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Hi Folks,

I was discussing marmalade with Deane the other day, and then in the Edible Phoenix magazine was a great recipe for lemon marmalade, so I started to look around the internet for information on marmalades in general.

LOTS of recipe ideas.  I have never been fond of marmalade - it has always struck me as way too sweet, more syrup than fruit. I've made preserves from our apricots, peaches, made apple sauce, so I wanted a better recipe that was more fruit.

On a site called livingonadime.com I found a super quick recipe.  It still sounded a bit too sweet so I added a question/comment and had a nice reply.


So here is my version.

1 navel orange - I choose a big one

1/3 cup organic sugar (use 1/4 cup if you use a smaller orange)

1 tablespoon of water.

Trim the ends off the orange, remove seeds, if a navel remove the big pithy center.  You are using the entire orange, rind, pith and all.

The original recipe suggested using a blender or food processor with the water to chop to your desired consistency.

I chose to half, quarter and quarter again and slice thin.  (Next time I am going to use a bullet or something and get a smaller chop, but I'm not unhappy with the way it turned out).

In a pot add the water and sugar, bring to a boil and stir. Add the juice and orange pieces and boil covered for 15 minutes stirring periodically.  Turn it down to a simmer if it is boiling away too fast.

Voila - marmalade that really tastes like oranges.  Just the right amount of sweetness.

This is a Deane approved treat!  Me too!  I want to use this for one of my Jam Breads.

Of course if you make a big batch you probably want to water bath can it - I would go 15 minutes.

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Replies to This Discussion

I read that article the other day in Edible Phoenix celebrating the Lemon...not only included that great marmalade recipe, but also a good recipe for making Limoncello; which it the tasty digestive drink they serve at the end of meals at Pomo Italian Pizzaria & Restaurant in downtown Phoenix...nice article...wish I spent more time in the kitchen :)

Jeff - Iiked all the recipes too, including the spiced preserved lemons :-)

Decided to make some blood orange marmalade - turned out really good.  I am in love with this recipe.  You can use 1 orange or 15 - just adjust multiply the tablespoons of water by the number of oranges and adjust the sugar 1/4 to 1/3 cup per orange depending on the size of the oranges.

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