Classic Orange Marmalade Spread

Name: Classic Orange Marmalade Spread
Prep time: 30 min
Cook time: 1 h 30 min
Total time: 2 h
Yield: 32 servings
Cuisine: International
Ingredients: 5 whole Dried Orange; 1 whole Lemon; 3.5 cups Sugar; 6 cups Water

Breakfast 🍳Side Dish 🥗Snack 🍿 Low-Carb Low-Sodium Heart-Healthy ❤️Gluten-Free Vegetarian 🥦Vegan 🌱Plant-Based 🌻Low-FODMAP Halal 🕌Kosher ✡️Pescatarian 🐟

Classic Orange Marmalade Spread delivers a bright, sweet-tart citrus punch with tender shreds of orange and lemon peel nestled in a glossy, spoonable gel. Its balanced bitterness and vibrant aroma make it perfect for toast at breakfast, swirled into yogurt, or used as a glaze for cakes and roasted meats. Serve it whenever you want a lively citrus accent.

Prep30 mins
Cook1 hr 30 mins
Serves32
DifficultyMedium

1

Slice off and discard the tops and bottoms of the oranges and lemon. Peel and discard the skin and pith from 3 of the oranges. Quarter all the oranges and the lemon lengthwise, then slice them thinly into 1/8-inch slices, discarding seeds as you slice. Place all the citrus slices in a large bowl and cover with water. Cover and refrigerate for at least 8 hours and up to 24 hours.
2

Pour the orange and lemon slices with their water into a large stainless steel saucepan or Dutch oven. Bring to a boil over high heat. Once boiling, reduce the heat to medium and simmer, uncovered, stirring occasionally, until the orange rinds have softened and can be cut with a spoon with slight resistance, about 45 minutes, skimming off any foam that rises to the top during cooking.
3

Check four (1/2-pint) canning jars for cracks and the rings for rust, discarding any that are defective. Immerse them in simmering water until the orange marmalade is ready. Wash new, unused lids and rings in warm, soapy water. Place a small plate in the freezer.
4

Add the sugar to the orange mixture and bring to a boil over high heat. Cook, stirring occasionally, until the liquid has slightly reduced, the bubbles are slightly larger in the center, and a thermometer reads 220 degrees F (104 degrees C), about 40 to 45 minutes. The mixture will stay between 212 degrees F (100 degrees C) and 216 degrees F (102 degrees C) for most of this time and will reach 220 degrees F (104 degrees C) once enough liquid has evaporated.
5

To check if the marmalade has the right consistency, remove the plate from the freezer and spoon a small amount of marmalade onto it. Return the plate to the freezer for 1 minute. Take the plate out; run a finger through the marmalade across the plate. It should leave a clean trail. If the marmalade is runny and does not leave a clean trail, return the mixture in the pot to a boil over medium-high heat, and return the plate to the freezer. Boil the marmalade, stirring often, for 3 minutes. Remove from the heat and test the thickness again with the plate; repeat if needed until it reaches the desired thickness.
6

Carefully pour the marmalade evenly into the prepared canning jars. Let it cool to room temperature, uncovered, about 3 hours. Seal the jars. Chill until the marmalade sets, at least 2 hours. Store in the refrigerator for up to 2 weeks. Recipe developed by Marianne Williams.