I don’t have much advice to give as you prepare this marmalade; it’s so easy to do! It is full of seasonal citrus, like sweet or bitter oranges and blood oranges. I love their bitterness with buttered toast or brioche. Plus, you can mix varieties (oranges, grapefruit, lemons), depending on the desired result. I prefer to keep bits of fruit for the marmalade mix. Add a good, balanced mix of spices, like a little vanilla, some star anise and a cinnamon stick. You could also try other spices or a little orange flower water! If you want to use whole citrus fruits with their skin, then choose organic fruit that never underwent any treatment.
Ingredients list Spice Marmalade Oranges Recipe
For 12 jars:
- 6 lbs (3kg) of sweet oranges (Navel)
- 5 lbs (2.5 kg) granulated sugar
- 1 pint (50 cl) of water
- 1 apple
- 1 lemon
- 2 vanilla pods
- 2 star anise
- 1 cinnamon stick
1. The day before: Wash oranges, cut into chunks putting the white trims aside as you go. Do the same with the lemon and apple. Put all the fruit in a blender, but keep small pieces. Pour into a large bowl, add water and sugar. Cover and marinate overnight.
2. The next day: Transfer everything into a preserving pan or a large casserole. Add the seeds enclosed in a muslin or a tea ball. Put over high heat and cook for 30 minutes at medium boil, stirring occasionally. Remove spices and seeds at the end.
3. To check the cooking, put a few drops of jam on a cold plate, it should freeze and not leak. Pour the jam into jars, filling them to the brim. Close immediately turning them upside down until completely cooled. Your orange marmalade is ready ad can be kept for months!