Orange Marmalade Recipe
Summary
Preparation Time20 MinCooking Time45 Min
Ready In1 Hr 5 MinDifficulty LevelMedium
Ingredients
| Orange and Lemon Rind Slivers - 3/4 cup | ||
| Orange and Lemon Rind Squares - 1 cup | ||
| Cold Water | ||
| Hot water | 1 1/2 Cup (16 tbs) | |
| Soda | 1/8 Teaspoon | |
| Orange and Lemon Pieces - 2 1/2 cups | ||
| Sugar | 5 Cup (16 tbs) | |
| Fruit | 1/2 Ounce | |
Directions
GETTING READY
1) Rinse the oranges and lemons.
2) Take the rind off the oranges in quarters or sixths. Place the sliced rinds on a flat surface and pull off their white fiber.
3) With a sharp knife slice the rind into very fine slivers. Let the slivers be about 1-inch in length.
MAKING
4) Transfer the orange and lemon rinds into a saucepan. Add in enough water to cover. Let the mixture simmer for about 5 minutes.
5) Drain the liquid and reserve the rind.
6) Ready a cup of lemon and orange square rinds. Add into the blender along with 1/2 of cold water. Use the chop blade and pulse the uncooked rinds to coarse chop.
7) Drain the mixture. Throw away the liquid and transfer the drained rinds into a 4 1/2 to 5-quart saucepan. Add in 1 1/2 cups of hot water and 1/8 teaspoon soda.
8) Let the mixture come to a boil. Put a lid on and simmer for 20 minutes.
9) Meanwhile, remove the white fiber from the oranges and lemons. Slice them into 1/8ths.
10) In the blender, using chop blade, blend the orange and lemon pieces, about a cup at a time. Pulse to coarsely chop.
11) Transfer the coarsely chopped fruits into a saucepan. Add in the rind. Also, add in the slivered, drained rind and sugar. Give the mixture a good stir.
12) Let the mixture come to a rolling boil. Continue to boil for a minute while stirring constantly.
13) Take the pan off the flame. Immediately, add in the pectin. If need be, skim the surface of the mixture. Let cool for 5 minutes.
14) Stir well and store in jars. Cover with hot paraffin to preserve.
SERVING
15) Serve the Orange Marmalade over toast, with pancakes and even as cake frosting.
1) Rinse the oranges and lemons.
2) Take the rind off the oranges in quarters or sixths. Place the sliced rinds on a flat surface and pull off their white fiber.
3) With a sharp knife slice the rind into very fine slivers. Let the slivers be about 1-inch in length.
MAKING
4) Transfer the orange and lemon rinds into a saucepan. Add in enough water to cover. Let the mixture simmer for about 5 minutes.
5) Drain the liquid and reserve the rind.
6) Ready a cup of lemon and orange square rinds. Add into the blender along with 1/2 of cold water. Use the chop blade and pulse the uncooked rinds to coarse chop.
7) Drain the mixture. Throw away the liquid and transfer the drained rinds into a 4 1/2 to 5-quart saucepan. Add in 1 1/2 cups of hot water and 1/8 teaspoon soda.
8) Let the mixture come to a boil. Put a lid on and simmer for 20 minutes.
9) Meanwhile, remove the white fiber from the oranges and lemons. Slice them into 1/8ths.
10) In the blender, using chop blade, blend the orange and lemon pieces, about a cup at a time. Pulse to coarsely chop.
11) Transfer the coarsely chopped fruits into a saucepan. Add in the rind. Also, add in the slivered, drained rind and sugar. Give the mixture a good stir.
12) Let the mixture come to a rolling boil. Continue to boil for a minute while stirring constantly.
13) Take the pan off the flame. Immediately, add in the pectin. If need be, skim the surface of the mixture. Let cool for 5 minutes.
14) Stir well and store in jars. Cover with hot paraffin to preserve.
SERVING
15) Serve the Orange Marmalade over toast, with pancakes and even as cake frosting.
Chef
