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5.0 from 201 votes

Orange Cranberry Christmas Marmalade

A delicious, sweet concoction of juicy oranges, lemon, fresh cranberries & sugar, this Easy Christmas Marmalade is fabulous on toast, English muffins, biscuits, yogurt, ice cream...

Prep Time
20 mins
Cook Time
20 mins
Total Time
25 mins
Servings: 80 1 tablespoon servings
Calories: 47 kcal
Course: Condiments
Cuisine: American , British

Ingredients

  • 4 medium-size navel oranges 3 if they're large
  • 1 cup coarsely chopped cranberries
  • 4 ¼ cups sugar
  • ¾ cup water
  • finely zested zest of 1 lemon
  • 2 tablespoons fresh lemon juice
  • 1.75 ounce box powdered fruit pectin I use SURE-JELL

Instructions

    Cup of Yum
  1. Wash clean glass jars and lids with hot water or run through the dishwasher. Dry thoroughly. (You'll end up with about 5 cups of jam, so the number of jars you'll need will depend on what size they are.)
  2. Remove colored zest (just the colored part, not the white pith) from the oranges and the lemon, using a small zester (I love this one). If you can’t get one of the small zesters, use a vegetable peeler to remove just the colored zest. Then cut the peel into thin slivers, or finely chop. Transfer the zest to a small bowl and set aside.
  3. Cut the remaining peel off of the oranges. Slice oranges then coarsely chop, reserving any juice. Transfer oranges and juice to a bowl.
  4. Add one cup of coarsely chopped cranberries to the oranges and stir to combine. Transfer exactly 2⅓ cups of the fruit mixture to a large pot. If you don’t have quite enough, add a bit of water or orange juice to make exactly 2⅓ cups. If you have extra, discard (or use for something else) any remaining fruit mixture.
  5. Add the sugar to the pot and stir until well mixed. Turn the heat to medium-high and stir frequently until the mixture comes to a full rolling boil (a boil that you can’t stir down). Set a timer for 30 seconds and boil, stirring continuously. After 30 seconds, remove from heat.
  6. Add ¾ cup water to a small saucepan. Sprinkle in pectin and stir until dissolved. Bring the mixture to a rolling boil and boil for 1 minute, stirring continually.
  7. Add the hot pectin, lemon zest, orange zest and lemon juice to the fruit mixture and stir for 3 minutes. (Don't cheat on the 3 minutes.)
  8. Transfer marmalade to prepared containers immediately and fill to within ½ inch of tops. Wipe off top edges of containers and immediately cover with lids. Let stand at room temperature a few hours (if you can wait!). Store in refrigerator up to 3 weeks or freeze extra containers up to 1 year. Thaw in the refrigerator before using it.

Nutrition Information

Calories 47kcal (2%) Carbohydrates 12g (4%) Protein 1g (2%) Fat 1g (2%) Saturated Fat 1g (5%) Sodium 2mg (0%) Potassium 13mg (0%) Fiber 1g (4%) Sugar 11g (22%) Vitamin A 18IU (0%) Vitamin C 4mg (4%) Calcium 3mg (0%) Iron 1mg (6%)

Nutrition Facts

Serving: 801 tablespoon servings

Amount Per Serving

Calories 47

% Daily Value*

Calories 47kcal 2%
Carbohydrates 12g 4%
Protein 1g 2%
Fat 1g 2%
Saturated Fat 1g 5%
Sodium 2mg 0%
Potassium 13mg 0%
Fiber 1g 4%
Sugar 11g 22%
Vitamin A 18IU 0%
Vitamin C 4mg 4%
Calcium 3mg 0%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.