Anna's Orange Marmalade


Barefoot Contessa-This is my absolute favorite orange marmalade. It's the recipe from Anna Pump's Country Weekend Entertaining cookbook and it's so popular at her store, Loaves & Fishes, that you have to order it in advance to be sure you can get some. It's not too sweet and not too tart; it's easy to make and you'll have enough to give away as hostess gifts.

  • 4 large seedless oranges 2 lemons
  • 8 cups sugar

  • Directions:pink gingham tablecloth scuba dive

    Cut the oranges and lemons in half crosswise, then into very thin half-moon slices. (If you have a mandoline, this will be quite fast.) Discard any seeds. Place the sliced fruit and their juices into a stainless-steel pot. Add 8 cups water and bring the mix ture to a boil, stirring often. Remove from the heat and stir in the sugar until it dissolves. Cover and allow to stand overnight at room temperature.

    The next day, bring the mixture back to a boil. Reduce the heat to low and simmer uncovered for 2 hours. Turn the heat up to medium and boil gently, stirring often, for another 30 minutes. Skim off any foam that forms on the top. Cook the marmalade until it reaches 220 degrees. If you want to be doubly sure it's ready, place a small amount on a plate and refrigerate it until it's cool but not cold. If it's firm-neither runny nor hard it's done. It will be a golden orange color. (If the marmalade is runny, continue cooking it and if it's hard, add more water.)

    Pour the marmalade into clean, hot Mason jars; wipe the rims thoroughly with a clean damp paper towel; and seal with the lids. Store in the pantry for up to a year.


    Copyright © July 3, 2008