Orange Marmalade Recipe Easy

Orange Marmalade The Suburban Soapbox

WebAug 21, 2022 · Place the orange sliced in a medium saucepan over medium heat. Stir in the water, sugar and vanilla. Bring the mixture to a …

Rating: 4.7/5(37)
1. Slice the oranges thinly, approximately 1/8 inch thick, picking out the seeds as you go. A mandolin makes this process move quickly.
2. Place the orange sliced in a medium saucepan over medium heat.
3. Stir in the water, sugar and vanilla.
4. Bring the mixture to a boil, then turn the heat to low.

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Quick and Easy SmallBatch Orange Marmalade

WebJan 6, 2021 · Cut the lemon in half and set the peeled half lemon aside with the peeled oranges for now. Add the sliced orange and lemon peel to a …

Rating: 5/5(15)
1. Before you start, take a small plate and pop it in your freezer. We will use it later to test our marmalade.
2. Peel the orange and set the peel on a cutting board. Set the orange pieces aside for now. Get your sharpest knife and cut the peel into small slices. You can make them smaller, for a less chunky marmalade or larger for a chunky marmalade. Do try to make them all the same size, whichever way you go. I like a thin slice about 3/4-1-inch long.
3. Using a sharp vegetable peeler, remove the peel from 1/2 a lemon, trying your best to get just the yellow and little of the white. Slice the lemon peel thinly and add to your orange slices. Cut the lemon in half and set the peeled half lemon aside with the peeled oranges for now.
4. Add the sliced orange and lemon peel to a large saucepan (not aluminum or cast iron). Add the water and bring mixture to a boil over medium heat. Reduce heat to low, cover the pot with a lid and simmer for 20 minutes. **Check the pot after about 15 minutes to make sure there is still enough liquid in the pot. If not, add a bit more.

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Anna's Orange Marmalade Recipe Ina Garten Food …

WebApr 17, 2015 · Place the sliced fruit and their juices into a stainless-steel pot. Add 8 cups water and bring the mixture to a boil, stirring often. …

1. Cut the oranges and lemons in half crosswise, then into very thin half-moon slices. (If you have a mandoline, this will be quite fast.) Discard any seeds. Place the sliced fruit and their juices into a stainless-steel pot. Add 8 cups water and bring the mixture to a boil, stirring often. Remove from the heat and stir in the sugar until it dissolves. Cover and allow to stand overnight at room temperature.
2. The next day, bring the mixture back to a boil. Reduce the heat to low and simmer uncovered for about 2 hours. Turn the 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 F on a candy thermometer. If you want to be doubly sure it's ready, place a small amount on a plate and refrigerate it until it's cool but not cold. If it's firm -- neither runny nor too hard -- it's done. It will be a golden orange color. (If the marmalade is runny, continue cooking it and if it's too hard, add more water.)
3. Pour the marmalade into clean, hot Mason jars; wipe the rims thoroughly with a clean damp paper towel, and seal with the lids. Store in the pantry for up to a year.

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Easy Seville Orange Marmalade Something Sweet …

WebJan 30, 2024 · When the oranges are cool enough to handle, piece them and squeeze the juice into the measuring jug. Now slice the oranges, …

Rating: 4.1/5(16)
1. Place the whole oranges in a large pan and cover with water. Bring to simmering point and simmer, covered, for 1 1/2 - 2 hours or until the oranges are soft.
2. Using tongs, remove the oranges from the pan to a bowl. Tip the cooking liquid into a measuring jug.
3. When the oranges are cool enough to handle, piece them and squeeze the juice into the measuring jug. Now slice the oranges, chopping the peel up to whatever thickness you desire. Discard the pips.
4. The liquid should be 1.5 litres, so top up with extra water if need be. Pour into the pan with the lemon juice and sugar.

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