If you’ve ever dreamed of spreading a deliciously sticky and sweet homemade orange marmalade onto a warm, freshly baked croissant in the morning, your wish is about to come true! This low-sugar orange marmalade recipe, or confiture d’orange as the French call it, is the perfect balance of sweetness, irresistibility, and simplicity.
Ingredients:
- 2 medium navel oranges
- 2 cups granulated sugar
- Juice of 1/2 a lemon
- Small pinch of ground cinnamon (optional)
Instructions:
- Use a vegetable peeler to remove a thin layer of the orange rind from the oranges. Then, use a sharp knife to julienne the rind into matchstick-sized pieces. If the pieces are too long, cut them in half so they measure about 2 1/2 inches.
- Next, remove the thick white pith from the oranges by cutting along the faint white segment lines. Discard the pith and slice the orange flesh into segments, removing any white core pieces stuck inside. Set the orange slices aside.
- In a medium saucepan, bring 2 cups of water to a boil over high heat. Once boiling, add the julienned orange rind and let it boil for 10 minutes. Drain the water, then refill the saucepan with 2 cups of water and return it to high heat. Boil for another 10 minutes, then drain the water once again. Repeat this process one more time, draining the water after the third boil.
- Now, add the orange slices, sugar, lemon juice, and 2 cups of water to the saucepan with the rind. Bring the mixture to a boil over high heat. Once it starts boiling (about 6 minutes), reduce the heat to medium-low to let it simmer.
- Simmer the marmalade for about 40 minutes, stirring every 3 to 5 minutes to prevent it from overflowing. After 40 minutes, the marmalade should have thickened, though it will thicken further as it cools. The oranges should be sitting in a reduced amount of liquid, and there will be much less bubbly foam in the saucepan.
- To test the marmalade’s readiness, place a plate in the freezer to chill. Drop a spoonful of marmalade onto the plate, and tilt it. If the marmalade runs a little but stops, it’s done. If it continues to run, cook it for another 10 minutes and test again.
- Once the marmalade is ready, stir in the ground cinnamon (if desired). Pour the marmalade into a jar, let it cool to room temperature on the counter, then seal the jar and refrigerate. The marmalade will firm up as it cools. Enjoy!
