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    Home » Canning and Preserving

    Homemade Orange Marmalade

    Published: Jan 24, 2022 · Modified: Feb 16, 2023 by Tammy Circeo · This post may contain affiliate links · Leave a Comment

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    Five half-pint jars of Orange Marmalade on the cutting board

    This post may contain affiliate links which means that if you click them and purchase something, I get a little commission. Thank you for your support.

    The citrus season is upon us here in our US winter. If you live in California or Florida, you are blessed with tons of fresh citrus, right? It's the perfect time to stock up on Homemade Orange Marmalade!

    And the bonus of this recipe is that it is not bitter and it doesn't require added pectin.

    Fresh navel oranges in a white bowl

    How to prepare the oranges

    The first step is the carefully remove the skin from the oranges. You want to only remove the skin and leave as much of the pith as possible. The pith is more bitter and less desirable.

    Orange with only the thin peel removed

    After using the vegetable peeler to remove the peel, slice the peel lengthwise to create a julienned cut ... long, slender pieces of orange peel.

    Julienned peel of the orange

    THE biggest tip ... takes the bitterness out of Homemade Orange Marmalade

    I never thought I liked orange marmalade because there always seemed to be a bitter note to it. A few years ago, I needed to make candied orange peel ... for what, I don't remember! ... and I remember watching Jacques Pepin give some tips about the process. The biggest tip is to boil the peel twice before starting your candied orange peels or orange marmalade.

    A hand dropping julienned orange peels in the saucepan

    OK ... Moving beyond the peels!

    Use a small paring knife and remove as much of the pith from the orange segments as possible. It's just too bitter to include, not to mention that it's just not appetizing.

    Use a paring knife to remove the thick pith from the orange

    There's no need to supreme the segments because there is a natural pectin in the membranes that will help set the jam. (To supreme the segments means that you cut the orange flesh from in between the membranes.)

    Peeled and pithed orange slices on the cutting board

    Put the orange slices and julienned orange peels into a large pot. Add the sugar????????

    Orange peel and slices in the pot

    Cook it down for about 40 minutes or until it becomes like jelly.

    Orange slices, orange peel, sugar, water ... all cooked down to marmalade

    The frozen plate test

    After the marmalade has simmered, you can test to see if it is ready by spooning a bit onto a plate that has been in the freezer. If it runs a bit, then stops, it is done. If it doesn't stop, keep simmering it for about 10 minutes and retest.

    Frozen plate test for the jelly-ing effect

    When it's done, use a ladle and a jam funnel to spoon the marmalade into heated jam jars. Wipe the rims of the jars and place the lids and rings on. They should seal as they cool. You'll know they've sealed if you hear the lids popping or if they remain indented when you press them. If they don't seal, store the marmalade in the refrigerator. You'll end up with about five jars of Homemade Orange Marmalade.

    Five jars of Orange Marmalade on the cutting board

    How to serve Orange Marmalade

    You can pile marmalade on biscuits, scones, or croissants. You can use it in a cake. It's delicious with cream cheese or Brie. You might even use it to make a sauce for meatballs or grilled chicken! It's literally sunshine in a jar! Especially on a gray wintery day, right?

    Other recipes you might like

    • Zesty Orange Chicken
    • Gluten-free Cranberry Orange Muffins
    • Old Fashioned Carrot Cookies
    • Drew's Fresh Cranberry Sauce
    • Crispy Crunchy Cucumber Salad

    If you try this recipe and enjoy it, please leave a comment below and a star rating. Also, if you are on Instagram, post a photo and tag me @tammycirceocheznous so that I can see your delicious dish!

    Recipe

    Five half-pint jars of Orange Marmalade on the cutting board

    Homemade Orange Marmalade

    Tammy Circeo
    Homemade Orange Marmalade makes the most of citrus season. It is bright and sweet and is good on toast, in sauces, and with cheese. An added bonus with this recipe is a technique to minimize the bitterness of the rind.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 40 minutes mins
    Cook Time 45 minutes mins
    Total Time 1 hour hr 25 minutes mins
    Course Condiments
    Cuisine American
    Servings 5 half-pints

    Ingredients
      

    • 4 medium navel oranges about 2 pounds
    • 4 cups granulated sugar
    • juice of one lemon
    • ⅓ cup water

    Instructions
     

    • Use a vegetable peeler to remove a thin layer of orange rind from the oranges, then use a sharp knife to cut the orange rinds into thin strips. Cut each strip to be about 2-2½ inches long.
    • Remove as much of the pith from the peeled oranges as possible, then slice the oranges. There's no need to remove all the membranes.
    • To minimize the bitterness, put the strips of orange rind in a Dutch oven and cover them with water. Bring to a boil and boil them for 10 minutes. Drain the water, cover the strips with water again, and boil again for 10 minutes. Drain the water, leaving the strips of orange rind.
    • Add the orange slices, sugar, lemon juice, and water to the Dutch oven. Bring to a boil over high heat. Reduce the heat to medium-low to simmer.
    • Simmer the marmalade for 40 minutes stirring it occasionally to keep it from sticking. At the end of 40 minutes, it will look thicker, but it won't be as thick as it will be after it cools. To test whether it is ready or not, spoon a bit onto a plate that has been in the freezer. If it runs a bit, then stops, it is done. If it doesn't stop, keep simmering it for about 10 minutes and retest.
    • Using a funnel and ladle, spoon the marmalade into heated jam jars. Wipe the rims of the jars and place the lids and rings on. They should seal as they cool. You'll know they've sealed if you hear the lids popping or if they remain indented when you press them. If they don't seal, store the marmalade in the refrigerator.
    Tried this recipe?Let us know how it was!
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    I have always loved nurturing and feeding people. My cooking style is influenced by my Southern parents, time living in Europe, and the foods available in the Pacific Northwest, where I lived for over 20 years. I cook from scratch and strongly support local farms and producers, believing that food plays a pivotal role in our quality of life.

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