When you think of orange marmalade, what’s the first thing that comes to mind? Paddington Bear! Yep, us too. This sweet and tangy spread has been a breakfast staple for generations, offering a unique twist on the typical fruit spreads, bringing its bright, zesty flavor. But what exactly makes orange marmalade different from other spreads like jam or jelly or preserves? And how can you make your own homemade orange marmalade with ease? Let’s dive into these questions and explore how to preserve citrus at home, so you can enjoy these delicious flavors all year long!
What’s the Difference Between Marmalade, Jam, Jelly, and Preserves?
However, before we dive into the making of orange marmalade, it’s important to understand the differences between some of the most common fruit spreads:
- Marmalade: Traditionally made with citrus fruits, marmalade is known for its sweet-tart flavor and its signature chunks of fruit peel suspended in a thick syrup. Orange marmalade is the most popular variety, though other citrus fruits like lemons or grapefruits can be used. The peel gives it a unique texture and a slight bitterness that distinguishes it from other spreads.
- Jam: Jam is made from crushed or chopped fruits, sugar, and pectin. The consistency is spreadable, and it has a smoother texture than marmalade, though it can contain fruit chunks. Jam tends to be sweeter than marmalade because it lacks the peel, which balances the sugar with its natural bitterness.
- Jelly: Jelly is made from fruit juice rather than the whole fruit. After the juice is extracted, it’s combined with sugar and pectin to form a smooth, translucent spread. Jelly has a firm, gel-like texture and is often sweeter than marmalade or jam.
- Preserves: Preserves contain whole fruit or large pieces of fruit suspended in syrup. The fruit maintains more of its original shape and texture, giving preserves a chunkier, more rustic feel. Unlike marmalade, preserves typically do not include the peel.
How to Make Your Own Orange Marmalade at Home
Making your own orange marmalade is a fun and rewarding process. It may seem a bit intimidating at first, but with the right tools and ingredients, it’s easy to create a batch of homemade marmalade that will rival any store-bought version.
Supplies You’ll Need:
To make your own orange marmalade, you’ll need a few key kitchen tools:
- Large Stock Pot or Jam Pot: You’ll need a big pot to cook your marmalade and allow the fruit and sugar to gel together. A good jam pot has a wide base to ensure even cooking.
- Candy Thermometer: This is essential for monitoring the temperature of your marmalade to ensure it reaches the perfect consistency. Without a thermometer, it’s easy to either overcook or undercook your marmalade. You need to get the mixture to 220℉ for the natural pectin to start to gel.
- Canning Jars: If you plan on preserving your marmalade for long-term storage, canning jars are a must. Choose glass jars with secure lids to ensure a proper seal.
- Jar Lifter: A jar lifter is a handy tool for safely removing hot jars from a canning pot or boiling water. It’s a small investment that makes the process much safer.
- Canning Funnel: This will help keep the rims of your jars nice and clean while you pour your marmalade.
Preserving Citrus: Enjoy Orange Marmalade All Year
One of the best things about making marmalade at home is that you can preserve citrus when it’s in season and enjoy the vibrant flavors all year long. By following the canning process, you can store your homemade marmalade for several months, even after the orange season has passed.
Citrus fruits, like oranges, are typically in season from winter through early spring, making it the perfect time to stock up on fresh fruit and preserve it. Additionally, citrus fruits freeze well, so you can even freeze slices or zest to use in marmalade later on if you don’t want to make it all at once.
Pro Tip: While making your marmalade, try experimenting with different flavor combinations. For this recipe Heather used the Cara Cara oranges. You could also add a grapefruit, or even a splash of bourbon or vanilla for an extra delicious twist.
Conclusion
Orange marmalade is more than just a delicious spread—it’s a versatile kitchen item that’s perfect for breakfast, snacks, or even used in cooking and baking. Making it at home can be a fun and easy way to preserve citrus while enjoying the sweet and tangy flavors all year long. With the right supplies and a little bit of patience, you can create your own homemade marmalade that’s far superior to anything you’ll find in the store. Plus, it’s a great way to make the most of the citrus season!
So, whether you’re an experienced canner or a first-time marmalade maker, be sure to grab your kitchen supplies and let’s start preserving all those yummy citrus fruits before it’s too late!
Cut oranges and lemons in half crosswise. Discard any seeds. Slice into thin half-moon pieces keeping the peels on. Discard any seeds. In large stainless-steel pot, add the sliced oranges and lemons. Add water and bring to a boil, stirring often. Remove from heat. Stir in the sugar until it dissolves. Cover and let sit overnight at room temperature. The next day, bring the mixture back to a boil. Reduce heat to low and simmer uncovered for 2 hours. After 2 hours, turn heat up to medium heat and boil gently, stirring often, for another 30 minutes. Skim off any foam that forms on top and cook until mixture reaches 220℉. It will be a golden orange color. To test if marmalade is ready, place a small amount on a chilled plate. If it sets up and wrinkles to the touch, the marmalade is ready. If the marmalade is runny, continue cooking it until it reaches 220℉. If it's too hard, add a little water. Pour the marmalade into clean hot mason jars. Wipe the rims thoroughly with a clean damp paper towel and seal with the lids. This recipe makes about 3 quarts of marmalade. If using 1 pint jars you’ll need 6. If using ½ pint jars, you’ll need 12. Or if you’re using tiny jelly jars, you’ll need 24. You can store marmalade covered in the fridge for up to one month. Or, if you use proper canning techniques, you can keep it on the shelf for up to a year. Homemade Orange Marmalade
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