Orange-Grey Marmalade
Serves: 4½ cups
  • 5 pounds navel oranges (approximately 15 oranges)
  • 3 to 3½ cups granulated sugar
  • 1 tablespoon ground Earl Grey black tea*
  • ½ teaspoon vanilla bean paste
  • ½ tablespoon fresh lemon zest
  • ½ tablespoon fresh lemon juice
  1. Using a vegetable peeler, cut peel from oranges in ½-inch pieces. Place in a bowl, and set aside.
  2. Place a cutting board in a rimmed baking sheet to catch orange juice. Using a sharp knife, cut tops and bottoms from oranges. Carefully cut away and discard white pith from sides of oranges, working from top to bottom and following shape of fruit. Cut along either side of orange membranes to release orange segments. Place segments and any juice caught in baking sheet in a large bowl.
  3. Reserve seeds and membrane of an orange in a small bowl. Cover and refrigerate.
  4. Bring a large pot of water to a boil over medium-high heat. Add orange peel, cooking until peel softens, 2 to 3 minutes. Using a slotted spoon, transfer peel from water to a small bowl.
  5. Using a sharp knife, cut orange peel into very thin strips (½×1⁄16-inch). Add to orange segments. Add sugar, tea leaves, and vanilla bean paste to orange segments, stirring well. Cover and refrigerate overnight to let fruit macerate.
  6. The next day, wrap reserved seeds and membrane in a square of cheesecloth to create a sachet.
  7. In a large pot, heat macerated fruit over medium-high heat. Add cheesecloth sachet. Cook, stirring frequently, until marmalade begins to thicken, approximately 40 minutes. Add lemon zest and lemon juice. Cook until marmalade registers between 218° and 222° when checked with an instant-read thermometer and appears thick and shiny, 2 to 3 minutes. Remove and discard sachet.
  8. Transfer marmalade to an airtight, heatproof container. Let cool to room temperature before using.
MAKE-AHEAD TIP: Marmalade can be made up to 2 weeks in advance, placed in an airtight container, and refrigerated until ready to use.
Recipe by TeaTime Magazine at