Recipes by Flavor Found!
Orange Marmalade
February is the month my sour orange, aka Sevilla orange, tree is ready for harvest. While you can't eat a sour orange, you can use them for marinades, drinks and marmalade. - Heather
Ingredients
6 large Sevilla (sour) oranges
1 lemon
6 cups water
6 cups sugar
Instructions
1. Place a small plate or glass dish in the freezer. You will use this later to test if the marmalade is done cooking.
2. Thoroughly wash the oranges and lemon. Thinly slice oranges and lemon, removing seeds as you go. Stack the slices and cut them into 1/2" pieces. In a large non-reactive pot, combine citrus slices and water. Place the pot over high heat and bring to a boil. Once it comes to a boil, reduce heat, cover and simmer for 30 minutes. Uncover and let simmer an additional 15 minutes or until citrus is very soft, stirring occasionally.
3. Add sugar to citrus mixture and stir. Let boil until mixture reaches 223ºF on a candy thermometer, about 30 minutes. Keep a close eye on the marmalade. Test the doneness of the marmalade by placing a small amount of the marmalade on the chilled plate and letting it sit for 30 second. The mixture should turn into a soft gel and move slightly. If it is runny and thin, let it continue to boil. Then can or refrigerate.