Monday, February 1, 2010

Orange Marmalade

If anyone would look at our DVR they would see that there are a few favorites in my cue. One of which is Barefoot Contessa. Two weeks ago I was viewing one of the old shows in which Ina made Orange Marmalade. In the world of jams and spreads, orange marmalade is right up there on my list.

The list of ingredients is simple. Oranges, lemons, sugar and water. How simple!

While Kevin and I were grocery shopping recently, I ran across blood oranges that were 2 for $1.00. Now there was a time when you could not even find blood oranges in the grocery, let alone find them for that price. I selected the nicest ones I could and home we went to create the marmalade.


Orange Marmalade
4 large seedless oranges
2 lemons
8 cups sugar
8 cups water


1. 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 8 cups 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.

2. 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. Do not cheat on the cooking time because the marmalade will be bitter. Skim off any foam that forms on the top. Cook the marmalade until it reaches 220 degrees F on a candy thermometer. It will be a golden orange color. (If the marmalade is runny, continue cooking it and if it's too hard, add more water.)

3. Pour the marmalade into clean, hot Mason jars; wipe the rims thoroughly with a clean damp paper towel, and seal with the lids. Turn jars upside-down to cool. When cool and you turn them right-side up, you should see that the button on the top of the lid will be depressed and the jar is sealed. If you are unsure with canning, you can place the jars in the refrigerator and store. Store in the pantry for up to a year.


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