Between my in-laws and my grandparents, I’m up to my ears in oranges each January. I am very thankful for their generosity because my own satsuma tree has only produced one fruit in its four-year existence. I guess we didn’t inherit an orange thumb.
I love this marmalade recipe because it breaks up the task over three days. The long soak softens the rind and removes the bitterness of fresh peel. Best of all, this recipe is so simple. All you really need is sugar, water, and oranges.
We love orange marmalade on hot Buttermilk Biscuits.
Contributed by Elizabeth Savoie Dronet from the book Put ’em Up! by Sherri Brooks Vinton
Ingredients:
6 large oranges or 7 smaller oranges such as Louisiana Sweets
2 1/2 cups water
About 3 cups of sugar
3 whole cloves or 2 Tbsp fresh grated ginger or 1 lemon (optional)
Method:
1. Scrub the oranges and remove a slice from each end. Cut oranges into quarters and remove any seeds. Slice thinly. Place in a non-reactive (meaning don’t use aluminum or copper) soup pot. Pour 2 1/2 cups of water over the oranges and press down to release some of the juice. Cover the pot with a tea towel and set on the counter overnight. **Sometimes I also slice one lemon and added it to the mix.
2. The next day, bring to a boil and then simmer for 30 minutes. Cool, cover, and return to counter overnight.
3. (If you plan to can, put a large pot of water to boil for the boiling water bath while you work on the following and have hot jars ready.) On the third day, measure the mixture and return it to the pot with an equal amount of sugar. It should be about 3 cups. Add 3 cloves or ginger if using. Bring to a boil and cook, stirring frequently, until the marmalade gels. This should take about 30 minutes. Cool for 5 minutes, stirring occasionally to release air bubbles. Skim off any foam and discard cloves.
4. Ladle into clean jars. Refrigerate up to 3 weeks or process using a boiling water bath.
This recipe filled two pint jars.
Boiling Water Bath:
Ladle into clean, hot canning jars. You can use 4 oz, half-pint, or pint jars. The recipe makes about 4 cups. Be sure to leave 1/4 inch headspace between the marmalade and the top of the jar. Wipe the rims clean, center lids, and screw on bands until finger tip tight. Process jars in boiling water for 10 minutes, making sure water covers the jars at least an inch. Turn off heat, and let jars rest in the water for 5 more minutes. Remove and set aside for 24 hours. Check lids for a good seal. Store in a cool dark place for up to 1 year.
Savoie Secrets: It's a Family Recipe 