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
- 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.
- 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.
- Remove from the heat and stir in the sugar until it dissolves. Cover and allow to stand overnight at room temperature.
- The next day, bring the mixture back to a boil. Reduce the heat to low and simmer uncovered for about 2 hours.
- Turn the heat up to medium and boil gently, stirring often, for another 30 minutes. Skim off any foam that forms on the top.
- Cook the marmalade until it reaches 220 degrees Farenheit on a candy thermometer.
- 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.)
- 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.