How to Make Orange Marmalade
Have you noticed the stores seem to be overflowing with lemons and oranges right now? What a perfect time to whip up a batch of orange marmalade if you ask me. My husband LOVES this jam and I always make sure and make a batch for him every year. This recipe is a 10 out of 10 in my book.
Below you’ll find my all time favorite recipe.
~Mavis
How to Make Orange Marmalade
Ingredients
4 medium oranges
2 medium lemons
2–1/2cups water
1/8tsp. baking soda {15 Cool Uses for Baking Soda}
1 box SURE-JELL Fruit Pectin or {1} 3-oz pouch of liquid pectin
1/2tsp. butter or margarine
5–1/2 cups sugar, measured into separate bowl {also try low-sugar pectin or Pamona’s}
Instructions
Bring a boiling-water canner 3/4 full with water, to a simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain jars well before filling.
Remove the colored part of the peel from oranges and lemons using vegetable peeler. Cut into thin slivers. Mix the peels, water and baking soda in large saucepan. Bring to boil. Reduce heat to medium-low, cover and let simmer for 20 minutes, stirring occasionally. Add the chopped fruit and juice. Cover and simmer an additional 10 minutes. Measure 4 cups of prepared fruit into a 8 quart sauce pot.
Stir pectin into prepared fruit in sauce pot Add butter to reduce foaming. Bring mixture to full rolling boil on high heat, stirring constantly. Stir in sugar. Return to full rolling boil and boil exactly 1 minute, stirring constantly. Remove from heat. Skim off any foam with metal spoon.
Carefully ladle hot marmalade immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids and screw bands on.
Place jars on elevated rack in canner. Lower rack into canner. {Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.} Cover; bring water to gentle boil. Process 5 min. Remove jars and place upright on towel to cool completely.
After jars cool, check seals by pressing middles of lids with finger. If lids spring back, lids are not sealed and refrigeration is necessary}. Yields {6} 1/2 pints.
Looking for a few more canning recipes? Search my Full List of Canning Recipes
Looking for a good canning book? Here’s a list of my favorites:
- Ball Complete Book of Home Preserving
- The Blue Chair Jam Cookbook
- Jam It, Pickle It, Cure It
- Food in Jars
- The Amish Canning Cookbook
- Not Your Mama’s Canning Book
Also, check out these tutorials if you’ve never used a canner before:
Tutorial: Hot Water Bath Canning
Tutorial: How to Use a Pressure Canner
Robin in SoCal says
Looks awesome are you working on gifts for Christmas already?
Mavis says
How did you guess? 🙂
Helen in Meridian says
Be on the lookout for cardboard displays of Sure-Jell with coupons on the display for Free Sugar when you buy 2 Sure-Jell. I have found these at Fred Meyer for the last 3 years, a little later than this for freezer strawberry jam time. You know we like free, and jams really use up the sugar. You may find the cardboard displays at other stores too. Oh, what’s your favorite easter candy?
Mavis says
Russel Stover Pectin Jelly beans. Best jelly beans on the planet. Hard to find and a little pricey but the best beans ever. What is the Easter Bunny bringing you this year?
Stephanie says
Hey Mavis – I made this last night and all my jars sealed, but its still liquid. I have emptied all my jars into a container and put in fridge. Is there any recovering this?
Mavis says
Hmmm. I don’t know if you can re-can it or not. I have never had that happen before. I’m sorry, but I don’t know the answer. 🙁
Sarah says
Hi, love your blog! First-time canner here. Could I substitute Ball RealFruit Classic Pectin? If so, how much?
Mavis Butterfield says
Yes! I used a box of Sure Jel so a box of Ball Real Fruit Classic would be fine. If you are using it from a jar it should tell you how much is equivalent to a box
Sarah says
Thanks! I love how yours looks and how you didn’t have to use cheesecloth to extract pectin and all that excitement. Canning here I come!
Sarah says
Mavis, it turned out so yummy!
Mavis Butterfield says
Great!! 🙂 I’m glad you like it.
clarence says
Wood like just the recipe for how to make home made orange marmalade. You type print and you get ten pages of wasted paper. How can I just print recipe? Or could you send it to my email address? Thank you.
Mavis Butterfield says
Once you hit this print tab at the bottom of the post, deselect images and you should be able to print just the recipe.
Elspeth says
I’m wondering if anyone thought of cutting the orange & lemon sections with scissors? I am assuming the ‘skin’ of the sections is left on?
Ves says
What juice? Your list of ingredients says nothing about obtaining juice
Mavis Butterfield says
Any juice remaining on your cutting board from chopping the fruit.
Cindy says
When you say a box of liquid pectin, the ones I buy have two packets in them ? Do I use one packet or two ? Sorry it’s probably a dumb question
Mavis Butterfield says
Not a dumb question. You will need {1} 3-oz pouch. I will update the directions to make them more clear.
Jennifer says
Have you ever substituted sugar with honey? Curious beekeeper I would like to make jam with honey. Thanks
Mavis Butterfield says
I have not. Sorry. I wish I could help.
Cynthia Grice says
Was really looking forward to having this marmalade. We made the recipe exactly as instructed. Today’s week three we thought we would try it and it did not set. What went wrong?
Tracy says
In the directions, I didn’t see any mention of the sugar being added. Maybe I missed it. When do you add the sugar? Thanks.
Tracy says
Never mind. I finally saw it. Sorry.
Rebecca says
How long will this recipe last in a jar? A year, six months?
Thanks
Rebecca
Jeanne B. says
This marmalade turned out great! I added nutmeg and cinnamon when I added the sugar. And if anyone has trouble getting their batch to firm up, America’s Test Kitchen says to make sure you cook your fruit, pectin, sugar mixture to between 217⁰ – 220⁰ F. Apparently, that is the temperature that the pectin sets at perfectly. I did that with mine, and it has set fabulously!
Thanks again for a simple and delicious recipe!