Fragrant Homemade Orange Marmalade
Making Sweet and Tangy Orange Marmalade from Fresh Market Oranges
Oranges were quite inexpensive at the market recently, so I bought a lot and wondered how to enjoy them deliciously. I decided to make a wonderfully fragrant, sweet, and tangy orange marmalade! It’s surprisingly simple to make, perfect for anyone to try. It’s delicious spread on freshly baked bread or crispy scones, or even mixed with sparkling water to create a refreshing orange ade. Let’s all make some together!
Ingredients
- 5-6 fresh oranges
- 200g sugar (granulated or unrefined)
- 2 Tbsp lemon juice (optional)
- 3 Tbsp baking soda (or baking powder)
Cooking Instructions
Step 1
First, prepare all your ingredients. You’ll need fresh oranges, sugar, lemon juice, and baking soda.
Step 2
To thoroughly clean the oranges, sprinkle baking soda generously over the peels. Then, using a damp sponge or scrubbing brush, scrub the oranges firmly but gently to avoid damaging the peel. This step helps remove any residues or wax coatings.
Step 3
Boil enough water in a large pot to cover the oranges. Once the water is boiling, add the washed oranges and blanch them for about 30 seconds. This process further helps to remove any remaining impurities or pesticides on the peel. Remove the oranges immediately after blanching.
Step 4
Trim off the very ends of the blanched oranges – both the stem end and the blossom end. You don’t need to cut deeply, just enough to easily start peeling.
Step 5
Now, carefully peel the oranges. Try to peel the skin thinly, avoiding cutting into the flesh itself. Be gentle to keep the fruit intact.
Step 6
After peeling, you’ll notice a white pith on the inside of the orange peel. This pith can make the marmalade bitter, so it’s crucial to scrape or cut away as much of it as possible. This step is key to achieving a clean, non-bitter flavor.
Step 7
Once the white pith is mostly removed, thinly julienne the orange peels. If the peels are too thick, they can affect the texture, so aim for very thin strips.
Step 8
Cut the orange flesh into large, bite-sized pieces. If there are seeds, remove them at this stage.
Step 9
Place the chopped orange flesh into a blender and blend until smooth. Be careful not to over-blend, as this can release too much liquid. Blend just until the fruit is pureed.
Step 10
In a pot, combine the blended orange flesh, the julienned orange peels, and the sugar. The sugar helps balance the tartness of the oranges and contributes to the jam’s consistency.
Step 11
Place the pot over medium-low heat. Stir the ingredients together and bring to a gentle simmer. It’s important to stir frequently to prevent the mixture from sticking to the bottom of the pot.
Step 12
As the marmalade cooks, foam may rise to the surface. Skim off this foam using a spoon or ladle. Removing the foam results in a clearer marmalade with a cleaner taste and appearance.
Step 13
Increase the heat slightly to medium and continue to cook, stirring constantly with a spatula, for about 5 minutes. This is where the marmalade will start to thicken. Continuous stirring is essential to prevent burning.
Step 14
Once the marmalade has thickened to your liking, stir in the 2 tablespoons of lemon juice. Lemon juice adds a brighter citrus note and acts as a natural preservative. While optional, it greatly enhances the flavor.
Step 15
To check if the marmalade is ready, try the ‘sheeting’ test: dip your spatula into the marmalade and lift it. If a clear line forms on the bottom of the pot and the marmalade drips off slowly in thick sheets, it’s done. Turn off the heat, let it cool slightly, and then pour it into clean, sterilized jars. Your homemade orange marmalade is ready to be stored in the refrigerator and enjoyed!
