Orange Marmalade
A vibrant and zesty orange marmalade recipe that captures the essence of fresh citrus, perfect for spreading on toast or using in desserts.
Ingredients
Citrus Ingredients
- 4 medium oranges Select firm, blemish-free oranges for best flavor.
- 2 medium lemons Use fresh lemons for maximum zest.
Cooking Ingredients
- 2.5 cups water For cooking the peels.
- 1/8 tsp baking soda Helps reduce bitterness.
- 1 box SURE-JELL Fruit Pectin Essential for gelling the marmalade.
- 1/2 tsp butter or margarine Reduces foaming during cooking.
- 5.5 cups sugar Adds sweetness to the marmalade.
Instructions
Preparation
- Prepare your canning equipment, ensuring jars are clean and your canner is filled with water to simmer.
- Using a vegetable peeler, remove the colored outer layer of the orange and lemon peels, avoiding the bitter pith. Cut the peels into thin slivers.
Cooking
- Combine the slivers with 2-1/2 cups of water and a pinch of baking soda in a large saucepan. Bring to a boil, then reduce heat and simmer for about 20 minutes.
- Add the remaining fruit and its juice to the saucepan and simmer for an additional 10 minutes.
- Measure 4 cups of the simmered mixture into an 8-quart saucepot. Stir in the box of SURE-JELL Fruit Pectin.
- Add butter or margarine to the mixture. Bring everything to a rolling boil while stirring constantly.
- Once boiling, pour in the sugar all at once and boil vigorously for 1 minute, stirring continuously.
- Remove the pot from heat and skim off any foam that has formed on the surface.
- Fill prepared jars with the mixture, leaving about 1/4 inch of space at the top. Wipe the rims clean and seal tightly.
- Process the jars in boiling water for 5 minutes, ensuring they are submerged 1-2 inches under water. Once done, let them cool on a towel.
Notes
For freshness, store jars in a cool, dark place for up to one year. Opened jars should be refrigerated and consumed within several weeks. Experiment with spices or other fruits for unique variations.