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I made this tonight and it was so easy! When it was close to the end of the 15 minutes of boiling, I noticed the marmalade started getting a tiny bit darker. I pulled it off the stove at about "12 minutes of boiling, and it turned out great! At first, I wondered if it would come together or stay liquidy, and it thickened up nicely on it's own. This was my first time making marmalade, but not my last. Delish! Thank you so much!!!!!
Printed out this recipe a couple years ago. Just made it today. WOW! Should've made it a long time ago. I took your tip and used 1/2 sugar and 1/2 Splenda. It is really good. I don't think I'll ever buy commercial orange marmalade again. It's so easy, quick and deliciously fresh.
I found a recipe to make the other day and didn't realize it called for orange marmalade. Now, orange marmalade isn't my favorite type of jam, but I think now it is. I used an organic navel orange from our CSA box, unbleached white sugar and in 20 minutes tops, I had a delicious marmalade. An added plus is the fact there is no sterilizing of jars, pectin or canning of any sort involved. The marmalade was slathered on a cranberry bagel with cream cheese. Thank you for posting! Will make again later in the week. Another reviewer mentioned vanilla pod and I think that is a great idea.
I have never been a fan of store bought marmalade so when I saw this recipe I thought I would give it a try. Made it using 3 Clementines and also added 1 tbs. lemon juice. Also did the 1/2 sugar. 1/2 Splenda. I love it!!! So easy I made up a batch to glaze my pork chops tonight. I will definitely be making it again.
I adapted Carole's superb and simple recipe to make a Scottish marmalade with bitter Seville oranges which are available in UK in January. I followed the recipe doubling ingredients, having first taken out the pips and cut out the heavy pith which Seville oranges have. I used a light brown Muscovado sugar instead of white granulated and added a teaspoon of powdered ginger. The result is spectacular if, like me, you like a strongly flavoured dark Seville orange marmalade for breakfast. I shall make another batch using sweet oranges as per Carole's recipe, which I shall use for basting hame joints, red cabbage recipes and cakes.<br/>Stuart Buchanan at Stuart's Kitchen in UK.
Our holiday ham glaze requires a half cup of orange marmalade and we were out of it. I searched for a recipe and found this one, easy it said, easy it was! It took so little time and effort for the beautiful result and I ended up making a second batch to eat with breakfast. Amazing how something with so little ingredients and so little know how required turns into something so delicious. I did follow step 12, half Splenda and half sugar and couldn't have been happier. Thank you so much!
my dh and i recently came into about dozen tangerines so i decided to use them for this recipe. since my food processor is kinda crummy, i chose to peel and segment them all and then use a potato ricer to squeeze out all the juice. i snipped all the peels into tiny pieces and then threw everything into my stockpot. i brought everything to a gentle boil and added about a tablespoon of vanilla. this worked fine since i tripled the recipe to begin with. once all the juices had been released and the sugar had dissolved i also added about half an envelope of powdered pectin and stirred everything together. because i like things a bit smoother, i then used my immersion blender to break everything up. the results were a tiny bit bitter, but great consistency and the hubs already loves it.
I had a thinned skinned orange that no one wanted to eat & I did not want to waste it. I made the recipe as is it was easy & delicious. I usually make canned jam with pectin, this was just as good.
Made this today with oranges from our yard and it was great!
I used this to make http://www.food.com/recipe/chinese-pork-ribs-crock-pot-477371.
I should have stirred it more frequently, as it browned more than it should have, but it made for delicious ribs!