2) Simmer gently for about 2 hours until the peel is very soft and the liquid is reduced by about half. Add the sugar and heat gently, stirring, until the sugar has dissolved.
3) Boil it for about 15 minutes until the setting point is reached, that is when a small amount of marmalade can be placed on a saucepan and will wrinkle when cooled.
4) You can add the whole spices and zest to the reduction and let it infuse on low heat.
5) After 10-15 mins when the water has evaporated leaving behind jam, switch off the heat and pour it into a jar.
6) Cool it for 10-15 mins and serve.
7) Let the jars sit at room temperature for 1-2 hours, then refrigerate for storage. Since this recipe is not processed after filling the jars, it should be refrigerated for storage.
1) For an additional bold flavor, use half brown sugar and half white granulated sugar.
2) You can substitute some of the Mandarin oranges for a few lemons for a beautiful multi-citrus marmalade.
3) For a seasonal spiced marmalade with a beautiful color, use thinly sliced blood oranges.
4) You can also add in a few fresh cranberries for a tangy and tart taste.
5) Add some water to thin it out and make homemade orange marmalade popsicles.
6) To avoid bacterial growth, allow the marmalade to cool completely before placing the jars in the fridge.
7) Since you’re using the skin of the oranges, it’s advisable to wash them beforehand to remove any dirt, impurities, or wax, etc
8) Stir occasionally during the cooking to avoid scorching.
9) A cast iron dutch oven works great for making marmalade or jam of any kind because the liquid doesn’t reduce as quickly. Cover the dutch oven and allow the fruit to really cook through, then uncover and allow it to cook down to that jam consistency. Try using Meyer Cast Iron Dutch Oven and you won’t be sorry