This homemade marmalade is a lovely little gift.
There’s something incredibly satisfying about making homemade marmalade. It’s one of those spreads that feels luxurious, and with just the right balance of sweet and tangy flavors, it’s bound to take any breakfast to the next level. Today, we’re diving into the bright and lively flavors of Ginger Orange Marmalade – a blend of zesty citrus and warm, spicy ginger that’s both unique and versatile.
This recipe isn’t just your average marmalade. With its vibrant flavors, it’s perfect not only as a toast topper but also as a glaze for meats, a mix-in for yogurt, or a surprise ingredient for cheese boards. Let’s get started!
What Exactly is Marmalade?
Marmalade is a type of preserve typically made from citrus fruits. The key difference between marmalade and, say, jelly or jam, lies in its texture and flavor. Marmalade includes both the juice and the peel of the fruit, giving it that signature bitter-sweet flavor and a chunky, almost candied texture. This distinctive addition of citrus peel adds a lovely complexity, setting marmalade apart as a spread with some serious character.
Marmalade vs. Jelly vs. Jam
To break it down, here’s a quick comparison:
- Jelly: Made from fruit juice and sugar, giving it a smooth and clear texture.
- Jam: Includes fruit juice and fruit pieces, resulting in a thicker, spreadable consistency.
- Marmalade: Made from citrus fruit, with the peel included, giving it a more textured and slightly bitter taste. Perfect for those who love a bit of zing in their morning spread.
Delicious Ways to Use Ginger Orange Marmalade
Sure, you can spread it on toast – and it’s amazing that way – but don’t stop there! Here are some creative ways to use this Ginger Orange Marmalade:
- As a Meat Glaze: Brush a little on chicken, pork, or salmon toward the end of cooking for a tangy-sweet glaze.
- In Yogurt or Oatmeal: Stir a spoonful into plain yogurt or oatmeal for a citrusy kick that livens up your breakfast.
- On a Cheese Board: It pairs beautifully with cheeses like brie, gouda, or sharp cheddar. A little goes a long way to add brightness to your charcuterie spread.
- Cocktail Ingredient: Add a teaspoon of marmalade to a gin or bourbon cocktail for a fresh twist.
Ginger Orange Marmalade Recipe
This recipe will make around 6 to 8 half-pint (8-ounce) jars of marmalade. These small jars are the perfect size for enjoying at home or gifting.
Ingredients:
- 4 large oranges
- 2 lemons
- 1/4 cup fresh ginger, finely grated
- 4 cups water
- 4 cups granulated sugar
Instructions:
- Prep the Fruit: Start by washing the oranges and lemons thoroughly. Peel the oranges, trying to remove as much of the bitter white pith as possible. Slice the orange peels into thin strips (these will give the marmalade its texture). Remove the remaining pith from the oranges and discard it, then chop the orange flesh, removing any seeds. For the lemons, zest and juice them, setting aside the juice and zest.
- Soften the Peels: Place the orange peels in a large pot, cover them with water, and bring to a boil. Lower the heat and simmer for about 15 minutes to soften the peels. Drain and set the peels aside.
- Cook the Marmalade: In the same pot, add the softened peels, chopped oranges, lemon zest, lemon juice, grated ginger, and 4 cups of water. Bring the mixture to a boil, then reduce the heat and let it simmer for about 45 minutes, or until the peels are very soft.
- Add the Sugar: Once the peels are soft, add the sugar, stirring until completely dissolved. Increase the heat to a full rolling boil. Boil for about 15 minutes, or until the marmalade reaches the setting point (220°F or 105°C). You can check the set by placing a small spoonful on a cold plate; if it wrinkles when you push it, it’s ready!
- Jar It Up: While the marmalade is cooking, prepare your canning jars and lids by sterilizing them. Once the marmalade reaches the right consistency, ladle it into the hot jars, leaving about a quarter-inch of headspace. Wipe the rims clean, apply the lids, and process in a boiling water bath for 10 minutes.
- Cool and Store: Carefully remove the jars from the water bath and let them cool undisturbed for 24 hours. Check the seals before storing – and then try not to eat it all at once!
Enjoy Your Homemade Ginger Orange Marmalade
This Ginger Orange Marmalade is a beautiful addition to your pantry, adding a burst of sunshine to any dish you pair it with. Whether spreading it on toast, glazing meats, or creating a stand-out cheese board, this recipe offers a sophisticated twist on a classic preserve. Once you’ve tasted it, you’ll find yourself looking for new ways to incorporate it into your meals – and sharing it with everyone you know!
She has a B.S.Ed. in Secondary Education/English and a Spanish Minor. In addition, she holds a Certificates in Natural Health and Herbology from accredited programs. She pursued these natural wellness certifications due to her love for herb gardening.
Despite freelancing to make a living, her love is "all things home."
Deborah grew up in a family that grew a large vegetable garden and a fruit orchard, helping her parents pull weeds and can home-grown foods as part of her childhood. In fact, she had no idea that she could purchase veggies and fruits in pre-packed steel cans until she went to college and made a food run.
Today, she lives in Bertie County, North Carolina, an agricultural rural area with more chickens than people. She lives with her husband and two rescue pets a sweet toy fox terrier and a cat who showed up one day and moved into the house. Together, they enjoy DIY projects, furniture refinishing, gardening, and canning.
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