orange jam

This EASY orange marmalde recipe is delicious and perfect for the beginner home canner! Learn how to make quick and easy orange marmalde!

Quick and Easy Orange Marmalade Recipe

oranges (about 8 medium)

lemon

water

sugar

Prepare boiling water canner. Heat jars in simmering...

Prepare boiling water canner. Heat jars in simmering water until ready for use. Do not boil. Wash lids in warm soapy water and set bands aside.Wash and dry the oranges and lemon. Slice the oranges into ⅛” slices and remove any seeds.

Stack the orange slices and cut into small...

Stack the orange slices and cut into small pieces, about the size of a pea. Tip: I found cutting the slices into small pieces easiest to do with kitchen scissors!

Place the orange pieces and any reserved orange...

Place the orange pieces and any reserved orange juice into a large pot. Add the lemon juice and zest.

Add the water and bring the mixture to...

Add the water and bring the mixture to a boil for 10 minutes. Reduce the heat to medium and simmer for 60 minutes, stirring occasionally. This softens the orange peels. A quicker method than soaking overnight.

After 60 minutes, add the sugar, stir to...

After 60 minutes, add the sugar, stir to dissolve, and bring the marmalade to a full rolling boil. Once a full rolling boil is achieved, stir constantly to prevent burning until the mixture reaches 220 F. Use a candy thermometer to monitor this process, it will take about 20 minutes to reach this point. It will clearly thicken and become gel like.

Ladle hot jam into a hot jar leaving...

Ladle hot jam into a hot jar leaving a ¼ inch headspace. Remove air bubbles. Wipe jar rim. Center lid on jar and apply band, adjust to fingertip tight. Place jar in boiling water canner. Repeat until all jars are filled.Process jars 10 minutes, adjusting for altitude. Turn off heat, remove lid, let jars stand 5 minutes. Remove jars and cool 12-24 hours. Check lids for seal, they should not flex when center is pressed.

Homemade orange marmalade with no trace of bitterness!

Orange Marmalade Recipe

navel oranges

juice of 1/2 a lemon

cinnamon

Use a vegetable peeler to remove a thin...

Use a vegetable peeler to remove a thin layer of the orange rind off the oranges. Use a sharp knife to julienne the rind and create matchstick pieces. If the pieces of rind are really long, cut them in half so that they're no longer than around 2 1/2 inches in length.

Now, use the knife to remove the thick...

Now, use the knife to remove the thick white part from the actual oranges, tossing the white parts in the trash. You only want to keep the fleshy orange part of the fruit. Look for the faint white segment lines along the orange, and cut along those lines to divide the whole oranges into individual slices. After you cut the oranges into slices, discard any thick white stem parts (the core of the orange) that may have been stuck to the inside of the slices. Temporarily put the orange slices aside.

Fill a medium saucepan with 2 cups of...

Fill a medium saucepan with 2 cups of water and bring to a boil over high heat. Once boiling, add the julienned orange rind and continue boiling over medium high heat for 10 minutes. Drain the water from the saucepan, then fill the saucepan with 2 cups of water again (keeping the orange rind in the saucepan). Place the saucepan over the stove over high heat and set the timer for 10 minutes (it's okay that it hasn't begun to boil yet when you start the time). One last time, drain the water from the saucepan and then fill with 2 cups water, place over high heat, and set the timer for 10 minutes.

Drain the water from the saucepan and now,...

Drain the water from the saucepan and now, to the rind in the saucepan, add the orange slices, the sugar, the lemon juice, and 2 cups of water. Bring the mixture to a boil over high heat. After about 6 minutes, the contents of the pot should be boiling. Reduce the heat to medium-low so that the mixture is simmering.

Cook the marmalade for 40 more minutes, giving...

Cook the marmalade for 40 more minutes, giving it a stir every 3 to 5 minutes. You want to stir it frequently to keep the contents from overflowing in the saucepan. After 40 minutes, the marmalade should look a lot thicker, although it still won't be as thick as it will be once it cools. The oranges will be bathing in liquid rather than completely swimming like they were at the beginning. The amount of bubbly foam in the saucepan will be a lot less too. You can test its readiness by pouring some marmalade onto a plate that's been set to chill in the freezer beforehand. Tip the plate on its side and if the marmalade runs a little but stops in its tracks, then the marmalade is ready. If it keeps running, then you marmalade probably needs a little longer (test again in 10 minutes).

Once the marmalade is ready, stir in the...

Once the marmalade is ready, stir in the ground cinnamon (optional), then pour the jam into a jar and let it rest on the counter until room temperature. Place the lid on top and chill in the fridge - it will firm up more as it cools.

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A foolproof orange marmalade recipe so that you can create marmalade at home without any of the bitterness!

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The most viewed orange jam recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine