I have made marmalade on and off all my life. My mom used to make it and I would help her cut the oranges and lemons. It has been a few years since I made jam. Mostly because it is so much easier to just buy at the shop. It was just recently I read the label of the one I usually buy. The orange peel was the last ingredient and high fructose corn syrup and corn syrup were the first two ingredients. I checked the other brands and some did not even have oranges in them. The ones that did have oranges were so expensive that it was cheaper to make my own. So here we are.
To make marmalade you need oranges, lemons, sugar, water and time. I grated the oranges and lemons which was faster than using a knife. I think a mandolin would do a better job so if you have it use that instead of a knife or grater. You then bring to boil the lemons, oranges and water to a boil; remove from heat and stir in the sugar and let sit overnight. The next day bring the mixture to simmer on low heat for about two hours uncovered. Using a candy thermometer make sure the jam records 220°F. At this point the jam should be viscous, not too runny or too thick. Laddle into hot jars and close tight.
Jam will keep for a year.
I made enough jam to last me a year for the price of two small jars!
- 4 large seedless oranges
- 2 lemons
- 8 cups sugar
- Slice oranges and lemons, discard any seeds. Put in a saucepan and add water. Bring to a boil. Remove from heat and stir in the sugar. Let it sit overnight.
- The next day bring the mixture to simmer on low heat for about two hours uncovered. Using a candy thermometer make sure the jam records 220°F. At this point the jam should be viscous, not too runny or too thick. Laddle into hot mason jars and close tight. Store for a year.