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Marmalade Recipe: Orange You Glad I Made Some Marmalade?

A photo of Drew OdomBy definition marmalade is a fruit preserve, made from the peel of citrus fruits, sugar, and water. Many of us (including myself) are familiar with the English treat primarily because of Paddington Bear, the illustrated cartoon bear who with his old hat, battered suitcase, and duffle coat displayed a remarkable love of marmalade sandwiches. Prior to this past weekend though I had never so much as held a jar of marmalade. But when my cousin brought over a grocery sack of Florida's finest, I couldn't help but to take a peeler to them, give 'em a mashing, and start a new epicurious experience!

Peeling

Here's the marmalade recipe I used. To get started you will need the following:

  • 8 whole oranges, thinly sliced (4 cups cut)
  • 3 whole lemons, thinly sliced (1 ½ cups cut)
  • Orange juice or Water – 4 cups of either.
  • Sugar – about 4 cups of dry, granulated (table) sugar
  • Pectin (it's a natural product, made from apples and available at grocery stores)
  • At least 1 large pot
  • Large spoons and ladles
  • Ball jars

The first thing to do is essentially select your fruit (including the lemons) and place them all on a towel or in a bowl. With a Tupperware brand peeler you then need to peel them all and cut out any seeds and/or bad spots. What you are left with is a bowl of naked oranges that are almost ready. First though, remove the remaining rind using your fingers, by peeling off the remaining white portion of the rind. Discard this – it is tasteless and spongy. Then slice the oranges and lemons in half. Next, slice the two halves into thin slices and then chop the slices up a bit! Remove and discard any seeds or tough parts of the orange that you find in the process. Continue to save any juice that leaks out!

Bowl

You'll want to measure out the sugar at this point and combine your dry ingredients. Please follow the directions that come with the pectin, but generally, the lower sugar pectin recipes call for about 4 cups of sugar per box, and the regular pectin calls for 7 cups of sugar. Mix the dry pectin with about 1/4 cup of sugar and keep this separate from the rest of the sugar. Note: you can also add some spice at this point, if you like! I added a full tablespoon of cinnamon. Add the pectin to the fruit at this point.

SureJell

Now place the chopped fruit and 4 cups of water or orange juice in a saucepan and simmer for 10 minutes. Add the sugar and return to a boil. Stir the mix and bring it to a full boil, hard, for one minute. Now fill the jars and put the lid and rings on Fill them to within 1/4 inch of the top, wipe any spilled jam off the top, seat the lid and tighten the ring around them. Then put them into the boiling water canner!

Jars

Process the jars for about 10 minutes then allow them to sit at room temperature for up to 48 hours. I haven't had much more than a spoonful or two of the marmalade, and while it makes me feel no more proper than the man in the moon, it has a great flavor and will make a fantastic housewarming gift or just small guest gift.

anotherkindofdrew
5/11/2010 2:47:49 PM

@Shannon - You are absolutely welcome!


s.m.r. saia
5/11/2010 8:53:12 AM

Wow, I haven't thought of Paddington Bear in years! The marmalade looks great. Thanks for the recipe!


mountain woman
5/6/2010 9:08:50 AM

Ah, Paddington Bear, one of my all time favorite bears in the world. Can't go wrong eating marmalade. I loved your recipe but alas I don't cook so I shall pass it on to the king of the kitchen, Mountain Man, and I can't wait to savor the marmalade. Your pictures have made me very hungry. Hope you don't mind me putting this in here but Nebraska Dave, you've got quite an interesting grandson.


anotherkindofdrew
5/5/2010 1:55:06 PM

@Nebraska Dave - hahahhaha. We have LOTS of family in a 5 mile radius and we save a lot for gifts on birthdays and Christmas/Hannukah. Really saves a lot of money. We don't indulge in it much. Thanks for keeping up with me and let me know how those mulberry's work out!


nebraska dave
5/5/2010 1:35:28 PM

Drew, another crowd pleaser post. You have such easy recipes to follow. First Strawberry jam and now orange marmalade. My question is who eats all this wonderful stuff? I’d be as big as a house if I indulged in all that sugary stuff. It certainly would be good for Christmas or birthday presents. I’m more outside during the nice weather than in the kitchen. I have your post tagged so I can go back to it for the recipe when I get the hankering for a good orange marmalade. I bet my Grandson would like orange marmalade. He would live on oranges, apples, raw carrots, raw broccoli, and lettuce if we would let him. His favorite has always been oranges. Mulberry season is fast approaching us here. I have fought Mulberry trees as long as I can remember. This year I am going to try a new strategy and that is to live in harmony with the Mulberry. When the berries begin to fall and get tracked into the house, I will go to my happy place and life will be good. When the birds that have just eaten mulberries pepper my car with digested mulberry residue, I’ll sing a happy song and life will be good. When I see a bird Mulberry splat on the side of my house, I’ll grab a hose and celebrate the house washing. Not believing that I see. Well, would you believe that I’m going to try to come with some kind of recipe to use the Mulberry since it grows everywhere in Nebraska. Anyway, I love the recipes. You are a man of many talents.