My darling Hubbie loves oranges.
I mean loves.
Like loves loves looooves.
He is obsessed.
We buy oranges and he eats them all in one sitting.
Don’t believe me.
Next time I will video it. I really must, because it is something to be seen.
Anyway the point of my long story is… I have always wanted to make orange marmalade but I never get a chance to because #1 Hubbie eats all oranges in sight #2 Hubbie EATS all the ORANGES!
Thank you for listening to my marital woes.
This weekend though I managed to finally sneak some oranges away for the orange hoarder. Quick, find a recipe, lets go!
I went with the simple recipe from Closet cooking because it was easy and straightforward. Squeeze the juice, slice the rinds for the chunks in the marmalade. I love chunks in marmalade. Yum.
You will need lots of oranges, and a couple lemons.
You are supposed to mix juice, water, rind and let simmer. I read the recipe totally wrong and added the sugar at this point.
It took a little longer to cook and the marmalade was a little darker for the sugar cooking so long. But can you imagine? I screwed up the recipe and it still came out good. Yay me!
Cheesecloth with rinds and leftover pieces of the oranges/lemons.
I took these pictures before refrigerating so it is a little runny but it firmed up nicely in the fridge.
Cute tea sandwiches, cut white bread drizzled with orange marmalade.
Orange marmalade ~ adapted from Closet cooking
Ingredients ~ made 2 medium jars
- 1 pound oranges, I used about 5-6
- 2 lemons
- 4 cups water, I added about 1/4 cup more
- 4 cups sugar
- Squeeze the juice from the oranges and lemons. Set aside.
- Slice the orange and lemon peels into small thin pieces about 1/8 inch wide and no longer than an inch.
- Collect remaining pit, membranes and any pulp, place it in a double layer of 8 inch square cheese cloth and tie.
- In a large sauce pan, bring the juice, water, peels and cheesecloth to a simmer over medium heat and cook, covered, until the peel gets tender, about 2 hours.
- Stir every 15 minutes, squeezing the juices from the cheesecloth when you do.
- Remove the cheesecloth and squeeze out any liquid into the pot.
- You should have about 4 cups of liquid. Add more water if you have less and simmer to reduce.
- Add the sugar, then bring to a roiling boil until it thickens, about 10-15 minutes.
- To test, freeze a plate then run the spoon with the orange liquid over it. If it immediately thickens and sets then its done.
- Pour into your jars.
- Refrigerate. Enjoy!