In my opinion, marmalade trumps jams. I like being able to see the rind from the fruit and the chunkier texture makes for a brighter bite. It’s like sunshine on your tongue. I never thought about making marmalade at home though until I ran across a recipe on the Internet that had the word quick in the title. You see I am an incredibly impatient person when it comes to most things. The process of baking bread is the exception. There is enough that can wrong that I am on my toes in anticipation. With canning on the other hand, it seems like an ordeal. Reason number one why I have never tried it. So, the other day when I saw the promise of homemade marmalade in less than twenty minutes I ran to my kitchen.
Four languishing oranges became victims to my knife as they got peeled and segmented. At the last minute, a vanilla bean was scraped into the mixture for good measure. What came out was no ordinary spread for your daily piece of toast. This Quick Orange Vanilla Marmalade taste like summer when the days were long and the breeze was warm. It is also reminiscent of a creamsicle soda, my favorite beverage when I was young. I found myself sneaking spoonfuls straight from the jar and I have a feeling you will find yourself in the same predicament. Enjoy!
- 4 oranges
- 1½ cups sugar
- 1 vanilla bean
- Remove the outer orange peel of one of the oranges with a sharp peeler. Place the strips into a pot of boiling water for 5 minutes to get rid of the tartness. Remove from the water and cut the pieces into long strips. With a sharp knife, cut off the top and bottom of each the oranges. Carve off the entire peel, including the white pith and leave only the orange flesh. Quarter each orange and place in a food processor with the sugar. Pulse until only small chunks remain. Transfer the mixture to a saucepan and add the zest strips. Cut open the vanilla bean and scrape the seeds into the saucepan. Bring the mixture to a boil for about twenty minutes or until the marmalade coats the back of a spoon. Transfer to a container and refrigerate until cold. It will keep for a week or so if it last that long.
Originally published in The Capitol Hill Times