Orange and Lemon Marmalade
This traditional Italian marmalade recipe brings together oranges and lemons for a sweet-tart preserve, inspired by Tuscan family kitchens. It's a slow-cooked, flavor-packed sunshine in a jar, perfect for gifting or enjoying at home.
Equipment
- Heavy-bottomed pot
- Muslin cloth
- Glass jars with lids
- Canning funnel
Ingredients
Main Ingredients
- 4 large organic oranges preferably unwaxed Navel or Valencia
- 2 organic lemons preferably Sorrento lemons
- 8 cups filtered water
- 4 cups granulated sugar
- 1 vanilla bean split lengthwise (optional)
- 1 small cinnamon stick approximately 2 inches
Optional Flavor Variations
- 2 tbsp grappa or Amaro for adult version
- 1 sprig of fresh rosemary
- 0.5 tsp red chili flakes for subtle heat
- zest of 1 blood orange add in final stage
Instructions
- Wash and dry all citrus fruits thoroughly. Cut in half, juice into a bowl, saving seeds and pith in muslin cloth. Scrape excess pith from peels.
- Slice peels into thin ribbons and place in juice with the muslin bag containing seeds and pith.
- Cover the mixture with water and let soak overnight at room temperature.
- Transfer the mixture to a heavy pot. Add cinnamon stick and vanilla bean. Bring to boil, then simmer for 1.5-2 hours until peels are tender.
- Remove muslin bag and squeeze out pectin liquid. Remove cinnamon and vanilla. Add sugar and stir to dissolve completely.
- Boil mixture until it reaches setting point (220°F/104°C), about 30–45 minutes. Test on a cold plate for doneness.
- Let marmalade rest for 10 minutes, then ladle into sterilized jars, leaving 1/4-inch headspace.
- Seal jars and process in a boiling water bath for 10 minutes. Cool for 24 hours before storing.
Notes
This marmalade can be customized with herbs or liqueurs, and makes excellent homemade gifts. Store sealed jars up to a year in a cool, dark place.