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Orange Marmalade

Gourmet.station's picture
  Oranges 3
  Lemon 1
  Water 1 Cup (16 tbs)

Cut oranges and lemon in half lengthwise.
Lay flat on board and with a very sharp knife slice very thin, cutting through fruit, membrane and peel.
Put fruit and juice in a saucepan, and cover completely with water.
Cover pan, bring to a boil.
Let simmer until peel is very soft and tender, 30 to 40 minutes.
Let the fruit and liquid cool and measure it.
A quart glass measuring cup is handy for this.
Measure an equal quantity of sugar.
Put the fruit back in the saucepan, and bring it to a rapid boil, uncovered.
Add sugar and continue to boil rapidly, stirring constantly until the syrup forms a sheet on the edge of the spoon.
You can also test it by putting a few drops on a cold saucer.
If it thickens it should jell.
Keep in refrigerator.

Recipe Summary

Fruit Dessert

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Average: 4.2 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 231 Calories from Fat 10

% Daily Value*

Total Fat 1 g1.8%

Saturated Fat 0.14 g0.71%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 1.7 mg0.1%

Total Carbohydrates 61 g20.4%

Dietary Fiber 14.2 g56.7%

Sugars 43.6 g

Protein 4 g8.1%

Vitamin A 21.8% Vitamin C 432.2%

Calcium 24.1% Iron 4.6%

*Based on a 2000 Calorie diet

Orange Marmalade Recipe