Orange Marmalade

I came to love orange marmalade as an adult. I like it on toast or a biscuit, but prefer other jams and jellies for that use. I love to cook and bake with it. Orange marmalade rolls are one of my favorite baked things. I've been eyeing a marmalade-honey cake that I want to try but I'm out of marmalade.  Like most things, I think homemade is best so I proceeded to make a batch.  Citrus is about the only in-season fruit right now so this is a good time of year to make this.

My favorite orange marmalade recipe comes from Ina Garten, The Barefoot Contessa. She originally got it from another foodie, Anna Pump. It's not too sweet, not too tart. It's very easy to make, most of the preparation time is letting it simmer on the stove. While simmering, the house becomes saturated with the wonderful smell of citrus.  No candles or potpourri needed on this day! 

Lots of juicy citrus!

After the first boil, let sit overnight.

Orange, sticky, goodness, ready for the jars!

Anna's Orange Marmalade

4 large seedless oranges
2 lemons
8 cups sugar

Cut the oranges and lemons in half crosswise, then into very thin half-moon slices. (If you have a mandolin, this will be quite fast.  I have one but it intimidates me, I have scraped too many knuckles!) Discard any seeds.  Place the sliced fruit and their juices into a stainless-steel pot.  Add 8 cups water and bring the mixture to a boil, stirring often. Remove from the heat and stir in the sugar until it dissolves.  Cover and allow to stand overnight at room temperature.

The next morning, bring the mixture back to a boil.  Reduce the heat to low and simmer uncovered for about 2 hours. Turn the heat up to medium and boil gently, stirring often, for another 30 minutes. Skim off any foam that forms on the top. Cook the marmalade until it reaches 220 degrees F on a candy thermometer. If you want to be doubly sure it's ready, place a small amount on a plate and refrigerate it until it's cool but not cold.  If it's firm -- neither runny nor to hard -- it's done. It will be a golden orange color. (If the marmalade is runny, continue cooking it and if it's too hard, add more water.)

Pour the marmalade into clean, hot Mason jars; wipe the rims thoroughly with a clean damp paper towel.  Seal with hot lids. (I invert my jars for 5 minutes. They will "pop" as they cool down and seal.) Store in the pantry for up to a year.