Orange Marmalade

Prep Time 1 day 3 hours

Cook Time 30 minutes

Total Time 1 day 3 hours 30 minutes

Author Pierre Hermé

Wash oranges and a lemon. Peel the rind of oranges and lemon very thinly, making sure to avoid the white part under the rind.
You will need only half of all the rind for this recipe. Cut the rinds into thin strips and set aside.
Divide oranges and lemon into segments and remove all the peels and membranes in between the segments. You should have only pure pulp and juice in the end.
Place all the fruit pulp and rinds in a bowl. Weigh it on a scale and cover with the amount of water equal to the amount of fruits. Leave for 24 hours.
Pour water out pressing the fruits slightly to make sure all the water is gone. Weigh the fruits on a scale again.
Weigh sugar on a scale. The amount of sugar should be equal to the weight of fruits. Add sugar to the fruits, leaving about ½ to 1 cup of sugar aside.
Transfer fruits mixed with sugar into a pan. Place the pan over medium heat and bring to boil.
Reduce the heat to low and boil for 15 to 30 minutes.
Mix the leftover ½ to 1 cup of sugar with pectin and add to marmalade (see notes).
Boil for another 5 minutes until sugar and pectin dissolve.
Pour marmalade into sterilized jars and cover with lids (see notes). Let cool completely.

Use instructions on the box of pectin to define the exact amount you’ll need. Pectin doesn’t affect the taste of jam, only its texture, so don’t be afraid to add a little more if you see that marmalade isn’t setting well. Make sure to add a little pectin at a time (mixed with sugar). Keep in mind that marmalade doesn’t set completely until it cooled down. While marmalade is still hot, what you are looking for is a uniform texture, where fruits don’t separate from sugar syrup.
I sterilize jars and lids by washing them with soap, rinsing them, and then placing in a pan with boiling water for at least 10 minutes.