Back In Thyme B&B Back In Thyme
Bed and Breakfast Cookbook

From the Capaccio Family Website

Old Fashioned Orange Marmalade

I was first introduced to marmalade in Canada as a youngster and it was not as sticky sweet as what is commonly available in the grocery stores today.  This recipe is more like that original English marmalade taste and has a higher content of fruit than a lot of other recipes we have tried.

Ingredients

Marmalade picture You will need a dozen good-sized oranges, sugar (to be measured later) and 2 lemons. Oranges with bitter skin are considered the best, such as Seville or Sicily oranges.

Directions

Cut oranges in half, remove the peel, and boil covered in water until tender.

Chop into small pieces, add the pulp and juice of the oranges (carefully removing all the white skin), and the juice and grated skin of two lemons. Thin slices may be added for decorative effect.

Weigh the contents of the saucepan and stir in an equal weight of granulated sugar. Boil until clear (approximately 20-30 minutes.

Ladle the hot marmalade into hot sterilized jars; adjust lids and process pints in a boiling water bath for 10 minutes.

Eighteen good-sized oranges make about 4 quarts of marmalade.

Orange Marmalade Variation

This variation is made with any available thin skinned juice orange

Ingredients

 5 large juice oranges,
7 cups sugar,
zest and juice of 1 lemon.

Directions

Wash oranges carefully to remove any traces of wax that may be on the skin.

Carefully slice the oranges 1/8 inch thick being careful to remove all seeds. Then cut the slices into eights or any size that you would like the skin in your marmalade.

Place all orange slices with the juice in a 8 quart non reactive pan, I use stainless steel.  Add the juice and zest of one lemon.  6 cups of  water is added and the mixture is brought to a boil.  The heat is reduced to a strong simmer for 50 minutes.

7 cups of sugar is added to the hot mixture and stirred until the sugar is completely dissolved.  Return to a rapid boil for 20 minutes.  The marmalade should be between 220 and 223.

Ladle the hot marmalade into hot sterilized jars; adjust lids we  do not process this as it is hot enough for the jars to seal unaided.  If you wish process pints in a boiling water bath for 10 minutes.