This recipe produces a sweeter, less bitter marmalade than what's commonly sold.
2 large Valencia or navel oranges
2 medium-size red grapefruit
2 cups sugar
1/8 teaspoon kosher salt
How to Make It
Grate zest from oranges to equal 1 Tbsp. Repeat with grapefruit. Grate zest from lemon to equal 1 tsp.
Peel and section oranges, grapefruit, and lemon, holding fruit over a bowl to collect juices.
Stir together zest, fruit segments, sugar, kosher salt, 1/3 cup fruit juices, and 1 3/4 cups water in a large saucepan; bring to a boil. Reduce heat, and simmer, stirring occasionally, 50 minutes or until a candy thermometer registers 225° and mixture is slightly thickened. Cool completely (about 1 hour; mixture will thicken as it cools). Pour into 2 (8-oz.) jars or airtight containers, and chill 24 hours. Store marmalade in refrigerator up to 3 weeks.
Try These Twists!
Orange Mimosa Marmalade: Prepare recipe as directed, substituting 2 Valencia or navel oranges for grapefruit and 1 3/4 cups sparkling rose or sparkling white wine for water.
Citrus-Vanilla Bean Marmalade: Split 1 vanilla bean lengthwise, and scrape out seeds. Prepare recipe as directed, stirring vanilla bean and seeds into fruit mixture with zest in Step Discard vanilla bean before pouring mixture into jars.
Ginger-Citrus Marmalade: Prepare recipe as directed, stirring in 1 Tbsp. minced fresh ginger with zest in Step
This recipe is perfect, it is the best marmalade I have ever tasted.
I am not sure why others had problems with this recipe.
My suggestions would be to use a candy thermometer to eliminate any thickening problems and make sure you don't get any of the pith (white of rind) when you zest and you will not have any bitterness. Also, make sure your fruit is delicious and you can't go wrong.
I read the previous reviews and agreed with them. Is is labor intensive and it did not thicken. I checked some other recipes for marmalade and think the amount of sugar was incorrect. I added another cup of sugar and cooked it for about an hour and a half longer. It turned a deep gold color and gelled perfectly and tastes delicious!
I feel like this was missing something as well. I found this recipe in the January 2011 edition of Southern Living. I already had all of the ingredients, and thought it looked easy enough to make and give as hostess gifts. As it turns out, I was wrong. With all the zesting and peeling, it took me nearly three hours just to prep. And then it took me another two and a half hours (not 50 min like the recipe says) to notice any difference in the consistancy of the mixture. After properly cooling and refrigerating for 24 hours, I still had a syrup. I ended up putting it back on the stove and adding 1/4 of an orange Jell-O pack in hopes that it would thicken, which it did, but now I have more of a jelly than a marmalade. It's also very, very bitter. I want to try this again with less Jell-O and less zest in hopes that I get a better result.
I think something was left out or quantites of some ingredient (cornstarch? eggs?) was insufficient. It did not congeil. Was like very light sauce. Tasty , but not curd. In 2002 Souther Living similiar receip had different ingredient quantities.
Eat Well. Lose Weight. Live Healthy. Delicious and healthy recipes customized for you!