I’ve never been much for marmalade. It wasn’t a condiment we kept around the house while I was growing up. When it came to peanut butter sandwiches, my sister and I preferred the strawberry jam that came in a blue plastic tub with white lid and handle, like a little bucket. My mom always had a stash of something homemade tucked in the back of the fridge for her toast, while my dad typically gravitated towards the squeeze bottle of honey.
The only person I knew who kept marmalade on her grocery list was my grandmother Bunny. She would often spread a fine layer on a piece of morning toast, or use a bit as a pork chop glaze. On occasion, she’d offer me a bite, and I always found it displeasingly puckery and not nearly sugary enough for my young taste buds.
Several years ago, I watched the movie Gosford Park. There’s one scene, in the final third of the movie, in which Maggie Smith’s character is breakfasting in her room with her lady’s maid. She lifts a cut glass lid from a preserves jar and complains bitterly when she discovers that the marmalade it contains was bought, as opposed to being house-made. That scene settled into the depths of my brain and took root, sending out shoots that carried the message “homemade marmalade is always preferable to mass-produced.”
Last week, that dormant message finally bloomed and I headed to the kitchen to make a batch of Orange-Ginger Marmalade. I did some research prior to applying knife to orange and discovered a wide array of marmalade recipes. Each was a bit different from the one before. Some recommended removing the zest from the fruit with a vegetable peeler, peeling the remaining pith off and then chopping, while other recipes instructed you to chop the whole fruit. After reading seven different recipes, I decided to wing it, basing my method on my previous jam-making experience.
I chopped eleven medium, organic oranges into tiny bits (they yielded a bit over eight cups of orange) and combined them with four cups of sugar, two inches of grated ginger (next time, I’d use far more, as the flavor is very faint) and the juice of two lemons. I ended up using one packet of liquid pectin to get things to jell a bit, but if you happened to have some cheesecloth in the house, you could bundle up all the seeds and orange membrane and cook it along with the fruit, as there’s a lot of natural pectin in the seeds. I didn’t have any cheesecloth (I used up the last of mine on a yogurt cheese experiment a few weeks ago), so in went the pectin.
The resulting marmalade is sweet, but not cloyingly so. The chunks of orange peel are a bit more toothsome than I find to be ideal, but they add good flavor and texture, so I don’t regret their inclusion (in the future, I’ll try for an even finer dice). I do wish the ginger flavor was more aggressive, next time I make this, I’m going to mince it instead of grating it, and will use a generous three or four-inch length. However, all in all, I’ve produced a really delicious spread that is perfect on toast, scones or stirred into a dish of cottage cheese.
For those of you who want to taste my marmalade, I’m giving away a half-pint. Leave a comment below if you want a chance at it. I’ll pick a random winner out on Friday, March 20, 2009 at 12 noon. For those of you who don’t win, the recipe is after the jump. This contest is now closed.
- 8 cups of finely diced oranges (with their juice)
- 4 cups water
- 4 cups sugar
- 3 to 4-inch length of ginger, peeled and minced finely
- 2 lemons, juiced
- In a large, non-reactive pot, bring oranges, water, sugar, ginger, and lemon juice to a boil. Reduce the heat to medium-high and boil for approximately 25-30 minutes, until the oranges have softened and the volume has reduced by about one-third.
- When the marmalade sheets off your spoon or spatula in thick drops, it's done.
- Remove the pot from the heat and funnel the finished marmalade into your prepared jars. Wipe the rims, apply the lids and rings, and process in a boiling water bath canner for 10 minutes (adjust for altitude if you live above 1,000 feet in elevation).
- When the time is up, remove the jars and set them on a folded kitchen towel to cool. When the jars have cooled enough that you can comfortable handle them, check the seals. Sealed jars can be stored at room temperature for up to a year. Any unsealed jars should be refrigerated and used promptly.