Hi Folks,
I was discussing marmalade with Deane the other day, and then in the Edible Phoenix magazine was a great recipe for lemon marmalade, so I started to look around the internet for information on marmalades in general.
LOTS of recipe ideas. I have never been fond of marmalade - it has always struck me as way too sweet, more syrup than fruit. I've made preserves from our apricots, peaches, made apple sauce, so I wanted a better recipe that was more fruit.
On a site called livingonadime.com I found a super quick recipe. It still sounded a bit too sweet so I added a question/comment and had a nice reply.
So here is my version.
1 navel orange - I choose a big one
1/3 cup organic sugar (use 1/4 cup if you use a smaller orange)
1 tablespoon of water.
Trim the ends off the orange, remove seeds, if a navel remove the big pithy center. You are using the entire orange, rind, pith and all.
The original recipe suggested using a blender or food processor with the water to chop to your desired consistency.
I chose to half, quarter and quarter again and slice thin. (Next time I am going to use a bullet or something and get a smaller chop, but I'm not unhappy with the way it turned out).
In a pot add the water and sugar, bring to a boil and stir. Add the juice and orange pieces and boil covered for 15 minutes stirring periodically. Turn it down to a simmer if it is boiling away too fast.
Voila - marmalade that really tastes like oranges. Just the right amount of sweetness.
This is a Deane approved treat! Me too! I want to use this for one of my Jam Breads.
Of course if you make a big batch you probably want to water bath can it - I would go 15 minutes.
Replies
Decided to make some blood orange marmalade - turned out really good. I am in love with this recipe. You can use 1 orange or 15 - just adjust multiply the tablespoons of water by the number of oranges and adjust the sugar 1/4 to 1/3 cup per orange depending on the size of the oranges.
I read that article the other day in Edible Phoenix celebrating the Lemon...not only included that great marmalade recipe, but also a good recipe for making Limoncello; which it the tasty digestive drink they serve at the end of meals at Pomo Italian Pizzaria & Restaurant in downtown Phoenix...nice article...wish I spent more time in the kitchen :)
Jeff - Iiked all the recipes too, including the spiced preserved lemons :-)