A New View of Healthy Eating: Daily Healthy Recipes by Melanie Albert: Back to the Basics: Make Home-made Marmalade

by Melanie A. Albert, intuitive cooking expert, author, speaker, Founder & CEO Experience Nutrition Group, LLC

Honestly, this was only the second time in my life that I’ve ever made marmalade. A few weeks ago I made a beautiful Australian Blood Orange Marmalade which was so rich and vibrant, so I decided to make an Arizona citrus marmalade for the Chocolate Chickpea Crepe for my Final Project in the Plantlab Culinary Cooking Course.

This time, it’s January citrus season in Arizona, so I was fortunate to make the marmalade with local Arizona navel oranges, tangerines, and lemons, plus Arizona Spring Dessert Bloom Honey.

For me, making the marmalade is a two-step process. I made the pectin last night, so it could cool in the refrigerator and I prepared the marmalade this morning.

Arizona Citrus Marmalade

• INGREDIENTS
  • 2 navel oranges
  • 2 tangerines
  • 1 lemons
  • ½ cup Arizona honey
  • ½ cup water
  • ¼ cup lemon navel orange pectin
  • 1 vanilla bean, split and seeds scraped
  • Pinch salt

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SIMPLE STEPS: Pectin and Marmalade

• • Prepare Citrus
    • Wash citrus (navel orange, tangerine, and lemon) thoroughly.
    • Navel orange for marmalade and pectin
      • Using a zester or vegetable peeler, carefully remove zest off navel orange, without any of the white pith. Sliver the zest for marmalade juice.
      • Slice navel orange into ¼” rounds., and slice in half. Remove the seeds and pith.
      • Save the orange rounds for the marmalade.
      • Save the seeds and pith for the pectin.

 

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• Tangerine for marmalade
  • Peel tangerine.
  • Slice tangerine into ¼” rounds. Remove seeds.
  • Save tangerine rounds for the marmalade.
• Lemon for pectin
  • Cut lemon in half.
  • Squeeze juice for the marmalade.
  • Save the lemon skins and seeds for the pectin.

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• Lemon Orange Pectin
  • Ingredients
    • Lemon skins (without juice)
    • Navel orange pith (while) and seeds
    • Filtered water
  • Simple Steps
    • Place lemon skins (without juice), orange pith and seeds into small sauce pan.

• Cover with water.
• Bring to a boil over high heat.
• Reduce heat to low and simmer, covered, for 10 minutes.
• Remove from heat and rest in refrigerator until cool or overnight.
• Once cool, strain lemon halves, orange pitch and seeds.
• Reserve pectin (strained liquid) for marmalade.

• Navel Orange Tangerine Marmalade
  • Ingredients
    • Navel oranges
    • Tangerines
    • Lemon juice
    • 1 vanilla bean, split and scraped seeds
    • Pinch sea salt

• Simple Steps
  • Place navel orange and tangerine rounds, navel orange zest, honey, water into small pot.
  • Mix well.
  • Bring to a simmer over medium heat for 10 minutes.

•  Strain the liquid from the citrus. Save the citrus for traditional, thick marmalade.

• Pour ¼ cup pectin into a small pot.
• Add citrus liquid, vanilla seeds, and salt.
• Bring to a boil over high heat, stirring minimally for approximately 20 minutes, until syrup reaches gel stage (220 degrees Fahrenheit)

• Stir in previously simmered navel and oranges to the syrup for a traditional marmalade.

Action: Make your own citrus marmalade and share your beautiful creations with us on our Facebook page, www.facebook.com/NewViewHealthyEating

Interested in more healthy recipes, buy Melanie’s book, “A New View of Healthy Eating”.