This easy orange marmalade recipe uses a time-old technique of letting the chopped fruit soak overnight, which is key to drawing out pectin and mellowing its bitterness. The simple method yields a thick, pleasingly bittersweet marmalade made with natural ingredients like navel oranges, lemon, water, and sugar. It's perfect for spreading on toast or as a thoughtful homemade gift.
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Serves:
4 Cups
Prep time:
30 minutes
Cook time:
90 minutes
Recipe Category
Cuisine
Ingredients
2 large (about 12oz/340g) navel oranges
1 small (about 2oz/57g) lemon
2 cups (16floz/480ml) water
2 cups (16oz/454g) granulated sugar
Instructions
Wash the oranges and lemon well and then finely chop. If you find any seeds, remove and discard.
Place the fruit in a medium saucepan along with the water and bring to a simmer over medium heat.
Turn off the heat, cover, and let the mixture sit for 24 hours.
The next day, place the saucepan over medium heat and return to a simmer. Let cook, stirring occasionally, for about 20 minutes to an hour, until the mixture is reduced by half.
Add the sugar and stir until dissolved. Turn the heat up to medium-high and simmer rapidly for about 15-20 more minutes, stirring frequently to prevent burning, until thick.
To test for doneness, place a spoonful on a cold plate and place it in the refrigerator for a minute. The marmalade should gel and hold its shape. If it seems runny, continue to cook for a few more minutes and test again until it sets.
Let cool completely, then refrigerate in an airtight container for up to six weeks.