Bitter Orange Marmalade Recipes

ORANGE MARMALADE RECIPE

Steps:

• Use a vegetable peeler to remove a thin layer of the orange rind off the oranges. Use a sharp knife to julienne the rind and create matchstick pieces. If the pieces of rind are really long, cut them in half so that they're no longer than around 2 1/2 inches in length.
• Now, use the knife to remove the thick white part from the actual oranges, tossing the white parts in the trash. You only want to keep the fleshy orange part of the fruit. Look for the faint white segment lines along the orange, and cut along those lines to divide the whole oranges into individual slices. After you cut the oranges into slices, discard any thick white stem parts (the core of the orange) that may have been stuck to the inside of the slices. Temporarily put the orange slices aside.
• Fill a medium saucepan with 2 cups of water and bring to a boil over high heat. Once boiling, add the julienned orange rind and continue boiling over medium high heat for 10 minutes. Drain the water from the saucepan, then fill the saucepan with 2 cups of water again (keeping the orange rind in the saucepan). Place the saucepan over the stove over high heat and set the timer for 10 minutes (it's okay that it hasn't begun to boil yet when you start the time). One last time, drain the water from the saucepan and then fill with 2 cups water, place over high heat, and set the timer for 10 minutes.
• Drain the water from the saucepan and now, to the rind in the saucepan, add the orange slices, the sugar, the lemon juice, and 2 cups of water. Bring the mixture to a boil over high heat. After about 6 minutes, the contents of the pot should be boiling. Reduce the heat to medium-low so that the mixture is simmering.
• Cook the marmalade for 40 more minutes, giving it a stir every 3 to 5 minutes. You want to stir it frequently to keep the contents from overflowing in the saucepan. After 40 minutes, the marmalade should look a lot thicker, although it still won't be as thick as it will be once it cools. The oranges will be bathing in liquid rather than completely swimming like they were at the beginning. The amount of bubbly foam in the saucepan will be a lot less too. You can test its readiness by pouring some marmalade onto a plate that's been set to chill in the freezer beforehand. Tip the plate on its side and if the marmalade runs a little but stops in its tracks, then the marmalade is ready. If it keeps running, then you marmalade probably needs a little longer (test again in 10 minutes).
• Once the marmalade is ready, stir in the ground cinnamon (optional), then pour the jam into a jar and let it rest on the counter until room temperature. Place the lid on top and chill in the fridge - it will firm up more as it cools.

BITTER ORANGE MARMALADE

Steps:

• Rinse the oranges under hot water. Remove the zest with a peeler. Thinly slice the pieces of zest. Halve the oranges crosswise and squeeze out through cheesecloth. Reserve any juice created in a pot. Place the remaining orange pulp in a piece of cheesecloth, tie tightly, and place in the pot. Add 1 liter (approximately 1 quart) of water and the orange zest to the pot. Bring the juice mixture to a boil, stirring occasionally. Reduce the heat, and simmer for 30 minutes until the zest is softened.
• Remove from the heat, and remove the cheesecloth with the orange pulp. Remove the zest, and let cool.
• Pour the juice mixture into a measuring cup to determine the amount of sugar needed. You will need 225 g (approximately 9 ounces) of sugar per 250 ml (approximately 8 ounces) of liquid. Add the juice and sugar to the pot. Squeeze out the contents of the orange pulp into the pot. Return the orange zest to the pot. Simmer the jam for 10-20 minutes, stirring occasionally. Skim any foam that forms on the surface.
• After 10 minutes, determine if the marmalade has reached its setting point. Add 1 teaspoon of the hot marmalade to a small cold dish. If the liquid is too thin, continue to simmer. If not, it's ready to place in the jars. Remove the pot from the heat, and fill the prepared, sterilized jars with the marmalade. Seal the jars tightly.
• During the cooling time, rotate the jars so that the orange zest distributes evenly in the jars.

HOME

Steps:

• Method 1. Line a sieve with muslin (or a small piece of thin, clean cloth) and set it over a bowl. Halve the oranges and lemons and squeeze their juice into the sieve, so the cloth catches the pips and pith. Set the bowl aside to let the juice drip through the cloth. Discard the juiced lemon peels (or keep it for use in other dishes). 2. While the citrus juice is filtering into the bowl, shred the orange peels. Cut the orange halves in half again so you can flatten them on your chopping board. Don't worry about any pulp or pith still attached, it'll add flavour and texture to the marmalade. Slice the peel as thick or thin as you prefer, remembering that it will plump up as it cooks, so slice it a bit thinner than you'd like it to end up. If you come across any more pips, add them to the sieve over the bowl. 3. Gather up the cloth full of pips and tie it into a bundle to keep the pips inside. They contain pectin, which will help the marmalade set. 4. Pop the bundle of pips in a large sturdy pot along with the shredded peel, citrus juice and 4 pints of water. Cover and set aside to soak at room temperature for 24 hrs. 5. After 24 hrs, set the pot on a medium-high heat to come to a gentle boil. Cook for about 1 hr 30 mins, till the orange peel has become soft. Carefully remove the bag of pips from the pot and squeeze it gently to wring out any remaining juice and pectin. Take the pot off the heat. 6. Add 500g caster sugar for every pint of liquid and peel in the pot. You should need around 1.5-2kg. Stir till the sugar has completely dissolved, then pop the pan back on the heat and bring it to the boil. Boil rapidly for 30 mins-2hrs, till the marmalade's setting point is reached. The amount of time depends on the pot you use and the amount of pectin in the pips, so keep an eye on the marmalade. When it looks thick and sticky, do the set test. 7. You'll know your marmalade is done when you spoon a little onto a cold plate and let it cool. The surface should be set, and it'll go wrinkly if you push it gently with your finger. 8. Pour the marmalade into warm sterilized jars (see our tip) and seal right away. Store and enjoy till next year's Seville oranges are in season.

THE ULTIMATE TRADITIONAL SEVILLE ORANGE MARMALADE

Steps:

• Measure 8 litres/16 pints water and pour into the preserving pan.
• Halve the oranges and lemons and squeeze the juice into a jug. Add the juice to the water and place the pips plus any bits of pith onto a muslin square. Tie the muslin square with kitchen string to hold the pips and pith and add to the pan.
• Shred the orange and lemon peel into thick strips. Don't cut too thin or they will dissolve in the cooking process. Add the peel to the pan.
• Bring the water and juice up to the boil then reduce to a steady simmer for 2 to 3 hours or until the peel is soft.
• Remove the bag of pips from the pan and leave to cool until you can hold it in your hand.
• Add the sugar to the pan constantly stirring until all the sugar is dissolved. Squeeze the bag of pips over the pan and extract as much of the jelly-like substance, this helps with the setting of the marmalade. Stir again.
• Turn up the heat and bring to a fast boil for 20 mins, check for setting consistency. Continue boiling until the marmalade reaches the setting point (check every 10 minutes) taking care to stir from time to time to prevent the jam sticking to the bottom and burning. Skim off any scum that rises to the surface with a slotted spoon. Once the setting point is reached, turn off the heat and leave to settle for 20 minutes.
• Spoon the marmalade into the heated jars using a ladle and funnel. Seal and leave to cool. Store in a cool dark place. Will keep up to one year.