Small-Batch Orange Marmalade

Prep your jars. Wash jars and lids in hot soapy water, rinse, and let air-dry. (This recipe is written for refrigerator or freezer storage. If you plan to can, use a separate tested canning recipe and process from a trusted source.)

Wash and peel the oranges. Scrub the oranges well. Use a vegetable peeler or knife to remove the orange zest in wide strips, trying to leave most of the white pith behind. Slice the peel into thin ribbons.

Soften the peel (bitterness control). Add the sliced peel to a small pot, cover with water, bring to a boil, then simmer 10 minutes. Drain and set aside.

Juice the oranges (save the membranes). Set a fine-mesh strainer over a bowl. Cut the oranges in half and juice them through the strainer into the bowl. Scoop and scrape the membranes and pulp from the orange halves into the strainer and press gently to extract as much juice as possible.

Now the important part: do not toss the leftover membranes and pulp. Pile them into the center of a piece of cheesecloth, tie it up into a tight bundle, and set aside. (Navel oranges are usually seedless, so this membrane bundle is our main natural pectin boost.)

Juice the lemon. Keep the same strainer over the bowl and juice the lemon through it. Add any caught pulp and membranes to the cheesecloth bundle for a little extra pectin boost.

Start the marmalade base (add the pectin bundle). In a large heavy-bottom pot, combine the orange juice, lemon juice, blanched peel, 3 cups water, and a pinch of salt. Drop in the tied cheesecloth bundle of membranes and pulp.

Bring to a gentle simmer and cook 20 minutes, occasionally pressing the bundle against the side of the pot with a heat-safe spoon to help release pectin. Press gently and watch for splashes, since the liquid is hot. Remove the bundle and discard.

Peel check: If you want the peel softer, keep simmering the peel in the liquid another 5 to 10 minutes before you add sugar.

Add sugar and dissolve. Stir in the sugar. Keep stirring until the sugar fully dissolves and the liquid looks clear and glossy, 2 to 3 minutes. (This helps prevent crystallization later.)

Boil to set. Raise the heat and bring to a steady boil. Cook, stirring occasionally so nothing scorches, until the marmalade reaches 220°F (or about 8°F above the boiling point at your altitude), about 20 to 30 minutes. As it thickens near the end, stir more frequently and reduce the heat slightly if it threatens to scorch.

Thermometer note: Thermometer accuracy and altitude can vary, so use temperature as a guide and confirm with the plate test.

No thermometer? Use the plate test: chill a small plate in the freezer. Spoon a little marmalade onto the cold plate, wait 30 seconds, then drag a spoon through it. If it wrinkles and the line holds, you are there.

Skim and rest. Turn off the heat. Skim any foamy bits from the top. Let the marmalade rest 5 minutes so the peel stays suspended instead of floating to the top.

Jar it up. Carefully ladle into clean jars, leaving about 1/4 inch headspace. Cool to room temp, then refrigerate. The set tightens as it cools, usually within a few hours, and even more overnight.