Orange Marmalade

Name: Orange Marmalade
Prep time: 20 min
Total time: 1 h
Yield: 2 c.
Ingredients: 2 lb. oranges, tangerines, or mandarins, washed well; 1 lemon; 2 1/2 c. granulated sugar; 1 1/2 c. water; 6 pods cardamom, crushed (optional)

By June XiePublished: Feb 3, 2022

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June Xie

Orange marmalade is an acquired taste. Unlike strawberry jam and blueberry jam, there is a bitter curve to citrus marmalade due to the inclusion of the peel. To minimize bitterness, use a mix of orange citrus fruits that include thinner-skinned varieties like tangerines, clementines, and mandarins. If using thicker-skinned varieties like blood orange, navel, or Cara Cara, you can decrease bitterness by trimming away and discarding the white pith where most of the fruit’s bitterness lies.

Use a sharp peeler to slice off the zest for your marmalade and a sharp knife to cut it into shorter strands for easier eating. Reserve the seeds that you come across to include them in your spice sachet: the natural pectin in citrus seeds will help your jam set and gelatinize better. The addition of a lemon and optional cardamom pods will help perk up the bright orange flavors while offsetting the sugar.

If you have an instant-read thermometer, now’s the time to use it. Aim for a temperature of about 220°F for the proper marmalade consistency. Your pot of preserves will look quite liquid right when you take it off the heat, but don’t be tempted to overcook it or it might turn into hard candy.

To test if your marmalade is ready without a thermometer, place a plate in the freezer for 10 minutes. When your marmalade’s bubbliness begins to subside and your mixture starts to look glossier, drop a teaspoon of the hot marmalade onto the frozen plate and see if it sets. If it looks like jam on the plate, you’re good to go!

Once you've made a batch, drop a note below in the comments and let us know how it came out!

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Yields:: 2 c.
Prep Time:: 20 mins
Total Time:: 1 hr

Ingredients

2 lb.
oranges, tangerines, or mandarins, washed well
1
lemon
2 1/2 c.
granulated sugar
1 1/2 c.
water
6
pods cardamom, crushed (optional)

Directions

1. Step 1Prep the oranges and lemon: If using thick-skinned oranges, use a peeler to remove citrus zest, then use a sharp knife to slice zest into thin strips. Add zest to a large pot.
2. Step 2Slice off the top and bottom ½” of each orange until fruit flesh is visible. Following the curve of each orange, trim off the white pith all around the fruit and discard. Reserve any seeds and set aside. Cut remaining fruit into 4 wedges and slice each wedge into ⅛”-thick pieces. Add to pot.
3. Step 3Alternatively, if using thin-skinned tangerines or mandarins, use a sharp knife to trim off and discard the navel. Cut remaining fruit, including the peel, into 4 wedges and slice each wedge into ⅛”-thick pieces. Reserve any seeds and set aside. Add fruit to a large pot.
4. Step 4Juice the lemon and reserve any seeds. Using a piece of cheesecloth, tie citrus seeds and cardamom into a sachet and add to pot, along with sugar and water.
5. Step 5Set pot over medium heat and bring to a boil. Cook, stirring occasionally, until thickened and mixture reaches a temperature of 220°, about 35 minutes. Using two spoons, squeeze the seeds sachet of any marmalade and discard.
6. Step 6Let cool and transfer marmalade to clean jars. Marmalade will keep stored in the refrigerator for up to 1 month.