Canning your own orange marmalade is a delightful way to preserve the bright, citrusy flavors of oranges and lemons. This homemade treat not only brightens up your breakfast table but also fills your kitchen with an irresistible aroma. Engaging in this canning venture is not just about making marmalade; it’s about enjoying a rewarding culinary experience that allows you to create something delicious and homemade!
Why We Love This Orange Marmalade Recipe
There’s something special about homemade preserves. You control the ingredients, ensuring everything is fresh and to your liking. Moreover, crafting your own orange marmalade is a fantastic way to channel your creativity and bring a piece of sunshine into your pantry. Whether slathered on a warm biscuit, used as a glaze for roasted dishes, or enjoyed as a topping for yogurt, the versatility of orange marmalade knows no bounds. Plus, it makes a thoughtful gift for family and friends, bringing warmth and sweetness into their homes.
Ingredients about Orange Marmalade Recipe
Creating your own orange marmalade requires just a few simple ingredients. Each item plays a vital role in achieving that perfect balance of tart and sweet.
- 4 medium oranges
- 2 medium lemons
- 2-1/2 cups water
- 1/8 tsp. baking soda
- 1 box SURE-JELL Fruit Pectin (consider low-sugar pectin or Pamona’s for alternative options)
- 1/2 tsp. butter or margarine
- 5-1/2 cups sugar (measured into a separate bowl)
How to Make Orange Marmalade Recipe Directions
To begin your marmalade journey, you’ll need to prepare both your canning equipment and the fruit mixture. First, start by filling your boiling-water canner about three-quarters full with water and heating it to a gentle simmer. Clean your jars and screw bands in hot, soapy water, and rinse with warm water to eliminate any residue. For the flat lids, pour boiling water over them in a saucepan off the heat. Allow them to stand in hot water until you are ready to use them. Make sure to drain the jars thoroughly before filling.
Next, you’ll work on the fruits. With a vegetable peeler, carefully remove the colored part of the peel from the oranges and lemons, avoiding the bitter white pith. Cut the peels into thin slivers – this adds an exceptional texture to your marmalade. In a large saucepan, combine the slivered peels with the water and baking soda. Bring this mixture to a boil, then reduce the heat to medium-low. Cover the pot and let it simmer for about 20 minutes. Remember to stir occasionally to prevent sticking.
After the 20 minutes, add the remaining fruit and juice to the saucepan. Cover it once more and continue to simmer for an additional 10 minutes, combining the flavors together. When this step is complete, measure 4 cups of the prepared fruit mixture and transfer it to an 8-quart saucepot. This large pot allows for safe boiling and effective mixing.
Now, stir the SURE-JELL fruit pectin into the prepared mixture. Adding butter to the mix at this stage will help reduce foaming, ensuring a smoother texture. Bring the mixture to a rolling boil over high heat, stirring constantly. When you see that full and frothy boil, add the measured sugar all at once. Stir them together and bring it back to a full rolling boil. Maintain this vigorous boil for exactly one minute, stirring continuously.
Once you’ve reached the end of this boiling time, remove the pot from the heat. Use a metal spoon to skim off any foam that might have formed on the surface. This will leave your marmalade looking polished and clear.
Next, carefully ladle the hot marmalade into your prepared jars, filling each jar to within 1/4 inch of the tops. Wipe the rim and threads of each jar with a clean cloth to ensure a proper seal. Place the two-piece lids on top and screw the bands down firmly.
It’s time to process your jars! Place them on an elevated rack inside the canner and lower the rack into the simmering water. Ensure the water covers the jars by at least 1 to 2 inches. If needed, add more boiling water. Cover the canner and bring the water to a gentle boil, processing the jars for 5 minutes. After this time, remove the jars from the canner and place them upright on a towel to cool completely.
Once the jars are cool, it’s essential to check the seals. Press the center of the lids with your finger; if they spring back, it means the jars have not sealed correctly, and you should refrigerate them immediately.
How to Serve Orange Marmalade Recipe
Your homemade orange marmalade can be enjoyed in countless ways! Start your day off right by spreading a generous layer on a warm piece of toast or a biscuit. The zesty citrus flavors work wonders with butter, creating a perfect balance of richness and tang.
You can also use this marmalade to elevate your normal breakfast—think yogurt parfaits topped with a spoonful of orange marmalade and granola for added crunch. For a delightful snack, pair it with cream cheese on crackers, serving it at gatherings or as part of a charcuterie board.
If you’re feeling adventurous, whisk together a spoonful of marmalade with some olive oil, vinegar, and a touch of seasoning for a unique salad dressing. Alternatively, use it in marinades, glazes, or even as a topping for desserts like vanilla ice cream or cheesecake, adding that delightful burst of citrusy flavor that everyone will love.
Expert Tips: Orange Marmalade Recipe
Canning can be a precise science, but some expert tips will help you achieve the best results. First, always use fresh, ripe oranges and lemons for the best flavor. If you can, choose organic fruits, as they usually contain fewer pesticides and are more flavorful.
Second, ensure that your jars and lids are properly sterilized. This prevents contamination and ensures your preserves will last longer. The cleaning process is critical; even tiny specks of food can spoil your marmalade.
When it comes to sugar, don’t skimp! Sugar is essential for proper preservation and contributes not only to the sweetness of the marmalade but also to its texture. If you’re using low-sugar pectin, follow the specific instructions to ensure proper gelling – not all pectins work the same way.
Lastly, when you’re boiling the mix, ensure you are stirring constantly. This will not only help prevent sticking but also ensure an even distribution of heat throughout the mixture.
How to Store Orange Marmalade Recipe
Storing your homemade orange marmalade correctly will ensure its longevity and flavor. After the jars have completely cooled, they should be placed in a cool, dark place like a pantry or cupboard. The ideal storage temperature is around 50-70°F (10-21°C).
Make sure to label each jar with the date you made the marmalade, so you know by when you should consume it. Properly sealed jars can last for up to a year, but it’s best to enjoy them within six months for peak freshness. Once opened, store any remaining marmalade in the refrigerator, where it can last for about three weeks.
Variation of Orange Marmalade Recipe
Feel free to play around with this orange marmalade recipe to suit your taste preferences. For instance, adding spices like ginger can introduce a warm, zesty flavor. Simply include a teaspoon of grated fresh ginger in the fruit mixture while it simmers.
You might also consider mixing in other fruit flavors. Incorporating a handful of diced apples or pears can add additional texture and sweetness. Another great variation is to include a splash of almond extract for a nutty undertone or a dash of cinnamon for warmth.
For those who prefer a less sweet version, opt for low-sugar pectin and adjust the amount of sugar accordingly; it will still yield delicious results. Additionally, some people love the taste of adding a splash of whiskey or rum during the boiling process for a unique twist.
FAQ: Orange Marmalade Recipe
What is the best method for canning orange marmalade?
The best method for canning orange marmalade is to use a boiling-water canner. Proper sterilization of jars and lids, along with following the step-by-step instructions, will yield the best results.
Can I use other fruits besides oranges for this recipe?
Absolutely! You can substitute other citrus fruits like grapefruits or lemons, or even combine them for a unique flavor. Just remember to balance the sweetness according to the fruit used.
How long does homemade orange marmalade last?
When stored properly in a cool, dark place, your homemade orange marmalade can last for up to a year. Once opened, keep it refrigerated and consume it within three weeks.
Why is my orange marmalade not setting properly?
This can happen if there wasn’t enough sugar or pectin used in the recipe, or if the mixture didn’t boil long enough. Always ensure to follow the recipe accurately for the best results.
Can I freeze orange marmalade instead of canning?
Yes, you can freeze orange marmalade! Make sure to use freezer-safe containers and leave some space at the top for expansion. The taste will remain lovely even after freezing.
These FAQs should provide you with valuable insights into canning your own delicious orange marmalade. Enjoy this sweet and tangy treat all year round!
Orange Marmalade
Ingredients
For the Marmalade
- 4 medium medium oranges Use fresh, ripe oranges for the best flavor.
- 2 medium medium lemons Use fresh, ripe lemons for the best flavor.
- 2.5 cups water
- 1/8 tsp baking soda Helps to soften the peels.
- 1 box SURE-JELL Fruit Pectin Consider low-sugar pectin or Pamona’s for alternative options.
- 1/2 tsp butter or margarine Helps reduce foaming.
- 5.5 cups sugar Measured in a separate bowl.
Instructions
Preparation
- Fill a boiling-water canner three-quarters full with water and bring to a gentle simmer.
- Clean jars and screw bands in hot, soapy water, then rinse with warm water.
- Pour boiling water over flat lids in a saucepan off the heat and let stand until ready.
- Drain jars thoroughly before filling.
Cooking the Peels
- Use a vegetable peeler to remove the colored part of the orange and lemon peels, avoiding the white pith.
- Cut the peels into thin slivers.
- In a large saucepan, combine the slivered peels with water and baking soda. Bring to a boil, then reduce to medium-low and simmer for 20 minutes, stirring occasionally.
Combining Fruit and Sugar
- Add remaining fruit juice to the saucepan and continue to simmer for an additional 10 minutes.
- Measure 4 cups of the prepared fruit mixture and transfer to an 8-quart saucepot.
- Stir the SURE-JELL fruit pectin into the mixture, followed by butter.
- Bring the mixture to a rolling boil over high heat, stirring constantly.
- Once boiling, add the measured sugar all at once and bring back to a full rolling boil for 1 minute, stirring continuously.
Canning Process
- Remove from heat and skim off foam from the surface.
- Ladle hot marmalade into prepared jars, filling to within 1/4 inch of the top.
- Wipe rims and threads of each jar with a clean cloth for a proper seal.
- Place lids on jars and screw down bands firmly.
- Process jars in the canner for 5 minutes, ensuring water covers jars by at least 1 to 2 inches.
Cooling and Storing
- Remove jars from the canner and place upright on a towel to cool completely.
- Check seals by pressing the center of the lids. If they spring back, refrigerate immediately.
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