When we began harvesting navel oranges in earnest last month, I canned orange marmalade for the first time. The recipe is from our third edition copy of Stocking Up (1986), by Carol Hupping and the staff of the Rodale Food Center.
I was drawn to this recipe for its simplicity. Of the four ingredients, only the water wasn’t ‘local’ (i.e. from our own garden). The book calls it Bitter Orange Marmalade, and it is indeed quite bitter due to the inclusion of all of the fruit peel in the recipe. Maybe next year I’ll try a more traditional, sugary marmalade recipe, but overall I’m pleased with this one.
As I’ve mentioned before, I always hesitate somewhat to share recipes for canned goods. Please proceed at your own risk, and read up on canning safety at the website for the National Center for Home Food Preservation. The USDA offers a Complete Guide to Home Canning there. You can read about botulism on the CDC website. If you don’t feel comfortable canning, or have safety concerns, you can always make recipes to freeze or store short-term in the refrigerator.
- 5 oranges
- 2 lemons (I used Bearrs limes)
- 3 cups honey
- 12 cups water
- Measure water into a large pot and add whole oranges and lemons or limes
- Bring to a boil, then reduce to a simmer and cook for two hours
- Saving remaining water, remove fruit, quarter it, and remove seeds
- Chop fruit and return it to water
- Bring fruit mixtures to a boil and add honey
- Return mixture to a rolling boil and stir constantly for 15-30 minutes, or until the mixture has the consistency of a thick syrup (I had to stir and boil for about 45 minutes)
- Leaving ¼ inch head space, pour marmalade into scalded half-pint jars and process for 10 minutes in a boiling water bath
- Let the marmalade ‘age’ for at least two weeks before digging in
Enjoy! After dutifully waiting the recommended two weeks, we popped a jar open and started snarfing. I’ve been eating orange lime marmalade by the spoonful!