Absolutely Fail Proof Easy Marmalade
Brighten up your mornings with this **Absolutely Fail Proof Easy Marmalade**, a foolproof recipe that transforms simple pantry staples into a zesty, homemade delight. Using just four ingredients—juicy oranges, a tangy lemon, sugar, and water—this easy marmalade strikes the perfect balance between sweet and citrusy. The step-by-step process ensures success every time, from tenderizing the orange and lemon peels to achieving the right consistency with a candy thermometer or the trusty "plate test." With only 30 minutes of prep time and straightforward instructions, even novice jam-makers can create this glossy, golden spread. Perfect for slathering on toast, pairing with scones, or adding a citrusy twist to desserts, this small-batch marmalade recipe is a must-have for breakfast lovers and DIY food enthusiasts alike!
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Recipe Information
Ingredients
- 4 medium-sized Oranges
- 1 large Lemon
- 4 cups Sugar
- 4 cups Water
Instructions
Wash the oranges and lemon thoroughly to remove any dirt or wax. Peel them, setting the peels aside, and remove any seeds.
Slice the orange and lemon flesh into small pieces, keeping their juices. Set aside in a bowl.
Using a sharp knife, thinly slice the reserved peels into fine strips. If desired, you can remove some of the bitter white pith beforehand.
In a large pot, combine the chopped fruit (with juices), sliced peels, and water. Bring the mixture to a boil over medium-high heat.
Lower the heat to medium-low and simmer the mixture for about 40 minutes or until the fruit peels are tender, stirring occasionally.
Add the sugar to the pot and stir until fully dissolved. Increase the heat slightly and bring the mixture to a rolling boil.
Continue boiling for 15-25 minutes, stirring frequently and skimming off any foam that forms on top. The marmalade is ready when it thickens and reaches 220°F (use a candy thermometer to check).
Alternatively, test for doneness using the 'plate test': Place a small plate in the freezer beforehand. Drop a small spoonful of marmalade onto the chilled plate, let it sit for a minute, and push it with your finger. If it wrinkles and holds its shape, it’s done.
Carefully ladle the hot marmalade into sterilized jars, leaving about 1/4-inch headspace. Wipe the rims clean, seal tightly with lids, and let cool to room temperature.
Store the marmalade in the refrigerator for up to 1 month or process jars in a water bath for long-term storage.
Nutrition Facts
Calories |
698 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 0.0 g | 0% | |
| Saturated Fat | 0.0 g | 0% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 9 mg | 0% | |
| Total Carbohydrate | 174.7 g | 64% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 170.4 g | ||
| Protein | 1.5 g | 3% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 68 mg | 5% | |
| Iron | 0.0 mg | 0% | |
| Potassium | 228 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
