Orange Marmalade

Metus dictum at tempor commodo

If you find yourself lucky enough to have a bounty of oranges (or other citrus fruits like grapefruit), this easy Orange Marmalade recipe is the one to make.While many jam and jelly recipes require added pectin, you don’t need to add any to this marmalade. Pectin is naturally concentrated in the white pith of the orange (the bitter white part under the peel). This recipe coaxes out that natural pectin by letting the citrus soak overnight and then boiling it rapidly until enough water has evaporated that the mixture can reach 220 degrees. We use a combination of orange and lemon slices here for the best taste. There is no need to remove the zest with a vegetable peeler. After soaking the citrus slices in sugar and boiling water, turn off the heat and let the pot sit overnight. The next day, turn the heat back on and boil the marmalade. It’s that easy!