Orange marmalade (Confiture d'oranges) from French Farmhouse Cookbook by Susan Herrmann Loomis

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • laurenlangston on January 28, 2024

    This turned out really well. The recipe yields quite a bit — I used my 6qt enameled Dutch oven to soak the oranges overnight, but by the time I added sugar the next day, I had to pull out an even bigger pot. It took about 2 hours to cook down to the right consistency. I used a variety — blood orange, sumo, nova — and it had a really lovely flavor, with the lemon juice keeping everything in check. Now, I just have to find enough people to give all this marmalade away to.

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