Guess what I woke up wanting to make today? Orange marmalade!
All because of the windfall of thin-skinned, super juicy oranges friends Bob and Bert brought me.
If you’ve never made orange marmalade, I hope this recipe makes you want to try. I’ve actually got 2 recipes for you: one a classic stove top recipe and another cooked in the crockpot.
Here’s the deal: check out the price of a jar of real orange marmalade made from oranges, lemons and sugar (no high fructose corn syrup or other additives). You’ll experience sticker shock.
Orange marmalade is not hard to make. Don’t let the large amount of sugar throw you. Remember, you’ll be eating small spoonfuls (hopefully).
And the lovely citrus aroma that wafts from the pot as you cook the marmalade will convince you all’s right In your world. I think of orange marmalade as sunshine in a jar.
Now I do have a yummy recipe for orange marmalade salad dressing and a tasty chicken dish with an orange marmalade sauce. Let me know if you want those, too.
OK are you ready for a “jammin” session? Here you go!
Classic orange marmalade
Citrus fruits have a naturally high amount of pectin, so there’s no commercial pectin needed. Now if all you have are oranges with seeds, just remove seeds. I like thinner skin/peel juice oranges, less expensive than navel oranges which have thicker peels.
4 large seedless juice oranges, 3 pounds or so/about 10 cups after slicing
2 large lemons or 3 medium lemons
8 cups sugar
8 cups water
Wash and dry oranges and lemons.
Cut both in half crosswise. Then cut in very thin half moon slices.
Place sliced fruit and their juices into a big pot.
Add 8 cups water and bring mixture to a boil, stirring often.
Remove from heat, stir in sugar until dissolved.
Cover and allow to stand overnight/12 hours or so at room temperature.
This gives the fruit peel time to soften well.
Bring mixture back to a boil.
Reduce heat to a simmer and cook, uncovered, stirring occasionally, for 2 hours.
Turn heat up to medium and cook another 30 minutes, stirring often.
Skim any foam that forms. It will be a golden orange color.
Place a small amount on saucer and refrigerate until cool and just slightly firm. It shouldn’t be runny, or hard. If runny, cook a bit longer; if hard, add a bit more water.
Pour into jars, seal and let cool to room temperature.
Now I will tell you the marmalade may be a bit loose the first day or so, but will set up nicely.
Store in refrigerator up to 3 months, or freeze up to 6 months.
Prefer to can them for the pantry? Check out my site for instructions.
Cook in crockpot
Add sliced oranges, lemons and water to slow cooker.
Cook, covered, on high 2 hours.
Add sugar. Reduce heat to low and cover. Cook 6 hours or so, stirring every hour so mixture doesn’t burn.
Remove lid, return to high and cook another 2 hours, stirring often, or until marmalade thickens.
6 thoughts on “Orange Marmalade – 2 Ways to Cook”
How do you can the marmalade for the pantry? Thank you!
I usually can it right away in a boiling water bath about 5 minutes. Hope this helps!
Thanks, Rita. Love your column.
Hi Rita. I made the marmalade using my crock pot but it still really hasn’t thickened at all. I didn’t stir it a lot though, just enough to check it wasn’t burning or sticking to the bottom. Could that be why? Or is there anything I can add to help thicken?
Also, you mentioned some recipes to use with it….please share! I have this huge batch and no idea what to do with it!
I hope I’m not too late in replying. We had to gather and stack wood yesterday, plus get straw, etc. so I’m a bit behind. I would put a little on a plate and put it in the refrigerator for about 30 minutes. It should gel up. Now as marmalade “sits” after cooking it will get thicker.
Here are a couple of recipes for you to use now. I’ll post them on the site later. I’m also working on a nice chicken with marmalade sauce that’s yummy and will share that too after I get it nailed down.
Let me know if this helps and how the marmalade is turning out. The only other thing I can think of is to continue cooking it on high without a lid, again stirring so it doesn’t burn. Crockpots aren’t always the same, so be patient.
RITA’S ORANGE HONEY GLAZE FOR HAM
More or less of any ingredient is OK. Spread glaze on top about 30 minutes before it’s done; otherwise, the glaze could burn due to its high sugar content.
2 cups firmly packed brown sugar
1/2 cup Dijon mustard
1-1/2 cups orange marmalade
1/2 cup honey
2 teaspoons pumpkin pie spice
BLENDER ORANGE MARMALADE SALAD DRESSING
3/4 cup orange marmalade
1 teaspoon granulated sugar or more to taste
1 tablespoon Dijon mustard
4 teaspoons minced red or sweet onion
1/3 cup white wine or rice wine vinegar or more to taste
1 cup vegetable oil
Put ingredients in blender and blend well. Store in refrigerator. Shake well before serving.
You can use a sugar substitute.
Grainy country mustard can be substituted.
Can be whisked by hand.
Thank you so much for your response. I wasn’t able to follow your directions in time to get it to gel further. However, even runny my husband still says it tastes great! I will definitely use your tips when I make a batch again later this year. I’m thinking it will be such a lovely DIY gift for the holidays.