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.