Apple Marmalade
A delightful apple marmalade with citrus notes, perfect for spreading on toast or using as a gift. Sweet, tart, and bursting with flavor, it suits breakfast or snack time.
Ingredients
Instructions
- Quarter the unpeeled orange and remove seeds.
- Slice the orange into thick slices.
- In a large kettle, combine the orange slices, peeled and chopped tart apples, lemon juice, and 2 cups of water.
- Bring to a boil and simmer for 10 minutes.
- Add sugar and bring to a rolling boil, stirring constantly.
- Continue cooking and stirring until the mixture thickens and becomes clear.
- Remove from heat and add Certo (pectin).
- Skim off the foam, then pour into hot, sterile jars and seal.
Tips & Substitutions
For a smoother consistency, you can blend the orange slices before cooking. If you prefer a less sweet marmalade, reduce the sugar to 4 cups, but keep in mind this may affect the setting. If you don’t have tart apples, Granny Smith apples work well as a substitute. Additionally, adding a pinch of cinnamon can enhance the flavor profile.
Serving Suggestions
Apple marmalade is delightful spread on toasted bread or warm biscuits. It also pairs beautifully with grilled meats, making it a great complement to dishes like those served with Grill Pork Chop Sauce. For a unique twist, try it as a topping on pancakes or waffles. It can also enhance cheese boards or serve alongside charcuterie.
Storage & Reheating
Store the cooled marmalade in airtight jars in the refrigerator for up to six months. For longer storage, consider freezing it in freezer-safe containers. When ready to use, simply thaw in the refrigerator overnight. Never reheat the marmalade directly on the stove; instead, warm it gently in a microwave to preserve its flavor.
Nutrition & Diet Analysis (per serving)
Each serving of Apple Marmalade contains roughly 232 calories, with 5g protein, 56g carbohydrates, and 1g fat. It is an excellent source of vitamin C (76% of the Daily Value) and dietary fiber (24% of the Daily Value), and a good source of potassium. It also contributes 7g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use different types of apples for the marmalade?
Yes, while tart apples are recommended for their flavor balance, you can experiment with other varieties. Just keep in mind that sweeter apples may require adjusting the sugar level to balance the flavors.
How can I tell when the marmalade is ready to be jarred?
The marmalade is ready when it thickens and coats the back of a spoon. To test, place a small amount on a cold plate and let it sit for a minute. If it holds its shape when pushed with your finger, it’s ready to be jarred.
Is it necessary to use pectin in this recipe?
Using pectin, like Certo, helps the marmalade set properly and achieve the desired consistency. If you prefer a natural approach, you can omit it, but be aware that the final product may be less thick and more syrupy.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).