Try this Orange & Vanilla Marmalade recipe, or contribute your own.
Suggest a better descriptionCut the oranges and lemons in half lengthwise, then slice thinly into half-moon slices (by hand or with a mandolin). Be sure to toss out any seeds in the lemons.
Combine the sliced fruit in a large pot with the 2 vanilla beans, lemon juice, 8 cups of sugar, and 8 cups of water. Turn the heat to high and bring to a boil. Stir until all the sugar is dissolved and turn off the heat. Cover and let sit at room temperature for at least 8 hours or overnight (I let mine soak for 14 hours)
After the oranges have soaked for at least 8 hours, bring the heat back up to a boil then reduce to medium-low and let simmer uncovered for about 2 hours. Swirl in the tablespoon of balsamic and the teaspoon of salt and stir into the fruit.
Bring the heat back up to boil and let boil for 30 minutes, skimming off any foam that forms (optional--it will produce a clearer marmalade). Insert a candy thermometer and let continue to simmer until it reaches 220 degrees. (You can test it to see if it's ready by placing a teaspoon of marmalade on a plate and placing it in the fridge to cool. Use your finger to push the marmalade--if it is still runny, it's not ready. If it wrinkles slightly, it's perfect. If it's too thick you can add more water to thin it out before canning.)
Remove the vanilla beans and cut into large pieces, one for each jar. Pour the marmalade into clean, hot canning jars and bury a piece of vanilla bean in each. Wipe the rims with a damp paper towel and seal. You can store in the refrigerator or in the pantry for up to a year.
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Serving Size: 1 (3068g) | ||
Recipe Makes: 1 | ||
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Calories: 14 | ||
Calories from Fat: 0 (0%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 448315.8mg | 15459 % | |
Potassium 110.3mg | 3 % | |
Total Carbohydrate 2.7g | 1 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 2.7g | ||
Protein 0.1g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 14
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