Orange Marmalade

food pictures May 8 021 


  • 8                   Seville oranges 
  • 2                   lemons, quartered, thinly sliced
  • 1 1/2             quarts cold water
  • 6 3/4             cups  sugar (approximately)


  1. Peel 6 oranges and cut the peel into 1/3 inch pieces, remove the seeds and coarsely chop the fruit.  Cut the remaining  2 oranges in quarter, remove the seeds and slice them thinly.
  2. Bring fruit, peels, and water to a boil in a large saucepan.  Cook for 5 minutes.  Turn off heat, cover, and let cool.  Refrigerate for 8 hours (or up to 1 day).
  3. Freeze a plate.  Blend the mixture.  Measure the mixture and add 3/4 cup sugar for each  cup of mixture.
  4. Bring mixture to a boil, stirring often.  Cook until mixture registers 220 degrees to 222 degrees on a candy thermometer, about 20 minutes.  To test for doneness of marmalade:  Drop a spoonful on frozen plate.  If marmalade has a slight film when pushed with a finger, it is done.  If it spreads out and thins immediately, continue cooking and taste again after a few minutes.  Transfer marmalade to airtight containers, cover and let cool at room temperature.  Refrigerate overnight before serving.  (Marmalade will keep, covered and refrigerated, for up to 1 month.) or can it in canning jars.

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