Simple Same Day Orange Marmalade
This Simple Same Day Orange Marmalade will have you enjoying your favorite sweet spread in no time. No-fuss and lasts up to four weeks!
Equipment
- Dutch Oven (optional)
Ingredients
- 2 large oranges
- 1 medium lemon
- 2 cups granulated sugar
- 1 cups water
Instructions
- Prepare your citrus by washing your oranges and lemon well and slicing off both ends. You should now easily be able to use a peeler to remove the peel. Slice the peel into thin strips and set aside.
- Over a bowl, use your hands to peel off as much of the pith as possible (the white spongy substance inside the peel). Separate all the pulp from its membrane as best as you can and add it to the bowl with all the juices. You can use the same technique for both the lemon and the oranges. If you're a little confused, don't worry! There are more detailed instructions with pictures at the beginning of the post.
- Add your orange pulp, juice, and peel to a stainless steel pot or Dutch Oven. Boil with sugar and water. Place a small plate in the freezer to chill.
- Stir until the sugar is dissolved. Crank your heat up and stop stirring. Let it cook for 20 - 25 minutes uncovered. Your marmalade should reach 220°F. Remove from heat.
- Make sure there aren't too many chunks of orange pulp. If you find that your marmalade is too chunky, use an immersion blender to break it down. Be careful, the marmalade is still hot!
- Time to test if your marmalade is ready! Take a small spoonful of marmalade and place it in the center of your chilled plate. Lift the plate and tilt it to the side. If your marmalade is ready, it will very slowly start to tilt. If it's not quite ready, it will immediately start to drip. If it's not ready, continue to heat it for another 2-3 minutes and check again.
- Once your marmalade is ready, transfer to a clean, heat-safe container with a lid and refrigerate until completely cooled, usually about 1 hour.
- Enjoy on bread, muffins, biscuits, or inside bread or pastry!
Notes
- This marmalade can last up to 1 month in the refrigerator if stored properly.
- Try your best to remove as much of the pith of the orange and lemon as you can. It will allow your marmalade to form smoothly.
- If you left some on, don't fret! You can always use an immersion blender to smooth it out.
- Your peel strips will remain solid in your marmalade, so cut them to your desired size. I usually slice them into super-thin strips anywhere from an inch to 3 inches long.