I am new to the world of marmalade making. This year when our 4-year old Washington Navel Orange tree blessed us with 61 good-size oranges for the first time, I was thrilled. After research into Orange Marmalade making, I settled on a recipe from the cookbook, Barefoot Contessa at Home, by Ina Garten. She is well known for her no-fuss cooking and this recipe suited me and my level of patience in cooking.
Using a cooking thermometer and as the recipe suggested, I took the orange marmalade up to an internal temperature of 220 degrees F. This batch of Orange Marmalade came out fantastic and suitable for toast, drizzling on ice cream, pancakes, French toast, or using in salad dressings and marinades. It has a nice sweet taste.
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This delicious Orange Marmalade recipe, comments, and photos were shared with my by Karen Calanchini, Food Stylist and Photographer, of Redding, CA.
Orange Marmalade Recipe:
The next day, bring the mixture back to a boil. Reduce the heat to low and let simmer, uncovered, for 2 hours.
While the marmalade is simmering, wash the jars in hot, soapy water and rinse. Sterilize the jars by boiling them 10 minutes, then keep the jars in hot water until they are used. Keeping them hot will prevent the jars from breaking when filled with the hot product. Wash and rinse all canning lids and bands. Treat the lids as directed by the manufacturers. Lids can be used only once.
After 2 hours, turn the heat up to medium and let the mixture boil gently, stirring often, for approximately 30 minutes or until the marmalade reaches an internal temperature of 220 degrees F. on a candy or cooking thermometer at sea level (see below for different altitude temperatures).
Temperatures at Various Altitudes:
Sea Level – 220 degrees F.
1,000 ft – 218 degrees F.
2,000 ft – 216 degrees F.
3,000 ft – 214 degrees F.
4,000 ft – 212 degrees F.
5,000 ft – 211 degrees F.
6,000 ft – 209 degrees F.
Remove from heat and immediately skim off any foam that forms on the top and discard. The foam is the result of bubbles from the boiling jam coming up through the boiling jam.
If you want to be sure the Orange Marmalade is ready, place a small amount on a plate and refrigerate it until it is cool but not cold. If it is firm, neither runny nor too hard, it is done. It will be a golden orange color. If the marmalade is runny, continue cooking it and if it is too hard, add more water.
Pour or ladle the Orange Marmalade into the clean, hot Mason jars leaving 1/4-inch head space. Wipe the rims thoroughly with a clean damp paper towel and seal with the lids.
Store in the pantry for up to one year.