Citrus-glazed ribs or orange chicken, anyone? Unlike other fruit spread that only use parts of fruit or fruit juice, marmalade is a made with whole citrus: pith, pulp, and rind.

I love grapefruit season, the beautiful yellow globes cheer up the winter gloom. Fill jars: Do not overfill the jars. It’s sweet, tangy, bitter, sticky, and sometimes a little chewy. Here’s a little canning quick guide in case you need it: Sterilize jars: Bring a large pot of water to a boil. Test to see if the marmalade is setting with a cold saucer. From Meseidy Rivera of The Noshery. This delicious candied, jellied citrus juice and peel does require a bit of work when made at home, but the results are worth it. Although it is typically made with oranges, it can be made with any kind of citrus fruit. Top with a waxed disc, then cover. If you plan to hot-water process the marmalade at the end, use this time to sterilize the jars and lids by submerging them in the boiling water in the canning kettle for 10 minutes. Here Are 14 Easy Substitutes, Your Thanksgiving Table Needs This Giblet Gravy, Everything You Need to Know About Turmeric, It's So Easy to Make Your Own Taco Seasoning, Try This Cranberry Sauce for Thanksgiving Dinner, Making Applesauce Is Easier Than You Think, Everything You Need to Know About Sambal Sauce, Meseidy Rivera is the creator, cook, and photographer from the recipe website. But I’ve come to truly love it. If you're lucky enough to have blood oranges on hand, they make beautiful marmalade. Put lids on the jars.

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A candy thermometer is very helpful with this, but if you don't have one, you will need to do several "set tests.".

Easy . This is a great recipe which produces a wonderful, bright yellow marmalade that keeps well. If canning, use a jar rack, if you have one, to lower the filled jars into the boiling water in the canning kettle. The mixture should darken in color. After the marmalade has reached 220 F and stayed there for 5 minutes, do a "set test" by dropping a dollop of the mixture on one of the chilled plates you set in the freezer earlier.

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Marmalade is easy to make if you get organised in advance. Put all the pips and any pith into a square piece of muslin. magazine this month for a half price subscription, Subscribe to the digital edition of delicious. Get daily tips and expert advice to help you take your cooking skills to the next level. 5. Stack the orange slices and cut them into quarters. If you've never made marmalade before, you might want to scroll through the … Squeeze the juice and pour into the preserving pan, making sure you reserve the pips, any white pith and the empty orange halves.

If you like a chunky marmalade, cut the pieces bite-size. Traditionally bitter, or Seville, oranges are used for marmalade, but other types work fine.