If you are a single Inebriated Epicurean and you have been following this blog and using the recipes on your girl/boy friend, especially the Creme Caramel (giddy up!), then you will probably be looking for something to wow your company with at breakfast! Or, if you simply like to do brunch with friends, this Orange Marmalade recipe is also for you. It is my Grandma’s recipe and very simple. It is a little time consuming but worth the effort, and it will keep in the fridge for a month at least. Serve with toast, English muffins, or warm dinner rolls with butter. The recipe makes about 1.5 quarts so you will have extra to bottle for gifts or just to keep for yourself. The secret to accurate cooking time is to keep a saucer in the freezer and when the mixture starts to thicken, put a teaspoon of marmalade on the saucer, leave for a minute, when it crinkles on the surface as you gently tip the saucer, it is ready. You may need to test a few times before it is ready. Put the saucer back in the freezer between tests.
- 3 large oranges (seedless)
- 3 pints water
- 3 lb sugar (warmed in the oven)
- Juice 2 lemons
Quarter the oranges and then slice thinly, cover with the water, add lemon juice, cover and leave overnight. Place in a large saucepan and bring to the boil, then simmer until the rinds are soft (about 20 minutes). Remove from the stove. Warm the sugar in the oven (about 15 minutes on low). Bring the orange mixture back to the boil then add the warm sugar. Stir until the sugar has dissolved, boil rapidly until it jells when tested (as described above). The boiling process will take anywhere from 45 minutes to 1 1/4 hrs depending on the amount of pectin in the oranges. Let cool a little, pour into sterilized jars * and seal.
* To sterilize jars I use my husband’s sterilizing solution for his home-brewing, but putting the jars, and lids, in a warm over for 30 minutes also works. I made this recipe this week and it produced 1 x 16oz jar (pictured) and 5 x 6.5oz jars.