I love this homemade orange marmalade recipe from scratch.
I also love my recipes for citrus marmalade, carrot marmalade, orange-peach marmalade and pineapple-apricot marmalade recipes. There's nothing like it and you'll agree after the first bite.
EASY ORANGE MARMALADE FROM SCRATCH
Wash fruit, cut in half, remove seeds and stem end. Slice very thin or grind fine. For every cup of fruit, add 1-1/2 cups water. Let stand overnight.
Pour into heavy kettle and cook slowly for 1 to 2 hours; or until tender. Let sit overnight again.
For each cup of cooked fruit, add 1 cup of white sugar and cook 20 minutes or until mixture sheets from the side of a spoon. The "sheet test" is when a spoon filled with jelly (in this case marmalade) is tilted, two drips poured from the side of a spoon flow together as one. Pour into hot, sterilized glasses and seal.
Instead of the orange marmalade recipe, interchange the 4 oranges for lemons and the lemon for a orange and make homemade Lemon Marmalade. Refreshing. I have more than just a Orange Marmalade recipe - the following is so delicious.
PEACH-ORANGE MARMALADE RECIPE
Wash oranges, slice thin and then cut into small pieces. Simmer until tender. Skin and pit peaches, slice and add to the oranges. Measure, and to 4 cups of fruit add 3 cups of sugar. Simmer until thick and clear. Pack in sterilized glasses and seal.
Wash fruit. Remove core and seeds of grapefruit. Remove thin, yellow rind and cut into fine strips. Discard the thick white pith.
Cut oranges and lemons into small pieces. Mix oranges, lemons, grapefruit pulp and grapefruit rind. Add 3 times as much water as fruit and let stand overnight.
The next day, boil for ten minutes. Remove from heat, cover and let stand for 24 hours. Boil again for 10 minutes and set aside again for 24 hours.
The third day, measure and add an equal amount of white sugar and
boil for 1 hour or until thick. Pour into sterilized glasses and seal.
3 pounds, carrots, grated
3 pounds, white sugar
6 lemons, grate rind and juice
1/4 pound almonds, grated
Cover grated carrots with water and cook until tender. Press through a strainer. Add sugar, lemon rind and lemon juice. Place in a heavy kettle and cook gently for 1/2 hour, or until thick and clear. When it is almost done, add the almonds. Put into hot, sterilized glasses and seal.
This is a pumpkin marmalade that you should definitively try. The ginger root and lemon make it. Toasted pumpkin bread with this marmalade is out of this world.
GOLDEN CHIP MARMALADE
6 pounds pumpkin
2 ounces green ginger root
4 lemons, sliced thin
1 quart water
6 cups sugar
Peel and seed the pumpkin. Cut into balls or cubes. Add the ginger root, lemon and water; let stand overnight.
The next day, simmer until tender. Add the sugar and cook until mixture sheets from the side of a spoon (see above). Pour into hot, sterilized glasses and seal.
1 large fresh pineapple (or 1 can crushed pineapple)
3 pounds fresh apricots (or 1 pound dried apricots)
3 cups white sugar
Pare, core and cut fresh pineapple into cubes. Cut fresh apricots into halves; remove the stones. If dried apricots are used, soak overnight and use water and fruit. Do NOT drain the canned, crushed pineapple.
Combine fruit, measure all and add 3/4 cup of white sugar for every cup of fruit. Place in heavy pan and slowly cook until thick and clear. Pour into sterilized glasses and seal.
RECIPE FOR PINEAPPLE-GRAPEFRUIT MARMALADE
Pare, core and shred pineapple. Cut grapefruit and lemon into quarters, then into thin slices. Measure fruit and cover with water; 3 pints (6 cups) water to every pint (2 cups) of fruit. Set aside overnight.
Measure mixture and add an equal amount of white sugar. Place in a heavy kettle and boil until a drop jells on a cold plate. Pour into sterilized glasses and seal.