Orange Marmalade – Marmelada de Laranja
Oranges are in season this time of year, so it’s a great time to make orange marmalade.
This recipe was sent to me by Sofia Vieira who happens to have an orange tree growing in her back yard in Alentejo region of Portugal!
Oranges are thought to have their origin in a sour fruit growing wild in the region of South West China and North East India as early as 2,500 BC. For thousands of years these bitter oranges were used mainly for their scent, rather than their eating qualities.
The Romans brought the fruit to Europe and later oranges were spread to Spain by the Moorish conquests in the eight and ninth centuries. The sweet orange familiar to us today probably developed somewhat later.
The fruit arrived in Central America with Columbus in 1493 and soon afterwards the Portuguese introduced them to Brazil.
Oranges are now an important crop in warm climates around the world, most notably Brazil, USA, Spain, North and South Africa, Israel and Australia. Credits: http://www.eattheseasons.com
Same weight in sugar as peeled oranges
Zest 3 of the 6 oranges and peel all 6. Peel the lemon. Remove any seeds and place the orange and lemon in a food processor.
Pulse a few times to mince slightly leaving orange and lemon pieces.
Measure out the same amount of sugar as the minced citrus and place into a heavy saucepan.
Cook on low heat for about 1 hour and 1/2 stirring often. When you can trace a clear line in the bottom of the pan, the marmalade will be ready.
Remove from heat and pour the marmalade into clean, hot sterilized Mason jars.
Wipe the rims thoroughly with a clean damp paper towel, and seal with the lids.
You can also place into small jars and store in the refrigerator for up to 1 month.
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