Knock knock knock.
Ahhh, the annual tradition of harvesting the oranges and turning them into sweet, sweet marmalade. It’s become something I do every single year, and seemingly can never make enough to get the family and friends in supply until the next harvest.
Now, marmalade wasn’t something I ate as a kid, but once I discovered it as an adult, the fire was ablaze. Citrus has such a different tang than most other fruits, and with crusty bread and a dollop of good butter, you simply can’t beat it.
So here is The Gentleman Caller’s Magical Marmalade.
What you need:
- 5 high quality oranges
- 2 high quality lemons
- 2 1/2 cups water
- 1/8 tsp baking soda
- 1 tsp butter
- 1 1/2 – 1.75 ounce boxes of fruit pectin (I use Sure Jell)
- 5 1/2 cups sugar
- 1 oz Cointreau or other good orange liqueur
- 8 – 1 cup jars with unused rubber ring lids and the rings
Fill a stock pot with water. Immerse jars and bring to a boil. Boil for several minutes to sterilize. Remove and allow to cool on a clean towel. Keep the water in the pot on the stove.
Using a sturdy vegetable peeler, take the outer skin off of the fruit. Chop into thin ribbons, no more than 1/16th inch wide by 1 inch long. It will look similar to a chiffonade.
Put 2 1/2 cups water into a sizable saucepan. Bring to a simmer. Add the chopped peels, 1/8 tsp baking soda and cover. Allow to simmer for 20 minutes.
While the peels simmer, use a serrated knife to remove the white under skin from the fruit. Then segment and chop the fruit into 1 inch pieces, reserving juice that may escape.
When the 20 minutes has elapsed, add the butter and the chopped fruit and juice to the cooked peels. Bring back to a simmer and cook for 10 more minutes.
Add the pectin. Bring the mixture to a full rolling boil.
Once rolling boil is attained, add the sugar.
Bring once again to a full rolling boil for exactly one minute. Remove from heat. Add liqueur. The mixture will give a sizzle when this is added.
Heat the water in the stock pot. Add the rings and lids to the hot water so the rubber can get warm and create the seal on the jar.
Fill the jars carefully to not burn yourself! Wipe any spilled liquid off the rims. Allow a 1/2 inch reserve at the top of the jar. Swiftly affix a lid and screw a ring tightly on top.
Place lidded jars into the stockpot of boiling water.
Process for 10 minutes.
Remove and allow to cool. The liquid will thicken as the mixture cools. Do not invert the jars in this process or there will be marmalade on the inside of the lid (unsightly).
You will hear a little pop when the seal takes.
That’s all for now.
The Gentleman Caller
Clickable PDF here: TGCMarmalade