrigerator overnight to allow the marmalade to fully set and develop flavor. Enjoy your homemade orange marmalade!
Notes
- Use ripe, firm oranges for the best flavor and consistency.
- Measuring the temperature with a candy thermometer ensures proper setting.
- Store marmalade in the refrigerator and consume within a few weeks for best freshness.
- Make sure jars and lids are sterilized before filling to prolong shelf life.
- This recipe can be scaled up or down depending on the quantity desired.
