FrenchGardenHouse Home Made Orange Marmalade.

If you dream of a steaming bowl of cafe au lait, and a freshly baked croissant slathered in butter and glistening, sweet orange marmalade, then you will love this post! My FrenchGardenHouse Home Made Orange Marmalade known to the French as confiture d’orange, is easy, irresistible, and delicious! As promised, I'm sharing this very easy recipe for Home Made Marmalade. As a little girl growing up in Europe, oranges were a very special treat. They mostly came from Spain, and only when in season - which is actually the winter months. Whenever I had a cold or a little flu, my grandfather would bring me beautiful, bright and juicy oranges. i have such special memories of being that little girl, snug under the covers in the big house's third floor, and eating an orange. It's why I was excited to buy a house with an actual real live orange tree in the back garden here in Southern California, and why I learned how to make this FrenchGardenHouse Home Made Orange Marmalade. Our oranges are naval oranges, which makes for a slightly sweeter, less bitter marmalade than the marmalade I grew up with from those Spanish Seville oranges. Every spoonful will make your morning toast sparkle. Just try not to gobble down a whole jar at once! {I am often tempted!} This is a two day process, which sounds intimidating but trust me, it's not. It just cools overnight. This recipe makes about 3 quarts total, or 12 8 ounce jars. You will need a large pan, and a cooking thermometer {like a candy thermometer} This marmalade freezes so well, or you can process it in a water bath for canning. {I don't, but we eat ours fairly quick and I try to be generous with it and give to our neighbors!} It's perfectly sweet, irresistible, and foolproof!

FrenchGardenHouse Home Made Orange Marmalade.

INGREDIENTS:

4 large seedless oranges, washed. {this is about 3 lbs. or 8 cups sliced.} 2 lemons{this is about ½ lb. or 1 cup sliced.) 8 cups water. 8 cups regular granulated sugar.

DIRECTIONS:

Day 1

1. Cut oranges in half, then into very thin half-moon slices. Discard any seeds, even seedless oranges may have some.
2. Put all the slices and juice in a large stainless steel pot.
3. Add the water, bring the mixture to a boil, stir often.
4. Remove from heat, then stir in the sugar until it dissolves.
5. Cover and let this stand overnight at room temperature.

Day 2

1. 1. Bring the mixture back to a boil. Reduce heat to low and simmer uncovered for 2 hours.
   2. Then turn heat up to medium and boil gently, stirring often, for another 30 minutes.
   3. Skim off any foam that forms on the top. Cook the marmalade until it reaches 220 degrees {it has to reach this temperature for the natural pectin to gel with the sugar.}
   4. Test if the marmalade is ready by placing a small amount on a plate and refrigerate it until it's cool but not cold. If it's firm {not runny nor hard} it's ready. It should have a beautiful golden orange color. If your marmalade is runny, continue cooking it; if it's too hard, add a little more water.
   5. Pour your marmalade into clean hot mason jars, wipe the rims with a clean damp paper towel, and seal with the lids. Chill in the refrigerator.

It may take 24-48 hours for the natural pectin to set up properly.

MARMALADE TIPS:

*To test if your marmalade is ready, place a teaspoon of hot marmalade over an icy cold plate you place in the freezer ahead of time - about 40 minutes. Allow it to sit for 30 seconds, then tilt the plate. The mixture should be a soft gel that runs a little, then stops. If your mixture is thin and runs easily, it is not ready. If not, keep boiling a little while, and make sure the temperature reaches 220 degrees. *While many jam and jelly recipes require added pectin, you don’t need to add any to this marmalade. With a little help from the lemons in this recipe, the pectin from the orange rind and the added sugar work quickly together to form that perfect marmalade consistency. This recipe coaxes out that natural pectin by letting the fruit soak overnight and then boiling it rapidly until enough water has evaporated that the mixture can reach 220 degrees. *Store covered in the refrigerator for up to 1 month. Freeze for up to 3 months. Thaw overnight in the refrigerator before using. *Be careful as your orange marmalade cooks. Make sure to give it a stir every 5 minutes to prevent it from bubbling up and flowing over the pan. Jam does that! *For a truly decadent treat, serve with a croissant, a slice of brie, and sprinkle with walnuts. I ate it like this in a French hotel, and it's so good! That's all there's to it! In no time at all you will have amazing, delicious confiture d’orange that you made yourself! Fall up your French Country kitchen with a few of our latest "arrivals" - kitchen love for your home, straight from France.

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WHAT'S YOUR FAVORITE JAM {to eat or make} ?

A BIENTOT

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