It’s citrus season here in the Midwest. With our growing season on hiatus, we have all of the usual suspects in the market. Apples, pears, and oranges. (Admittedly, we have all sorts of produce varieties today. However, not much is local!) I bought a few bags of navel oranges to have fruit at work and decided to save a few oranges for marmalade. This is my first venture into making the sweet-tart condiment. I love trying all sorts of marmalades. When in London, I brought back three different kinds…including blood orange marmalade. When at World Market, I tend to grab the marmalade with ginger…a bit of a kick to the sweet-tart mixture.
Today I’m making plain old orange marmalade. I found a recipe on the Food Network website via the Barefoot Contessa library. The mixture has been simmering on the stove for an hour now. Another hour and I’ll be cranking up the heat to start thickening the mixture and bringing the sugar to the right cooked stage. Though it will be another 24 hours before I can try some, my mouth is watering thinking about it! Four canning jars are awaiting their molten bounty!!!
Recipe: Anna’s Orange Marmalade
Check it out!