I was going through my produce drawers in the fridge and came across some sad looking oranges - not even sure of the variety to be honest. Maybe navel oranges? Anyways, I had 4. I started looking up recipes for marmalade and came across a couple that don't call for pectin. Citrus naturally contains a high amount of pectin and simmering the fruit for a long period of time releases that pectin which gives your finished product a very thick consistency.
You could also use this base recipe for any other citrus fruit. Lemon, grapefruit, lime, orange - or a combination of all of them would be VERY tasty. However, grapefruit, lime and lemon require more sugar. So it is up to your individual tastes.
This recipe will last for a couple of months in the fridge, or else you can process it in a hot water bath for about 15 minutes - which will make it shelf stable for up to a year.
Ingredients:
8 medium-large oranges
2 cups granulated white sugar
4 cups water
Directions:
Wash oranges and peel. Save the peel in a large pot. Peel as much of the white pith from the orange as possible, and discard. (pith is the white layer of peel underneath the orange peel and is quite bitter) Cut the oranges into segments and place in a food processor with the orange peel. Process until finely chopped.
Pour the chopped orange and peel into a large stock pot. Add 4 cups of water and bring to a boil. Turn heat to LOW and simmer for 2 hours.
Add sugar and increase the heat to medium. Bring to a full rolling boil for 2 minutes, stirring constantly. Turn heat to LOW. Simmer for an additional 2 hours, stirring occasionally. Remove from heat and let stand for 45 minutes or until cool. Ladle into jars.
Marmalade in a sealed jar keeps well in the fridge for up to 3 months.
You could also use this base recipe for any other citrus fruit. Lemon, grapefruit, lime, orange - or a combination of all of them would be VERY tasty. However, grapefruit, lime and lemon require more sugar. So it is up to your individual tastes.
This recipe will last for a couple of months in the fridge, or else you can process it in a hot water bath for about 15 minutes - which will make it shelf stable for up to a year.
Orange Marmalade
Ingredients:
8 medium-large oranges
2 cups granulated white sugar
4 cups water
Directions:
Wash oranges and peel. Save the peel in a large pot. Peel as much of the white pith from the orange as possible, and discard. (pith is the white layer of peel underneath the orange peel and is quite bitter) Cut the oranges into segments and place in a food processor with the orange peel. Process until finely chopped.
Pour the chopped orange and peel into a large stock pot. Add 4 cups of water and bring to a boil. Turn heat to LOW and simmer for 2 hours.
Add sugar and increase the heat to medium. Bring to a full rolling boil for 2 minutes, stirring constantly. Turn heat to LOW. Simmer for an additional 2 hours, stirring occasionally. Remove from heat and let stand for 45 minutes or until cool. Ladle into jars.
Marmalade in a sealed jar keeps well in the fridge for up to 3 months.
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