Johnny West
Well-known member
I’m starting this this afternoon.
Easy Homemade Orange Marmalade
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
METHOD
Wash the oranges and lemon well and then finely chop.
Remove any seeds, set them aside on a saucer
Place the orange and lemon 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.
(Don’t skimp on the soaking time)
It is important for drawing out the pectin from the oranges, softening the rind, and mellowing the bitterness.
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.
I will bottle mine and add Laphroig to each bottle.
Easy Homemade Orange Marmalade
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
METHOD
Wash the oranges and lemon well and then finely chop.
Remove any seeds, set them aside on a saucer
Place the orange and lemon 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.
(Don’t skimp on the soaking time)
It is important for drawing out the pectin from the oranges, softening the rind, and mellowing the bitterness.
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.
I will bottle mine and add Laphroig to each bottle.
