Traditional Orange Marmalade Recipe

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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Orange Marmalade Alton Brown Recipe Low …

WebApr 4, 2020 · Place 10 (8-ounce) jars and rings, canning funnel, ladle, and tongs into the boiling water and make sure the water covers the jars by …

Rating: 4.5/5(2)
1. Wash the oranges and lemon thoroughly. Cut the oranges into 1/8-inch slices using a mandoline, removing the seeds as you go. Stack the orange slices and cut them into quarters. Place the oranges into an 8-quart stainless steel pot. Add the lemon zest and juice and the water to the pot, set over high heat and bring to a boil, approximately 10 minutes. Once boiling, reduce the heat to maintain a rapid simmer and cook, stirring frequently, for 40 minutes or until the fruit is very soft.
2. While the fruit is cooking, fill a large pot (at least 12-quart) 3/4 full with water, set over high heat and bring to a boil. Place 10 (8-ounce) jars and rings, canning funnel, ladle, and tongs into the boiling water and make sure the water covers the jars by at least an inch. Boil for 10 minutes. Turn off the heat, add the lids and leave everything in the pot until the marmalade is ready.
3. Meanwhile, place a small plate in the freezer. Increase the heat under the orange mixture to return to full boil. Add the sugar and stir the mixture continually, until it reaches 222 to 223 degrees F on a deep-fry or candy thermometer, and darkens in color, approximately 15 to 20 minutes. You may need to adjust the heat in order to prevent boil over. Test the readiness of the marmalade by placing a teaspoon of the mixture onto the chilled plate and allowing it to sit for 30 seconds. Tilt the plate. The mixture should be a soft gel that moves slightly. If mixture is thin and runs easily, it is not ready.
4. Remove jars from the water and drain on a clean towel. Place a canning funnel onto the top of 1 of the jars and ladle in the marmalade just to below the bottom of the threads of the jar. Repeat until all of the mixture has been used. The amount of marmalade may vary by 1 to 2 jars. Wipe the rims and threads of the jars with a moist paper towel and top each with a lid. Place a ring on each jar and tighten.
Rating: 4.1/5(16)
5. 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.
6. Using tongs, remove the oranges from the pan to a bowl. Tip the cooking liquid into a measuring jug.
7. 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.
8. 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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Orange Marmalade Tastes Better From Scratch

WebJan 6, 2022 · Discard any seeds. Puree: Place oranges in food processor and pulse until rind is in very small pieces. Meanwhile, place a plate in the freezer, for later use. Add to …

Rating: 5/5(379)

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