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Orange Lemon Marmalade

A vibrant burst of citrus goodness that elevates breakfast and creates wonderful moments.
Print Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 day
Servings: 8 servings
Course: Breakfast, Condiment
Cuisine: American, European
Calories: 50
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 medium Oranges Provide the sweet base; use ripe, juicy ones.
  • 4 medium Lemons Ensure tartness; Meyer lemons add subtle sweetness.
  • 4 cups Granulated Sugar Essential for preservation and sweetness.
  • 2 cups Water Helps dissolve sugar and cook the fruit.
Other Ingredients
  • 1 piece Cheesecloth Vital for containing seeds and pith.
  • 1 good sense Patience Your secret ingredient for success!

Method
 

Preparation
  1. Use a carrot peeler to take a thin layer of peel off the oranges and lemons, avoiding the pith.
  2. Slice the fruit, remove the seeds, and wrap them along with any thick pith in cheesecloth.
  3. Use a food processor to break down the oranges and lemons until in small bits.
  4. Place water, processed fruit, peels, and cheesecloth in a large pot; let sit overnight.
Cooking
  1. Bring fruit mixture to a boil and cook for 20-30 minutes or until the peel is tender.
  2. Remove from heat and discard the cheesecloth bundle.
  3. Measure fruit mixture and add 1 cup of sugar for each cup of fruit mixture, stirring until dissolved.
  4. Stir continually until it reaches the gelling point, then perform a gel-test.
  5. Ladle the hot marmalade into jars, leaving 1/4 inch headspace. Process in a boiling-water canner or refrigerate.

Notes

Use an accurate thermometer to check jelling point. Consider adding spices like ginger or cinnamon for enhanced flavor. Store opened jars in fridge for up to three months.