After the copious snow and bitter cold temperatures in Vermont this February, many of us are counting down the days until spring. And with the sun finally making an appearance and birds singing in the morning, we’re starting to believe that this long winter might allow for a change of seasons after all. But why not bring some of the colors of spring into your life right now?

Mati, one of our talented bakers, has a family recipe for arguably the most delicious marmalade you will ever have! Brandon said it’s the kind of marmalade you want to eat by the spoonful. With that kind of endorsement by our longtime culinary director and WFM partner, you know this is one tasty spread.

This is a simple recipe but takes some time on the stove. So, turn on your favorite music or podcast and get stirring!

The Recipe

Makes: 10 cups

WHAT YOU’LL NEED

• 5 oranges (Mati uses 2 navels, 2 cara caras, and 1 blood orange)
• 2 lemons (zested)
• 6 c. water
• 3 ½ lbs. sugar
• Jars

THE METHOD

1. Slice oranges and zested lemons on the thinnest setting of a mandolin. If you don’t have a mandolin, carefully slice citrus as thinly as you can.
2. Place a plate in the freezer. You will use this plate later to test if the marmalade is done.
3. Bring fruit, water, and zest to boil, then simmer for 45 minutes.
4. Add sugar and stir often until mixture reaches 222°F.
5. Retrieve plate from freezer. Drop a spoonful of marmalade onto plate. If marmalade is done, it will set and not break when you glide a spoon through it.
6. Remove from heat and divide into jars.

Note: If you are storing the marmalade in your pantry, sterilize jars and use the canning method to seal the jars once full. If you are storing the marmalade in the fridge, you do not need to use the canning method.

Enjoy!