|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 0g||0%|
|Saturated Fat 0g||0%|
|Total Carbohydrate 31g||11%|
|Dietary Fiber 1g||4%|
|Total Sugars 29g|
|Vitamin C 28mg||140%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Classic orange marmalade is augmented with grapefruit and sour lemons for a fabulous twist on a classic. The importance is the total weight of fruit, but we recommend using only 1 or 2 lemons since they are a bit trickier to zest and section.
Many traditional marmalade recipes have you remove all the peel, boil it a time or two, and then separate the zest from the pith. For less hassle and mess and more flavor, all you have to do is simply take a bit of time to carefully zest the fruit, remove the pith, and then cut out peel and membrane-free sections of oranges.
Gather the ingredients.
Wash and dry the fruit. Use a sharp vegetable peeler or paring knife, remove the brightly colored zest—and only the brightly colored zest—from the oranges. Be sure to leave behind any and all of the white pith directly underneath. Chop the resulting zest: bigger pieces for chunkier marmalade, ribbon-like strips for a more spreadable result. Set zest aside.
Cut the ends off the zested fruit and then, working with one piece of fruit at a time, cut off the thick white pith from each. Working over a bowl to catch the juices, hold a fully peeled citrus fruit and use a sharp knife to cut out each section from the membrane holding the sections together.
Squeeze any juice out of the membrane once you've cut out all the fruit. Set the membrane aside, along with any seeds; the pectin in these will help "set" the marmalade later.
Combine the zest, fruit, juice, 4 cups of water, and sugar in a large heavy pot and bring to a boil.
Lay a double layer of cheesecloth in a medium bowl and put membranes and seeds in the bowl. Lift up the corners and tie the cheesecloth into a bag to hold the membranes and seeds. Add this "pectin bag" to the pot.
While the mixture comes to a boil, put a canning kettle full of water on to boil if you're planning to can the marmalade. In any case, put a few small plates in the freezer to chill them. When canning kettle water boils, use it to sterilize the jars and lids.
Bring marmalade to 220 F and hold it there for 5 minutes. Be patient, this can take quite awhile. Put a dollop of the mixture on a chilled plate, swirl the plate to spread the mixture a bit, and drag your finger through the mixture. A "set" mixture will hold a clean track behind your finger.
Remove "pectin bag", squeezing any marmalade in it out and back into the pot before discarding the bag. Take marmalade off the heat and let sit 5 minutes. Set up clean jars next to the pot.
Stir marmalade to distribute the zest evenly in the mixture. Use a ladle to transfer the marmalade into the jars, leaving 1/2 inch of headspace at the top of each jar. Put lids on the jars.
If you're canning the marmalade, put the jars in the canning kettle and boil for 10 minutes. Let jars cool to room temperature before putting in a cool dry cupboard (if you've hot water processed them) or the fridge (if you didn't hot water process).
- Marmalade will keep a really long time due to its high sugar content. Opened marmalade needs to be in the fridge, but unless you use a dirty spoon in the jar, it seems to last for approximately forever (although officially people say 6 to 12 months).