I realize I just posted a recipe for Meyer lemon and rhubarb marmalade, but as citrus is quickly winding down and I find myself with a glut of it, marmalade is the way to preserve really any kind of citrus (try yuzu if you can get your hands on some, but I think they’re done for the season) through the summer. It seems funny to put up preserves for the summer, doesn’t it? And yet every March I find myself filling jars of marmalade in the kitchen on a stormy day out in Tofino, rather than pack up the uneaten oranges to bring back home.
This is a pretty basic formula, and would work as well with blood oranges, Seville oranges or really any variety you want to marmalade – or try pink grapefruit. Simmering the seeds along with the fruit is the way to go because they naturally contain pectin and will help it to gel.
4 large thin-skinned oranges
5 cups water
4 cups sugar
Cut the oranges in half and poke the seeds out; put them into a tea ball if you have one, otherwise wrap them in cheesecloth. Slice the oranges thinly and then chop them crosswise as big or small as you like. Put them (and the tea ball) into a pot with the water and salt and bring to a boil; simmer for half an hour. Turn off the heat and let it sit for a few hours or overnight.
Stir in the sugar and bring the mixture to a boil. Cook for about half an hour, or until the mixture gels; you can test it by dropping a small spoonful onto a saucer that you get nice and cold in the freezer while the marmalade simmers. When the marmalade is the consistency you like remove it from the heat, pull out the tea ball of orange seeds and divide into clean, warm jars and seal or cool completely and store in the fridge or freeze.
Makes about 4 cups.