All Things Orange #SundaySupper Classic Orange Marmalade Recipe
What rhymes with orange?
Not one word.
How many orange recipes can you make?
Our amazing #SundaySupper group has come up with 60!!!!
The days may be getting shorter, the nights a little cooler, but Autumn brings brilliant colors, warm spices, the magical time for little Trick or Treaters and wonderful comforting foods.
Orange marmalade is one of my favorite things to have for breakfast on buttered toast, or even at night with saltine crackers and a nice, hot cup of tea. It makes a great Hostess gift for the holidays!
You are in for a real treat if you get the batch that has the lemon in it!
- 5 to 6 medium seedless oranges
- 1 lemon
- 8 cups sugar
Wash the oranges and lemon thoroughly. Cut the oranges and lemon into 1/8-inch slices using a mandoline, removing the seeds as you go. Stack the orange slices and cut them into quarters.
Put the oranges and lemon in an 8-quart stainless steel pot. Add 8 cups water and bring the mixture to a boil, stirring often.
Lower the heat to simmer and cook, stirring frequently, for 40 minutes, or until the oranges are very soft.
Put a small plate in the freezer (for testing)
Increase the heat under the orange mixture to return to a full boil. Add the sugar and cook, stirring frequently, until the mixture reaches 220 to 223 degrees F and darkens slightly in color.
Dont panic is you don't have a candy thermometer!!
You really don't need it if you test the readiness of the marmalade on the chilled plate.
You can see this is still a little runny.
I boiled this mixture for about 25-20 minutes and it read 225 degrees F. on the candy thermometer.
The tricky part is testing it on the plate every few minutes during the end of the cooking time.
Pour the marmalade into clean, hot mason jars; wipe the rims thoroughly with a clean damp paper towel and seal with the lids.
Store in the pantry for up to a year.*
The #SundaySupper family is using the spirit of the season to inspire you and will be sharing some fabulous dishes at the #SundaySupper table this week, and we do hope that you’ll join us!
Just look at all of the fabulous dishes being offered up this week:
Sunrise (Breakfast and Brunch)
~Adapted from Ina Garten and Good Eats
*There were two different preserving methods for the marmalade. One was to use the water bath method and it would last for six months. The other was to just seal the jars and it would last up to one year. I cannot guarantee any of these!