I love this recipe from Ina Garten. This is my second year making it with oranges and lemons from our trees. It is so easy, and the flavor is outstanding. I love that the entire orange and lemon is used, no waste, even the white pith is used. The marmalade is not as bitter as one might think, perfect ratio to the sweet. It sets perfectly without the use of pectin.http://www.foodnetwork.com/recipes/ina-garten/annas-orange-marmalade-recipe
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RCP: Anna's Orange Marmalade
- Thread starter karennoca
- Start date
I have heard that Seville a are the most common oranges to use for marmalade
however we have a Washington Navel tree and they make really great marmalade. They do not have seeds, and are very easy to slice thinly, with a very sharp knife, of course. The Cafe Sucre has a recipe for blood oranges used in marmalade, it is beautiful.
however we have a Washington Navel tree and they make really great marmalade. They do not have seeds, and are very easy to slice thinly, with a very sharp knife, of course. The Cafe Sucre has a recipe for blood oranges used in marmalade, it is beautiful.
lana-in-fl
Well-known member
I don't use this recipe, but this year I used half sweet and half wild oranges
for my marmalade. Our sweet orange trees all succumbed to citrus greening, but we have plenty of wild oranges, which I only realized this year were Seville. I did use only the wild oranges one year, but I had to use a lot more sugar, and I was the only person who really liked it, even though, as Karen said, the Seville oranges are the classic marmalade oranges. This year I used 4 cups sugar to 3 cups boiled pulp, and the marmalade is really delicious. I also soak the seeds overnight, and add the pectin-rich water when I add the sugar.
for my marmalade. Our sweet orange trees all succumbed to citrus greening, but we have plenty of wild oranges, which I only realized this year were Seville. I did use only the wild oranges one year, but I had to use a lot more sugar, and I was the only person who really liked it, even though, as Karen said, the Seville oranges are the classic marmalade oranges. This year I used 4 cups sugar to 3 cups boiled pulp, and the marmalade is really delicious. I also soak the seeds overnight, and add the pectin-rich water when I add the sugar.
Nice idea! I am very happy with this orange Marmalade I made, it set up the way we like,
uses the whole fruit, no pectin, tastes wonderful and fresh and no water bath. I have one jar left from 2015 and it still tastes great. I think the trick is to make sure one gets very thin slices. I had forgotten that last year I used my food processor and it went much faster. This year, I cut by hand and took my time.
uses the whole fruit, no pectin, tastes wonderful and fresh and no water bath. I have one jar left from 2015 and it still tastes great. I think the trick is to make sure one gets very thin slices. I had forgotten that last year I used my food processor and it went much faster. This year, I cut by hand and took my time.
Freezer Orange Marmalade recipe
I am more than happy to share the recipe. I segment the orange slices from the membrane - just something I prefer doing. I also put the orange slices and peel in my food processor and pulse to break up the fruit rather than chop everything by hand.
30 Minutes to Homemade SURE.JELL Orange Freezer Marmalade
Servings
About 5 (1-cup) containers or 80 servings, 1 Tbsp. each
2-1/3 cups prepared fruit
2 Tbsp. fresh lemon juice
4-1/4 cups sugar, measured into separate bowl
3/4 cup water
1 box SURE-JELL Fruit Pectin
Rinse clean jars and lids with boiling water. Dry thoroughly.
Remove colored part of peel from the oranges using a vegetable peeler. Cut the peel into thin slivers, or finely chop. Peel and discard remaining white part of peel from the oranges. Finely chop the fruit, reserving any juice. Mix with the slivered peel along with the lemon juice. Measure 2-1/3 cups of the fruit mixture into large bowl. (If needed, add up to 1/2 cup water for exact measure.) Stir in sugar. Let stand 10 min., stirring occasionally.
Mix water and pectin in small saucepan. Bring to boil on high heat, stirring constantly. Boil and stir 1 min. Add to fruit mixture; stir 3 min. or until sugar is dissolved and no longer grainy. (A few sugar crystals may remain.)
Fill all containers immediately to within 1/2 inch of tops. Wipe off top edges of containers; immediately cover with lids. Let stand at room temperature 24 hours. Shake occasionally to mix fruit together. Marmalade is now ready to use.
Store in refrigerator up to 3 weeks or freeze extra containers up to 1 year.
Thaw in refrigerator before using.
I am more than happy to share the recipe. I segment the orange slices from the membrane - just something I prefer doing. I also put the orange slices and peel in my food processor and pulse to break up the fruit rather than chop everything by hand.
30 Minutes to Homemade SURE.JELL Orange Freezer Marmalade
Servings
About 5 (1-cup) containers or 80 servings, 1 Tbsp. each
2-1/3 cups prepared fruit
2 Tbsp. fresh lemon juice
4-1/4 cups sugar, measured into separate bowl
3/4 cup water
1 box SURE-JELL Fruit Pectin
Rinse clean jars and lids with boiling water. Dry thoroughly.
Remove colored part of peel from the oranges using a vegetable peeler. Cut the peel into thin slivers, or finely chop. Peel and discard remaining white part of peel from the oranges. Finely chop the fruit, reserving any juice. Mix with the slivered peel along with the lemon juice. Measure 2-1/3 cups of the fruit mixture into large bowl. (If needed, add up to 1/2 cup water for exact measure.) Stir in sugar. Let stand 10 min., stirring occasionally.
Mix water and pectin in small saucepan. Bring to boil on high heat, stirring constantly. Boil and stir 1 min. Add to fruit mixture; stir 3 min. or until sugar is dissolved and no longer grainy. (A few sugar crystals may remain.)
Fill all containers immediately to within 1/2 inch of tops. Wipe off top edges of containers; immediately cover with lids. Let stand at room temperature 24 hours. Shake occasionally to mix fruit together. Marmalade is now ready to use.
Store in refrigerator up to 3 weeks or freeze extra containers up to 1 year.
Thaw in refrigerator before using.
Okay - edited, let's try this again.......
30 Minutes to Homemade SURE.JELL Orange Freezer Marmalade
Servings
About 5 (1-cup) containers or 80 servings, 1 Tbsp. each
2-1/3 cups prepared fruit
2 Tbsp. fresh lemon juice
4-1/4 cups sugar, measured into separate bowl
3/4 cup water
1 box SURE-JELL Fruit Pectin
Rinse clean jars and lids with boiling water. Dry thoroughly.
Remove colored part of peel from the oranges using a vegetable peeler. Cut the peel into thin slivers, or finely chop. Peel and discard remaining white part of peel from the oranges. Finely chop the fruit, reserving any juice. Mix with the slivered peel along with the lemon juice. Measure 2-1/3 cups of the fruit mixture into large bowl. (If needed, add up to 1/2 cup water for exact measure.) Stir in sugar. Let stand 10 min., stirring occasionally.
Mix water and pectin in small saucepan. Bring to boil on high heat, stirring constantly. Boil and stir 1 min. Add to fruit mixture; stir 3 min. or until sugar is dissolved and no longer grainy. (A few sugar crystals may remain.)
Fill all containers immediately to within 1/2 inch of tops. Wipe off top edges of containers; immediately cover with lids. Let stand at room temperature 24 hours. Shake occasionally to mix fruit together. Marmalade is now ready to use.
Store in refrigerator up to 3 weeks or freeze extra containers up to 1 year.
Thaw in refrigerator before using.
30 Minutes to Homemade SURE.JELL Orange Freezer Marmalade
Servings
About 5 (1-cup) containers or 80 servings, 1 Tbsp. each
2-1/3 cups prepared fruit
2 Tbsp. fresh lemon juice
4-1/4 cups sugar, measured into separate bowl
3/4 cup water
1 box SURE-JELL Fruit Pectin
Rinse clean jars and lids with boiling water. Dry thoroughly.
Remove colored part of peel from the oranges using a vegetable peeler. Cut the peel into thin slivers, or finely chop. Peel and discard remaining white part of peel from the oranges. Finely chop the fruit, reserving any juice. Mix with the slivered peel along with the lemon juice. Measure 2-1/3 cups of the fruit mixture into large bowl. (If needed, add up to 1/2 cup water for exact measure.) Stir in sugar. Let stand 10 min., stirring occasionally.
Mix water and pectin in small saucepan. Bring to boil on high heat, stirring constantly. Boil and stir 1 min. Add to fruit mixture; stir 3 min. or until sugar is dissolved and no longer grainy. (A few sugar crystals may remain.)
Fill all containers immediately to within 1/2 inch of tops. Wipe off top edges of containers; immediately cover with lids. Let stand at room temperature 24 hours. Shake occasionally to mix fruit together. Marmalade is now ready to use.
Store in refrigerator up to 3 weeks or freeze extra containers up to 1 year.
Thaw in refrigerator before using.
One More Time..........
I am more than happy to share the recipe. I segment the orange slices from the membrane - just something I prefer doing. I also put the orange slices and peel in my food processor and pulse to break up the fruit rather than chop everything by hand.
30 Minutes to Homemade SURE.JELL Orange Freezer Marmalade
Servings
About 5 (1-cup) containers or 80 servings, 1 Tbsp. each
2-1/3 cups prepared fruit
2 Tbsp. fresh lemon juice
4-1/4 cups sugar, measured into separate bowl
3/4 cup water
1 box SURE-JELL Fruit Pectin
Rinse clean jars and lids with boiling water. Dry thoroughly.
Remove colored part of peel from the oranges using a vegetable peeler. Cut the peel into thin slivers, or finely chop. Peel and discard remaining white part of peel from the oranges. Finely chop the fruit, reserving any juice. Mix with the slivered peel along with the lemon juice. Measure 2-1/3 cups of the fruit mixture into large bowl. (If needed, add up to 1/2 cup water for exact measure.) Stir in sugar. Let stand 10 min., stirring occasionally.
Mix water and pectin in small saucepan. Bring to boil on high heat, stirring constantly. Boil and stir 1 min. Add to fruit mixture; stir 3 min. or until sugar is dissolved and no longer grainy. (A few sugar crystals may remain.)
Fill all containers immediately to within 1/2 inch of tops. Wipe off top edges of containers; immediately cover with lids. Let stand at room temperature 24 hours. Shake occasionally to mix fruit together. Marmalade is now ready to use.
Store in refrigerator up to 3 weeks or freeze extra containers up to 1 year.
Thaw in refrigerator before using.
I am more than happy to share the recipe. I segment the orange slices from the membrane - just something I prefer doing. I also put the orange slices and peel in my food processor and pulse to break up the fruit rather than chop everything by hand.
30 Minutes to Homemade SURE.JELL Orange Freezer Marmalade
Servings
About 5 (1-cup) containers or 80 servings, 1 Tbsp. each
2-1/3 cups prepared fruit
2 Tbsp. fresh lemon juice
4-1/4 cups sugar, measured into separate bowl
3/4 cup water
1 box SURE-JELL Fruit Pectin
Rinse clean jars and lids with boiling water. Dry thoroughly.
Remove colored part of peel from the oranges using a vegetable peeler. Cut the peel into thin slivers, or finely chop. Peel and discard remaining white part of peel from the oranges. Finely chop the fruit, reserving any juice. Mix with the slivered peel along with the lemon juice. Measure 2-1/3 cups of the fruit mixture into large bowl. (If needed, add up to 1/2 cup water for exact measure.) Stir in sugar. Let stand 10 min., stirring occasionally.
Mix water and pectin in small saucepan. Bring to boil on high heat, stirring constantly. Boil and stir 1 min. Add to fruit mixture; stir 3 min. or until sugar is dissolved and no longer grainy. (A few sugar crystals may remain.)
Fill all containers immediately to within 1/2 inch of tops. Wipe off top edges of containers; immediately cover with lids. Let stand at room temperature 24 hours. Shake occasionally to mix fruit together. Marmalade is now ready to use.
Store in refrigerator up to 3 weeks or freeze extra containers up to 1 year.
Thaw in refrigerator before using.
Look for the recipe for orange marmalade with that product and see how it correlates.
It may be very comparable--or they will have their recipe for it.
Last year I made my usual complement of jams and jellies but using regular pectin (sold in jars for multiple batches) was able to cut the sugar 'way back. Instead of using the timing used on box pectin, I did the usual visual gelling point. They are the best I've ever made. I posted the amounts here when I did it.
It may be very comparable--or they will have their recipe for it.
Last year I made my usual complement of jams and jellies but using regular pectin (sold in jars for multiple batches) was able to cut the sugar 'way back. Instead of using the timing used on box pectin, I did the usual visual gelling point. They are the best I've ever made. I posted the amounts here when I did it.