Ok, going to take a break from developing Beyond Flour: A New Kind of Gluten-Free Cookbook to share a recipe post or two 🙂
A little while back, I was about to roast a duck, and realized that I didn’t have any marmalade on hand for the glaze I wanted for it. It was cold out, I was feeling lazy – and hey, we had a ton of Cuties oranges on hand (I may be *slightly* addicted to them)… so I decided that it would be “easier” to just make some.
What can I say… marmalade is easy, and I really wasn’t in the mood to go out – ESPECIALLY not for just 1/4 cup of marmalade! I’d been meaning to make a marmalade from my favourite holiday treat for a few years now, so that also factored in… not that I really need to justify making jam!
While I grew up loving marmalade – even naming my childhood cat (and orange tabby, obviously!) after it, apparently it’s a less popular toast spread here in MN. My husband hadn’t even tried it before me! After this batch, though? Loves the stuff. We brought it to a Sherlock viewing party the day after I made it, and learned that it goes especially well on gingerbread waffles – just an FYI!
A candy thermometer is a good idea for making this. If you don’t bring it to a high enough temperature, it won’t set up right. If you bring it TOO high, it will set up more firm than you’d probably like for a spread.
Oh, and if Cuties are no longer in season when you decide to make this, no worries – other oranges and citrus fruit (alone or in combination) also work well with this recipe!
Cuties Orange Marmalade
2 lbs seedless Christmas oranges
6 cups water
4 lbs sugar
Wash the oranges and lemons, discarding any stickers before doing so.
Slice the oranges thinly – about 1/8 inch. You can do this with a knife or a mandoline, or – as I did – cut the oranges in half, then put them through the food processor slicing disk. Once sliced, cut each round into 4-5 pieces, place in a large pot.
Zest and juice the lemon. Add juices and zests to the pot, along with the water. Bring to a boil.
Once water comes to a hard boil, reduce heat and simmer for around 45 minutes, or until the orange rinds are very tender.
Add sugar, stir well to dissolve. Turn the temperature back up, bring the mixture up to a boil. Continue to boil, stirring constantly until it reaches between 220-224 F on a candy thermometer – about 15-20 minutes.
Ladle into hot, sterilized canning jars – have about 10 jam jars ready. Affix sterilized lids and rims, and process in a hot water bath for 10 minutes. (Add 5 minutes for altitudes above 1,000 feet; add 10 minutes for altitudes over 6,000 feet.) Allow to cool overnight.
Check all lids for a proper seal: they should have sucked down into a vacuum seal as the jars cooled. Store properly sealed jars for later use; refrigerate any that did not seal for use in the coming weeks.
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