Orange Marmalade

Orange Marmalade

  • Prep Time: 0 mins
  • Total Time: 0 mins
  • Serves: 1,Yield: 6half-pint jars

    • About This Recipe

    “Orange marmalade has long been a favorite spread for breads.However, marmalades are used not only as a sweet spread, but also as a main ingredient in a variety of breads and desserts as well as in sweet and savory sauces for meat, poultry, and vegetables.”

    Ingredients

  • 3oranges, seeded, chopped
  • 3lemons, seeded, chopped
  • water( equal to whole fruit)
  • sugar( equal to cooked fruit)

    • Directions

  • Measure chopped fruit and place in heavy saucepan.
  • Measure equal amounts of water and pour into saucepan.
  • Bring to boil.
  • Lower heat and simmer for 5 minutes.
  • Remove from heat, cover, and let stand in a cool place for 24 hours.
  • Again bring to a boil and cook over high heat for 10 minutes.
  • Remove from heat, cover, and let stand in a cool place for another 24 hours.
  • Measure out fruit mixture.
  • Add equal amount of sugar.
  • Again bring to a boil over medium heat.
  • Cook, stirring constantly, for another 15 minutes, or until mixture begins to gel.
  • Remove from heat and immediately pour into hot sterilized jars.
  • Vacuum seal.

    • Reviews

  • “What a fun recipe.I had two large lemons, and many small oranges, so used 2 and 6.The total was 6 cups fruit when measured to add sugar.I had 9 cups of marmalade finished.It has the true marmalade taste, I cooked it 5 minutes longer for a firmer gel, and processed it 10 minutes in a boiling water bath.”

  • “This is more than a simple recipe, it’s a formula allowing one to cook as little, or as much, marmalade as one wants. In addition to this, the finished product is delicious. First time ever making marmalade and it’s a rousing success, thank you for sharing.Just to add. Having recently tried spicy pineapple salsa on cream cheese, I added a bit of water to some of this marmalade, along with a bit of diced onion, jalapeno and hot pepper sauce. Served same way, over cream cheese with crackers, it was a hit.”

  • “Great recipe!This is the second year I am making this recipe. I made this recipe about four times last year. I made close to 60 pints of it last year. We eat it on sandwiches, on toast or biscuits and on salads. Over the holidays I put it over ham & turkey as it cooks. It great! I change this recipe up each time according to what I have to use. I use more oranges than lemons because I like it sweeter; but I use lemons or limes. Sometimes I add tangerines. Love this recipe.”

  • “This was my first attempt at marmalade and I also had a lot of random citrus on hand, to use up. I used 2 lemons, 3 cuties, 2 blood oranges, 2 honey tangerines, and the zest and segments of a pummelo. I ended up with appx. 9 cups of fruit pulp and water by the third day, but only used 7 cups of that and 7 cups of sugar. Added a splash of vanilla extract once off the heat. I boiled mine to a rather thick gel, and ended up with 7-1/2 pints. The pieces of citrus peels stayed suspeneded nicely during a 10 minutes process in a water bath. The taste, initially, was slightly more bitter than I was expecting, but after eating a few spoonfuls, I really like it. I want to make it with less lemon next time and with only sweet oranges.”

  • “I love this recipe!I wanted to try it out – but I only had one lemon and one orange at home, but since you use water and sugar according to the amount of fruit – this was no problem!It’s easy, tastes great and the texture of the marmalade is perfect!”

  • “Fab recipe, I’ve been using it now for a year, I’m just making a new batch!! At Christmas I add a little brandy for a festive flavour!Louise From Andalucia SpainAltiplanotipis”

  • “I only used 1 lemon and 4 oranges and it was lovely.The second time I used 5 satsumos and 2 oranges and it also turned out lovely – I prefer the sweeter taste.Roma S.A.”

  • “This was easy and tastes great!It took me a lot longer to get it to gel though – maybe 25 minutes of boiling (uncovered).”

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