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Orange Lemon Marmalade

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Orange Lemon Marmalade
case14123 - home chef

When you taste homemade marmalade once, you will never want any store-bought. Made marmalade today, and it was absolutely delicious; tasted fresh, slightly bitter and not super sweet, just the right balance of the fruits and sugar.

 

Yield

96 servings

Prep

12 hrs

Cook

1 hrs

Ready

13 hrs
Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Sodium-Free, Low Sodium

Ingredients

1 ½ quarts water
* Camera
3 cups orange zest
thinly sliced 		* Camera
3 ½ cups orange pulp
chopped 		*
3 ½ cups lemon
thinly sliced 		Camera
5 ½ cups sugar
Camera

Ingredients

1.5 quarts water
* Camera
7.1E+2 ml orange zest
thinly sliced 		* Camera
828 ml orange pulp
chopped 		*
828 ml lemon
thinly sliced 		Camera
1.3 l sugar
Camera

Directions

Let's work on the fruits first.
Separate the pulp and peel of oranges, thinly slice the whole lemon and orange peel.

Add water to fruit and simmer 5 minutes.

Add all the prepared oranges and lemons into a large pot.
Pour the water into the pot.

Cover and let stand 12 to 18 hours in a cool place.

Cover and let stand 12 to 18 hours in a cool place.

Cook rapidly until peel is tender, about 45 minutes. Measure fruit and liquid.

Cook rapidly until peel is tender, about 45 minutes.
Measure fruit and liquid.

Add 1 cup sugar for each cup of fruit mixture. Bring slowly to boiling, stirring until sugar dissolves. Cook rapidly to jellying point, about 15 minutes.

Add 1 cup sugar for each cup of fruit mixture.
Bring slowly to boiling, stirring until sugar dissolves.

As mixture thickens, stir frequently to prevent sticking. Pour hot, into hot jars, leaving ¼ inch head space. Adjust caps.

Pour hot, into hot jars, leaving 1/4 inch head space.
Here you have the homemade marmalade.

Process 10 minutes in boiling water bath.

Makes 6½ pints.

When you taste it, you will love it and start to regret why not make it from scratch earlier.

* not incl. in nutrient facts Arrow up button

Comments

mike s

i assume from this marmalade recipe that the lemon pulp is discarded and the lemon utilized is only the zest

Reply
happyzhangbo

Hi Mike, just made this recipe today. I used both lemon pulp and zest, I thinly sliced the whole lemon, and the marmalade came out outstanding. Citrus, fruity, slightly bitter and not too sweet, just the kind we wanted. Definitely worth the efforts.

Reply
anonymous

Guys, after it stands for that 12-18hrs having used the 1.5 quarts of water, when it's time to boil till tender for about 45min, do you add more water? I feel like the water from the soaking won't last for that 45min...help.

happyzhangbo   

Hi, I didn't add any extra water, because it was enough liquid for me. I guess that if you feel like it will burn, maybe add a little water to prevent it. Hope this helps, and happy cooking :-)

Reply
anonymous

Hi I’m British and want to make this recipe as it looks lovely. Do I have to do the bath process? I normally wash my jars in hot soapy water the rinse with boiled kettle water then leave to dry in oven on heat of 75c all the time I’m doing the cooking. I then pour into hot jars and seal using a rubber jar tightener / opener. Most American recipes I view require hot bathing for 10 minutes but I can’t find a UK recipe as nice as this one. Is it vitally important to do the bathing if the jars are constantly kept at a sterilising temperature until filling. Many thanks carolyn x

anonymous   Ukraine

No bath required if you have sterile jars, lids, seals etc. I have never in 40 years put preserves in a water bath. Everything must be hot when compiling so your seals snap closed while cooling.

Reply
anonymous Australia

I made this recipe recently as I had just so many lemons. I used more lemons than oranges and after it was all cooked the strength of the pectin in the zest made it set very well. In fact I could have put in another cup of water. Very good flavour!

Reply
anonymous

Never made jam before so lm really pleased to read all the comments. Thank you all.
Now wish me luck.

Reply
Ajoth

Direction not really easy to figure out
Boiling to get this thick ! it's been1hour and I have it for another 45 minutes
Please fix directions on webpage to are it easier to follow
Thank you

Reply
Lulu

Do you cut some of the orange rind off and discard ?

Reply

 

 

Nutrition Facts

Serving Size 20g (0.7 oz)
Amount per Serving
Calories 460% from fat
 % Daily Value *
Total Fat 0g 0%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 0mg 0%
Total Carbohydrate 4g 4%
Dietary Fiber 0g 0%
Sugars g
Protein 0g
Vitamin A 0% • Vitamin C 7%
Calcium 0% • Iron 0%
* based on a 2,000 calorie diet How is this calculated?

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