By JULIE WHITE
I hope you all are well and managing okay in these trying times. With so many oranges in La Mesa yards, I decided to make orange marmalade one afternoon. Its jammy sweetness has become such a hit with family and friends that I have made three batches!
Please try making it if you have access to locally grown oranges or go buy Navel oranges in the grocery store. It is a fun project — perfect for idle hours during quarantine. Plus, your morning toast with marmalade will make you smile.
Ingredients:
- 6 large Navel oranges or 10 small oranges
- 2 cups granulated sugar
- Juice of 1/2 a lemon
- Pinch of ground cinnamon
Directions:
Wash 2-3 small jars and lids well and pour boiling water over them to sterilize. Drain.
Using a vegetable peeler, remove only the rind from the oranges. Using a sharp knife, cut the rind in thin pieces. Place in a saucepan covered with two cups of water.
Take the orange and remove as much of the white pith as you possibly can. Cut the orange flesh segments into half-inch pieces and set aside.
Place the saucepan and rind over high heat and bring to a boil. Lower the heat and boil for 10 minutes. Drain the bitter water and once again cover with two cups of water and repeat. This process needs to be repeated three times. I think this is why this jam turns out so delicious — no bitterness!
When you have drained the rind for the last time, add the orange flesh pieces, the sugar, lemon juice, cinnamon and two cups of water. Bring mixture to a boil and after 5-6 minutes reduce heat to medium. This mixture needs to simmer for 45-50 minutes.
Stir frequently and don’t leave the kitchen please. The wateriness and foam will subside as it slowly thickens. When it no longer looks watery and has thickened up, remove from the heat and pour into jars.
The marmalade should cool on the counter until room temperature. Place on the lids and chill in refrigerator. Enjoy!
“Hope smiles from the threshold of the year to come, whispering, ‘It will be happier.'” —Alfred Lord Tennyson
