Winter means Citrus and Citrus means Marmalade

It’s winter here in Orosei and that means oranges, mandarins, and clementines. Christmas and New Year’s guests arrive with baskets filled with citrus from their own local trees. But what to do when your can’t eat them fast enough? Juicing takes care of a lot, but even so…it’s time to make some marmalade. I make two versions. A sweet rendition with cinnamon and a second, spicy version with chilies that is lovely with cheese. They are easy to make, requiring little more than fruit and sugar…and time.

Citrus Marmalade

you can use whatever type of citrus you have, or even better a mix of oranges, mandarins, and clementines

2kg oranges

~2kg sugar (amount equal to the weight of fruit-see below)

2 lemons

2 cinnamon sticks OR 2 tablespoons dried chilli flakes

Juice lemons and set juice aside, discard peels.

Wash oranges well and pat dry. Over a large bowl to catch the juice, cut peels from oranges and supreme the sections (so, in this bowl you will have the supremed sections of fruit and juice). Put the peels in a heavy pot and cover with water. Boil peels for 10 minutes. Drain and then chop/ slice the peels how you prefer ( thin strips vs. larger chunks)

Add the peels to the juice and supremed oranges. Add the lemon juice. Weigh this mixture and add an equal amount of sugar to the pot. Add the cinnamon sticks for the sweet version, or chillies for the spicy version.

Cook over medium heat until sugar is melted and then turn up the heat and bring to a rapid boil, stirring often. After about 30 minutes, check for set. (Set= a spoonful will crinkle after 2 minutes on a cold plate)

Pour into sterilized jars with 1/2 inch headspace and seal. Process in boiling water bath for 5 minutes.

2 kg of fruit will yield approximately 10 cups of marmalade

Orange Marmalade with cinnamon and Orange Marmalade with chillies

So that is my version of orange marmalade…let me know what you think. This recipe is written the way recipes are passed along over cups of coffee. A kind of shorthand assuming you know all the ways and whys and mysteries of making fruit preserves, so it may be tricky to follow if you are a jelly neophyte. I’ve found that learning new foods and asking people to share their recipes is a great way to explore and experience a culture. Even rediscovering things you thought you knew. Like marmalade…I’ve never been a big fan of it but I’ve got to say, it has really grown on me. I’m loving the sweet mixed with the bitterness and the gentle bite of the cinnamon or the spicier kick of the chilli peppers. Good on toast or especially nice complements to a cheese board. We like it paired with our local pecorino sardo. Buon appetito!