A sure-fire way to sweeten your toast, Ina Garten's jar of Orange Marmalade is one you should always have in the fridge!
Ingredients
Method
- Cut the oranges and lemons in half crosswise, then into very thin half-moon slices (if you have a mandoline, this will be quite fast.) Discard any seeds.
- Place the sliced fruit and their juices into a stainless-steel pot. Add the water and bring the mixture to a boil, stirring often. Remove from the heat and stir in the sugar until it dissolves. Cover and allow to stand overnight at room temperature.
- The next day, bring the mixture back to a boil. Reduce the heat to low and simmer uncovered for about 2 hours. Turn the heat up to medium and boil gently, stirring often, for another 30 minutes. Skim off any foam that forms on the top.
- Cook the marmalade until it reaches 105C on a sugar thermometer. If you want to be doubly sure it's ready, place a small amount on a plate and refrigerate it until it's cool but not cold. If it's firm – neither runny nor too hard – it's done. If the marmalade is runny, continue cooking it and if it's too hard, add more water.
- Pour the golden orange colour marmalade into clean, hot jam jars. Wipe the rims thoroughly with a clean damp paper towel and seal with the lids or with ready-made paper covers. Store in the cupboard for up to a year.
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