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Orange Marmalade

Orange Marmalade. Who knew making marmalade was this easy? This version adds a little natural vanilla flavour in what might me the best marmalade you’ll ever try.

Orange Marmalade

Orange Marmalade

Orange marmalade is one of those things that has distinct camps of fans and definite non-fans. I’ve never met a person who was on the fence about marmalade; it seems you either love it or leave it alone.

Spouse and I sit firmly in the “love it” camp. It’s one of those things that’s always on hand in the fridge for morning toast. We’ve always bought a good quality brand and occasionally bought a few fancy English brands when we saw them.

Orange Marmalade

Orange Marmalade

Orange Marmalade. Not so difficult after all.

To be honest, I’d always assumed that it was a fiddly thing, and quite fussy to make and successfully get it to set.

How wrong I was. With only 4 ingredients and a little patience in soaking the sliced citrus overnight, it proved to be much much easier than I thought.

I also thought that I’d have to add pectin to the recipe but it turns out that all the natural pectin necessary to get a form marmalade is already in those peels.

The result, plus give it as gifts.

Spouse and I absolutely loved this marmalade. The addition of the vanilla was delicious too but you want to be careful here, too much vanilla can really be too much.

Orange Marmalade

Orange Marmalade

I used just a small vanilla pod in this recipe and might even use 1/2 a pod nest time to see if I like that better. If you have very large vanilla pods, use no more than about a 4 inch section of the pod.

fresh organic clementines picked with green leaves

Try seasonal citrus like clementines in place of the orange!

Although the Christmas season is just behind us, I plan on having batch or two on hand for next year to give as gifts and as host presents when we are invited out. Marmalade this good is something I myself would be very happy to receive.

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Orange Marmalade

Orange Marmalade

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Orange Marmalade
Yield: 8 eight ounce jars (Serving =1 tbsp)

Orange Marmalade

Prep Time: 30 minutes
Cook Time: 2 hours 30 minutes
Total Time: 3 hours

Orange Marmalade - who knew making marmalade was this easy? This version adds a little natural vanilla flavour in what might me the best marmalade you'll ever try.

Ingredients

  • 3 pounds of oranges (6 to 8 large oranges, weighing them is the best) way of measuring) Choose oranges that are neither too thick or too thin skinned
  • 8 cups water
  • 8 cups sugar
  • 1 small vanilla pod, or a 3-4 inch section of a large vanilla pod

Instructions

  1. Whether you are using organic oranges or not, wash the oranges very well before using them.
  2. Cut each orange into quarters, then slice the quarters into very thin slices.
  3. Add the slices to the water along with the sugar in a large pot or dutch oven. (Use only stainless steel or ceramic lined pots. The acid in the citrus fruit will react with aluminum.)
  4. Slowly bring the mixture to a slow boil, ensuring that the sugar is fully dissolved, then remove from the heat and cover the pot.
  5. Leave the mixture in the pot at room temperature overnight.
  6. Next day, add the vanilla pod, which you have split lengthwise and scraped out the seed paste inside. Add the pod and seeds to the pot.
  7. Slowly bring the pot to a slow rolling boil for about 2 hours, stirring occasionally.
  8. After 2 hours, increase the heat to about medium and begin to take the temperature of the marmalade. You want to take the mixture to between 220 and 225 degrees F on a candy thermometer. This is the temperature needed for the pectin to set.
  9. Remove the marmalade from the heat and let it cool before adding it to sterilized mason jars and processing in a water bath to ensure a good seal on the jars as instructed by the bottle manufacturer.
  10. Store in a cool dark place.

Notes

You can mix some citrus flavours in this recipe as well. After Christmas I had a few clementines and lemons left over, so I used 4 oranges, 2 lemons and 4 clementines in the recipe and it was very, very good too.

Recommended Products

Rock Recipes a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. Our product recommendations are almost exclusively for those we currently use or have used in the past.

Nutrition Information

Yield

133

Serving Size

1

Amount Per Serving Calories 52Total Fat 0gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 0gCholesterol 0mgSodium 1mgCarbohydrates 13gFiber 0gSugar 13gProtein 0g

The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.

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Patricia

Friday 15th of January 2021

I have made orange marmalade before where they did not take off the pith. When I made it it was very bitter. So I’m always hesitant to make a recipe that has the pith, But all the comments say that it’s really good. Do you ever take off the pith??

Sheila Pauley

Thursday 7th of January 2021

Would love to know if there would be a sugar substitute for this recipe as my husband is british, loves orange marmalade and just found out hes diabetic.... Has anyone tried this with a sugar substitute and if so would you have the recipe for it?

bonnie berry

Friday 4th of December 2020

why cool it before bottling? I add 1/8 tsp of baking soda to the rind to soften...

Josee

Sunday 12th of January 2020

I love this recipe. I use a food processor to slice the oranges. It cut the prep time down. Added a couple lemon , cut back some sugar but added free range cow gelatin which I like to add in certain foods for various health benefit. It turn out great! Not sure if the gelatin affect the safety for canning? Theoretically, the acidity is more the issue for unsafe canning, therefore it should not affect it. To be sure, test the acidity before canning.

Debbie Graham

Friday 1st of November 2019

I used to be able to buy lemon marmalade here, but no longer! Can I use this recipe using just lemons?

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