Orange Marmalade

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Servings: 48 Difficulty: Advanced
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A classic citrus preserve with bright zest and tender peel
Orange Marmalade recipe image
Orange Marmalade recipe image
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Orange Marmalade

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Advanced
Servings: 48 Calories: 1347.1

Description

This traditional orange marmalade captures the essence of fresh citrus with a perfect balance of sweet and bitter notes. By using both the juice and the finely chopped peel, you create a complex flavor profile that is far superior to store-bought alternatives. The addition of lemons brightens the taste, while Sure-Jell pectin ensures a reliable set without the need for long, unattended simmering. This vibrant preserve is ideal for spreading on warm toast, drizzling over yogurt, or using as a glaze for roasted meats. It makes a thoughtful, homemade gift and keeps well in the pantry or refrigerator, bringing a burst of sunshine to breakfast tables year-round.

Ingredients

Directions

  1. Using a vegetable peeler, remove the colored zest from the oranges and lemons, discarding the white pith.
  2. Finely chop the zest and set aside.
  3. Peel the remaining fruit, removing the white pith, and chop the fruit flesh.
  4. Save the juice from the chopped fruit and combine with the chopped flesh and zest.
  5. Place the reserved zest, 2 1/2 cups water, and 1/8 teaspoon baking soda in a saucepan.
  6. Bring to a boil, then reduce heat, cover, and simmer for 20 minutes, stirring occasionally.
  7. Add the chopped fruit and reserved juice to the saucepan and simmer for 10 minutes.
  8. Measure out 4 cups of the cooked fruit and juice mixture and transfer to a large kettle.
  9. Stir in the Sure-Jell pectin thoroughly.
  10. Heat the mixture over high heat until it reaches a rolling boil.
  11. Add all the sugar at once and stir constantly.
  12. Return to a full rolling boil that cannot be stirred down.
  13. Boil hard for exactly 2 minutes.
  14. Remove from heat and let stand for 1 minute to reduce foaming.
  15. Ladle the hot marmalade into clean jars, leaving appropriate headspace.
  16. Seal jars and process in a boiling water bath for 10 minutes.

Nutrition Facts

Servings 48

Amount Per Serving
Calories 1347.1kcal
% Daily Value *
Total Fat 0.2g1%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 3.9mg1%
Total Carbohydrate 348.3g117%
Dietary Fiber 4.0g16%
Sugars 342.5g
Protein 1.5g3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Storage: Processed jars can be stored in a cool, dark place for up to 1 year. Once opened, refrigerate and consume within 3 months.

Setting Time: Marmalade may take several days to a couple of weeks to fully set and thicken after cooling. This is normal due to the pectin structure.

Ingredient Tip: Use organic oranges if possible, as the zest is used and may contain pesticide residues.

Variation: For a stronger lemon flavor, increase the ratio of lemons to oranges in the initial fruit preparation.

Keywords: orange marmalade, citrus preserve, homemade jam, lemon zest, sure-jell, canning, breakfast spread, gourmet gift, citrus peel, vegan dessert, pantry staple, preserving
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