Original Recipe—Orange Marmalade
Slice oranges & lemons very thin. Remove all pulp & seeds. Add enough water to cover the fruit. Let it stand 24 hours, then boil till very tender. To 1 pint of pulp allow 1 ½ pounds of sugar. Boil one hour, or until it jellies.
Adapted Recipe—Orange Marmalade
6 cups of sugar
6 cups of water
Wash and dry oranges and lemons. Slice oranges and lemons including skin and pith very thin, approximately 1/8 inch thick. Use a mandolin if available. Pick out seeds. Put sliced fruit in a saucepan. Cover with water and simmer over medium heat. Remove pan from heat, cover, and let the mixture stand for 24 hours. Place saucepan back on stove, over medium heat. Simmer, stirring occasionally, about an hour or until the mixture is reduced by half. Stir in six cups of sugar and increase heat to medium-high and cook for another 20-30 minutes. Stir frequently so it doesn’t burn or stick. **Test if the marmalade is ready by putting a spoon of marmalade on a cold plate in the refrigerator for 2 to 3 minutes. The marmalade should hold its shape. Cook longer if marmalade is not thick enough. Let marmalade cool completely then place in an air-tight container in the refrigerator. Makes seven cups of orange marmalade or two 32 oz. Mason jars. Good for up to 10 days in the refrigerator.
This recipe can be cut in half using 3 oranges, 1 lemon, 3 cups of water and 3 cups of sugar and following the same directions above. Yields about 4 cups of orange marmalade.
To find out more about the history of orange marmalade, visit https://huntington.org/verso/history-peel
Topic: Munchie Monday
Age / Level: High School, College, Life Long Learner