I don’t have much advice for making this marmalade; it’s so easy! 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 result you want. I prefer to keep some fruit bits 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 has never undergone any treatment.
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Ingredients list for the Marmalade Oranges Recipe
- 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
Cooking instructions
1. The day before: Wash oranges, cut into chunks, putting the white trim aside as you go. Do the same with the lemon and apple. Put all the fruit in a blender, but keep the pieces small. 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 in a muslin bag or tea ball. Cook over high heat for 30 minutes at a 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, then turn the jars upside down until completely cooled. Your orange marmalade is ready and can be kept for months!
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