Ingredients
Citrus Fruits
- 5 large seedless oranges (about 3 1/2 – 4 pounds, scrubbed clean)
- 2 lemons (about 1/2 pound, scrubbed clean)
Other Ingredients
- 8 cups water
- 8 cups white granulated sugar
- 1/2 teaspoon orange extract
- 1/2 teaspoon vanilla extract
Instructions
- Wash Fruits: Thoroughly wash the oranges and lemons to remove any dirt or residues. Cut each fruit in half crosswise, then slice into very thin half-moon slices.
- Remove Seeds: Discard any seeds from the sliced citrus and add the slices to a large stainless steel pot.
- Boil Initial Mixture: Add 8 cups of water to the pot, stir, and bring the mixture to a boil. Let it boil for 2 to 3 minutes while stirring frequently to ensure even cooking.
- Soak Overnight: Remove the pot from heat and stir in the 8 cups of sugar until it completely dissolves. Cover the pot and let the mixture stand overnight at room temperature to allow flavors to meld.
- Simmer Marmalade: The next day, bring the mixture back to a boil over medium heat. Then reduce the heat to low and simmer uncovered for approximately 2 1/2 hours. Stir occasionally to prevent sticking and burning.
- Skim Foam: During simmering, foam will form on the surface. Use a spoon to skim off the foam to keep the marmalade clear and consistent.
- Test Readiness: Cook until the marmalade reaches 220°F (104°C). Test the set by placing a small amount on a chilled plate; if it neither runs nor becomes too hard after cooling, it is ready.
- Adjust Consistency: If the marmalade is too runny, continue cooking for additional time. If it is too hard, add a small amount of water to soften.
- Add Extracts: Once the marmalade reaches the ideal consistency, stir in 1/2 teaspoon each of orange extract and vanilla extract for enhanced flavor.
- Jar and Seal: Pour the hot marmalade carefully into clean, hot mason jars. Seal with lids securely to preserve.
- Chill Before Use: Refrigerate the sealed marmalade for 24 to 48 hours before consuming to allow the flavors to fully develop and the marmalade to set.
Notes
- Ensure the pot used is large enough to prevent overflow during boiling and simmering.
- The simmering process is lengthy but essential for proper thickening and flavor development.
- Skimming foam improves the final texture and appearance of marmalade.
- Using seedless oranges makes the preparation easier and avoids bitterness from seeds.
- Store marmalade in the refrigerator once opened and consume within a few weeks for best quality.
- Prep Time: 15 minutes
- Cook Time: 3 hours
- Category: Condiment
- Method: Stovetop
- Cuisine: American
