Growing up there was always a jar of orange marmalade in the fridge – it’s my dad’s favorite. My sister and I would fight over the little white containers of berry and grape jam found at most restaurants and the loser would have to settle for marmalade. I’m so glad that I’m older and my tastes have changed because marmalade is actually pretty darn good.
A few weeks ago I came home to oranges and lemons from one of my dad’s friends trees in San Diego. I couldn’t let them go to waste so I decided to turn them into his beloved marmalade and I’m so glad that I did – this stuff is pretty incredible!
- 3 oranges total, 2 peeled, seeded and 1 quartered, seeded and very thinly sliced
- 1 lemon quartered, thinly sliced and seeded
- 3 cups cold water
- 2 cups sugar
- In a large saucepan bring oranges, lemon and water to a boil, cooking for 5 - 10 minutes. Remove from heat, cover with lid and let cool. Place saucepan in refrigerator for 10 hours or overnight.
- Remove the lid, place the saucepan over medium-high heat and simmer for 20 - 30 minutes. Add sugar and stir until dissolved. Bring mixture to a boil, being sure to stir it often. Cook the mixture until it reaches around 220 to 225 degrees (use a candy thermometer). Remove from heat and transfer to sterilized glass jars, let cool. Refrigerate for 8 hours or overnight before serving.