As great as a sweet, ripe orange is just the way it is, you can’t spread it on toast in the morning. There is nothing like fresh, homemade marmalade on a buttery piece of toast. My version forgoes the pectin as I’ve found the pith of the oranges is enough to gel the marmalade. In this recipe it is very important to use equal amounts of sugar and oranges as it will not thicken otherwise. I decided to jar some of my orange marmalade for future eating or gifting… a sort of upgrade from the plain ol’ orange my dad used to give us as a Christmas gift growing up. I used the pressure cooker to seal the jars since that’s how I remember my grandma doing it. You can also freeze the marmalade in mason jars and thaw it as you need it. Both methods work just fine.
2 cups oranges, unpeeled
2 cups sugar
Cut oranges into chunks and remove the thick center pith.
Place oranges and sugar into your Aroma Rice Cooker, set to Sauté-Then-Simmer™ and close the lid.
Give them a quick stir every 15 minutes until thickened, approximately 30 minutes. Open lid carefully and watch for splattering as you stir.
Once the marmalade has thickened you have 3 options:
1) Place marmalade in hot sanitized jars and close. These jars will keep for a few weeks in the refrigerator.
2) Jar the hot marmalade, leaving 1/4 inch of room at the top before sealing as it will expand a bit as it freezes. Let it come to room temperature before placing it in the freezer. These jars will keep for about 1 year. Simply thaw and use.
3) Place marmalade into hot sanitized jars and place into your Aroma Pressure Cooker. Add enough water to cover the jars and cook on low pressure for 15 minutes. Let the jars cool in the water. These jars will keep unopened for a few years.
Note: I sanitize my jars in the dishwasher or boiling water.