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Orange Marmalade
Sweet orange jam
Course
Condiment
Cuisine
American
Prep Time
30
minutes
minutes
Cook Time
2
hours
hours
Soaking Time
8
hours
hours
Total Time
10
hours
hours
30
minutes
minutes
Servings
4
cups
Calories
57
kcal
Author
Kathy Berget
Equipment
Measuring Cups
Sieve
Stainless Steel Pot
Vegetable Peeler
Ingredients
2
cups
orange peel
cut into thin strips
4
cups
orange pulp
chopped
4
cups
sugar
Instructions
Place peel in a saucepan along with 6 cups of water. Boil for 5 minutes.
2 cups orange peel
Drain water and repeat: Boil for 5 minutes with 6 cups of water.
Drain water.
Add pulp and 6 cups water. Boil for 5 minutes. Do not drain water.
4 cups orange pulp
Remove from heat. Cover and let stand at room temperature for 12-18 hours or overnight
Remove cover and 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.
4 cups sugar
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 half-pint jars.
Freeze jam until needed, or process jars in boiling water canner for 10 minutes (adjust for altitude.)
Notes
You can slice the peel into smaller bits if you prefer smaller pieces in your marmalade
Watch the water level while you're boiling the jam. If it becomes too dry, add more water.
Make certain you use a large enough pot when you add the sugar. The mixture expands, especially while it's boiling.
Stir often to avoid scorching
Freeze jam or process in a
hot water bath
to make shelf stable
Nutrition
Serving:
1
tablespoon
|
Calories:
57
kcal
|
Carbohydrates:
15
g
|
Protein:
1
g
|
Fat:
1
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
1
g
|
Sodium:
1
mg
|
Potassium:
27
mg
|
Fiber:
1
g
|
Sugar:
14
g
|
Vitamin A:
38
IU
|
Vitamin C:
10
mg
|
Calcium:
9
mg
|
Iron:
1
mg