Homemade Orange Marmalade

Homemade Orange Marmalade is a delicious thick jam made from fresh oranges and is perfect for slathering on toast, pancakes, or even savory poultry dishes.

On our property, we have a rather large naval orange tree. Every year it is packed with bright beautiful oranges. The absolute worst thing is to see any of this fruit go to waste. For months on end, we squeeze fresh juice for breakfast and stock up on this gorgeous homemade orange marmalade. It is incredibly versatile and something I love to cook with and use year-round. These sweet golden jars make wonderful gifts and their presence lining the pantry shelves has now become a recurring theme come February.

Try it on pancakes, toast, biscuits, and even poultry dishes to make orange chicken or a glaze for pork tenderloin. If I had to choose the very best way to enjoy homemade orange marmalade it would be on freshly baked Sliceable White Bread. There is nothing like it.

Homemade Orange Marmalade Is

• Simple to make with just a few ingredients
• This recipe is much less time-consuming than other orange marmalade recipes can be.
• Incredibly fresh tasting and bursting with flavor.
• Perfect for gifting. This recipe will make 4 8 oz jam jars full of homemade orange marmalade.
• Versatile, this orange marmalade can be used on pancakes, toast, or slathered on savory meat dishes like pork tenderloin or chicken.
• Stores well in the fridge, and freezer, and it is easily hot water canned for the pantry.

What You Will Need To Make It

2.5 lbs oranges (about 4 medium oranges)

4 cups of sugar

1 lemon

1/3 cup of water

Tools

Stockpot

Food Processor

Jams Jars

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Directions

Begin by washing and drying the oranges. Cut the oranges ends off the oranges. Discard ends.

Then cut the oranges in half, then into quarters so you have 8 chunks per orange.

Place the orange chunks into a food processor and process until broken down (as shown). Pour the oranges into a large stock pot.

Add the sugar, juice of one lemon and 1/3 cup of water. Mix it with a wooden spoon and then set it over medium heat.

Bring it to a simmer and reduce heat to medium-low. Allow the pot to simmer with the lid on for about 35-40 minutes or until the mixture has thickened.

While the pot simmers on the stove, place a small plate in the freezer. You will need to test the marmalade later. Occasionally stir the marmalade. When the marmalade appears thickened, you can test it by removing the plate from the freezer and adding a spoonful to the center. If it runs easily, you need to continue simmering the marmalade but if it sits in place it’s ready.

How to Store

To Store: When ready, pour the marmalade into awaiting sterilized jam jars. It will keep up to 2 weeks in the fridge in the jam jars or you can place it in freezer bags and freeze it for up to 3 months. You can also opt to hot water can the jars to seal them for pantry storage.

To Freeze: If placing it in freezer bags you will want to allow the marmalade to cool completely before filling the bags. Fill the bag up halfway, push out any excess air then seal.

Canning Instructions:

Heat the marmalade to 220℉. Then pour it into sterilized awaiting jam jars. Place sterilized lids on. Hand-tighten the lids and place them in a hot water canner. Bring to a boil and allow jars to remain in the hot water canner for 10 minutes. Remove from the hot water canner and allow the jars to sit at room temperature for 24 hours before storing. Store them in a cool dry place for up to 6-10 months. To test the jars, push the center of the lid. It should not move if properly sealed. If it does, the jar will need to be processed again before storing.

Cooking Notes

• Be sure to use organic oranges as we will be using the entire orange to make this marmalade.
• Marmalade is ready when it reaches a deeper rich color and it has thickened. To test the marmalade remove the plate from the freezer and add a small spoonful to the center. If it doesn’t run its ready and if it runs easily, it needs to simmer longer.
• You can use any type of orange you’d like for this. Here are a few to consider Valencia, Seville, Blood, or Naval.
• If you don’t have a food processor you can always manually chop the oranges up. Make sure they are finely cut up (similar to the photo shown) and that there are no large chunks.

Trouble Shooting

My marmalade is too thin: If you find that the marmalade is still too runny after simmering for 40 minutes, you can either add some store-bought pectin or simply continue to simmer for an additional 10 minutes or so. Keep in mind, that the marmalade is runnier heated up and it will also thicken as it cools.

Marmalade is too thick: You can add more water to the marmalade until it’s the correct consistency. You want it thick but to still have a little movement. So that it’s almost a thick gel.

FAQ’s

Why isn’t their pectin in this recipe?

Unlike most other types of jams or jellies, orange marmalade does not need additional pectin to help thicken. Oranges have natural pectin found in their pith which is the white part of the center peel.

Can I double this recipe for larger batches?

Absolutely! You can simply double the recipe and that will result in about 8-8 oz jars of homemade orange marmalade.

What is the best way to store homemade orange marmalade?

I like storing mine in jam jars in the fridge so that it is ready to go. This will store well for up to two weeks in the jars if kept in the fridge. You can also hot water can the jam jars if you’d like to store these at room temperature in a pantry. Keep in mind orange marmalade also freezes well too so you can place it into a freezer-safe container and it will keep for up to 3 months.

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Stockpot

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