Recipe Details
- Level: Intermediate
- Yield: 3 to 4 pints
- Total Time: 14 hr 45 min
- Preparation: 15 min
- Resting Time: 12 hr
- Cooking: 2 hr 30 min
Nutritional Information
Per Serving (1 of 12 servings): Calories 541, Total Fat 0 g, Saturated Fat 0 g, Carbohydrates 140 g, Dietary Fiber 1 g, Sugar 137 g, Protein 1 g, Cholesterol 0 mg, Sodium 2 mg
Ingredients
- 4 large seedless oranges
- 2 lemons
- 8 cups sugar
- 8 cups water
Instructions
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- Slice the oranges and lemons in half across their width, then cut into very thin half-moon pieces. A mandoline slicer speeds up this step considerably. Remove all seeds and transfer the sliced fruit with their juices to a stainless-steel pot. Add 8 cups of water, bring to a boil with frequent stirring, then remove from heat. Stir in the sugar until fully dissolved, cover, and let sit at room temperature overnight.
- The next day, return the pot to the heat and bring the mixture back to a boil. Lower the heat and simmer uncovered for approximately 2 hours. Increase heat to medium and gently boil, stirring regularly, for another 30 minutes while skimming off any foam. Continue cooking until the marmalade reaches 220F on a candy thermometer. Test doneness by placing a small spoonful on a chilled plateit should set to a firm but spreadable consistency with a golden orange hue. If too runny, cook longer; if too stiff, add a bit more water.
- Pour the marmalade into sterilized, warm Mason jars. Thoroughly clean the rims with a damp paper towel before sealing with lids. Store in the pantry for up to one year.
Reprinted from Barefoot Contessa at Home, Copyright 2005 by Ina Garten, Clarkson Potter/Publisher. All rights reserved.
