Yield: Makes 7 to 8 half-pints
Though the main flavor of this marmalade is orange, the addition of some lemons makes it less cloyingly sweet. You’ll notice there’s no added pectin; it comes from the skin and seeds of the fruit.
Make Ahead Tips
Once processed, sealed jars are shelf-stable for up to 1 year. Unsealed jars should be refrigerated and used within 1 month.
Cardamom-Orange Marmalade: Crush 1 Tbs. green cardamom pods and add them to the cheesecloth bundle.
Honey-Ginger Orange Marmalade: Peel and coarsely chop a 2-inch length of fresh ginger, and add it to the cheesecloth bundle. Reduce the sugar to 3 cups, and add 1-1/2 cups honey.
Holiday-Spice Marmalade: Add 2 crushed cinnamon sticks and 1 tsp. whole cloves to the cheesecloth bundle.
Three-Citrus Marmalade: Replace 1 lb. of oranges with 1 lb. of grapefruit.
The vinegar in the canning pot prevents minerals in the water from leaving harmless but ugly deposits on your canning pot or jars. It’s optional, but I always add some as a precaution.The rack you use just needs to elevate the jars from the bottom of the pot. I use a silicone trivet, but any round heatproof rack, collection of old canning jar rings, or even a hand towel will work.
The jars and lids do not need to be sterilized beforehand but should be clean and warm.
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This is not an American-style sweet marmalade, it is a style called "bitter orange marmalade". The rind contained in it makes it bitter and the jam (juice) portion makes it sweet. This sort of marmalade is very popular outside of the US but the style is just not that well known here. I like it on top of a crunchy piece of bread with something creamy (goat cheese, cream cheese), and I also use it in recipes when it calls for orange jam. -- I made the "spice" version and loved it. When (not if) I make it again, I will cut the rind off of approx 1/3 of the oranges because I want slightly less rind in my overall marmalade. (In case you wonder: the rind is soft and edible.) -- I boiled my jars in a giant canning cooker (from the hardware store) outside on the back porch on a gas flame. -- I made three batches of this for Christmas gifts with good results and comments.
I had great plans to make this Marmelade, in my beautiful Weck jars, as Christmas presents. Thought the use of naval oranges and the whole slice was strange, because good Marmelade is usually made with Seville oranges, pith removed, but thought maybe the soaking and cooking would remove the bitterness. I was wrong! The Marmelade has a very unpleasant bitter pithy taste, can't get rid of that taste in my mouth. Not worthy of presents or my weck jars, don't know that I can even use it, it is so bitter, very disappointed.
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