Ingredients with Measurements:
- 2 lbs. bitter oranges
- 6 cups water
- 6 cups granulated sugar
- 1 lemon, juiced
Special equipment needed:
- Large pot
- Candy thermometer
- Cheesecloth
- Canning jars with lids and bands
Step-by-step instructions:
1. Wash the oranges thoroughly and cut them into quarters. Remove the seeds and pith and tie them in a cheesecloth.
2. Slice the orange quarters thinly and place them in a large pot with the water and the cheesecloth bag.
3. Bring the mixture to a boil over high heat, then reduce the heat to low and let it simmer for 2 hours or until the orange peels are tender.
4. Remove the cheesecloth bag and add the sugar and lemon juice to the pot. Stir until the sugar dissolves.
5. Increase the heat to medium-high and bring the mixture to a boil. Cook, stirring occasionally, until the temperature reaches 220°F on a candy thermometer.
6. Remove the pot from the heat and let it cool for 5 minutes.
7. Ladle the marmalade into sterilized canning jars, leaving 1/4 inch of headspace. Wipe the rims of the jars with a clean, damp cloth and seal with the lids and bands.
8. Process the jars in a boiling water bath for 10 minutes. Remove the jars from the water and let them cool on a wire rack.
- Time:
Preparation time: 30 minutes
- Cooking time: 2 hours and 30 minutes
Temperature:
- Boiling point for water
- 220°F for marmalade
Serving size:
- Makes about 6-8 half-pint jars
Nutritional information:
- Calories: 120 per tablespoon
- Total Fat: 0g
- Total Carbohydrates: 31g
- Protein: 0g
Substitutions for ingredients:
- Regular oranges can be used instead of bitter oranges, but the marmalade will be sweeter.
- Lime juice can be used instead of lemon juice.
Variations:
- Add a splash of whiskey or brandy for a boozy twist.
- Add chopped ginger or cinnamon for a spiced marmalade.
Tips and tricks:
- Use a sharp knife to slice the oranges thinly and evenly.
- Use a candy thermometer to ensure the marmalade reaches the correct temperature.
- Sterilize the canning jars and lids before using them to prevent contamination.
Storage instructions:
- Store the jars in a cool, dark place for up to a year.
Reheating instructions:
- Heat the marmalade in a saucepan over low heat until it becomes liquid again.
Presentation ideas:
- Label the jars with the date and type of marmalade.
- Tie a ribbon or twine around the lid for a decorative touch.
Garnishes:
- None needed.
Pairings:
- Toast or English muffins
- Scones or biscuits
- Cheese and crackers
Suggested side dishes:
- None needed.
Troubleshooting advice:
- If the marmalade doesn't set, try cooking it for a few more minutes or adding a bit more sugar.
Food safety advice:
- Always sterilize canning jars and lids before using them.
- Use a candy thermometer to ensure the marmalade reaches the correct temperature.
Food history:
- Bitter orange marmalade has been a popular spread in Britain since the 18th century.
Flavor profiles:
- Bitter, sweet, tangy
Serving suggestions:
- Serve the marmalade on toast or English muffins for breakfast or brunch.
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