It is everything a marmalade should be, complex and powerful and beautiful, in the jar, on the plate, in the mouth. Enjoy.
This recipe is adapted from one we found in one of our old canning standbys, The Complete Book of Small-Batch Preserving by Ellie Top and Margaret Howard.
I’ve scaled up the recipe to accommodate a larger batch, because the original only made one pint. And that was clearly not enough.
Because the peels of conventionally grown citrus fruits are often exposed to pesticides, we recommend using only organic produce in this recipe, particularly.
Makes about 3 pints.
- PREPARE YOUR EQUIPMENT
Prepare the jars and water bath canner.
- PREPARE YOUR INGREDIENTS
Wash the oranges well, being sure to remove any wax, if present.
Remove the thin outer rind from the oranges, leaving behind as much white pith as possible. The citrus zester makes this easy, and creates a nice, even texture, but a sharp paring knife works as well. If using a knife, remove the peel in large pieces, and slice into strips.
Zest or slice the peel of the lemons, discarding the white pith. Coarsely chop the flesh. Add the fruit and peel to the pot, taking care to remove any seeds.
- BRING POT TO BOIL
Add the water and wine to the pot, and bring to a boil over high heat.
Reduce heat and boil gently for 30 minutes.
- ADD SUGAR, COOK UNTIL DESIRED SET
Add the sugar; bring to a boil and boil rapidly, uncovered, stirring frequently. Boil the marmalade until the mixture will form a gel, usually from 20-30 minutes. Longer cooking times will result in a stiffer marmalade.
- PACK YOUR JARS & PROCESS
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