Traditional Long Boil Marmalade

The recipe comes from Ball’s Complete Book of Home Preserving

Quote from the book:

Traditional Marmalades

Due to their extended cooking times, traditional marmalades have a slightly caramelized flavor that spells perfection to marmalade aficionados. Before making one of these long-boil marmalades, review the gel state tests …

Gel State Tests: When not using something like pectin to make a spread you need to make sure your mix has reached “gel state”.

The easiest and best way to do this is with a candy thermometer.

Orange Chilli Marmalade:

2 1/4 pounds of oranges thinly sliced (I used mandarine which creates more peels, a bigger orange might have less peels, depends what you like)

6 cups of water

zest of one lemon

juice of one lemon

3 dried chilli pepers (they recommend habanero or New Mexico chili)

9 cups granulated sugar

  1. In a stock pot combine oranges, zest, water, juice.
  2. Bring to a boil over high heat stirring frequently
  3. Add peppers
  4. Reduce to a gentle boil, partially covered, for 40 minutes stirring occasionally until fruit is soft
  5. remove and discard peppers
  6. Bring mixture back to a full boil stirring constantly
  7. Gradually stir in sugar
  8. Wait until mixture reaches gel stage (about 15 minutes)
  9. Ladle into hot jars leaving 1/4″ headspace
  10. Process jars in boiling water for 10 minutes

Author: Nick-LaDieu

Webmaster of Budding skill enthusiast and modern survivalist. When nick isn't plotting his next project he is probably running with his dogs, riding his mountain bike, or fiddling with his home theater.