Orange Marmalade
A delightful homemade orange marmalade that captures the bright, citrusy flavors of oranges and lemons, perfect for spreading on toast or using in recipes.
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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Notes
Store in a cool, dark place. Properly sealed jars can last for up to a year; use within six months for peak freshness. Once opened, refrigerate and consume within about three weeks.