Homemade Orange Marmalade
A simple, three-ingredient recipe yields a flavorful and textured orange marmalade.
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Instructions
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Wash and dry 5 pounds of oranges. Carefully remove the colored zest, avoiding the bitter white pith.
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Chop the zest and set it aside.
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Remove the ends and all white pith from the zested oranges.
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Segment the peeled oranges over a bowl to collect their juice.
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Squeeze any remaining juice from the membranes into the segmented fruit bowl; reserve the membranes and seeds.
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Combine the chopped zest, segmented fruit, collected juice, 4 cups water, and 6 cups sugar in a large, heavy pot. Bring to a boil, stirring until the sugar dissolves.
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Place the reserved membranes and seeds in a double layer of cheesecloth, then tie it into a bag.
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Add the pectin bag to the pot and bring the mixture back to a boil. Simultaneously, chill a few small plates in the freezer.
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Cook the marmalade at 220 F for 5 minutes without stirring.
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To test for set, spoon a small amount onto a chilled plate; it should hold a trail when a spoon is dragged through it.
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Remove and discard the pectin bag, squeezing any liquid back into the pot. Let the marmalade cool off heat for 5 minutes.
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Prepare 3 clean pint jars with lids. Stir the marmalade to distribute zest, then ladle into jars, leaving 1/2 inch headspace.
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Seal the jars and refrigerate, or proceed with canning.