In my opinion, orange marmalade is one of the best fruit preserves. Sweet, sour, and bitter at the same time, with an unmistakable aroma, it’s very versatile from bread with butter and marmalade to tarts, cookies, simple pantry cakes filled but also spoon desserts. Making it at home means capturing all the freshness and aromas of these citrus fruits in a cozy, simple, and genuine preserve.
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- Difficulty: Easy
- Cost: Medium
- Rest time: 12 Hours
- Preparation time: 30 Minutes
- Cooking methods: Boiling
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 4.4 lbs oranges
- 3.3 lbs sugar
- 2 lemons
Steps
Peel the oranges with a potato peeler and boil the peelings for 5 minutes.
This step will help remove some of the bitterness.
Cool under cold water and cut into thin julienne strips across the width of the peel.Remove the white part from the oranges and cut them into pieces.
Transfer them to a pot.
Bring to a boil and cook for 30 minutes.Add the sugar and stir.
Also add the peelings and boil until the marmalade becomes thick.
Do the plate test.As soon as it’s removed from the heat, add the lemon juice.
Jar the marmalade in previously sterilized jars.
Close with the lids and turn upside down.Leave upside down for at least 12 hours.
The marmalade will be quite liquid.
Over time, it will become more compact.
It’s advisable to wait at least 2 months before consuming.
For all information on pasteurization and preservation, refer to Guidelines on the correct preparation of food preserves at home.
Tips
The marmalade will be quite liquid.
Over time, it will become more compact.
It’s advisable to wait at least 2 months before consuming.
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