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California Orange Marmalade |
Since we have an abundance of oranges from our tree, I thought I would make Orange Marmalade. Only this one is California style because of the oranges used. As I searched for a recipe for the marmalade I came across a couple of good ones, but one was using Seville Oranges, which are very bitter, and the others incorporated so much sugar and had some long processes. Now, I have a sweet tooth, but certain things I do not like sugary. Fruit is one of them. I like to be able to taste the actual fruit, not get an instant jolt of sugar. If I wanted something that sweet, I'd eat a cupcake. So I've decided to make my own recipe.
In Southern California we have very sweet oranges, thus no need for so much sugar and boiling the heck out of the peels 3-4 times. I even found a recipe in a book that required you soak everything for 24 hours! Who's got time? Not I. And well, the book was from 1979. We've come a long way since then.
So my recipe is basic and easy. Now that's not to say that it's quick. The peeling and then cutting away of the pith is a little time consuming, but well worth it. If you have someone to help, it goes by faster. Maybe bribe a friend by telling them you will give them some of this wonderful marmalade you are about to make. This recipe produces a marmalade that is more "spread-like". Kinda like a compote. I didn't want to use pectin from the store, keeping it more natural. It tastes just like marmalade though. Also I left membranes and all in the mixture because I like a chunkier consistency. If you decide to use pectin, you can get it at your local grocery store or online.
8-9lbs Sweet Oranges (Valencia or Navel)
2-3 Lemons
6-8c sugar
3c Water
Pectin (optional) If using follow instructions on package
Jelly bag, cheesecloth or muslin
Wash and scrub oranges and lemons so that they are clean, since you will be using the peels (I use an all natural fruit and veggie wash). After washing, take a vegetable peeler and peel the the fruit taking care to get as little pith (white, bitter part of fruit) as possible.
Put peels in a pot and fill with water covering all the peels. Set on the stove and heat to a boil.
While peels come to boil, take a knife and cut all the white pith off the lemons and oranges. Set aside in a bowl.
Cut oranges and lemons in half and pull off pith stem in middle.
Chop up the oranges and lemons and put into another pot. With your hands or a potato masher, squeeze or mash up mixture. If you do not want your marmalade to be as chunky, section each orange with a knife between membranes, then mash or squeeze.
Take jelly bag, 4 layers of cheesecloth or a piece of muslin big enough to hold all piths. If using cheesecloth or a piece of muslin, take a string or twine and tie up. This method is instead of using commercial pectin. The pith and seeds contain pectin. Put in pot with mashed mixture, tie to one of the handles to keep steady, add water and bring to a boil. If you are using store bought pectin omit this step and follow box directions.
Simmer for 45 minutes.
While mixture simmers take drain peels and rinse with cold water. Take peels and stack a bunch at a time and slice very thinly, then chop them into smaller pieces. (or you can leave them in long strips like below)
Test mixture by using candy thermometer making sure it reads 220F degrees or by putting a small plate in the freezer for a few minutes and then dropping a small bit onto plate. If it starts thickening up within a few minutes the mixture is ready to be canned.
Make sure jars and lids are properly sterilized. Put mixture into jars and seal. Process full jars properly. Leave sitting overnight on counter to cool.
If you want to enjoy marmalade right away, set some aside and put into a clean jar or other container. This will keep for 2-3 weeks in fridge.
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