This is the first time I ever made marmalade, and it was a lot easier than I thought it would be! Zesting the oranges was a little labor intensive, and there may have been some tears when it wouldn’t thicken, but all in all, it turned out pretty good. Try making this at home! It’s great on scones, toast- or even cake! I’ve had the idea of a vanilla cake frosted with buttercream and orange marmalade floating around for a while…
½ cup brown sugar
¼ cup water (not shown)
Start by zesting the oranges. Don’t use a microplane zester. Kind of defeats the purpose of marmalade. By the way, what is the difference between jam and marmalade? Marmalade is made with citrus fruit, for one (which means that somewhere in the world, there is pomelo marmalade)- and marmalade has strips of zest. Zest shouldn’t be confused with pith! Zest is the bright, flavorful peel, and pith is the bitter white stuff on the inside. However, the pith has all the pectin that will make the marmalade thicken, so you need to keep that. Thus endeth the citrus terminology lesson.
Once you’ve got all the zest, chop it up into thin little strips. You can leave it chunky, if you want!
Now slice up the oranges,
and throw them into a pot with the sugar.Stir them around on medium heat, crushing them with the back of a wooden spoon. A potato masher would be much faster. Where are all my potato mashers? Was there some exodus I don’t know about? They’re probably with the pastry cutter and serrated vegetable peeler I haven’t seen in months.
Add the water gradually. I didn’t think to add the water to the ingredient shot- I didn’t know I’d need it. But then the marmalade started to look dry, and stick, and in a blind panic I threw in ¼ cup water. Worked perfectly. Leave it to bubble, covered, on medium-low heat for about 30 minutes. Throw in the zest before you cover it!
Then ladle it into a jar, and stick it into the fridge. Let it cool for about 8 hours, and then use it to jazz up whatever you’d like! It’ll stay good in the fridge for about 2 weeks.