A couple of weeks ago, I watched Ina Garten make an incredible gift basket of Date, Nut Bread, Orange Marmalade, Orange Cream Cheese, and Muesli. Ever since I saw that old episode, I have been obsessed with making orange marmalade, and recreating a similar gift basket.
So, my friend Stephanie, was placing an order to G and S Groves, an organic citrus grower in the valley, and offered to order me a box of oranges. I picked up my box on Monday, and it was a huge! The Mars oranges that are in season now, are fairly thin skinned, and are not really pretty. I didn’t think a marmalade would be like I wanted with just these oranges, so I picked a couple Naval Oranges off of my new tree, an indiscretion that came pre-loaded with exactly four nearly ripe oranges.
The recipe called for lemons, but I needed a use for the remaining Meyer Lemons on my tree, so I picked two.
The recipe called for the oranges and lemons to be cut in half lengthwise, then sliced thinly. Once I finished slicing, probably not as thinly as I should have, I put all of the citrus in the pot of water and brought it to a boil. Next, I removed it from the heat and added in the organic sugar, and set it aside, covered. The recipe called for it to sit overnight, but I deemed 4 hours enough time, and the sugar was certainly dissolved in that time. The house smelled so citrusy and delicious all day.
After 4 hours, I bought the mixture up to a simmer, and simmered it for 2 hours. Once it had cooked down, I brought it back up to a boil and stuck in the thermometer. I watched and waited until it reached 220 (or nearly,) about 20 minutes. I need a better thermometer, mine only goes to 220 and seems resistant to reach that point.
Next, I sterilized the jars, and lined them up for ladling the mixture into the jars. It turned out such a pretty color. I processed the jars in a water bath for about 15 minutes.
I’m looking forward to making winter citrus centered gift baskets this year, and this marmalade will be the anchor. I still have lots of oranges left to process, so I might just make more of this, it is so tasty and pretty.
The original recipe is here: