“One fall Pedrick’s sold me 20 pounds of unripe oranges. I was not happy. I hate waste, so I tried to do what I could with them, including making some marmalade. The marmalade came out pretty good. It only used 3 oranges, but hey, it was something!” – April Ferre
Orange Marmalade
Ingredients
- 1 1/2 Pounds Oranges Approximately 3 Medium
- 1 Lemon
- 4 Cups Water
- 4 Cups Sugar
Instructions
- Cut oranges and lemon into thin slices or small dices, depending on your preference. Remove any seeds.
- Get thin-skinned fruit, if possible. If the pith is too thick, remove rind from fruit and slice off the majority of the pith.
- Alternatively, roughly chop oranges and lemon and pulse in a food processor until of the desired consistency.
- Add fruit and water to a large, non-reactive Dutch oven. Bring to a boil, then reduce heat and simmer for 5 minutes.
- Remove from heat and stir in sugar until it dissolves. Cover at let rest for 24 hours at room temperature.
- Place small plates in the freezer.
- Bring fruit to a boil over medium-high heat and then reduce to a simmer. Cook for approximately 1 to 1 1/2 hours until the temperature of the marmalade reaches between 220 and 222 degrees.
- To test for the gel point, place a small dollop of marmalade on one of the plates in the freezer for 1 to 2 minutes.
- When the marmalade reaches the gel point, ladle into hot, sterilized jars leaving 1/4-inch headspace. Run plastic knife or spatula between marmalade and jar to release any air bubbles. Clean rim and threads of jar with damp cloth.
- Process in a boiling water bath for 10 minutes. Makes 4 half-pints.
2025 Recipe – April Ferre – Adapted from Culinary Hill
