Facebook0Pin0Reddit0Email0Print0 This Orange Marmalade recipe is made with ordinary oranges and lemons, and it’s as unfussy as it is delicious.It follows the “old fashioned” technique of sitting in a pot overnight, and every spoonful will make your morning toast sparkle.This recipe makes about 3 quarts total, or 12 (8 ounce jars).

It freezes beautifully or you can process it in a water bath for canning.Table of ContentsIngredient notesStep-by-step instructionsRecipe tips and variationsOrange Marmalade RecipeIngredient notes Oranges: This recipe is made with regular seedless oranges.You can definitely substitute Seville oranges if you can find them.

They are only in season from the end of January to mid-February, but they have an intense flavor that is ideal for marmalade.Step-by-step instructions Cut oranges and lemons in half crosswise, then into very thin half-moon slices.Discard any seeds.In a large stainless steel pot, add the sliced oranges, lemons, and any accumulated juices.Add water and bring the mixture to a boil, stirring often.

Remove from the heat and stir in the sugar until it dissolves.Cover and let stand overnight at room temperature.The next day, bring the mixture back to a boil.Reduce heat to low and simmer uncovered for 2 hours.

Turn heat up to medium and boil gently, stirring often, for another 30 minutes.Skim off any foam that forms on the top.Cook the marmalade until it reaches 220 degrees (you must hit this temperature for t

Read More