This is a very Easy Home-made Marmalade Recipe. You don’t need additional pectin – instead you allow the chopped oranges to sit overnight after simmering them.
I water bath canned my marmalade. It would also make a really nice gift.
The recipe uses cups, so you need some measuring cups, a large pan, wooden spoon, and equipment to water bath can if you are going to preserve it.
Reportedly the oranges have more pectin if you get them early rather than letting them become overly ripe. Also, the lemon is essential for the additional pectin.
ingredients
- 2 large (about 12oz/340g) navel oranges
- 1 small (about 2oz/57g) lemon
- 2 cups (16floz/480ml) water
- 2 cups (16oz/454g) granulated sugar
You can replace some of the oranges with grapefruit.
How to Make the very Easy Home-made Marmalade Recipe.
- First, wash the fruit and peel. The white pith needs to be removed to prevent bitterness before you chop the oranges. Just remove as much as you can.
- Then chop both the fruit and also the peel. We move any pips.
- Put the fruit in a medium saucepan along with the water and let it come to a simmer over medium heat.
- Turn off the heat, cover, and let it sit for q24 hours. This helps the fruit to release the pectin.
- , and mellow the bitterness.
- The next day, put the saucepan over medium heat and return to a simmer. Let it cook, stirring occasionally, for about 20 minutes to an hour until the mixture is reduced by half.
- Add in the sugar and stir to dissolve. Turn the heat up to medium-high and simmer rapidly for around 15-20 minutes, stirring frequently, so your marmalade doesn’t burn, until it is thick.
- To test if the marmalade will set – place a plate in the freezer for about 20 minutes and then put a teaspoon of the liquid on the plate. You will be able to tell from this what the consistency will be. If it is still too thin, then continue to cook stirring regularly.
- The marmalade will keep for six weeks in the refrigerator – but if you want to water bath, can it it will last for a year or more