Thanks Gardengirl/Kathy-Marmalade Recipe

15 years ago

Kathy, Last week I went to my brother's grove over your way and picked Murcotts for this year's orange marmalade. I tried three recipes the last being the one that you recommended. Ratz, if I had tried it first it would have been the only one. It was the easiest and best tasting. Going forward, it will be my tried and true recipe. THANK YOU!

-I had plenty of oranges, make that tons of oranges, so I juiced some to use in place of the water.

-The mandolin made this a piece of cake versus the zesting, peeling, pithing, chopping that is required in other recipes.

Cut and pasted from Kathy's original post:

Anna's Orange Marmalade Recipe source: Ina Garten

Cathy, this is SO easy, but it's time consuming. I love it because it candies the rind and it's not bitter at all. Also, you can change up this recipe with different kinds of citrus.

4 large oranges

2 lemons

8 cups water

8 cups sugar

Wash citrus and cut in half from "pole to pole". Cut citrus in very thin slices, being sure to remove the seeds. Place citrus slices and any juice in a heavy-bottomed sauce pot. Add 8 cups of water and bring citrus & water to a boil. Remove from heat and add sugar; stir till dissolved. Place lid on sauce pot and leave citrus mixture to sit over night.

The next day, bring citrus mixture back to a boil; reduce temperature and simmer uncovered for 2 hours, stirring regularly. After 2 hours, bring back up to a steady boil, stirring continually, for *30 minutes or until reaching gel stage.

Ladle mixture into prepared jars and process in a BWB for 10 minutes.

* Sometimes it doesn't take the exact 30 minutes at the end to come to gel stage. I guess it just depends on the water content of the fruit, moisture in the air, etc. I've had mine gel at 20 minutes or less, so just use good judgment.

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Comments (17)

gardengrl
15 years ago
Awesome Cathy! I'm so glad to hear this worked for you! I was "marmalade challenged" for a long time till I tried this recipe.

I've tried using my mandoline in the past and it's never worked for me with citrus. It always just mushed up on the blade, even though the mandoline is high-end and the blade is sharp. Now you've encouraged me to give it a go again.
lisazone6_ma
15 years ago
Is it absolutely necessary to leave the white part of the rind in when you make marmalade? Or is that what actually makes it "marmalade"? I love orange marmalade, but I hate getting a big thick piece of rind. I'm planning on beginning canning this summer - just learning all the in's and out's since I'm a newbie - and I was thinking of trying to make some, but instead of using the whole rind, I was going to just use the zest, then peel the white parts off, then proceed. Or will that not work?

I notice the note that this recipe "candies" the peel - maybe it depends on how you make it? Again - if I'm going to go to the trouble to make it, I don't want any big hard pieces of rind!!

Lisa
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hawk307
15 years ago
Did you try it on your Pizzelles ???
You will go to Marmalade heaven.
Lou
mustangs81
Original Author
15 years ago
Lisa, I was concerned too but found it was necessary to offset the amount of sugar -- plus the majority of pectin in citrus is contained in the white part of the skin. I sliced the citrus very thin and the pith cooked out.

Lou, There weren't any pizzelles left!

Kathy, This is the mandoline I used. The slicing went really quickly to the point I had to concentrate and watch my fingers. It's adjustable so I made the slices pretty thin. It's a terrific tool so far.

Here is a link that might be useful: Microplane Mandoline
shaun
15 years ago
Cathy I was hoping for a picture of yur marmalade! Got one?
mustangs81
Original Author
15 years ago
Shaun, Anything for you! I have already give away some and I am going to make another batch tomorrow.
hawk307
15 years ago
Cathy:
I hate you !
LOL

Shaun:
Would that go good on my Fluffy Cheesecake ?

Cathy:
Here is the Lemon I told you about.

Good chugamonga !!!
Lou

{{gwi:1500567}}
mustangs81
Original Author
15 years ago
Don't worry Lou, just make room in your suitcase.

I got one of those monsters last year at the Daytona farmer's market. I thought it was a mis-labeled grapefruit!
shaun
15 years ago
Woo Hoo Cathy! Beautiful!!!!!!

Hey Lou - My what a big lemon you have~
gardengrl
15 years ago
Yes Lou, that IS a big lemon you've got there!

Where's Jessy?!

Cathy, I may have to check out that mandoline. The one I have is a fancy schmancy thing with legs. It even came with an instructional DVD, but I can't slice my #$%^&@ citrus on it!

I'm thinking of trying a Lemon Ginger marmalade...Mmmmmm.
Solsthumper
15 years ago
Well, you guys are obviously not taking Luigi's height and body type into the equation. He's a big man, with a big heart, and a really big lemon.

Kathy, I used up all of the marmalade I made last year. And I'm in the mood for more, so you'd better believe I'm saving this recipe.

Sol
gbsim1
15 years ago
A friend brought me a bag of clementines and I had just bought a giant bag myself.... talk about citrus overload!! Do you think that I could use the same recipe, but with the clems (which are really mandarins instead of the oranges?

Grace
hawk307
15 years ago
Some !!!! of you women are Bad, Bad, Bad.
I Love it LOL

Later! have to pickup my mail ( Bills ) t the PO
Lou
mustangs81
Original Author
15 years ago
Grace, I have used several varieties of oranges with success. For these batches I used Murcotts, Tangelos, and Navels. Murcotts are even sweeter than Honey Bells and are in the same family (Mandarin Family) as Clementines. You should be fine.

Cathy
annie1992
15 years ago
I agree with Cathy, the clemintines would make a really nice marmalade. I made some with Honey Bells once and it was really good, my last batch I made from tangerines that donna (lacksboys3) sent me. That was really good too. I've also made marmalade with key limes (a PIA, but good) and Meyer lemons and a couple of times with grapefruit. I also have Doris' recipe for the peach/orange marmalade with hot peppers, that's good and different.

Cathy, that marmalade looks perfect, nice and thick with the peel not floating. I'll bet it WOULD be good on Lou's cheesecake!

Annie
mustangs81
Original Author
15 years ago
Thank you for your kind words Annie!!

I found Doris' (oh, that Doris) marmalade; it's something I need to have---ASAP! Won't it be challenging with peach and citrus season's not being concurrent? I'm going to have to work on that.
hawk307
15 years ago
Annie:
Thanks a lot. now. I'll have to bring some Cheese Cake
with me, too.

Cathy:
Here are some of the Oranges my friend brought me from Fla.
Shall I bring them back with me . Lol

{{gwi:1500568}}

Thanks Gardengirl/Kathy-Marmalade Recipe

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