Homemade Orange Marmalade
We have made orange marmalade in our small batch canner and really enjoyed it, so I made a larger batch on the stove. This makes 3 or 4 pints of delicious orange goodness (depending on size of your oranges). An easy orange marmalade recipe you’ll want to keep on hand.
You will want to make sure that you wash the oranges and remove any imperfections.
Another important reminder is you don’t want the white plith when you peel the oranges (it will make the marmalade bitter). You want the orange peel, the meat and juice of the orange.
How Many Oranges Do You Need To Make Marmalade?
You need 5 cups of blended peels and orange juice. We found about 10-12 oranges will make this amount. This was with larger size oranges, so adjust depending on your oranges.
Do You Peel or Zest the Oranges?
We prefer peeling. It’s faster. Zesting, does not give you all the peel. And it doesn’t matter what the peel looks like, it’s going in a blender. We have tried to make this an easy orange marmalade recipe, but trying a few different ways (and failing) so you don’t have too.
My Marmalade Is Not Thickening, Now What?
You can stir in a Tablespoon of pectin, give it a minute to boil and it should thicken.
My Marmalade Did Not Set!
It can take up to two weeks for your delicious marmalade to set. Make sure you water bath can the jam so that it can have the best chance of setting. If it doesn’t, it’s still ok to eat. And may be wonderful over biscuits and ice cream and on top of puff pastry. Mix in and make orange flavored muffins!
Can You Use Blood Oranges for Marmalade?
Yes, but you may need to adjust the sugar amount since they are bitter oranges. This recipe is for using a navel orange citrus fruit.
My Marmalade Is Too Thick, Help!
Add 1/2 cup water into mix and stir. This should thin it out. Continue on medium heat. If it’s already in jars and processed, this suggestion won’t work.
Do I Need to Water Bath the Marmalade?
To give your marmalade the best chance to set, please do not skip water bath canning. It will allow it to heat up, even though you just boiled it. Everything will be together in the jar. It will ensure the jar seals as well.
How to Make Orange Marmalade
- 5 cups sugar
- 5 cups ground up seedless orange peels & juice (about 10-12 seedless oranges)
- 1 teaspoon butter
- 3 tablespoons pectin
- You will need to wash the oranges.
- Remove any blemishes and cut the oranges to make sure there are no seeds.
- Peel the oranges and keep the peel.
- Cut the orange segments and keep, but toss and remove the white peel.
- Put the oranges in the blender and blend until mixed for 20-30 seconds. It should be chunky, not pureed.
- Place the pectin evenly around the pan.
- Add the orange mix, sugar and butter.
- Bring to a boil.
- Reduce heat, cover and simmer for 20 minutes.
- Remove cover, stir and simmer for 10 minutes to thicken.
- Begin filling each jar with the ladle and jar funnel. Leave 1/4" inch headspace (that is top from the jar) when filling.
- Clean off each jar rim with wet clean towel to ensure there is no marmalade to keep the jar from sealing.
- Place a sterile seal/lid on top of each jar and hand tighten the band over the jar to secure the lid.
- Place the jars of marmalade into water bath and process for 10 minutes.
- Remove from the water bath and allow to cool and seal.
- Date and label the jars, so you know what it is.
- Check to make sure all jars have sealed before storing.
Tips for Canning Marmalade
- Use seedless oranges, so you don't have to mess with seeds
- We used 13 oranges, peeling and zesting them
- We juiced 4 of the oranges
- We then zested the rest of the oranges and took the segments.
- While the orange marmalade is processing, get everything around you need for the next steps
- Wash your oranges before you start
- Adding butter helps reduce the foaming, you may need to skim foam if there is still foam
- You can process the oranges in the blender and then bag it, freeze it to make later if needed
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