Cody Casey
Making orange marmalade is a straightforward process that requires just a few ingredients: oranges, sugar, and water. The process is simple: add orange segments, juice, rind, and zest to a pan, pour in water and bring to a boil. Then, add sugar and cook until the mixture thickens. The type of pan used is important, as it should be non-reactive, such as non-stick, enameled cast iron, or stainless steel, to avoid affecting the colour or taste of the marmalade. The marmalade can then be stored in the refrigerator for up to two weeks or frozen for up to three months.
| Characteristics | Values |
|---|---|
| Type of pan | Non-stick, non-reactive |
| Ingredients | Oranges, sugar, water |
| Process | Boil oranges, sugar, and water. Simmer until thickened. |
| Storage | Refrigerate for up to 2 weeks or freeze for up to 3 months. |
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What You'll Learn
Preparing the oranges
Firstly, wash the oranges and lemons well, scrubbing the peels to remove any dirt or residue. Thin-skinned, organic oranges are preferable as they have less pith, which can make the marmalade bitter.
Next, cut off the ends of the oranges and discard any seeds. Then, cut the oranges into halves or quarters. It is important to remove as many seeds as possible as they can affect the texture and flavour of the marmalade.
After cutting the oranges, you can finely chop or puree the fruit. If you choose to puree, place the oranges in a food processor and pulse until the rind is in very small pieces. This step can be adjusted depending on your preferred texture for the marmalade.
Once the oranges are prepared, add them to a saucepan or pot with water and bring to a simmer. This will help to soften the rind and draw out the natural pectin from the oranges. Cover and let the mixture sit for 24 hours.
The next day, return the saucepan to medium heat and bring the mixture back to a simmer. Stir occasionally and cook until the mixture is reduced by half. This can take anywhere from 20 minutes to an hour.
Overall, preparing the oranges is a simple process but it is important to follow the steps carefully to ensure the best results for your orange marmalade.
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Cooking the mixture
Once you've prepared your oranges, lemons, and other ingredients, it's time to cook the mixture.
First, add your orange segments, juice, rind, and zest to a pan. Pour in half a cup of water and bring this to a boil on medium heat. Keep the pan covered and continue cooking on a low flame for 12-15 minutes, or until the orange rind is soft.
Now it's time to add the sugar. For every cup of fruit mixture, you can add 7/8 cup of sugar. Stir the mixture well, and it will become watery again. At this point, turn up the heat and bring the mixture to a boil. Let it boil for two minutes on medium-high heat. Then, reduce the heat to medium-low. The mixture should be simmering gently but not bubbling. Continue to cook the marmalade on medium-low for 20 to 30 minutes, stirring frequently to prevent sticking. The marmalade will thicken and darken in color as it cooks.
The cooking time will depend on the quantity of marmalade and the heat applied. For a firmer marmalade, you can boil the mixture for up to 50 minutes. If you prefer a softer set, 40 minutes of boiling is sufficient. To test if your marmalade is ready, use the cold plate test. Place a small amount of hot marmalade on a frozen plate. If it runs a lot, it needs more cooking time. If it holds its shape and wrinkles when you touch it, your marmalade is ready.
Once your marmalade has reached the desired consistency, remove it from the heat and let it cool completely before transferring it to airtight glass jars.
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Testing the marmalade
The Plate Test:
This method is also known as the freezer test or the saucer test. Before you begin cooking your marmalade, place a couple of small plates, bowls, or saucers in the freezer to chill. When your marmalade is nearing the end of its cooking time and you think it might be done, remove the pot from the heat. Take one of the chilled plates out of the freezer and spoon a small dollop of marmalade onto it. Return the plate to the freezer for a few minutes. After a few minutes, remove the plate and gently nudge the dollop of marmalade with your finger. If the marmalade has formed a set, it will wrinkle when pushed. If it hasn't set, your finger will slide through, and you'll need to cook the marmalade a bit longer.
The Pectin Test:
This test helps determine the pectin content of your marmalade. Pectin is essential for the setting process, as it acts as a natural thickening agent. Remove about a teaspoon of liquid from your marmalade pan and pour it into a small cup or ramekin. Add a tablespoon of methylated spirit to the cup and swirl the contents together. If plenty of pectin is present, a jelly lump will form. If the pectin content is medium, it will look like an amoeba, and if there is too little pectin, it will break down into smaller blobs. Adjusting the volume or adding more citrus can improve the pectin content.
The Flake Test:
For this test, you'll need a large spoon, preferably a wooden one. Dip the spoon into the marmalade, hold it above the pan, and rotate it a few times. If the marmalade has reached the setting point, it will drop from the spoon in flake-like drips. This test is a good indicator of the consistency and setting of the marmalade.
The Temperature Test:
Using a sugar thermometer is a more scientific approach to testing your marmalade. Clamp the thermometer to the side of your pan and wait for it to reach 104.5˚C (220°F). At this temperature, the setting point has been reached, and you can be confident that your marmalade will set properly. This temperature reading is essential, as it ensures the marmalade will have the correct consistency when cooled.
Testing your orange marmalade is a crucial step to ensure the desired outcome. By using one or a combination of these tests, you can feel confident that your marmalade has reached the right consistency and flavour profile.
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Storing the marmalade
Once your orange marmalade is ready, let it cool down completely. Then, transfer it to an airtight glass jar. You can store this in the refrigerator for up to a month. It can also be frozen for up to three months.
If you want to store your marmalade for longer, you can process it in a water bath for canning. To do this, wash and rinse half-pint canning jars, then pre-sterilize and keep them hot until you fill them. You can also wash and rinse jars in hot water and keep them hot until filling, but this method requires a longer processing time.
Your homemade orange marmalade will keep well for over a couple of months in the fridge without losing its fragrance, taste, or freshness.
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Serving suggestions
Homemade orange marmalade is a versatile treat that can be used in a variety of ways. Here are some serving suggestions to get you started:
Breakfast and Brunch
For a classic option, spread your marmalade on toast, buttered or plain. For an extra indulgent twist, add a layer of cream cheese. If you're feeling adventurous, try making French toast sandwiches with a thin layer of cream cheese and blackberry jam, or cinnamon and brown sugar on one side. Alternatively, stir your marmalade into yogurt or overnight oats for a refreshing breakfast option.
Baking
Orange marmalade is a fantastic ingredient for baking. Use it in cakes, such as a dark chocolate orange cake, or add a tablespoon to your favourite batter for extra flavour and moisture. For a festive treat, try making mini fruit galettes with orange marmalade and cherry preserves. If you're looking for something savoury, bake ham with a citrus glaze made from marmalade, brown sugar, and orange juice.
Meat Dishes
Marmalade is an excellent addition to meat dishes, especially as a glaze or marinade. Create a simple glaze for ham by combining marmalade with apricot jam, honey, and English mustard. For a more sophisticated option, glaze your holiday hams with marmalade, amaretto liqueur, and ginger. If you're grilling or baking chicken, try coating it in a sauce made from marmalade, chicken stock, curry powder, cayenne pepper, and ground ginger.
Appetizers and Sides
For a unique appetizer, serve crispy fried coconut shrimp with a dipping sauce made from marmalade, mustard, curry powder, and horseradish. If you're looking for a side dish, try making grilled carrots with a marinade of marmalade, mustard, salt, and pepper.
Desserts
For a quick and easy dessert, top a buttermilk doughnut with vanilla ice cream, orange marmalade, and an orange liqueur such as Grand Marnier or Cointreau. If you're feeling indulgent, glaze a cheesecake with orange marmalade and add a garnish of paper-thin lemon or orange slices.
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Frequently asked questions
Yes, you can make orange marmalade in a non-stick pan. In fact, it is recommended to use a non-stick or non-reactive pan when making marmalade as it will not affect the colour or taste of the marmalade.
You will need oranges, water, and sugar. Some recipes also call for lemons, which add citric acid to help the jam set up and make it safe for canning.
The cooking process for orange marmalade takes between 40 and 50 minutes. However, the entire process takes much longer as the marmalade needs to be left to sit overnight before cooking.
