Orange Marmalade

UPDATE:
Since writing this post I entered my Orange Marmalade in the Ohio State Fair and won a 1st Place Blue Ribbon
and a Best of Show! I am tickled...... orange!

1st place and Best of Show Orange Marmalade

Using Leftover Holiday Oranges
I have a few oranges getting close to being "too" ripe, left over from Christmas I think.  Oranges are a tropical fruit and at one time were considered an exotic luxury for anyone not living near Florida, California, or in a Mediterranean climate. 

Receiving a bright, sweet, tropical surprise in the middle of winter was a treasure on Christmas morning, especially during the Great Depression and World War II when supplies and luxuries were scarce. Oranges were a rare but accessible indulgence for families at Christmas.

Orange History

The orange has been in North America since 1493 when Christopher Columbus brought orange and lemon seeds to America.  Ponce de Leon and his sailors planted citrus seed in Florida in 1513.  Today the good ole USA accounts for about 50% of the world’s citrus production.

Benefits

One of the things I find wonderful about oranges, besides their amazing sweet citrus flavor, is how well they store. Oranges wrapped individually in wrapping paper and stored in refrigeration at 38 to 48 degrees Fahrenheit can last anywhere from 2  to 8 weeks.  Moisture is the enemy of orange storage.

Oranges wrapped individually in wrapping paper and stored in refrigeration at 38 to 48 degrees Fahrenheit can last anywhere from 2  to 8 weeks.  Moisture is the enemy of orange storage.

Oranges and other citrus fruits are great sources of vitamin C and folate and also provide significant amounts of antioxidants such as beta-carotene and flavonoid compounds.

Now that we have the 4-1-1 on oranges,
let’s get to the eating part!

What is Marmalade

Marmalade is a fruit preserve made from the juice and peel of citrus fruits boiled with sugar and water. It can be produced from lemons, limes, grapefruits, mandarins, sweet oranges, bergamots and other citrus fruits, or any combination thereof.

History has it that the Romans learned how to make Marmalade from the Greeks using quinces and honey.

The Orange Marmalade as we know it today was invented in Scotland in the 1700’s. This delicious preserve was invented in the port of Dundee when a local victualler, James Keiller discovered a cargo of oranges being sold cheaply. Thinking he could sell it for profit in his shop, he bought the whole cargo, only to discover the oranges were bitter and therefore unsellable.
In despair his wife took them home with the idea of making a jam. The resulting “jam” was hugely successful and was named Marmalade after Marmelos, a Portuguese word for a quince paste similar in texture to the orange spread.

Now for the recipe.  For the most intense citrus flavor and best texture, allow the marmalade to set for up to 2 weeks before sampling.  I know, nearly impossible to do once you smell it cooking, but the wait will be well worth it.

Orange Marmalade

Ingredients:

4 medium oranges

1 medium lemon
1 ½ cups water
1/8 teaspoon baking soda
5 cups sugar
¼ teas butter
1/2 package fruit pectin (liquid or dry)
¾ cup water
½ pint Jars, lids, rings, funnel,

Directions:

Sterilize canning jars. Keep jars, lids and rings hot.

Wash the outside of the oranges and lemons.

Cut into 4 lengthwise sections.  Remove the peels with your fingers.  Scrape off the bitter white portions and discard. 
Cut peels into very thin strips.

I used a potato peeler to remove the rind from the white portions, and then diced the peel into smaller pieces.  I always go the easier route if the results are the same.

In a medium saucepan combine peels, water and baking soda. 
Bring to boiling, reduce heat.  Simmer covered for 20 minutes.  Do not drain.

While peels are simmering, section fruits, reserving juices.  Discard seeds. 
Add fruits and juices to peels.  Return to boiling.  Simmer, covered for additional 10 minutes.

Measure out 3 cups of fruit, making sure to get all the fruit and pieces of peel in the 3 cups.

In a large pot or kettle combine fruit mixture and sugar. Stir well. 
Bring to rolling boil, stirring constantly.  Reduce heat.

Add liquid pectin to fruit, or if using powder pectin, in a small saucepan, mix 1/2 box of fruit pectin with ¾ cup of left over juice.  If there is not enough juice add enough water to make 3/4 cup.
Bring to a rolling boil.
Boil 1 minute then quickly add to fruit mixture, stirring well.   
Add butter and stir. The butter helps to cut down on foaming.

          

Return fruit mixture to a rolling boil; boil 1 minute, stirring constantly.  Remove from heat.

Immediately ladle marmalade into hot half pint jars using a funnel.  

Leave a ¼ inch head space. 

Wipe jar rims with a clean cloth or towel. 

Place a lid on the jar rim and screw the ring band on finger tight.

Process in a boiling water canner for 5 minutes. 

Check for timing adjustments based on your altitude.  Start timing when water is boiling.

Remove jars from the canner and let cool for 12 to 24 hours.

PRINT THIS RECIPE

If you have a little marmalade left over, not enough to fill another jar, just get out an English muffin or a slice bread and pop in the toaster.  After toasted, spread with a little butter, then top with the Orange Marmalade.  "Sigh"

My list to try the Orange Marmalade with or on:

1.  Vanilla ice cream

2.  Plain cheese cake

3.  Toast, English muffin, bagel, French toast, etc. 

4.  Over a pork roast or chicken breast (with fresh slices of oranges for garnish)

5.  Thumbprint cookies

I toasted an all natural multi-grain bagel, spread on the cream cheese and topped with the Orange Marmalade.  I can not even describe the wonderful combination of flavors this is!

Orange you glad you found a recipe for Marmalade? I know, corny,

Elizabeth

Other Posts:

Easy Garlic Dill Pickles

Homemade Grape Juice

Fresh Mint Jelly

 "A man ought to carry himself in the world as an orange tree 

would if it could walk up and down in the garden, 

swinging perfume from every little censer it holds up to the air." 

~ Henry Ward Beecher