Orange Clove Marmalade
a jam / preserves recipe
Alexis Grabel is a self-taught home cook and baker. She enjoys baking desserts as well as sourdough and yeasted breads. Always on a quest to improve on her culinary skills, she often takes classes to learn new cooking and baking methods. Her current favorite things to bake and make are sourdough bread, ice cream and pastries. Recently she has worked at perfecting vegan and vegetarian dishes for her husband. Alexis enjoys collecting vintage bakeware and cooking utensils. Find her delicious creations on Instagram and TikTok @whatalexiscooked.
Embrace citrus season with the warm addition of ground cloves! This marmalade is perfect for gifting- add a homemade label with some twine and decorative fabric.
TIME (ACTIVE) | 25 M
TIME (INACTIVE) | 1 H
TOTAL | 1 H 25 M
3 SERVINGS
| half pint jars
SPECIAL EQUIPMENT:
THREE HALF PINT JAM JARS WITH LIDS
SMALL PLATE
- Thoroughly wash and dry the exterior of your oranges. Using a vegetable peeler, peel off the rind, careful to not get any of the white pith, set rind aside.
- Slice off both ends of the orange then use a paring knife to slice off the pith. Once you get it started with the knife, you may also be able to peel it by hand. Discard the pith.
- Cut each orange into four pieces, then over a medium saucepan gently cut between the membranes to remove just the orange segments and add to the pan. Squeeze any juices from the membranes into the pan, discard the membranes. Slice the rind into thin strips and cut them in half if any strips are too long. Add the rind to the saucepan along with sugar, lemon juice, 2 cups water and the cloves.
- Bring mixture to a boil, then reduce heat to medium and simmer for 35-45 minutes, stirring occasionally. Place a small plate in the freezer. After 35 minutes, you can test to see if the marmalade is done in two ways: using the plate from the freezer, add a spoonful of marmalade. If it’s the consistency of gel and only moves slightly, it’s done. If it’s still runny, the marmalade needs more time. You can also use a wooden spoon to lift a spoonful of the marmalade out of the pan and pour it back in. If it ripples off in sheets, it’s ready. If you are having a hard time getting the marmalade to firm up, you can add in the optional package of fruit pectin and boil hard for one minute.
- From here you can store the marmalade in two ways:
- Allow the marmalade to cool slightly then pour it evenly amongst the jam jars, allow to cool fully then cover with the lid and store in the refrigerator. Using this method the marmalade will keep in the refrigerator for a week.
- Alternatively, you can use a water bath canning method. Bring marmalade to 220°F, then add hot marmalade to warm, sterilized jam jars and cover tightly with the lid. Process in a water bath canner for 10 minutes. Allow to cool overnight at room temperature, ensure the lids “pop” to make sure they’re properly sealed. This method can be stored in a cool, dry place for up to a year.
If using the refrigerator method, you can store marmalade for up to a week. Using water bath canning, the marmalade will keep for a year in a cool, dry place. Once opened, canned marmalade can be stored in the refrigerator for two weeks.
Use oranges with thin rinds like Cara Cara, naval or tangerines. Organic oranges are preferred.
ground
Freshly ground cloves yield a rich chocolatey brown powder with an intense aroma and a powerful warming flavor.
0.35 oz - PORTION$0.75
2 oz - JAR$8
2 oz - REFILL$7
