I still remember my Dad getting overly excited whenever the breakfast place we were eating had orange marmalade within its selection of single serve jelly options. He was the inspiration behind attempting my own batch of homemade orange marmalade. I have to say as someone who is not as excited about it as my Dad is, I enjoy the flavor of this recipe. There’s a sweetness right when you bite into it and then a kick of tang near the end. And the orange pieces didn’t mess with me like certain textures in food usually do. So, all in all, for the first attempt, I consider this a success. You give it a try and let me know if you like it.
How to make your own Orange Marmalade:
This recipe makes 5 pint jars (give or take)
- 6 large oranges
- 1/2 cup lemon juice
- 6 cups water
- 5 cups of sugar
- 5 to 6 pint canning jars with rings and lids
- canning funnel
- 8 quart heavy bottom stock pot
1. Wash the oranges making sure to scrub them really well. The whole thing will be going into the jelly, so you want it to be super clean.
2. Cut the oranges in to thin slices (about 1/8 inch thick). Then cut the slices into quarters.
3. Combine the oranges, lemon juice and water into the stock pot. Set over high heat until it starts to boil. This will take about 10 minutes. When the liquid starts to boil reduce the heat to a fast simmer and cook 40 minutes, stirring frequently. You want to fruit to be very tender.
Preparing your canning materials:
During the last 10 minutes of the simmer process, place the lids in a pot of water and bring them to a boil. Once boiling, keep them warm over medium heat. In your canning pot fill the jars half way with water. Add 3 or so inches of water to the canning pot and bring the water to a boil. Once boiling, keep hot over medium to high heat.
4. After 40 minutes, return the heat to high and bring the marmalade back to a boil. Add the sugar and stir frequently for 25 minutes.
5. To fill the jars with the marmalade remove one at a time from the canning pot. Use your canning funnel to fill each jar. Leave 1/4 inch space at the top. Use your tongs to get the ring and the lid and use a hand towel to tighten the lid. Place it back into the pot and start with the next jar.
***It’s best if the jars don’t touch the bottom of the pot. If you aren’t using an official canning pot, try placing a cake rack at the bottom of the stock pot you are using.***
6. When all of the jars are full and in the pot, add water so there is at least 1 inch of it over the jars.
7. Bring the water to a boil and boil for 10 minutes.
8. Remove the jars using canning tongs and place on a wooden counter top, cutting board, etc. Allow them to cool for a full 24 hours before opening.
Your new marmalade will last up to 6 months!
Enjoy and Happy Eating.