Making orange marmalade doesn’t have to be complicated. This recipe is simple – the only caveat is a kitchen scale is needed. (OXO makes this fine one available on Amazon.)
This marmalade recipe is based on the traditional three part formula: equal weights of oranges, sugar and water are called for. By sticking with this ratio the recipe can be scaled up or down, including batches as small as one orange.
(For this batch of four oranges and one lemon the corresponding volume measurements are listed below, which will work fine.)
Slicing the oranges by hand makes for long thin strips of rind that are candy-sweet. The chunkiness of the roughly chopped pulp ensures a thick and spreadable marmalade without added pectin.
It’s my kind of luscious and I bet it’ll be the same for you.
It’s also easy enough to knock out a batch in an hour or so.
SIMPLE ORANGE MARMALADE
Recipe makes 5 half-pint jars
4 navel oranges
1 lemon
sugar
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1. Quarter the oranges and lemon. Peel off the rinds on each piece. Set aside the pulp. Slice the rinds into thin ribbons. Chop the belly button parts and other stray bits of rind.
2. Put the prepared rinds into a generous pot of water, so that the rind floats freely. and simmer for 20 minutes. Drain.
3. Chop the orange and lemon flesh into 1/4″ dice. Pick out and discard any seeds. Capture any juices produced by the chopping.
4. Combine the boiled rind and chopped fruit and juice, weigh it. Weigh out equal amounts of both sugar and water. Combine the fruit, sugar and water in a heavy pot and simmer, stirring gently, until thick and mixture reduces to about half of original volume, around 30 minutes.
5. The hot marmalade can be preserved by pouring into sterilized 1/2 pint jars, sealed with clean lids, and processed in a boiling water bath for five minutes. Or the marmalade can be kept indefinitely in the refrigerator.
Equivalent measurements for four oranges and one lemon:
4 oranges and 1 lemon = 914 grams = 6 1/2 cups
Sugar = 914 grams = 4 1/2 cups
Water = 914 grams = 4 cups
