Orange Marmalade

My greatest challenge yet!  We had so many oranges and tangerines left over from Chinese New Year that I needed to find a recipe that was both entirely citrus and useful.  After a bit of Googling, I stumbled on this recipe that is based upon Ina Garten's homemade Orange Marmalade.  It seemed like a lot of work (2 day process!!), but I was on vacation; so why not?

Homemade Orange Marmalade
makes about 8 cups

Ingredients

• 4 seedless oranges
• 1 lemon
• 1 tangerine
• 1 teaspoon vanilla extract
• 7 cups water
• 6 cups granulated sugar

Directions

  Wash your fruits and cut the oranges, lemon, and tangerine in halves.

 Slice each half into thin slices and add them to a large stainless steel pot.

Add the water to your pot and bring the mixture to a boil, stirring often.  Remove from the heat and stir in the sugar until it dissolves.  Add the vanilla extract and stir.  Cover and allow to stand at room temperature overnight. 

The next day, bring the mixture to a boil again.  Reduce the heat to low and simmer uncovered for 2 hours.  Turn the heat to medium and boil gently for another hour, stirring often.  Cook the marmalade until it reaches 220 degrees on a candy thermometer.  I didn't have a candy thermometer; so I followed the directions for double-checking the marmalade: 

"Place a small amount on a plate and refrigerate until it is cool.  If it is firm (neither too runny or too hard) it is done.  It will be a golden orange color.  If the marmalade is runny, continue cooking it.  If it is too hard, add more water."

 Store in jars and keep up to one year.