Dessertscreativecanning
Orange Marmalade
This traditional orange marmalade rewards patience with an intensely flavored, perfectly set preserve. Whether spread on toast or paired with cheese, it is a satisfying addition to any pantry. Enjoy the deep citrus aroma and the perfect balance of sweet and bitter flavors, crafted with care the old-fashioned way.
👥 24 Servings⏱️ Prep & Cook: 73h⏳ Prep: 72h🔥 Cook: 50 min👤 Ashley Adamant📖 creativecanning
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●strainer
📝 Preparation Steps
1
Day 1: Preparing the Oranges
½ lb oranges (cut into eighths)1oranges (halved crosswise, each half cut lengthwise into quarters and sliced as thinly as possible, seeds removed)1 lb
2
Place the orange eighths in a nonreactive pot where they fit snugly in a single layer.
3
Add enough cold water to allow the fruit to float freely.
4
Cover the pot tightly and let it sit overnight at room temperature to help soften the fruit and begin extracting pectin.
5
Day 2: Cooking the Fruit
6
Bring the pot with the orange eighths to a boil over medium-high heat, then reduce to a gentle simmer.
7
Cook, covered, for about ⏱️ 3 hours, stirring occasionally. Add water as needed to keep the fruit submerged.
8
Once the oranges are very soft and the liquid slightly syrupy, strain the juice by pouring the mixture through a fine strainer into a heatproof container.
½ lb oranges (cut into eighths)1oranges (halved crosswise, each half cut lengthwise into quarters and sliced as thinly as possible, seeds removed)1 lb
9
Cover the container and let it drip overnight to extract all the flavorful liquid.
10
Meanwhile, prepare the thinly sliced oranges by placing them in a wide stainless-steel pot and covering them with cold water.
½ lb oranges (cut into eighths)1oranges (halved crosswise, each half cut lengthwise into quarters and sliced as thinly as possible, seeds removed)1 lb
11
Bring to a boil over high heat, then reduce to a simmer and cook for ⏱️ 5 minutes.
12
Drain and discard the water, then add fresh water to cover the slices by 1 inch.
13
Cook, covered, at a lively simmer for ⏱️ 2 hours, stirring occasionally. Remove from heat, cover, and let rest overnight at room temperature.
14
Day 3: Combining and Cooking the Marmalade
15
Place a small plate in the freezer for testing later, and if canning, prepare a waterbath canner and jars.
16
Remove and discard the cooked orange eighths, straining their juice through a fine mesh sieve to remove solids.
17
In a large jam pot, combine the sugar, strained orange juice, fresh lemon juice, and cooked orange slices with their liquid. Stir well.
18
Bring the mixture to a boil over high heat.
19
Cook at a rapid boil, stirring occasionally. As the mixture thickens and foams, stir gently every few minutes to prevent scorching.
20
Continue cooking until the setting point is reached (at least ⏱️ 20 minutes, and as much as an hour).
21
Testing for Doneness: Remove the marmalade from heat and place a bit on a plate that’s been chilled in the freezer. Let it cool for a few seconds, then run your finger through the marmalade; if it wrinkles and holds its shape without running back together, it is set. If not, continue cooking and test again every few minutes.Alternately, test for set with an instant read thermometer. Marmalade usually sets at around 220 F at sea level, or at 8 degrees above the boiling point of water. The boiling point of water decreases at higher altitudes, and it drops by 1 degree for every 500 feet of elevation. For example, at 1,000 feet the set point is 218 F.
22
Once done, turn off the heat but do not stir.
23
Skim off any foam using a stainless-steel spoon.
24
Ladle the marmalade into prepared jars, leaving ¼ inch of headspace.
25
If canning, process the jars in a water bath canner for ⏱️ 10 minutes (or ⏱️ 15 minutes if above 6,000 feet in elevation.)
Nutrition Facts
calories
183 kcal
fat Content
0.2 g
serving Size
1 serving
fiber Content
1 g
sugar Content
46 g
sodium Content
0.4 mg
protein Content
0.5 g
carbohydrate Content
47 g
saturated Fat Content
0.01 g
unsaturated Fat Content
0.02 g
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