There is nothing better in the morning than a nice cup of tea and a piece of toast that has homemade orange marmalade spread all over it. The good news is that making this fruit spread is a lot easier than you may think. Give it a try … I think you’re going to love it.
I first started playing with marmalade recipes when I started reading a lot of English novels. Just hearing about the tea and toast made me want to sit there with my book and enjoy the same treat. I bought a jar of marmalade at the grocery store, but didn’t care for it much. This homemade version is much better. It also makes for a nice afternoon treat.
- 6 large sweet oranges
- 3 cups water
- 6 cups sugar
- ½ cup lemon juice
- Prepare 4 half pint jars and lids by sterilizing them, keeping them hot, and get your hot water bath canner ready.
- Prepare the oranges by washing them well (removing any stems), thinly slice into circles, then quarter, discarding seeds as you do.
- Put the orange slices and water in a large cooking pot over medium-high heat and bring to a boil, boiling for 5 minutes, stirring frequently.
- Remove from heat and let sit out overnight in a cool place.
- The next day, put pot over medium-high heat and bring to a boil, continue at a rolling boil for 1 hour, stirring frequently.
- Remove from heat and let stand for 4 to 5 hours in a cool place.
- Add the sugar, stir to dissolve, then put pot over medium-high heat and bring to a boil.
- Stir frequently while you continue boiling the mixture until it forms a jelly texture.
- Test with your cold metal spoon for doneness by dipping the spoon in the liquid and removing. When jelly no longer drips from the spoon and slides off slowly in a sheet instead, it has jelled properly.
- Remove the pot from the heat and stir in the lemon juice.
- Ladle hot mixture into hot, sterilized jars, leaving about ¼ to ½ inch headspace in jar. Apply the lids and process in hot water canner for 10 to 15 minutes (adjusting for altitude.)
- Remove from heat, let sit for 5 minutes, then remove jars to a towel covered counter, leaving plenty of room in between jars for air circulation.
- Let sit undisturbed for 12 to 24 hours.
This recipe was adapted from one featured in the Homemade Jelly and Jam Recipes Kindle book. Grab your copy today for more jelly, jam and marmalade recipes.
Hi there, thanks for this recipe! I love orange marmalade. I just featured your article in my weekly “Good Reads” post. I also included your very cute marmalade photo, which links back to your article.
-Viva recently posted Frugal Living Tips
Thank you! I hope your readers enjoy it.
I would suggest in the future you break down the time required for the preparation of the marmalade prior to processing.
You have preparation of the jars and keeping them hot as the first item in your directions, whereas the prep time for the marmalade is two days. I am sure that this is just an error in sequencing when preparing the final copy/
Your recipes are very good and I continue to read your column. Good Luck!
It seems that nobody in my family eats jelly or jam (other than me occasionally). I have a bunch in the fridge (not sure why) does anybody know what you can use it for other than bread? I have orange, peach, pumpkin butter, german rosebud jelly and blackberry. Any ideas would be greatly appreciated.
Good question, Patricia. Jams, jellies, and marmalade make excellent marinades and sauces. You can mix the jam with some white wine vinegar, maybe a little soy sauce, olive oil, ginger, lemon juice, and/or whatever flavors you like. You just want some sort of blend of sweet/savory flavor and an acid to work the marinade. Either marinade the meat (pork tenderloin is one of our favorite choices), or you can use fish or chicken, and bake or grill as usual. You can also make a sauce and just brush it on (without marinading.) So, when you think of a sweet and savory sauce or marinade, just think of the jam, jelly, or marmalade as the ‘sweet’ part.
Another option for using up these jams is to heat and drizzle over ice cream for a nice dessert. If you bake pies, you can add a bit of jam to a filling with complementary flavors. A little orange marmalade mixed into an apple pie, for instance, adds a nice flavor. A dab of jelly inside a muffin is a nice treat, too.
I hope this helps. Anyone else have a few ideas? Please share them here.
Thank you. I appreciate your help. Have a great day!
I’d be happy to give you an address to mail them to!