Orange (Citrus) Marmalade

For Paddington, and breakfast, dressings, and more

PREP: 13Hrs || COOK: 2hrs || COOL: 1hr

Marmalade

  • 2 Naval Oranges

  • Juice of 2 Naval Oranges

  • Zest of 1 of the Juiced Oranges

  • 1 Pink Grapefruit

  • 1 Large Lemon

  • 2 Cups of water

  • 3-5 Cups of Sugar (adjust to your taste)

  • 1/8th Tsp Cayenne Pepper

  • 1/4 Tsp Kosher Salt

Prep the Fruit

  1. Cut each citrus fruit into 8 wedges, and then slice each wedge into thin 1/8th to quarter inch segments

  2. Place all the cut fruit and any remaining juice into a sealable container. Cover the fruit completely with water

  3. Let sit in the fridge for 12 to 24hrs to breakdown the bitter flavors in the pith of the citrus fruits

Cook the Marmalade

  1. Strain the citrus fruit out of the water and place them into a medium sized sauce pan

  2. Add the juice of the two oranges, and the zest of one to the fruit along with the water

  3. Bring the pot to a simmer and let the fruit cook down for an hour

  4. Add the first 3 cups of sugar to the simmering pot, and stir to melt

  5. Taste the marmalade for sweetness and add additional sugar to your liking

  6. Cook the marmalade for an additional hour, and finish by adding the cayenne pepper and salt

Cool & Store

  1. When the marmalade has finished cooking, if pieces of the rind are still too large a potato masher can be an easy way to breakdown the rind and create a smoother marmalade texture

  2. The cooking of the marmalade and the fruits natural pectin should have created a thick jam like texture, but if the marmalade is still runny you can add a bit of bloomed gelatin to help thicken. Add a small amount at a time as the marmalade will continue to thicken

  3. Jar and keep for months in the fridge or spread onto a sandwich for immediate consumption