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Orange Marmalade
Orange Marmalade
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Cook Time:
85 minutes
Total Time:
595 minutes
Irresistible homemade orange marmalade bursting with citrus flavors.
Ingredients:
  • 5 small navel oranges (about 2 1/4 lb. total), washed and scrubbed
  • 1 medium (5 oz.) lemon, washed and scrubbed
  • 6 cups water
  • 3.5 cups granulated sugar
Instructions:
  • Prepare the citrus: Trim off the tops and bottoms of the oranges and lemon. Remove the skin and pith from 3 oranges. Cut all fruit into quarters lengthwise, then slice thinly into 1/8-inch slices, removing any seeds. Place citrus slices in a large bowl, cover with water, and refrigerate for 8 to 24 hours. Enjoy the refreshing flavors!
  • Add orange and lemon slices and water to a large stainless steel saucepan or Dutch oven. Bring to a boil over high heat, then lower the heat to medium. Simmer uncovered, stirring occasionally, until orange rinds are soft but still slightly firm, about 45 minutes. Skim off any foam that appears on the surface.
  • Check 4 (1/2-pint) canning jars for cracks and rings for rust, getting rid of any damaged ones. Soak them in simmering water until the orange marmalade is prepared. Clean new, unused lids and rings in warm soapy water. Chill a small plate in the freezer.
  • Combine sugar with orange mixture and bring to a vigorous boil. Stir occasionally and simmer until the liquid thickens slightly, bubbles enlarge in the center, and a thermometer registers 220 degrees F (104 degrees C), about 40-45 minutes. The temperature will mostly hover between 212-216 degrees F (100-102 degrees C) but will reach 220 degrees F (104 degrees C) as the liquid reduces.
  • To check marmalade consistency, place a plate in the freezer. Spoon a small amount of marmalade onto the chilled plate. After 1 minute, retrieve the plate and swipe a finger through the marmalade. It should leave a clean trail. If the marmalade is runny, return it to a pot and bring to a boil over medium-high heat. Boil and stir for 3 minutes. Remove from heat, test thickness with the plate, and adjust as needed until desired consistency is reached.
  • Evenly pour the flavorful marmalade into the jars and allow it to cool uncovered at room temperature for about 3 hours. Seal the jars, chill until the marmalade sets (at least 2 hours), and then refrigerate for up to 2 weeks.

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