I have two orange trees in my backyard here in Arizona, and as they’ve matured, we have been blessed with more and more oranges… this year, more than we could eat and give away. I decided I should try making marmalade and don’t know why I never thought of it before — such a great way to preserve our oranges. My orange marmalade recipe is so delicious and fairly easy. It thickens up all on its own without store-bought pectin… I promise! (The lemon helps in that process.)
I ended up combining two recipes that I found online and had great success. My brother LOVES this marmalade and says that eating it on good toast with peanut butter seriously takes it to the next level. You can cut your peels smaller than suggested and experiment with sugar amounts depending on how bitter you like your marmalade. Give it a try, you will feel so accomplished with yourself!
Orange Marmalade Recipe
4-5 medium oranges washed (1-3/4 lbs)
1 lemon, washed and roughly sliced (seeds removed)
6 cups water
6-1/2 to 7 cups sugar
Cut the oranges into very thin slices and remove seeds. Stack the orange slices and cut them into quarters or smaller. Put the orange wedges, lemon slices and water into a large stainless steel pot. Cook over high heat and bring to a boil, then reduce heat to a quick simmer and cook for 40 minutes (stir often) or until the fruit is soft. Remove from heat and stir in the sugar until it dissolves. Cover and allow to stand overnight at room temperature. The next day, remove lemon slices and bring the mixture back to a boil. Reduce heat to low and simmer uncovered for about 1-2 hours. Turn the heat up to medium and boil gently, stirring often, for another 30 minutes. Skim off any foam. Cook the marmalade until it reaches 220 degrees F on a candy thermometer and deepens in color. To check if it’s ready, place a small amount on a plate and refrigerate it until it’s cool but not cold. If it’s jelly-like in consistency, it’s ready.
To prepare for canning the jars, fill a large pot three-quarters full of water and bring to a boil. Place 10 jelly jars and rings into the boiling water. Boil for 10 minutes. Turn off the heat, and add the lids (remove jars to dry). Once the marmalade is cooked, ladle it into the jars to just below the threads. Wipe the rims and threads of the jars and top each with a lid. Place a ring on each jar and tighten.
Put the jars back into the large pot with boiling water and make sure they don’t touch each other or the bottom of the pan by using a jar rack or even a kitchen towel. Add additional water if necessary to cover the jars by at least an inch. Bring the water to a rolling boil and boil for 10 minutes and turn off heat. Using canning tongs, carefully remove the jars from the water, and allow to sit at room temperature for at least 24 hours before opening. Once open, store the marmalade in the refrigerator. Unopened canned marmalade will last on a pantry shelf for six months to a year.4