Although it's traditionally made with sour orange and lemon, marmalade is open to interpretation.

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Bring fruit, peels, and water to a boil in a large saucepan. Cook for 5 minutes. Turn off heat, cover, and let cool. Refrigerate for 8 hours (or up to 1 day).

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  • Freeze a plate. Uncover citrus mixture, and bring to a simmer over medium-high heat. Cook until thickest peel is tender, about 20 minutes. Measure mixture, and return to pan. For each cup of mixture, add 3/4 cup sugar.

  • Bring mixture to a boil, stirring often. Cook until mixture registers 220 degrees to 222 degrees on a candy thermometer, about 20 minutes. To test for doneness of marmalade: Drop a spoonful on frozen plate. If marmalade has a slight film when pushed with a finger, it's done. If it spreads out and thins immediately, continue cooking, and test again after a few minutes. Transfer marmalade to airtight containers, cover, and let cool at room temperature. Refrigerate overnight before serving.

Reviews (1)

4 Ratings
  • 5 star values: 1
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Rating: 4 stars
01/13/2019
K- so I haven’t tried this yet cause I was really looking for a CALAMONDIN MARMALADE but recipe sounds pretty soundproof & Martha Stewart is always a 5STAR in my books so I gave it 5STARS 😉 But as I’m still looking for a Calamondin Marmalade my question is what would you add or change if you had Calamondin Sour Oranges?