This cheerful apple ginger orange marmalade has a beautiful golden glow and a warm, comforting taste. It makes a wonderful accompaniment to any breakfast fare, and it makes a lovely gift as well.
When I ask people about their favorite type of soft spread, not many of them mention a marmalade. Jams and jellies, certainly - occasionally conserves for those who prefer something with a chunkier texture - but I've noticed that for people who live in the United States, marmalades don't enjoy the same popularity that they do in say, the UK. Perhaps it's the assumption that marmalades are too bitter - or perhaps, like coffee, marmalades are simply more of an acquired taste.
Still, you can ease into the wonderful world of marmalades by making your own, perhaps sweeter versions if you choose, rather than settling with only what the grocery store has to offer. Use sweet oranges or blood oranges rather than Seville oranges, which are more bitter, and experiment with your favorite add-ins such as lemons, vanilla beans, or as in the case of this recipe, spices such as ginger.
If you've never sampled marmalade before, I encourage you to make your own and give it a try, especially during the winter when more varieties of citrus are in season. In addition, nothing beats the aroma of citrus and sugar simmering away on the stove and the cheerful glow of your filled jars, a welcome sign that the long winter is coming to a close and brighter days are on their way.
A full day of canning marmalades, jams and jellies is also certain to keep you warm without racking up the thermostat. Always a bonus on the East coast, where I live, and where we seem to be having an endless winter. When the weather gets to be too much, it's nice to pull down a jar, toast up some English muffins, and crack open a sunny jar. Your day will seem brighter, even if the skies aren't.
Thinking of other ideas for your day of canning? Try Tracy's rhubarb jam and margarita marmalade recipe too.
- 4 oranges
- 3 large granny smith apples, peeled and cored
- 1/2 cup boiling water
- 1/2 tablespoon ground ginger
- 3 1/2 ounces candied ginger, chopped
- 3 1/4 cups granulated sugar
Cut off the tops and bottoms of the oranges, and then cut each orange into quarters. Using a sharp knife, cut the fruit from the rind and pith. Then, working over the pot you'll be using to cook the marmalade, separate the fruit into segments. Use your fingers to gently peel each segment from its surrounding membrane so that you are left with only the fruit. Squeeze the membrane over the pot in order to collect any juices before discarding.
In a separate sauce pan, cover the peel with cold water and bring to a boil over medium-low heat. Boil for 10 minutes. Drain and cover with cold water again, and return to a boil for another 10 minutes or until the peel is softened. Drain. Using a spoon or knife, scrape the pith from the peel. Slice the peel into very thin strips.
Finely chop the apples. Add them to the pot with the oranges and water. Bring to a boil over medium-high heat, until the apples and water mostly break down (there will still be some apple chunks left).
Prepare your canning supplies. Bring the temperature of the glass jars up by processing them in hot water for several minutes, and heat a few cups of water in a small saucepan for the lids.
Add in the sliced orange peel, the ground ginger, and the crystallized ginger. Add the sugar last, maintaining the boil.
Boil hard, stirring constantly, until the mixture reaches the gel stage, about 25 minutes.
When you reach the gel stage, ladle the hot marmalade into the hot jars, leaving 1/4″ headspace. Place the lids and bands on top, screwing on the bands just until fingertip-tight.
Place the full jars back into the boiling water and process 10 minutes.
Remove from the water and place the jars on a towel. Let the jars cool. The seals should suck down.