Navel Orange Marmalade

Here is another recipe to use up some of that citrus hanging out in your yard. We have a navel orange tree in our yard, usually I make a fresh freezer jam with them, but this year I thought I'd try to make marmalade. Mostly because hubby likes marmalade better. He really appreciates bitter drinks and foods. I have to point out, however, that navel oranges are sweet and not that bitter, so don't expect a jam that tastes like that from the store. It simply won't be as bitter. With all those caveats, this is a good jam and really pretty. I also give variations below for spiced orange marmalade and an even less bitter version. Adapted from a recipe by David Lebovitz.


Navel Orange Marmalade

4 cups sliced naval oranges, mash then with your hand into the measuring cup, don't leave them fluffy
water
juice of one lemon
pinch of salt
3 cups sugar
1 t scotch

Slice off each end of the oranges, quarter lengthwise and remove middle white area. Slice quarters lengthwise into 3 parts and then slice across into slivers. Place in pan and pour in enough water to just cover the oranges - about 3 to 4 cups. Add salt and lemon juice and bring to boil, reduce heat and simmer until slices, especially the zest, are soft. About 1/2 hour to 45 minutes. 

Add sugar, bring to boil and boil hard for one minute. Reduce heat and simmer until thickened, about 15 minutes. Check to see if set enough, if not continue to cook in 5 minute increments until done. 

Add scotch, if using. Let sit a bit so the peels don’t float, stir and pour into jars. 

How to tell if your jam is set: Place a small ceramic dish in the freezer, dribble a little jam on it and put it back in the freezer for a couple minutes. Take it out and push it with your finger if it wrinkles, it is going to set for you. Take it off the heat and bottle it. Let it sit out for 24 hours and then store in the freezer or refrigerator. It will store longer in the freezer. I don't can my jams. The method for this jam does not can it, so you have to keep it frozen or refrigerated.

For spiced marmalade, put 1/4 piece vanilla bean, 4 cardamon pods, 3 coves, 3 allspice berries, three pieces of sugared ginger and one cinnamon stick into cheesecloth pouch. Adjust spices to suit your taste. Crush a little with bottom of a jar and add to the pot while simmering the orange slices. Remove before pouring into jars.

For an even less bitter jam, remove zest from oranges and then slice off the white area before slicing the orange pulp. Slice the zest into small slivers and add to the sliced pulp. Continue as above.