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Orange Marmalade

  

May 5, 2015

Orange Marmalade 5 0 5 1
  • Prep: 1 min
  • Cook: 8 hrs
  • 1 min

    8 hrs

    8 hrs 1 min

  • Yields: Make 4 jars

Ingredients

4 oranges

1 lemon

3-4 cups sugar

3-4 cups water

1 - 2 packets jamsetta or setting agent ( if needed)

Directions

1Wash, quarter, and seed the oranges and lemon separating the peel from the pulpy center, and cutting the peel into very small shards. Or chop the whole oranges and lemon in a food processor until chunky (just make sure you dont over-process). Transfer the pulp and peel to the slow cooker and add the water Cover and cook on HIGH until simmering, about 2 hours.

2

3Add the sugar and jamsetta if needed and mix well: you want the sugar to equal the amount of boiling orange stock. Stir often until you are sure the sugar has dissolved. Then cover, turn the cooker to LOW, and cook for 6 hours, stirring every 2 hours to check for consistency. The peel will be translucent when the marmalade is ready for the next step.

4

5Remove the lid, turn the cooker to HIGH, and cook for another 1 to 2 hours, or even longer (It can cook for up to 6 hours more), until you have a nice syrupy consistency.

6

7Ladle the warm marmalade into clean spring-top glass jars (or use screw tops with new lids); let stand until cool. Store, covered, in the refrigerator for up to 2 months or serve warn right out of the crock pot!

Submitted by MaryAnn Ogden

00:00

1 Review

Keryn

July 25, 2016

This marmalade produced an awesome fragrance through my small home. At tgat point i thought to add a cinnom stick or 2 and a couple star anise and some clove buds. (This comforting smell reminds me of winter Christmas in the States) I think because it was cooked on this manner I did not encounter the usual burn to the pot like I have in the past…being a busy mum it’s easy to get distracted… I like this method and I would make it again. And yes it does take a while to reduce down. I doubled the mix and made in a 5.5litre Big W brand slow cooker…

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