How to make orange marmalade from scratch with pictures and why marmalade is good for you.
How to make marmalade from two whole oranges
The whole orange has amazing value
The orange is an amazing fruit -- not only is it packed with vitamin c but it also contains fiber and flavonoids. Orange oil is also very beneficial and that is found in the zest of the orange. the skins around the segments of the orange provide pectin and pectin helps lower cholesterol.
Flavonoids help improve cell wall strength of capillaries and this improves circulation. For those of us that have problems with blood veins that just burst for no reason, this is great news. Eat the whole orange and especially the segment skins. Select an orange that has tender skins that are easy to eat -- of course you cannot eat the whole orange rind but you can shred it and put it on salads and in sauces. Based on information I got from Healing Foods by Miriam Polunin.
Marmalades are made by using the whole fruit.
I got these Marmalade receipes from the Home Institute Cook Book, compiled by The Home Institute of The New York Herald Tribune -- published 1947.
Marmalades are usually made from pulpy fruits rich in pectin and acid, the entire fruit except core and seeds being used; one or more citrus fruits are commonly used. Wash fruits thoroughly; leave small fruits whole, cut larger ones into very thin slices. When citrus fruits are used, water is usually added and mixture allowed to stand overnight.
It is so easy you will never buy maralade again.
- Choose oranges that have not been sprayed with pesticides if not wash extremely well.
- Use about two whole oranges, enough when sliced and chopped, to fill one cup.
- You can also use a food processor. Be careful not to chop it to fine. The texture will be finer but it still turns out well -- in fact it tastes a little less tart, children might like it better.
- pour three cups of water on the one cup of chopped orange. Let set overnight or all day. Do not drain the water.
- Boil slowly until tender -- not very long.
- Add one cup of sugar and boil on medium heat until the syrup sheets from the spoon. This will take a while (30 to 45 minutes, or more). Stir occasionally until it starts to thicken -- then stir until it is sheeting off the spoon. If you used a food processor it won't sheet just wait until it thickens and falls slowly off the spoon.
- When syrup sheets from the spoon ( remember it will be thicker when it cools) pour mixture into sterilized jars. If you are using it right away you don't need the paraffin. Keep it refrigerated after opening.
- Cover with paraffin or a sterilized lid. If you are making a larger quantity be sure to use paraffin and make sure the lid is sterilized.
USE TWO WHOLE ORANGES -- get oranges that have not been sprayed with pesticides because you will use the skin
Slice thin and cut into strips
or slice into strips and then chop fine, use the whole orange
Add three cups of water to one cup of fruit and let stand overnight -- do not drain the water.
You can see it will take a while to boil down the liquid.
You can use a food processor but do not chop it to fine.
Boil down the liquid when it starts to get thick stir often and keep watch that it doesn't get to thick.
This is marmalade made with a food processor you can see it is finer and thicker, but still very good.
Variations of the Marmalade Recipe
Amber Marmalade -- Use 1 orange, 1 lemon, and 1 grapefruit, each thinly sliced. Add three cups water to each cup of fruit. Follow the directions above.
Green Tomato Marmalade -- Use 1 pound green tomatoes, finely sliced; 1 lemon, thinly sliced and boiled for 5 minutes in 1/2 cup of water 1 cup of sugar. Combine with the tomatoes and boil rapidly until thick. then pour into sterile glass jars and seal.
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