Easy Orange Marmalade Recipe
- Yield: 9 cups 1x
Ingredients
Scale
- 2 lbs oranges (about 5 navel oranges)
- 1 lemon
- 6 cups water
- 7 3/4 cups granulated sugar
Instructions
- Slice oranges and lemon into 1/8 inch or less thick slices using a sharp knife or mandolin slicer. You can discard the stem-end pieces.
- After slicing, stack fruit slices, and quarter, to make the sections more manageable when serving
- Place fruit in a large (at least 4 quart) pot, and cover with 6 cups of water
- Bring to a simmer, and let simmer about 35 minutes, until rinds are tender
- Stir in sugar, and stir until dissolved
- Bring back to a simmer, and continue to cook until mixture reaches about 224º on a candy thermometer – this will be just below soft call stage, this should take between 15 and 20 minutes. Alternatively, you can use the plate test: place a plate in the freezer when you begin cooking. After about 15 minutes, place a teaspoon of marmalade on the frozen plate, and let set for 30 seconds. If the marmalade is a thick, but wiggly gel, it’s done. If it’s thin, put the plate in back in the freezer and keep simmering. Test again in a few minutes.
- When the marmalade is done, remove from heat and jar.
- To can the marmalade, Sterilize jelly jars and lids. You can do this by preparing a hot waterbacth canner, with jars in it, bring to a boil for ten minutes, and then remove the jars. I usually use half pint jars for my marmalade, since we typically don’t use a large amount at one time.
- Fill sterilized jars with the hot marmalade, leaving 1/2 inch headspace.
- Wipe rims of jars with a soft cloth to remove any drips, then screw down lids and bands firmly.
- Return the jars to the water bath canner, being sure the jars don’t touch each other, and your canning rack is inserted into the bottom.
- Make sure the water covers the jars by at least an inch.
- Bring to a boil, and boil for 10 minutes.
- Remove from heat and let rest for 20-30 minutes.
- Remove jars from canner, and cover with a towel. Let sit at room temperature for at least 24 hours, then test for seals, wash jars if needed, and store in a cool place out of direct light.