Some of the best holiday gifts are homemade. This month with juicy citrus fruits in season, we’re featuring a special recipe for Orange Marmalade from “The Art of Real Food” cookbook.
Orange Marmalade Thanks to Dorothy Fields, Panajachel, Guatemala for this recipe.
2 pounds oranges, mandarin oranges or kumquats, unpeeled, thinly sliced
1 large lemon, unpeeled, thinly sliced
9 cups cold water
8 cups sugar
Place fruit in a large saucepan. Cover with cold water and let stand 24 hours. Bring to a boil, add sugar and remove from heat. Stir until sugar is dissolved. Let stand 24 hours. Bring mixture to a boil again, and cook until jelly test is firm. Allow at least 3 hours. Place marmalade into hot, clean jelly jars and seal tightly.
To test jam, jelly and marmalade for doneness: Put a small plate in the refrigerator for 15 minutes. Pour a spoonful of the hot jam, jelly or marmalade onto the plate and leave it in the fridge for 5 minutes. Push the edges of the marmalade with your finger; if it’s wrinkly, it’s set. Always test for setting point when the recipe suggests, if it isn’t set, test every five minutes. Don’t overcook. It’s tempting to keep cooking to achieve a firmer set. A slightly looser marmalade is preferable to one that tastes scorched.
From “The Art of Real Food” by Joanne Neft & Laura Kenne – available weekly at the Farmers’ Market Information Booth for $20. Proceeds benefit the Farmers’ Market Nutrition Programs.
Certified Farmers’ Market 78100 Main Street Old Town La Quinta.com
