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Orange Marmalade

Name: Orange Marmalade
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: about six 250 ml (1 cup) jars
Ingredients: 2 2/3 lbs (1.2 kg) oranges, washed and scrubbed (about 7); 2 cups (500 ml) orange juice; 5 1/2 cups (1.4 litre) sugar; Juice of 1 lemon

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Preparation 30 min
Cooking 1 h
Makes about six 250 ml (1 cup) jars

Vegetarian
Vegan
Nut-free
Lactose-free
Gluten-free
Dairy-free
Egg-free

Ingredients

- 2 2/3 lbs (1.2 kg) oranges, washed and scrubbed (about 7)
- 2 cups (500 ml) orange juice
- 5 1/2 cups (1.4 litre) sugar
- Juice of 1 lemon

Preparation

- Peel the oranges. Cut the flesh into 2.5-cm (1-inch) cubes. Set aside. Finely chop the peel.
- In a saucepan, cover the peel with cold water and bring to a boil. Drain and repeat two more times.
- In a large saucepan, combine the orange peel, flesh and juice and sugar. Bring to a boil and simmer for 1 hour over medium heat, stirring frequently, until the marmalade is translucent. To check for doneness, try the plate test.
- Add the lemon juice and cook for 1 minute.
- Pour the marmalade into jars.

Note from Ricardo

Step 1
Peeling the oranges means that you remove the peel and the thin white membrane (pith) that protects the citrus fruit segments. With a knife, simply cut off both ends of the orange. Place the fruit on one of its flat bases, to remove the peel of citrus fruit flesh, slide the blade of a knife from top to bottom, then remove any excess pith.

Step 2
This technique is called "blanching" the skin, an important step to reduce the bitterness of most citrus.

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Orange Marmalade

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Ingredients

Preparation

Note from Ricardo

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