Sweet Orange Marmalade
There’s just something about orange marmalade that says sunshine to me! Maybe it’s because of it’s sunny color….or maybe it’s because I just returned from sunny Arizona where we picked loads of oranges!
We didn’t just pick oranges. We also picked grapefruit and lemons! My parents have a few trees but for the real picking we head to my sister’s house. Her neighborhood was built on an old citrus orchard. She has eight mature orange trees in her backyard.
All the residential streets around her are lined with citrus trees and since everyone there already has all the citrus they could possibly ever need growing in their own yards, those trees just don’t get picked! We did our fair share of picking! I always bring home as much as possible!
Citrus is no different. I packed one whole suitcase full with as many oranges and grapefruits as would fit. I also had a whole duffel bag just for those round fruits. But I didn’t stop there! Nope, I stuffed every nook and cranny with an orange or a grapefruit.
Once we got to the airport we weighed the biggest suitcases first. They both were over the 50 pound limit. I quickly unzipped and pulled out 4-5 grapefruit and placed them in the smaller bags (I couldn’t even believe there was still room!) I’m not sure what the airline staff thought, but Rod just shook his head at me!
Everything made it home safely. No lost baggage, and no squished fruit! The morning after we arrived home, it was two degrees outside! TWO!!! Brrrr Chilly Brrrr!!! A fresh grapefruit brought a little comfort to me!
When I got everything unpacked, I realized I had a ton of fresh citrus! I decided to make orange marmalade to use up some of those oranges.
This marmalade only uses two ingredients; oranges (peel and all) and sugar. That’s it! Be prepared though. It does take some time to make, so plan ahead.
Sweet orange jam
- 2 cups orange peel cut into thin strips
- 4 cups orange pulp chopped
- 4-6 cups sugar
Place peel in a sauce pan along with 6 cups of water. Boil for 5 minutes.
Drain water and repeat: Boil for 5 minutes with 6 cups of water.
Add pulp and 6 cups water. Boil for 5 minutes.
Remove from heat and let stand for 12-18 hours.
Bring mixture back to a boil and boil for 30-45 minutes until peel has softened.
Turn heat to low and add sugar one cup at a time, stirring while adding to help dissolve.
Continue cooking, stirring often to avoid scorching, until mixture reaches the gelling point (30-45 minutes)
Remove from heat and ladle hot marmalade into clean, sterilized half-pint jars.
Freeze jam until needed, or process jars in boiling water canner for 10 minutes (adjust for altitude.)
Plan ahead: This takes time to make and has a 12-18 hour period letting the peal and fruit sit.
Amount of sugar depends on how sweet you like your marmalade. I used 4 cups for a tarter jam.
Recipe adapted from Ball Blue Book
I froze my marmalade after making. You can also process the jars in a boiling water canner.
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