Lemon and Orange Marmalade

For some reason, I thought it would be nice if I learned how to make my own marmalade. I guess the driving force for that feeling started when we attended a local festival nearby and there were two or three booths with all kinds of marmalades – mango, orange, peach, plum, even jalapeno! So to humor myself, I decided to make my own. Ina Garten made marmalade on her show Barefoot Contessa, so I looked up the recipe and gave it a try. Boy, I never thought it would take two days to make it! It turned out good though. It is a nice addition to a food gift basket. In fact, this is what I did with all my homemade marmalade. I transferred them to a nice container and put each in a breakfast gift basket together with bread, coffee grounds and a pair of coffee mugs. It is kinda cute, because the gift basket has your personal touch. A note though, one must have kitchen gadget when making a marmalade is to own a candy thermometer because its consistency will depend on right the temperature of the syrup.

Lemon and Orange Marmalade

adapted from Barefoot Contessa at Home

  • 4 large seedless oranges
  • 2 lemons
  • 8 cups sugar
  1. Cut the oranges and lemons in half crosswise, then into very thin half-moon slices. (If you have a mandoline, this will be quite fast.) Discard any seeds.
  2. Place the sliced fruit and their juices into a stainless-steel pot. Add 8 cups water and bring the mixture to a boil , stirring often.
  3. Remove from the heat and stir in the sugar until it dissolves. Cover and allow to stand overnight at room temperature.
  4. The next day, bring the mixture back to a boil. Reduce the heat to low and simmer uncovered for about 2 hours.
  5. Turn the heat up to medium and boil gently, stirring often, for another 30 minutes. Skim off any foam that forms on the top.
  6. Cook the marmalade until it reaches 220 degrees Farenheit on a candy thermometer.
  7. If you want to be doubly sure it’s ready, place a small amount on a plate and refrigerate it until it’s cool but not cold. If it’s firm — neither runny nor too hard — it’s done. It will be a golden orange color. (If the marmalade is runny, continue cooking it and if it’s too hard, add more water.)
  8. Pour the marmalade into clean, hot Mason jars; wipe the rims thoroughly with a clean damp paper towel, and seal with the lids. Store in the pantry for up to a year.

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