Ina Garten Orange Marmalade recipe is made with oranges, lemon, water, and sugar it takes 105 minutes to prepare and yields 10 servings.
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? Why You’ll Love This Orange Marmalade Recipe:
- Bursting with citrus flavor: Fresh oranges and lemon zest create a vibrant, zesty taste experience.
- Homemade goodness: Crafting your own marmalade brings satisfaction and control over ingredients.
- Preserves made simple: Few ingredients and straightforward steps yield a delightful homemade treat.
- Thoughtful gift: Share homemade orange marmalade with loved ones for a personalized touch.
- Nostalgic delight: Each spoonful evokes memories of homemade goodness, elevating breakfasts and snacks with a comforting taste of tradition.
❓ What Is Ina Garten Orange Marmalade?
Ina Garten Orange Marmalade is a sweet spread crafted from oranges, lemon zest, sugar, and water. Its vibrant citrus flavor and slightly chunky texture make it a delightful addition to toast or desserts.
? Ina Garten Orange Marmalade Ingredients
- 1 3/4 pounds oranges, 4 to 5 medium
- 1 lemon, zest finely grated and juiced
- 6 cups water
- 3 pounds plus 12 ounces sugar
? How To Make Ina Garten Orange Marmalade
- Wash the oranges and lemon thoroughly. Cut the oranges into eighths, remove the seeds, and finely chop or grind the entire fruit (peel included). Do the same with the lemon.
- Place the chopped oranges and lemon into a large pot. Add the lemon zest and juice, then pour in 6 cups of water. Let the mixture soak for at least several hours or overnight to soften the peels.
- Bring the fruit and water mixture to a boil over high heat. Once boiling, reduce the heat and simmer for about 2 hours, or until the rinds are very soft.
- After the fruit has softened, add the sugar (3 pounds plus 12 ounces). Stir well until the sugar dissolves.
- Increase the heat to high and bring the mixture to a full rolling boil. Boil until the mixture reaches the setting point of 220 degrees Fahrenheit (104 degrees Celsius). This usually takes about 30 minutes. Stir frequently to prevent the marmalade from sticking and burning.
- To test if the marmalade is ready, place a small spoonful on a cold plate. If it gels and wrinkles when pushed with a finger, it’s done.
- Carefully ladle the hot marmalade into sterilized jars, leaving a little space at the top. Wipe the rims clean, then seal with lids and process in a water bath if desired for longer storage.
- Allow the jars to cool completely. Check that the lids have sealed properly and store in a cool, dark place. Once opened, keep refrigerated.
? Recipe Tips:
- Use ripe, flavorful oranges for the best taste.
- Avoid overcooking to maintain a fresh citrus flavor.
- Strain the mixture for a smoother texture.
- Adjust sugar to balance sweetness and tartness.
- Ensure proper sealing and sterilization for safe storage.
? What To Do With Orange Marmalade?
Use orange marmalade as a glaze for meats like Chicken Scarpariello, Baked Pork Chops, or Lobster Tail spread it on Peach Raspberry Crisp, Strawberry Scones, or Cranberry Muffins mix into dressings or marinades stir into Lemon Ricotta Cookies or Mexican Wedding Cookies, or use as a cake filling.
? How To Store Leftovers Orange Marmalade?
- Refrigerator: To store leftovers orange marmalade transfer it to sterilized jars and seal tightly keep in a cool dark place for up to 1 year.
- Freezer: To freeze leftovers orange marmalad eleave a bit of space in the jar for expansion then freeze for up to 3 months.
? Can I Reheat Leftovers Orange Marmalade?
No, there’s no need to reheat orange marmalade It’s best enjoyed at room temperature or slightly chilled to maintain its texture and flavor, especially when spreading on bread or using as a condiment.
FAQ’S
How Do You Prevent Orange Marmalade From Crystallizing?
To prevent orange marmalade from crystallizing, ensure the sugar fully dissolves during cooking and avoid stirring excessively after reaching a boil. Crystallization can also be prevented by adding a small amount of lemon juice or corn syrup.
Can You Make Orange Marmalade In A Slow Cooker?
Yes, you can make orange marmalade in a slow cooker by combining oranges, sugar, and water and cooking on low for 8-10 hours or until thickened, stirring occasionally.
What’s The Best Type Of Orange To Use For Marmalade?
Seville oranges are the best type to use for marmalade due to their high pectin content and tart flavor, which balances well with sweetness.
How Do You Get Rid Of The Bitter Taste In Orange Marmalade?
To reduce the bitter taste in orange marmalade, soak the orange peel in water overnight or boil it multiple times, changing the water each time, before making the marmalade, adding more sugar or balancing with sweeter citrus fruits can help mask bitterness.
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Ina Garten Orange Marmalade Nutrition Facts
Serving Size 1 of 10 servings
- Calories: 697
- Total Fat: 0 g
- Saturated Fat: 0 g
- Carbohydrates: 180 g
- Dietary Fiber: 2 g
- Sugar: 177 g
- Protein: 1 g
- Cholesterol: 0 mg
- Sodium: 8 mg
Ina Garten Orange Marmalade
Description
TIna Garten Orange Marmalade recipe is made with oranges, lemon, water, and sugar it takes 105 minutes to prepare and yields 10 servings.
Ingredients
Instructions
- Wash the oranges and lemon thoroughly. Cut the oranges into eighths, remove the seeds, and finely chop or grind the entire fruit (peel included). Do the same with the lemon.
- Bring the fruit and water mixture to a boil over high heat. Once boiling, reduce the heat and simmer for about 2 hours, or until the rinds are very soft.
- After the fruit has softened, add the sugar (3 pounds plus 12 ounces). Stir well until the sugar dissolves.
- Remove jars from water and drain on a clean towel. Place a canning funnel on top of one jar and pour marmalade just below the threads. Repeat until all mixture is consumed.
- Increase the heat to high and bring the mixture to a full rolling boil. Boil until the mixture reaches the setting point of 220 degrees Fahrenheit (104 degrees Celsius). This usually takes about 30 minutes. Stir frequently to prevent the marmalade from sticking and burning.
- To test if the marmalade is ready, place a small spoonful on a cold plate. If it gels and wrinkles when pushed with a finger, it’s done.
- Carefully ladle the hot marmalade into sterilized jars, leaving a little space at the top. Wipe the rims clean, then seal with lids and process in a water bath if desired for longer storage.
- Allow the jars to cool completely. Check that the lids have sealed properly and store in a cool, dark place. Once opened, keep refrigerated.
Notes
- Use ripe, flavorful oranges for the best taste.
Avoid overcooking to maintain a fresh citrus flavor.
Strain the mixture for a smoother texture.
Adjust sugar to balance sweetness and tartness.
Ensure proper sealing and sterilization for safe storage.