easy marmalade recipe

This easy Orange Marmalade recipe is made with just four ingredients, no special equipment, and is absolutely delicious! Enjoy it slathered on toast, pork chops, chicken, or stirred into yogurt or overnight oats!

Orange Marmalade

oranges (about 4 medium)

lemon (, zest and juice of)

water

sugar

Prep fruit: Wash the oranges and lemon, thoroughly scrubbing the peels.

Chop: Cut off the ends of the oranges. Cut the oranges in half, then cut each half into 4, so you’re left with 8 pieces of orange. Discard any seeds.

Puree: Place the orange pieces in a food processor and pulse/chop until the rind is in very small pieces. Place a plate in the freezer, to help us test for doneness later.

Combine in saucepan: Add oranges to a large saucepan over medium heat. Zest the lemon into the pot and squeeze the juice from it, into the pot. Add water and the sugar and stir well.

Cook: bring mixture to a boil. Reduce heat to a low boil and simmer, stirring often, for 30-35 minutes until thickened. When done, it will slide off the spoon in sheets, not droplets, and a spoonful poured onto a cold plate should be a soft gel consistency that moves slightly. If after pouring onto a cold plate it’s thin and runs easily on the plate, it is not ready, so continue cooking.

Pour into jars or containers with a lid. Allow to cool to room temperature, then store in the refrigerator for up to 2 weeks, or freeze for up to 3 months.

https://content.jwplatform.com/videos/iVZuY6yL.mp4

This easy Orange Marmalade recipe is made using fresh oranges and lemon. It only takes a few simple steps and is absolutely delicious!

If you&#039;re enjoying the citrus season and find yourself overly blessed with clementines, this Clementine Marmalade Recipe is a great way to use them up!

Easy Clementine Marmalade [Homemade Orange Marmalade]

lbs seedless Christmas oranges

lemons

lbs sugar

Wash the oranges and lemons, discarding any stickers before doing so.

Slice the oranges thinly - about ⅛ inch. You can do this with a sharp knife or a mandoline, or - as I did - cut the oranges in half, then put them through the food processor slicing disk.

Note: You can cut them a bit thicker for a thick-cut marmalade, but it will take a little longer to cook, than thin slices do.

Once sliced, cut each round into 4-5 pieces, place in a large pot.

Zest and juice the lemon. Add lemon juice and lemon zest to the pot, along with the water. Bring to a boil over high heat.

Once water comes to a hard boil, reduce element to medium heat (or medium low heat, if you have a really hot burner), and simmer for around 45 minutes, or until the orange rinds are very tender.

Add sugar, stir well with a wooden spoon to dissolve.

Turn the temperature back up, bring the cooking liquid up to a full rolling boil.

Continue to boil, stirring constantly until the orange mixture reaches between 220-224 degrees F on a candy thermometer - about 15-20 minutes.

Ladle hot marmalade into hot, sterilized canning jars - have about 10 jam jars ready.

Use a clean, wet paper towel or clean kitchen towel to wipe down the top of each jar.

Affix sterilized lids and jar rims, and process in a hot water bath for 10 minutes. (Add 5 minutes for altitudes above 1,000 feet; add 10 minutes for altitudes over 6,000 feet.)

Make sure there is enough water to keep the jars completely submerged in boiling water for the full 10 minutes.

Carefully remove the hot jars from the water bath.  Loosen the rims - to allow water to drain/prevent rusting - and allow to cool overnight.

The next day, check all lids for a proper seal: they should have sucked down into a vacuum seal as the jars cooled to room temperature.

Tighten all rims and store properly sealed jars in a cool dark place for later use; refrigerate any that did not seal for use in the coming weeks.

If concerned about too much sugar, add less 🤷‍♀️ I made a half batch and used 3 1/2 cups, mine was Delicious 😋  Thanks

Can't wait to try this recipe! I am curious if lime will work as well as lemon. Has anyone tried limes?

In the midst of making two batches of your recipe (altered a wee bit) right now. Smells divine! I did one with clementine and ginger, and the other with cara-cara, lemon, and lime. 

Side note; love the comments, here, hahaha! Don't mess with canners 😂

Wow, just WOW! I will be using this recipe at the weekend. Could you post the metric equivalent please (that comment is to the author)

As for the rude man.....  no further comment other than to say that you are an absolute plank....

Does 6.4 ounces of sugar in a jar of a fruit preserves strike you as an undue amount, Patrick? I know to a lot of modern thinking sugar is literal poison and calories are dangerous junk, but what makes a preserve a "preserve" is the presence of a preserving agent, such as a high concentration sugar solution. Without the sugar, you're just making a bad fruit stew that won't keep. Hope this helps!

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Top 2 easy marmalade recipe recipes from across the web

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Easy Clementine Marmalade [Homemade...

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