It is a lovely quirk of nature that the sunniest fruit are at their sweetest and juiciest in winter. And that my friends, is a very good thing. When all the world seems cold and gray, along comes a juicy and sweet navel orange and one bite reminds you that it a few short months we’ll be smack in the middle of spring. So, I think we do need to pause and thank Mother Nature for gifting us with these edible rays of sunshine about now. …. (pause)….(‘thank-you Mother Nature’)…(pause)…. O.K….now that we’ve appropriately given thanks for these gifts, let’s talk Orange Marmalade.
I have been canning preserves, jams and jellies for many years, but I just never got around to making marmalade. No real reason…just never thought about it.
But I have some girlfriends who want me to teach them to make preserves and I like to preserve seasonally. So…since we’ll be doing our preserving February and not much else but citrus is in season, marmalade it is!
Our ‘marmalade night’ is still a couple of weeks away, but since I have never made orange marmalade before, I did want to run through the process at least once before the big night.
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I used Marisa McClellan’s recipe for Three Citrus Marmalade from her Food In Jars book, altering it only slightly as I only used Navel Oranges and Lemons.
There is no sugar coating it, there is a bit of prep work involved in making marmalade. It’s not hard and you will have the immense benefit of a home that smells delightfully citrus-y; but do plan on spending some time first zesting your fruit and then slicing your zest very thinly. A serrated peeler is key! I use this one. I tried using my non-serrated peeler and that tool pulled of more of the bitter pith than the serrated one did.
Put on some good music and be one with the citrus.
By all means, if you do decide to try canning for the first time, your very first purchase should be The Ball Complete Book of Home Preserving. It’s not just a ‘nice cookbook to have’, but it is very detailed as to how to can and preserve safely.
Chop the zest into fine strips.
This recipe assumes some knowledge of proper and safe canning techniques. Please see the Ball Complete Book of Canning and Preserving for guidance.
Once you make your orange marmalade, what will you do with the citrus-y deliciousness?
But let me tell you my favorite way to eat this Orange Marmalade. Of course, it involves goat cheese. So think about this…Fruit and Nut Crisps, using this recipe, with a dollop of goat cheese and then another dollop of Orange Marmalade. Are you kidding me? This is so incredibly tasty!
The tangy goat cheese really balances the sweetness of marmalade and is the perfect example of the whole is greater than the sum of its parts. Some serious culinary alchemy happens with this combination…trust me.
And if you think those tags are as cute as I do, pop over here to see how I made them with my new Cricut.
Pin it for your future reference.
That’s it for today my friends and thanks for stopping by to visit. I appreciate you more than you’ll ever know. And when you leave a comment…ah, it makes my heart sing!
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