Orange Marmalade. Who knew making marmalade was this easy? This version adds a little natural vanilla flavour in what might me the best marmalade you’ll ever try.
Orange marmalade is one of those things that has distinct camps of fans and definite non-fans. I’ve never met a person who was on the fence about marmalade; it seems you either love it or leave it alone.
Spouse and I sit firmly in the “love it” camp and it’s one of those things that’s always on hand in the fridge for morning toast. We’ve always bought a good quality brand and occasionally bought a few fancy English brands when we saw them.
To be honest, I’d always assumed that it was a fiddly thing, and quite fussy to make and successfully get it to set. How wrong I was. With only 4 ingredients and a little patience in soaking the sliced citrus overnight, it proved to be much much easier than I thought.
I also thought that I’d have to add pectin to the recipe but it turns out that all the natural pectin necessary to get a form marmalade is already in those peels.
Spouse and I absolutely loved this marmalade. The addition of the vanilla was delicious too but you want to be careful here, too much vanilla can really be too much.
I used just a small vanilla pod in this recipe and might even use 1/2 a pod nest time to see if I like that better.If you have very large vanilla pods, use no more than about a 4 inch section of the pod.
Although the Christmas season is just behind us, I plan on having batch or two on hand for next year to give as gifts and as hostess presents when we are invited out. Marmalade this good is something I myself would be very happy to receive.
Like this Orange Marmalade recipe?
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If you liked this recipe you may also want to try:
- 6 large oranges choose oranges that are neither too thick or too thin skinned
- 8 cups water
- 8 cups sugar
- 1 small vanilla pod or a 3-4 inch section of a large vanilla pod
Whether you are using organic oranges or not, wash the oranges very well before using them.
Cut each orange into quarters, then slice the quarters into very thin slices.
Add the slices to the water along with the sugar in a large pot or dutch oven. (Use only stainless steel or ceramic lined pots. The acid in the citrus fruit will react with aluminum.)
Slowly bring the mixture to a slow boil, ensuring that the sugar is fully dissolved, then remove from the heat and cover the pot.
Leave the mixture in the pot at room temperature overnight.
Next day, add the vanilla pod, which you have split lengthwise and scraped out the seed paste inside. Add the pod and seeds to the pot.
Slowly bring the pot to a slow rolling boil for about 2 hours, stirring occasionally.
After 2 hours, increase the heat to about medium and begin to take the temperature of the marmalade. You want to take the mixture to between 220 and 225 degrees F on a candy thermometer. This is the temperature needed for the pectin to set.
Remove the marmalade from the heat and let it cool before adding it to sterilized mason jars and processing in a water bath to ensure a good seal on the jars as instructed by the bottle manufacturer.
Store in a cool dark place.
You can mix some citrus flavours in this recipe as well. After Christmas I had a few clementines and lemons left over, so I used 4 oranges, 2 lemons and 4 clementines in the recipe and it was very, very good too.
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