Return to Main Recipes Page/Return to Home Page

Marmalade, Orange (P, KLP, TNT)
Source: January 2002 issue of "Bon Appetite" magazine
Yield: Makes 5 pints

12 oranges (about 6 pounds)
2 lemons
4 cups water
9 cups sugar

Peel oranges, and cut rind into thin strips. Chop pulp, discarding seeds. Cut lemons into thin slices, discarding seeds.

Combine orange rind, chopped pulp, lemon slices, and 4 cups water in a large Dutch oven; bring to a boil. Reduce heat, and simmer 15 minutes. Remove from heat; cover and chill 8 hours or overnight.

Combine fruit mixture and sugar in a Dutch oven; bring to a boil. Reduce heat, and simmer, stirring occasionally, 1-1/2 hours or until a candy thermometer registers 215°F.

Pack hot marmalade into hot sterilized jars, filling to 1/4" from top. Remove air bubbles; wipe jar rims. Cover at once with metal lids, and screw on bands.

Process in boiling water bath 5 minutes.

Jan Moon of our [ie - Bon Appetit's] Test Kitchens shared a helpful tip for a quicker marmalade:
To save some prep time, she cut unpeeled oranges into quarters, then removed and discarded the seeds. She pulsed the oranges in the food processor until they were coarsely chopped and proceeded with the recipe.

Poster's Notes:
I am copying the recipe, as written, and will follow with the changes I made (which were very good!). It makes a sweet-tart sort of marmalade.

They [Bon Appetit] say it is "time consuming", but I don't think so. Most of the time is spent allowing the mixture to steep and then to cook for 90 minutes.

My story (and I'm sticking to it!!):
I came across this recipe and started thinking how nice some biscuits and marmalade would be to include in our Purim gifts.

When I went to the market, temple oranges were on sale 10 for a dollar. I weighed them, and 10 oranges (smallish to medium in size) weighed in at 4-1/2 pounds, so I bought 20. When I got home, I discovered some old tangerines (but still good) and some navel oranges. I also had some nice grapefruit. As you can guess, I used what I had and added the temple oranges until I had what I thought was the 6 pounds. I used 1 large grapefruit, 2 lemons and tangerines, temple and navel oranges.

Because the grapefruit and navel oranges have very thick pith, I peeled the rinds with a knife and then cut the pith and discarded it. I cut the peel from the temple oranges and left the pith (since the original recipe used the entire orange). The lemons I sliced. I picked out the seeds (an easy, but tedious task) and put everything (except the lemons) through the small slicing disc of my food processor. I put everything in the pot, and proceeded with the recipe exactly.

I did, however, need to cook the mixture about an extra hour, I think it is because I had it on a very, very low simmer and it should have been more of what I describe as a low boil. I increased the flame for an additional hour, and it was the perfect consistency (although I have a candy thermometer, I did not use it). It does thicken considerably on cooling.

It produced a very good marmalade. Sweet and not tangy. If you like it more tangy, I would try leaving in more of the pith or adding more lemons. We were very happy with the results. It made quite a bit and it is so rich tasting, a little goes a long way.

I did not "can" the marmalade, just put it in some of those new semi-disposable food containers with a note telling folks to eat it within 2 weeks as it contains no preservatives (other than the sugar).

I hope if you try it, you enjoy it. Happy Purim!!

Posted by Marcia Emanuele

Nutritional Info Per Serving: N/A