Orange Marmalade
User Reviews
5
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Prep Time
10 mins
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Cook Time
35 mins
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Total Time
45 mins
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Servings
6 half pint jars
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Calories
592 kcal
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Course
Condiments
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Cuisine
American
Orange Marmalade
Description
This orange marmalade recipe uses about 2 to 2.3 pounds of oranges along with lemon zest and juice for brightness. The fruit is washed, chopped into small pieces using a food processor, then combined in a large saucepan with water and sugar. The mixture is brought to a boil and simmered for 30-35 minutes until it thickens and achieves a gel-like consistency, which is tested by cooling a spoonful on a plate.
The marmalade’s sweetness balances the natural bitterness of orange rinds, with lemon adding acidity. It is poured hot into sterilized jars for canning or immediate refrigeration. Popular marmalade oranges include naval, Seville, Cara Cara, or blood oranges. Variations can include other citrus fruits, ginger, jalapeño, cinnamon, cloves, or vanilla extract for different flavor profiles.
Proper canning involves cooking to 220°F and processing jars in a water bath for preservation. Refrigerate opened jars and consume within two weeks. Marmalade can also be frozen for up to three months. The use of organic, thin-skinned oranges helps reduce bitterness and pesticide concerns.
Ingredients
- 2.0 to 2.3 pounds orange about 4 medium
- 1 lemon , zest and juice of
- 1/3 cup water
- 4 cups granulated sugar
Instructions
- Prep fruit: Wash the oranges and lemon, thoroughly scrubbing the peels.
- Chop: Cut off the ends of the oranges. Cut the oranges in half, then cut each half into 4, so you’re left with 8 pieces of orange. Discard any seeds.
- Puree: Place the orange pieces in a food processor and pulse/chop until the rind is in very small pieces. Place a plate in the freezer, to help us test for doneness later.
- Combine in saucepan: Add oranges to a large saucepan over medium heat. Zest the lemon into the pot and squeeze the juice from it, into the pot. Add water and the sugar and stir well.
- Cook: bring mixture to a boil. Reduce heat to a low boil and simmer, stirring often, for 30-35 minutes until thickened. When done, it will slide off the spoon in sheets, not droplets, and a spoonful poured onto a cold plate should be a soft gel consistency that moves slightly. If after pouring onto a cold plate it’s thin and runs easily on the plate, it is not ready, so continue cooking.
- Pour into jars or containers with a lid. Allow to cool to room temperature, then store in the refrigerator for up to 2 weeks, or freeze for up to 3 months.
Notes
- Use organic, thin-skinned oranges such as naval, Seville, Cara Cara, blood oranges, mandarin, or tangerines to reduce bitterness and pesticide residues.
- Sugar both sweetens and helps the marmalade set; reducing sugar may lead to a runnier preserve and is not recommended if canning.
- Cook marmalade to 220°F before pouring into sterilized jars and process in a water bath canner for 10 minutes to preserve.
- Store unopened jars in a cool, dry place for 6–10 months; refrigerate opened jars for up to 2 weeks.
- Freeze marmalade in freezer-safe containers for up to 3 months.
- Flavor variations include adding ginger, jalapeño, cinnamon sticks and cloves, or pure vanilla extract during cooking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6half pint jars
Amount Per Serving
Calories 592 kcal
% Daily Value*
| Calories | 592kcal | 30% |
| Carbohydrates | 153g | 51% |
| Protein | 2g | 4% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Sodium | 2mg | 0% |
| Potassium | 301mg | 6% |
| Fiber | 4g | 16% |
| Sugar | 148g | 296% |
| Vitamin A | 344IU | 7% |
| Vitamin C | 90mg | 100% |
| Calcium | 67mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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