I generally prefer to use Valencia oranges for marmalade: they have the right balance of rind to pulp — juice oranges are too fleshy and navel oranges are too thick skinned. And Meyer lemons are a great substitution for regular lemons, if you can find them.–Marc Meyer and Peter Meehan
LC Bide Your Time Note
Making preserves isn’t always a time-consuming endeavor. This one, however, is a little fastidious. And it takes two days. Not of continual labor but of patient waiting for the pectin-filled orange juice to chill properly. Adjust your life accordingly.
This marmalade is the perfect accompaniment to freshly baked scones, hot-from-the-oven muffins, or, if you’re like us, by the teaspoonful straight from the jar.
Orange Marmalade Recipe
- Quick Glance
- 25 M
- 1 H, 40 M
- Makes about 3 pints
- 1 1/4 pounds Valencia oranges
- 1 large or 2 small lemons
- 4 cups sugar
- 1. Wash the fruits well, then chop them roughly but thoroughly. You needn’t worry that the pieces are all the same size, just that they’re small enough to give the marmalade a pleasantly chunky texture. Remove seeds and discard.
- 2. Combine the fruit and 4 cups water in a medium nonreactive saucepan with a lid. Bring to a simmer over low heat, then remove the pan from the heat and cover. Let the mixture sit at room temperature for 24 hours.
- 3. Return the pot to the stove, turn the heat to medium, and simmer, uncovered, until the volume is reduced by half and the citrus rinds are tender, about 1 hour. Stir the pot from time to time and turn the heat down a touch if it looks or smells as though it’s scorching.
- 4. Once the fruit is tender, add the sugar a little at a time, stirring all the while, until you’ve added all 4 cups and it has dissolved. Turn the heat up to medium-high and boil until the mixture is thickened, not more than 15 to 20 minutes — it will slide off a spoon in sheets, not droplets, and a spoonful poured onto a cold plate should gel and seem firm. Keep in a tightly covered jar in the refrigerator.
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