First off…this is probably one of the easiest and most rewarding recipes you will ever make because it contains only oranges and sugar…and because you don’t really need a recipe; just use proportions…and because it is so delicious! It is still winter here in Colorado and a bit of this citrusy sweetness is perfect for these cold snowy days.
Orange Marmalade for your gluten-free goodies
The recipe is Orange Marmalade. It is a brilliant orange color, has an enticing aroma and fabulous taste, and can be made in less than 10 minutes. The hardest part is chopping the oranges. Unlike some jams, you don’t add pectin to this recipe because the natural pectins in the orange rind help the marmalade firm up when cool.
Although I made my last batch with Tangelos and often use naval oranges (as in the photo), I prefer clementines (a tangerine or mandarin orange that is usually sold under the name “Cuties”) because they have a sweeter, mellower flavor than regular oranges, plus softer membranes and less pith (the white part), brighter color, thinner skins, and fewer seeds. So while I search for Cuties, I usually use whatever organic version I can find. Be sure to scrub them thoroughly no matter what oranges you use because you eat the peel.
Orange Marmalade
By Carol Fenster©
The amount of marmalade you will get depends on the size and number of oranges you use.
Oranges (Clementine cuties, naval, tangelo), washed but unpeeled
Granulated cane (white) sugar
[1] Cut oranges into quarters, removing any seeds or white pithy centers. Place quarters in food processor and pulse until peel reaches desired size (1/8-inch to 1/4-inch pieces are best). Place oranges in large glass Pyrex measuring cup to see how much you have because you will add the same amount of granulated sugar. For example, for 2 cups pureed oranges use 2 cups granulated sugar. Stir to blend well.
[2] Microwave orange-sugar mixture on High, covered with a sheet of waxed paper, one minute. Stir, then heat again for 30 seconds. Repeat in 30 second intervals until marmalade thickens slightly. Store, tightly covered, in the refrigerator.
Note: Don’t reduce the sugar; the recipe needs this much for best flavor and proper thickening. I have tried using less sugar (or sugar substitutes) with disappointing results (dull appearance, less flavor). So don’t do it!
Can You Freeze Marmalade?
The answer is YES and I recommend freezing it if you make a large batch. Simply fill your clean, thick-glassed, 1-cup mason jar to within 1-inch of the top, label clearly, and freeze. (Jam doesn’t expand much in the freezer.) To thaw, let it sit overnight in the refrigerator and always keep unused portions refrigerated. Enjoy your frozen jam within one year; after a year it will start to lose flavor.
Ways to Enjoy Marmalade
[1] Spread on your favorite gluten-free toast, muffins, pancakes, or waffles
[2] Spread between your favorite gluten-free cookies for an easy Whoopie
[3] Make it a secret ingredient by adding ¼ cup to gluten-free muffin batter for flavor and sweetness (especially good in cranberry muffins but also in chocolate cupcakes)
[4] Spread between gluten-free cake layers for a European-style layer cake
[5] Savor a teaspoon of marmalade “straight-up” when you need a sugar-lift. It is a sweet indulgence with only 10 calories.
[6] Spread the joy! Give a jar to a friend, along with a batch of freshly-baked gluten-free muffins. What a treat!
