Orange marmalade is a grown-up bread spread and an elegant dessert topping. Its sweet and sour tang is balanced with a hint of bitterness.
Ingredients
2 large navel oranges, halved
1 medium lemon, halved
3-1/2 cups water
3-1/2 cups sugar
Instructions
1Prep the fruit
2Cut the oranges and lemon in half and squeeze the juices into a bowl. Reserve the juice for later. Place the fruit halves in a medium-sized saucepan and add the water. Bring to a boil and reduce the heat to medium. Simmer for 30 minutes, stirring occasionally. Turn off the heat and let sit for an hour. Editor's Tip: I like to use a citrus press or a reamer to extract the juices to make the task super easy.
3Finish the marmalade
4Using a blender or food processor, pulse the fruit halves and water until roughly chopped, not smooth. Return the citrus to the saucepan, and add the reserved fruit juice and granulated sugar. Simmer over medium-low heat, stirring occasionally at first and then constantly, until the mixture reaches 220°F on a candy thermometer. Pour into squeaky clean, heat-proof glass jars and let cool.
