Anyone have a recipe for orange marmalade?

Question

I am just wondering does anyone have a simple recipe for orange marmalade and if there is a substitute for seville oranges. thank you :)

Answer 1

I just made this on Saturday because I have a lot of oranges. I gave 4 jars away and one of the 2 that I kept left is already gone and my mother is asking for another. Will have to make more and it is very easy.





Orange Marmalade (with Liquid Pectin)



Makes about 6 (8 oz) half pints



Traditional orange marmalade made with Ball® RealFruit™ Liquid Pectin. Preserve with waterbath canning to enjoy for months to come.



You will need:

3 cups cooked fruit (4 oranges, 2 lemons)

1/8 tsp. baking soda

1-1/2 cups water

1 3-oz pouch Ball® RealFruit™ Liquid Fruit Pectin

1/2 tsp. butter or margarine, optional

5 cups sugar

6 (8 oz) half pint glass preserving jars with lids and bands



Directions:

1.) PREPARE boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.

2.) REMOVE peel from oranges and lemons. Scrape off 1/2 of white pith and discard. Thinly slice peel and place in baking soda and water in a 6-or-8-quart saucepan. Cook 20 minutes, covered. Remove membrane from fruit pulp. Chop fruit, reserving juice. Add fruit and juice to peel mixture. Simmer 10 minutes, covered.

3.) COMBINE prepared with lemon juice and sugar in a 6- or 8-quart saucepan. Add up to 1/2 tsp. butter or margarine to reduce foaming, if desired. Bring mixture to a full rolling boil that cannot be stirred down, over high heat, stirring frequently.

4.) ADD pectin, immediately squeezing entire contents from pouch. Continue hard boil for 1 minute, stirring constantly. Remove from heat. Skim foam if necessary

5.) LADLE hot jam into hot jars leaving 1/4 inch headspace. Wipe rim. Center lid on jar. Apply band until fit is fingertip tight.

6.) PROCESS jars in a boiling water canner for 10 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.

http://www.freshpreserving.com/recipe.aspx?r=97

Answer 2

yes you can use seville oranges.. just take any marmalade recipe and use those instead. Mine take 24 hrs to make. I use 6 oranges, 1 lemon, peel oranges, lemon and cut into strips same with guts of them put in bowl and cover with water about 4 cups let sit over nite, then measure up the bowl for each 1 cup of fruit mix add 1 cup of sugar.. then boil to jell stage takes about 1 hour then put into jars and Water bath them for 15 mins at boil. set aside till cook and enjoy ( I do not use pectin)

Answer 3

Easy Orange Marmalade Recipe



Ingredients (makes 3 cups of marmalade)



3 large oranges, or four small ones



2 cups (roughly 1lb) white sugar - the same weight of sugar as the weight of your oranges once they're peeled.



No need to use special jam sugar or setting agent. Oranges have plenty of pectin in them so the marmalade will thicken up nicely even with regular sugar.





Method



Use a peeler to remove a thin layer of zest from the oranges. Slice the zest thinly and put it aside.



Peel the white pith away from the oranges. Remove seeds. Chop the oranges finely and put them in a large bowl along with the zest. A 3L or 3 quart bowl should be big enough.



Measure out the same weight of sugar as your peeled oranges, and add it to the bowl. If you don't have kitchen scales, then just use the same volume (i.e. 1 cup sugar for each cup of chopped oranges).



Microwave on high for 15-20minutes, uncovered, stirring every few minutes. Remember to stir and check on it, or it might boil over. Placing the bowl on a dinner plate will make it easier to put in/out of the microwave when it's hot.



Smear a little bit of marmalade onto a cold plate and check the consistency. If it's not thick enough yet, then microwave it a little longer.



While marmalade is in microwave, prepare some clean jars by pouring boiling water over them to sterilise them.



When marmalade is finished, ladle it into the jars, up to 1/2 inch from the top. Put lids on jars, and turn jars upside-down for 5 minutes to seal and sterilise the lids. Then turn upright and let cool.

**********************************************************

Seville Orange.A highly acidic, bitter flavored orange from the Mediterranean. The oranges are not eaten as a fresh fruit but the juice and zest is most commonly used to make marmalade and as an addition to sauces particularly sauces served with duck.



Substitute for seville orange

For a juice substitute add 2 parts lime juice to 1 part orange juice

Answer 4

* 1 medium navel orange

* 2 tablespoons water

* 1/2 cup sugar



Directions:



1.

1

Select Navel oranges that have the thinnest peel.

2.

2

If the orange is large double the amount of water and sugar.

3.

3

Wash the orange thoroughly.

4.

4

Cut off both ends of the orange.

5.

5

Cut the orange in half, cut each half in about eight sections.

6.

6

Place the orange sections in the food processor and pulse until the peel in is tiny pieces.

7.

7

In a medium saucepan place the processed orange, the water and the sugar and bring to a gentle boil.

8.

8

Boil for 15 minutes, stirring frequently.

9.

9

Let cool, then place in a glass jar with a tight fitting lid.

10.

10

Refrigerate to store.

11.

11

When it is cold it is ready to eat.

12.

12

I use 1/2 sugar and 1/2 Splenda and it works well.





Read more: http://www.food.com/recipe/easy-orange-marmalade-78925#ixzz1l3WYwLAl