I can’t believe another year has come to a close (and that this is the 2 year blogiversary of The Bon Appétit Diaries!!) It’s been a pretty great year with one of the highlights being becoming friends with some other food bloggers and embarking on this Cook the Book project with them!
I did slack a bit with the last few chapters here, but really wanted to pull through with a win at the end, so I made Orange Marmalade from the condiments chapter of The Breakfast Book. There were so many interesting things to choose from, but this project for me was a lot of cooking basic things that I’d said I’d been wanting to try and this just gave me the push to go do it! Orange Marmalade definitely falls into that category… I became a fan of this spread when I was living in Germany of all places. The family always had it on the breakfast table and I loved putting it on top of peanut butter on my toast, rather than traditional American peanut butter and jelly.
I love how rich the flavors are and how bright marmalade is; however, this recipe is one that needs a little finessing. You use orange peels so your are really getting the most vibrant flavors of the orange, but mine came out pretty bitter. The orange peels and fruit are cooked down with some lemon as well and quite a bit of sugar, but I think I need to get less pith in my peel next time, or cook down the peels more, so they begin to breakdown. I do think this will be good baked in something though, the flavors are strong and would definitely hold up as part of a recipe!
All in all, I’m happy to have tried it, as I have with all the other recipes along this adventure. More than anything, it was fun doing a project with new friends, and seeing how everyone’s tastes, blogging styles are different and so enjoyable.
Orange Marmalade from The Breakfast Book
- 3 larger oranges
- 2 lemons
- 1 1/2 – 2 cups sugar
- 3 cups water
Peel the oranges and 2 of the lemons, and cut the peel into very thin strips. Remove the pith from the oranges and cut up the fruit. Put the orange fruit and all peels in the water. Bring to a boil and then simmer for 10 minutes. Let cool over night.
Measure out the fruit and water and add approximately 1/2 cup of sugar for every cup of fruit. Boil water fruit and sugar together for 30-45 min. The sugar is the jelling agent, so test for jell point by putting a bit of marmalade on a saucer and putting in the fridge freezer for a minute or two, it is ready when the liquid jams. Add more sugar and cook down a bit more, if it doesn’t jam the first time.
When the marmalade is cooked, thick and jammy, put into jars for storage.