Orange Marmalade Recipe

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Jam-making is one of those things that’s seemed a bit daunting to me. It requires special ingredients and chemistry and precision – not things that tend to happen in my kitchen. Then right around Christmas, Patricia over at Eat Drink Better shared this awesome-looking recipe for Meyer Lemon Marmalade. It didn’t require anything special or any finesse, and it felt like the perfect way to get started with jam-making.

My Meyer lemons are preserved in salt, so those were out for this recipe, but our CSA just happened to bring us some oranges, and it felt like a sign. This jam was ON. Here’s the recipe that I adapted from Eat Drink Better:

Orange Marmalade Recipe

Ingredients

• 4 oranges, washed and scrubbed
• 1 1/4c sugar
• Lots of water

Directions

1. Halve your oranges and juice them into a small bowl. Set the bowl aside.
2. Slice your oranges into the thinnest strips that you can manage. Check out the lemon recipe for a photo of how thinly she sliced hers.
3. Put the orange slices into a small saucepan and cover with water. Bring them to a boil and let them boil for one minute. After that minute’s up, dump them in a colander, rinse, and repeat this process once more.
4. Place the rinsed orange slices back into the pot, add the sugar and the juice that you reserved, and bring them to a boil one final time. Reduce the heat to medium low, and boil, stirring occasionally. Patricia recommended boiling for 30 minutes, but mine took more like 40-50 minutes to thicken up.
5. Once things are looking nice and marmalade-y, either use your immersion blender or transfer the goods to an upright blender and pulse a bit until you’ve got the texture that you like. I prefer a chunkier marmalade, so I did minimal blending.

That’s it! This recipe made 2 pints of marmalade. Enjoy your marmalade on toast or in yummy recipes, like this marmalade cake that my friend Bonnie made not too long ago. YUM!

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