Orange Marmalade Recipe Ina Garten

Sugar Free Orange Marmalade Recipe (Keto)

WebNov 24, 2020 · Wash and scrub the oranges to remove the wax on the skins and cut off the tops and bottoms. Quarter, remove any seeds and slice …

1. Wash and scrub the oranges to remove the wax on the skins and cut off the tops and bottoms. Quarter, remove any seeds and slice as thinly as possible. Put into a saucepan together with the juice of 1 lemon and 2 cups of water. Bring to the boil, then simmer for 2 hours with the lid closed.
2. Take off the lid and increase the temperature to medium. Add the sweetener and let the marmalade bubble away and reduce, stirring regularly (especially towards the end). Adjust sweetener, adding more if required.
3. Fill the marmalade into glass jars and store in the fridge.

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Anna's Orange Marmalade Ina Garten Recipe Diaries

WebApr 19, 2023 · 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, …

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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