Orange-Cardamom Marmalade Recipe | Sur La Table (2024)

• 2½ pounds (6 to 8 medium) oranges, such as Valencia or Cara Cara
• ¾ pound (about 2 large) lemons
• 6 cups cold water
• 20 green cardamom pods, crushed
• 8 cups granulated sugar

We tend to think of preserving and canning as asummertime activity, and rightfully so, with all the lusciousberries and stone fruits in season; however, in winter,with the new crop of citrus in the market, the timing isperfect for putting up marmalade and giving it as giftsfor the holidays. Select blemish-free citrus, preferablyorganically grown, because for marmalade you use thefruit’s skin, pith, and flesh. The pith is naturally high inpectin, as are the seeds, which is why they are reserved,tied in a cheesecloth bag, and cooked along with the fruit.Cardamom is an aromatic spice that delicately perfumesthe marmalade and adds a spicy-sweet flavor. The crushedcardamom pods and seeds are added to the bag containingthe citrus seeds, so they can easily be removed once themarmalade is done. Look for green cardamom at an Indiangrocer or in a specialty store, or order it online from a spicecompany such as Penzeys Spices (www.penzeys.com).

Prepare the fruit 12 to 24 hours before you plan to cook andpreserve the marmalade. Wash and pat dry all the fruit. Trimand discard the stem ends. Cut the oranges and lemons intoquarters and poke out all the seeds with the tip of a paringknife. Reserve the seeds in a small covered container. Using asharp chef's knife or mandoline, cut all the citrus, including therinds, into ¹⁄₁₆-inch-thick slices. Put the sliced fruit in a large pot,including any juices left on the cutting board. Add the 6 cups ofwater. Gently press down on the fruit to make sure it is submerged.Cover the pot and set aside at room temperature for 12to 24 hours. (This softens the rinds and releases the pectin.)

The next day, bring the pot of sliced fruit and water to a boil over medium-high heat. Adjustthe heat so the mixture boils steadily without splattering, and cook for 30 minutes. Wrap thecrushed cardamom pods and the reserved lemon and orange seeds in a cheesecloth bag tiedsecurely with kitchen twine.

While the fruit is cooking, prepare the preserving jars and bring water to a boil in a water bathcanner. Sterilize the jars and lids.

Add the sugar to the fruit mixture and stir until dissolved. Add the cheesecloth bag of cardamomand seeds. Continue to cook the marmalade at a steady boil until it reaches the gel stage or reaches 220°F on a candy thermometer, 30 to 40 minutes longer.

Remove the cheesecloth bag from the marmalade, pressing any liquids back into the pan.

Remove the marmalade from the heat. Using a wide-mouth funnel and filling one jar at a time,ladle the marmalade into hot, sterilized jars, leaving ½ inch headspace. Remove any air bubblesby running a long wooden utensil, such as a chopstick or wooden skewer, between the jarand the marmalade. Wipe the rims clean. Seal according to the manufacturer's directions. Processthe jars in a boiling water bath for 10 minutes, and then turn off the heat. Wait 5 minutes,and then lift the canning rack and, using a canning jar lifter, transfer the jars to a towel-lined,sturdy rimmed baking sheet and let them rest. Check the seals, wipe the jars, and label.Note: Here's an easy way to check whether the marmalade is set. Put a small plate in the freezer.When the marmalade looks thickish and a bit gelled, put a small amount of the marmalade on thefrozen plate and return it to the freezer. After a couple of minutes, run your finger or a spoon down the center and see if it stays separated and is a bit wrinkled. If so, it is done.

Storing: Store the jars in a cool, dark place for up to 1 year.

• 2½ pounds (6 to 8 medium) oranges, such as Valencia or Cara Cara
• ¾ pound (about 2 large) lemons
• 6 cups cold water
• 20 green cardamom pods, crushed
• 8 cups granulated sugar

We tend to think of preserving and canning as asummertime activity, and rightfully so, with all the lusciousberries and stone fruits in season; however, in winter,with the new crop of citrus in the market, the timing isperfect for putting up marmalade and giving it as giftsfor the holidays. Select blemish-free citrus, preferablyorganically grown, because for marmalade you use thefruit’s skin, pith, and flesh. The pith is naturally high inpectin, as are the seeds, which is why they are reserved,tied in a cheesecloth bag, and cooked along with the fruit.Cardamom is an aromatic spice that delicately perfumesthe marmalade and adds a spicy-sweet flavor. The crushedcardamom pods and seeds are added to the bag containingthe citrus seeds, so they can easily be removed once themarmalade is done. Look for green cardamom at an Indiangrocer or in a specialty store, or order it online from a spicecompany such as Penzeys Spices (www.penzeys.com).

Prepare the fruit 12 to 24 hours before you plan to cook andpreserve the marmalade. Wash and pat dry all the fruit. Trimand discard the stem ends. Cut the oranges and lemons intoquarters and poke out all the seeds with the tip of a paringknife. Reserve the seeds in a small covered container. Using asharp chef's knife or mandoline, cut all the citrus, including therinds, into ¹⁄₁₆-inch-thick slices. Put the sliced fruit in a large pot,including any juices left on the cutting board. Add the 6 cups ofwater. Gently press down on the fruit to make sure it is submerged.Cover the pot and set aside at room temperature for 12to 24 hours. (This softens the rinds and releases the pectin.)

The next day, bring the pot of sliced fruit and water to a boil over medium-high heat. Adjustthe heat so the mixture boils steadily without splattering, and cook for 30 minutes. Wrap thecrushed cardamom pods and the reserved lemon and orange seeds in a cheesecloth bag tiedsecurely with kitchen twine.

While the fruit is cooking, prepare the preserving jars and bring water to a boil in a water bathcanner. Sterilize the jars and lids.

Add the sugar to the fruit mixture and stir until dissolved. Add the cheesecloth bag of cardamomand seeds. Continue to cook the marmalade at a steady boil until it reaches the gel stage or reaches 220°F on a candy thermometer, 30 to 40 minutes longer.

Remove the cheesecloth bag from the marmalade, pressing any liquids back into the pan.

Remove the marmalade from the heat. Using a wide-mouth funnel and filling one jar at a time,ladle the marmalade into hot, sterilized jars, leaving ½ inch headspace. Remove any air bubblesby running a long wooden utensil, such as a chopstick or wooden skewer, between the jarand the marmalade. Wipe the rims clean. Seal according to the manufacturer's directions. Processthe jars in a boiling water bath for 10 minutes, and then turn off the heat. Wait 5 minutes,and then lift the canning rack and, using a canning jar lifter, transfer the jars to a towel-lined,sturdy rimmed baking sheet and let them rest. Check the seals, wipe the jars, and label.Note: Here's an easy way to check whether the marmalade is set. Put a small plate in the freezer.When the marmalade looks thickish and a bit gelled, put a small amount of the marmalade on thefrozen plate and return it to the freezer. After a couple of minutes, run your finger or a spoon down the center and see if it stays separated and is a bit wrinkled. If so, it is done.

Storing: Store the jars in a cool, dark place for up to 1 year.