Agricultural Term: Temple Orange

Definition: Temple Orange, also known as the Temple Tangor, is a citrus fruit that is a hybrid between a mandarin orange and a sweet orange. It was named after the Temple family, who cultivated the fruit in the early 20th century in Florida, United States. Temple oranges are known for their sweet and tangy flavor, making them a popular choice for making marmalade.

Making Temple Orange Marmalade

Step 1: Gathering the Ingredients

To make Temple Orange marmalade, you will need the following ingredients:

• Temple oranges (around 6-8)
• Granulated sugar (2 cups)
• Lemon juice (1 lemon)
• Pectin (optional, for a thicker consistency)
• Water (enough to cover the oranges)

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Step 2: Preparing the Oranges

Wash the Temple oranges thoroughly under running water to remove any dirt or residue. Once clean, use a sharp knife to slice the oranges into thin, even slices. Remove any seeds that you come across.

Step 3: Cooking the Oranges

Place the sliced oranges in a large pot and cover them with water. Bring the water to a boil and let the oranges simmer for about 30 minutes or until they become soft. This process helps to soften the peel and release the natural pectin.

Step 4: Preparing the Marmalade

Once the oranges are cooked, drain the water and return them to the pot. Add the granulated sugar and lemon juice to the pot, stirring well to combine. If you prefer a thicker consistency, you can add pectin at this stage according to the manufacturer’s instructions.

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Step 5: Cooking the Marmalade

Place the pot back on the stove over medium heat. Stir the mixture continuously until the sugar has completely dissolved. Allow the marmalade to come to a rolling boil, stirring occasionally to prevent sticking. Let it boil for about 15-20 minutes or until it reaches the desired consistency.

Step 6: Testing and Storing

To test if the marmalade is ready, place a small amount on a chilled plate and let it cool. If it sets and wrinkles when pushed with your finger, it is done. If not, continue boiling for a few more minutes and repeat the test. Once ready, carefully transfer the hot marmalade into sterilized jars and seal them tightly. Allow the jars to cool completely before storing them in a cool, dark place.

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Enjoy your homemade Temple Orange marmalade on toast, scones, or as a delicious addition to your favorite recipes!

Keywords: temple, oranges, marmalade, orange, making, pectin, consistency, minutes, ingredients