If you’ve ever dreamed of slathering a sticky-sweet homemade orange marmalade onto warm, freshly baked croissants, you’re in for a treat! This low-sugar orange marmalade, or confiture d’orange as the French call it, is perfectly sweet, irresistibly delicious, and incredibly easy to make.
INGREDIENTS
- 2 medium navel oranges
- 2 cups granulated sugar
- Juice of 1/2 lemon
- Small pinch of ground cinnamon (optional)
INSTRUCTIONS
- Prepare the Orange Rind: Use a vegetable peeler to remove a thin layer of orange rind from the oranges. Slice the rind into thin matchstick pieces with a sharp knife. If the strips are longer than 2 1/2 inches, cut them in half for easier handling.
- Segment the Oranges: Carefully cut away the thick white pith from the oranges and discard it. Separate the oranges into segments by cutting along the faint white lines. Remove and discard any remaining white core. Set the orange segments aside.
- Boil the Rind: In a medium saucepan, boil 2 cups of water over high heat. Add the julienned rind and boil for 10 minutes. Drain the water, refill with 2 cups of fresh water, and repeat the process two more times, boiling for 10 minutes each time. This step reduces bitterness in the rind.
- Cook the Marmalade: After draining the rind for the final time, return it to the saucepan along with the orange segments, sugar, lemon juice, and 2 cups of water. Bring the mixture to a boil over high heat. Once boiling (about 6 minutes), reduce the heat to medium-low and let it simmer.
- Simmer and Stir: Cook the marmalade for 40 minutes, stirring every 3 to 5 minutes to prevent overflowing. The mixture will thicken as it cooks. Look for the liquid to reduce significantly, with the oranges suspended in a syrupy consistency.
- Test for Readiness: To check if the marmalade is ready, pour a small amount onto a chilled plate from the freezer. Tilt the plate—if the marmalade runs slightly but stops, it’s ready. If it runs too freely, cook for another 10 minutes and test again.
- Finish and Store: Once the marmalade is done, stir in a pinch of ground cinnamon (if desired). Pour it into a jar and let it cool to room temperature before sealing with a lid. Refrigerate to allow it to set further.
NUTRITION INFORMATION
- Yield: 1 batch (approximately 1 jar)
- Serving Size: 1 batch
- Calories: 1681 per batch
