Well, it's been an insane month. But this is my first day off the entire month of May. So, what do I do with it? Spend the morning updating the blog...
You all remember this buttermilk biscuit recipe? I decided to make some orange marmalade to go along with those babies. If you love marmalade, or are looking for a fun way to make a jam like topper for your toast or biscuits, this is perfect. I also used multiple kinds of oranges: navel and cara cara (which are the same family).
The other thing to note about this recipe is the Lagostina pan. Lagostina sent me this pan and it was amazing for this type of recipe. Marmalades usually get all sorts of messy and stick to the pan. However, this pan washes clean and cooks clean as well. So, if you're hoping to get your jam game going, this is the perfect piece to add to your kitchen!
Table of Contents
Ingredients for Marmalade
- 3 navel oranges
- 3 cara cara oranges
- 4 cups water
- 24 oz honey
- 2 cups granulated sugar
- 1 small pod of vanilla (or ½ normal sized pod) seeds
How to make Orange Marmalade
- Wash oranges thoroughly. Use a peeler to remove some zest off the oranges. 5-6 slices of navel and 5-6 slices of cara cara. Slice these into medium-long strips. Set aside.
- After peeling the oranges, peel or cut off most of the pith (the pith makes the marmalade sour). Then cut the orange segments into about 5 chunks.
- Place orange chunks and strips of zest into your pan (only cook in a non-reactive pan) and place on stove on medium high heat.
- Add water, honey, sugar, and vanilla seeds. Cover and bring to boil. Reduce heat to medium-low.
- Stir occasionally to test texture. After 45 minutes in the pan, take a frozen spoon and dip it into the marmalade. Hold spoon about one foot above pan, if marmalade drips, need to cook longer. If marmalade comes off in one sheet, it's set. Continue to cook until that works.
- Once cooked fully transfer marmalade into canning jars. You can officially seal or just close lids. If you seal fully they can sit in the pantry, if not, you must place the marmalade into the refrigerator.
- Serve on biscuits, toast, wherever! Enjoy!
Notes: - If these oranges are out of season, just use normal large oranges. - Use a non-reactive pan! - Place a spoon in the freezer before starting step 1.
Other Recipes to Try
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Ingredients
- 3 navel oranges
- 3 cara cara oranges
- 4 cups water
- 24 oz honey
- 2 cups granulated sugar
- 1 small pod of vanilla or ½ normal sized pod seeds
Instructions
- Wash oranges thoroughly. Use a peeler to remove some zest off the oranges. 5-6 slices of navel and 5-6 slices of cara cara. Slice these into medium-long strips. Set aside.
- After peeling the oranges, peel or cut off most of the pith (the pith makes the marmalade sour). Then cut the orange segments into about 5 chunks.
- Place orange chunks and strips of zest into your pan (only cook in a non-reactive pan) and place on stove on medium high heat.
- Add water, honey, sugar, and vanilla seeds. Cover and bring to boil. Reduce heat to medium-low.
- Stir occasionally to test texture. After 45 minutes in the pan, take a frozen spoon and dip it into the marmalade. Hold spoon about one foot above pan, if marmalade drips, need to cook longer. If marmalade comes off in one sheet, it's set. Continue to cook until that works.
- Once cooked fully transfer marmalade into canning jars. You can officially seal or just close lids. If you seal fully they can sit in the pantry, if not, you must place the marmalade into the refrigerator.
- Serve on biscuits, toast, wherever! Enjoy!
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