How to Make Orange Marmalade
All the orange flavor makes this easy orange marmalade recipe perfect for your next canning project. Great on toast, and to glaze a ham & more!
Servings: 3 pints
Equipment
Ingredients
- 5 cups sugar
- 5 cups ground up seedless orange peels & juice (about 10-12 seedless oranges)
- 1 teaspoon butter
- 6 Tablespoons pectin
Instructions
- 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.
Video
Notes
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