Orange Marmalade

First day, notice the light color

  Once again, another winner from The Barefoot Contessa. I made this simple recipe just as written and wouldn’t change a thing. It took a little time, only about 1 hour hands on, and made marvelous marmalade. It does sit over night and that is what makes it so good. The color will change and become a lovely deep orange.    The directions are right on, the marmalade jelled perfectly and makes enough to give a few as gifts and one for yourself. If I was going to keep all of the jars, I would hot water bath them (see these canning tips), but as they will all be eaten soon it isn’t necessary. Really, really good stuff.

Notice the color change from the first day

  I used a mandoline to slice the fruit and would recommend it, as it made it much easier to slice them thinly. The color of the finished marmalade is so attractive and it is just right in flavor. Not too tart and not to sweet. I am not a big fan of the store bought Marmalade, but I could get addicted to this. Great gift for your child’s favorite teacher or the mail man or any other small gift you need. Do look for the Barefoot Contessa’s books at your book store or library.

 Anna’s Orange Marmalade

4 large seedless oranges

2 lemons

8 cups sugar

 Cut the oranges and lemons in half crosswise, and then into very thin half moon slices. Discard any seeds. Place the sliced fruit and their juices into a stainless-steel pot (Do not use aluminum as it will pit from the acid in the fruit). Add 8 cups of water and bring the mixture to a boil, stirring often. Remove from heat and stir in the sugar until it dissolves. Cover and allow to stand overnight at room temperature.
  The next day, bring it back to a boil. Reduce heat to low and simmer uncovered for 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 or place a small amount on a plate and refrigerate till cool. It should be firm - neither runny or hard. If it’s too firm add more water and if it is too runny cook a little longer. Mine was just right at 220 degrees on my candy thermometer. It will be a lovely golden orange color. 

  Pour into clean, hot Mason jars; wipe the rims thoroughly and seal with the lids and rings. The recipe says they will store for up to a year in the pantry, but if I was planning on keeping them I would hot water bath them to be sure.