Great for your tea party or your 'me' party, here is an economical and low-hassle way to have organic marmalade around with no GMOs and no corn syrup. This is easily customized to taste. Absolutely no standing there stirring constantly, or canning, required! Very user-friendly. You could make this in a dorm room or an RV with electric hookup, in a tiny loft with minimal kitchen, or anywhere where you can use a slow-cooker.
Marmalade is good to keep around for many reasons: orange and lemon peels are rich bioflavanoids like hesperidin, which is also sold in supplement form for a variety of health benefits. Also terrific on pancakes or as part of Crepes Suzette, and as a filling for tea cakes, and makes a special gift.
Marmalade is good to keep around for many reasons: orange and lemon peels are rich bioflavanoids like hesperidin, which is also sold in supplement form for a variety of health benefits. Also terrific on pancakes or as part of Crepes Suzette, and as a filling for tea cakes, and makes a special gift.
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Signing UpStep 1: Shred, slice, or grate
For this method, you will need a bag of organic oranges (about 12), about an equal weight of sugar (you can add less while cooking, and adjust to taste or add other sweeteners at your discretion), a slow cooker with a low setting, and a way to shred, or slice the oranges thinly, and some freezable containers to hold the finished product.
Seville are the original preferred "bitter" oranges used in Scottish marmalade, and have the flavor profile and natural pectin, to make superb marmalade with no other ingredient but sugar, but if you can't find those, any organic oranges will do, though others will be sweeter and less acidic in taste, and may contain less natural pectin. Organic navels are much lower in acid, bitterness, and pectin, so lemons, limes, or grapefruit added, may improve taste and texture.
The reason I emphasize organic oranges is, if they are not organic, fungicides and other things not safe for human consumption, are routinely used on the peels of conventionally-grown oranges, because the assumption is that the peels will be discarded rather than eaten. Whenever I plan on eating the peel of citrus, I take care to purchase organic.
Whether you use organic sugar, pure cane sugar (so as to avoid GMO beet sugar) or some other sweetener, is your call; results will vary. You will need anywhere from half the weight of the citrus, in sugar, to an equal weight, depending on taste.
For shredding or slicing, I use a high-quality manual cone shredder, but a food processor, or a mandoline, will all work, though the cone shredder/slicer and food processer are the fastest, easiest way to process so many oranges at once.
So, shred or grate or slice to your own preferred thickness, about 12 organic oranges, seeds, peels, juice, and all, into a bowl.
Seville are the original preferred "bitter" oranges used in Scottish marmalade, and have the flavor profile and natural pectin, to make superb marmalade with no other ingredient but sugar, but if you can't find those, any organic oranges will do, though others will be sweeter and less acidic in taste, and may contain less natural pectin. Organic navels are much lower in acid, bitterness, and pectin, so lemons, limes, or grapefruit added, may improve taste and texture.
The reason I emphasize organic oranges is, if they are not organic, fungicides and other things not safe for human consumption, are routinely used on the peels of conventionally-grown oranges, because the assumption is that the peels will be discarded rather than eaten. Whenever I plan on eating the peel of citrus, I take care to purchase organic.
Whether you use organic sugar, pure cane sugar (so as to avoid GMO beet sugar) or some other sweetener, is your call; results will vary. You will need anywhere from half the weight of the citrus, in sugar, to an equal weight, depending on taste.
For shredding or slicing, I use a high-quality manual cone shredder, but a food processor, or a mandoline, will all work, though the cone shredder/slicer and food processer are the fastest, easiest way to process so many oranges at once.
So, shred or grate or slice to your own preferred thickness, about 12 organic oranges, seeds, peels, juice, and all, into a bowl.
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sarge89or says:
Nov 18, 2012. 10:00 AMReply
The only difference between organic and non-organic produce is the price. Once they are washed you cannot tell the difference between the two by taste, smell, nutrients or any other examination scientific or not. Save your money and get a better product stay away from organic labeled food. Organic growers still use chemicals and insecticides on their products. Avoid being ripped off.
218
jessyratfink says:
Apr 9, 2012. 11:05 AMReplyLooks lovely. Orange marmalade is my favorite. :D
8
megmaine (author) says:
Apr 11, 2012. 4:35 PMReplyThank you! I have a soft spot for a hot steamy morning cup accented by a slice of sourdough toast spread with marmalade, and I like my marmalade chunky and with a bite, i.e., Scottish. This filled the bill nicely, and saves a lot over imported storebought.
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