My wife, Jan, went to Fresno to visit family and friends just before Christmas. One of her friends orange bombed me with 40 perfectly ripe, 3 inch navel oranges—enough to make almost 20 jars of marmalade. I have already made and given away this year’s Christmas batch. What could I do to use them up without them just sitting on my shelf?
Tag Archives: Orange Marmalade
I have been making marmalade the same way for years for a Christmas giveaway. I bought a microplane zester that produced very fine bits of rind. Over time I have been experimenting with the recipe— no extra water, fine bits of zest and less and less sugar. This has produced an intensely flavorful marmalade.
I am always up for trying a new ingredient, but that being said I don’t guarantee that I will like it. I had seen heart of palm in several recipes that I had perused over time, so when I saw them at Trader Joes I, of course, bought a bottle. This jar has sat on my shelf for a time and I thought I would use it for this Sunday’s dinner.
Every Christmas for more than the last decade I have made marmalade as a giveaway. A few years ago, I bought a microplane zester that produced very fine bits of rind. I also stopped using any extra water, just the zest and juice of the oranges. This micro marmalade was an intense flavorful jam, but it did not make as much as the old way I had been using. This year I ended up giving away all of the marmalade I produced and we had none left for ourselves.
I made Jan’s orange custard earlier this week and I decided to add some of my Ultimate Micro Orange Marmalade. While I thought it was perfect, Jan thought it was too sweet—Jan’s custard already had half of the sugar that most of the recipes on-line use. To please her I eliminated the Orange Infused Sugar entirely. This dish does not suffer for having only a small bit of sugar.