Orange Marmalade
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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.
Originally published Jan, 2016.
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. 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.
I used just a small vanilla pod in this recipe and might even use ½ 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.
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 - 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
- Whether you are using organic oranges or not, wash the oranges very well before using them.
- Cut each orange into quarters, then slice the quarters into very thin slices.
- 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.)
- Slowly bring the mixture to a slow boil, ensuring that the sugar is fully dissolved, then remove from the heat and cover the pot.
- Leave the mixture in the pot at room temperature overnight.
- 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.
- Slowly bring the pot to a slow rolling boil for about 2 hours, stirring occasionally.
- 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.
- 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.
- 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.
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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
133Serving Size
1Amount 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.
Love this recipe. Thank you and have a wonderful weekend
I just made your marmalade and it is delish. I felt like I had to watch it carefully in the last 30 minutes of cooking, though, to make sure it didn't burn. Do you have any tips to keep that from happening? I kept the heat at medium as instructed. Thanks!
A thermometer is the best thing to use. Don't take it past about 225 degrees F.
In step eight you mention pectin, is there pectin in the recipe?
The pectin natural occurs in the peel pf the citrus fruits. There is no added pectin.
Thank you for this great recipe! I love not having to press the oranges through a sieve! I decided there were a few too many large pieces of orange so I removed some from the jam before putting it in jars, then I dipped the sticky jammy pieces of orange in good quality melted chocolate. They tasted so good, I'm making another batch of jam just to make more of the chocolates and give them as xmas presents!
I think I'd like to try this recipe. Am I understanding correctly that you don't actually remove the peel, and you leave the membrane between the sections also?
Yes, that's why I loved this recipe. Although it is a lot of slicing, all you do is make sure there are no seeds!
I haven't tried your recipe yet, but I'm discouraged about the commercial marmalades since they seem far to sweet for me. I prefer a little citrusy tang. Is your recipe tart or should I reduce the sugar to obtain the tartness?
Reducing the amount of sugar will upset the balance with the natural pectin needed for the marmalade to set up. Reducing the amount may result in a less set marmalade.
About how many half pint jars does this recipe make?
A small glitch in the recipe format template caused the number to disappear. I've updated it with the proper number. Thanks for bringing it to my attention.
Just made the marmalade and it is excellent. I had medium size oranges so I added 1 lemon and I like the zip the lemon adds. Next time I will be more careful on my slicing some are a little thick but certainly doesn't take away from the great flavour. Set up perfectly and all jars sealed.
Will make this again when oranges are on sale.
How long do I cook in the water bath
Water bath?
Yes, you said to put in a water bath canner, but did not say how long to process. Thanks
Always rely on the manufacturers recommendations in these cases.
I just made this and it's delish !!
Can this be frozen?
I don't quite understand why you would want to do that? Properly bottled it in mason jars, it will keep for a year.
Freezing is a cheaper method of canning. Not everyone has the space or money to get started with canning. So the freezer method is easier and cheaper to get started. Also, i know people who do the freezer method because there life is busy and that is all they have time for. No water bath needed just put into freezer containers cool and freeze.
Just because you don't understand why people freeze jams ask they why so maybe you can understand, don't judge them for asking....
Really wasn't my intention. I was basically thinking that canning would be the choice for longest term storage.
OMG just made this marmalade, super easy and delicious. I added zest and juice of one lime.
In my first review I commented that I hadn't been careful on slicing the oranges. The pieces were a little to thick and my husband didn't like them like that. I have taken the marmalade out of the jar and put it in a Magic Bullet whipped it up and it chopped the orange slices. It didn't affect the texture or taste at all. I put it back in the jar and it set up perfectly.
Now he is loving it as much as I do.
Great recipe.
Hi, Although this posting is over a year old I would like to ask a question or two, can the sugar be replaced with Xylitol for Diabetics?
Would the pectin be affected?
Thanks in advance.
I have no experience with that.
Love your recipes. Keep up the excellent job.
Are you looking for recipes. ??
We are true Newf’s
Thanks again👏🇨🇦💕👌
Trying orange marmalade soon
Do you have chocolate making recipes available.
I’m new to your recipes.
I don't make a lot of chocolates. But I love rum balls at Christmas!
Can you use vanilla flavouring and how much? Not easy to find real vanilla here
Thanks
Depends on the brand and concentration. Generally the same amount though.
I found it Judy and made it It was delicious. Thanks for recipe. I will make it again. Love your recipes