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  • The Satiated Blonde

How I Make Delicious Marmalade from Scrap Oranges


oranges sliced on plate

What? That's probably what I'd say if I hadn't written the title, haha. Scrap Marmalade...what is it? Why make it? Does it taste any good? I'm going to dive in and share how I made up scrap marm.


Let's start with the easiest question...why? Well, I found my favorite way to make traditional marmalade (since I tried so many ways...) is with juice, zest, sugar, & a seed bag. That means, the guts of the citrus are still there, and although they've been juiced, it's a lot to just throw away for waste. I figured there still had to be flavor in there. And guess what? I was right!


So, I guess that kind of answered the "what" question, too. But basically, everything that's leftover from making marmalade can be used for scrap marm (trademarked, lol). Also, sometimes I may want to use my citrus for something else, like curd, or recently--and surprisingly, just plain juice But, I got the most beautiful, unwaxed, organic, red Valencia oranges and I ate one whole. It reminded me of eating an orange when I was a kid...but even better. It was out of this world. It made me think, I can't just boil all of these tasty, beautiful fruits! So, I juiced them...ALL of them! And I tried to capture the color in this pic, but ya know, nothing is as good as real life. Wow, was it vibrant and tasty!


vibrant,fresh squeezed orange juice

So, I decided to zest them all first and then juice them. This left my options open for still making traditional marmalade (well, I guess non-traditional because this wasn't made with Seville oranges -- but I've done that, too!), or juice, zest to freeze for baking, zest for orangecello (yes, I started a batch!), and whatever else. I was hoping to freeze some juice for a little breakfast surprise for when the oranges are out of season, but it all just disappears too fast, haha. Anyway, after zesting and juicing, I didn't want to throw away what was left of the citrus, so I made scrap marm. There is no recipe, per se; it's something I just made up. I have made these varieties of scrap marm so far:


- Seville scrap marm

- Meyer lemon + bearss lime scrap marm

- Meyer lemom + bearss lime + shiksuwa scrap marm

- Red valencia + tangelo scrap marm


...and next up is just a pure red Valencia scrap marm (I have a new box on its way to me!).


Anyways, I put the scraps with some of the zest in a pot, cover with water, add some sugar, bring to a boil and voila, scrap marm! Once it reduces down, I fish out the orange chunks (but try to leave as much zest as possible). If you have extra juice you can put it in here, but I wanted to drink/use all of the pure juice in other things I was making, and adding in the juice is more how I make "traditional marm."


So, for the final question...does it taste any good? YES! Of course, otherwise I wouldn't do it! And honestly, I can't pinpoint a specific reason, because everything I read says to not include the pith because of its bitter taste, but I think scrap marm tastes better than regular, believe it or not! Or maybe because after eating all the traditional marmalade, nothing tastes as bitter now, haha. But really, I love it and it saves a useful part of the fruit from going to waste!


So whattya think, is Scrap Marm on your list of things to make?! Be sure to let me know in the comments. Friends and family, if you're interested in trying it, let me know! I have a TON! As always, #GetSatiated.








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