Recipes By Ben Mims
1 recipe found
Orange Marmalade
Marmalade techniques abound, and many are complicated, but everyone can master this easy recipe with good old-fashioned navel oranges and a little patience. Most traditional recipes are made with Seville oranges, a fragrant citrus that often requires blanching to remove some of its bitterness. To mimic the unique tangy bittersweetness of Sevilles, this method simply uses a combination of oranges and lemon. Rest assured, it will not taste cloyingly sweet, but rather balanced and bright, as all great fruit preserves should. One step that can’t be rushed, however, is an overnight soak to extract as much pectin from the boiled peels as possible — this will keep the marmalade spreadable and buoyant.
15h5 to 6 half-pint jars