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Orange Marmalade

Orange Marmalade


  • 1 pound Seville oranges or tangelos, scrubbed
  • 3 small or 2 large lemons, scrubbed

Recipe Preparation

  • Combine whole oranges and lemons with 6 cups water in a large saucepan; bring to a boil. Reduce heat to medium, cover with lid slightly ajar, and simmer until fruit is very tender, about 2 hours. Using a slotted spoon, transfer fruit to a medium bowl; let cool. Reserve cooking liquid in pan.

  • Place 4 layers of cheesecloth cut into 18x18" squares inside a large bowl. Cut each fruit in half. Spoon flesh and as much white pith as possible out of peel and into cheesecloth in bowl; add any accumulated juices from bowl with fruit. Gather up edges of cheesecloth and squeeze juice from fruit into large bowl; discard cheesecloth and pulp. Slice orange peel into thin strips (discard lemon peel).

  • Simmer reserved fruit cooking liquid in saucepan until reduced to 3/4 cup, 15-20 minutes; strain and return to pan. Attach a candy thermometer to side of pan. Add sugar and reserved juice in bowl. Bring to a boil, stirring until sugar dissolves. Boil until thermometer reaches 215°, about 10 minutes. Let cool for 15 minutes; stir in peel. Transfer to 2 clean pint jars. Let cool. Cover and chill. DO AHEAD Can be made 2 weeks ahead. Keep chilled.

Recipe by Margot Henderon

Nutritional Content

Makes about 4 cups, 1 tablespoon contains: Calories (kcal) 51.5 %Calories from Fat 0.0 Fat (g) 0.0 Saturated Fat (g) 0.0 Cholesterol (mg) 0 Carbohydrates (g) 13.3 Dietary Fiber (g) 0.1 Total Sugars (g) 13.0 Net Carbs (g) 13.2 Protein (g) 0.0 Sodium (mg) 0.2Reviews Section

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