Orange Marmalade

This Orange Marmalade tastes like sunshine in a jar! And need a quick appetizer? How about a dollop of marmalade on top of goat cheese? An easy recipe with canning suggestions.

It is a lovely quirk of nature that the sunniest fruit are at their sweetest and juiciest in winter. And that my friends, is a very good thing. When all the world seems cold and gray, along comes a juicy and sweet navel orange and one bite reminds you that it a few short months we’ll be smack in the middle of spring. So, I think we do need to pause and thank Mother Nature for gifting us with these edible rays of sunshine about now. …. (pause)….(‘thank-you Mother Nature’)…(pause)…. O.K….now that we’ve appropriately given thanks for these gifts, let’s talk Orange Marmalade.

I have been canning preserves, jams and jellies for many years, but I just never got around to making marmalade. No real reason…just never thought about it. 

But I have some girlfriends who want me to teach them to make preserves and I like to preserve seasonally. So…since we’ll be doing our preserving February and not much else but citrus is in season, marmalade it is!

This Orange Marmalade tastes like sunshine in a jar! And need a quick appetizer? How about a dollop of marmalade on top of goat cheese? An easy recipe with canning suggestions.

Our ‘marmalade night’ is still a couple of weeks away, but since I have never made orange marmalade before, I did want to run through the process at least once before the big night.

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I used Marisa McClellan’s recipe for Three Citrus Marmalade from her Food In Jars book, altering it only slightly as I only used Navel Oranges and Lemons.

There is no sugar coating it, there is a bit of prep work involved in making marmalade. It’s not hard and you will have the immense benefit of a home that smells delightfully citrus-y; but do plan on spending some time first zesting your fruit and then slicing your zest very thinly. A serrated peeler is key! I use this one. I tried using my non-serrated peeler and that tool pulled of more of the bitter pith than the serrated one did.

 

Put on some good music and be one with the citrus.

 

By all means, if you do decide to try canning for the first time, your very first purchase should be The Ball Complete Book of Home Preserving. It’s not just a ‘nice cookbook to have’, but it is very detailed as to how to can and preserve safely.

Print

Orange Marmalade

Servings 6 6 ounce jars
Author Marisa McClellan

Ingredients

  • 4 pounds assorted citrus fruit, I used organic, especially since we’ll be using the rind
  • 6 cups sugar

Instructions

  1. Prepare canner, jars and lids. See The Ball Complete Book of Home Preserving for instruction and additional reference.
  2. Place a saucer with 3 spoons on it in your freezer
  3. Wash your fruit well.
  4. Using a serrated-edge vegetable peeler, remove the zest from the fruit. (A regular vegetable peeler doesn’t work quite as well, it seems to get more of the bitter white pith)
  5. Chop the zest into fine strips.

  6. Fill a pot with 2 quarts of water and add the zest.
  7. Bring the water to a boil , reduce the heat to medium high and simmer for 25-30 minutes, until the zest strips are tender.
  8. While the zest cooks, cut the fruit away from the remaining pith and membranes. This is most easily done by cutting off the top and bottom of the fruit and skimming down the sides with a sharp knife, just between the fruit and the pith. 
  9. Once the pith is gone, cut the fruit out from each membrane, saving the pits and the membrane in one bowl and collecting the fruit and juices in another bowl. 
  10. These seeds/membranes will provide the pectin to this marmalade. This procedure is called ‘supremeing’ and here’s a link that further explains it.
  11. Tie up the membranes and seeds into a piece of cheesecloth, secured tightly so no seeds escape.
  12. Drain the zest in a fine mesh sieve, reserving the cooking liquid
  13. In a large pot, combine the drained zest, segmented fruit and juice, 4 cups of the reserved cooking liquid, the 6 cups of sugar and the bundle of seeds/membranes.
  14. Bring to a vigorous boil and cook until the mixture reaches 220°F (between 30-40 minutes), stirring regularly.
  15. When the marmalade reaches 220° and stays at that temperature for 1 minute even after being stirred, remove the pot from the heat.
  16. Put a dollop on the frozen plate and return it to the freezer for 1-2 minutes. If at the end of the 1-2 minutes the marmalade ‘wrinkles’ when pushed, then you are ready to proceed with canning. If not, then return the pot to the heat and cook for an additional 5 minutes.
  17. Once you belief the marmalade has set, remove it from the heat and pull out the cheesecloth bundle, forcing as much of the goodness out of it as you can by pushing it against the side of the pot.
  18. Spoon your jam into hot jars, leaving 1/4 inch headspace.
  19. Remove air bubbles and wipe rim.
  20. Center lid on jar
  21. Screw band down until resistance is met, then increase to fingertip tight.
  22. Place jars in canner, making sure they are completely covered with water
  23. Cover pot and bring to a boil
  24. Boil for 10 minutes
  25. Turn heat off, remove lid and let sit for 5 minutes
  26. Carefully remove jars with jar lifter and place on a rack where they can be undisturbed for 24 hours.
  27. Refrigerate any jars if their lids don’t pop down

Recipe Notes

This recipe assumes some knowledge of proper and safe canning techniques. Please see the Ball Complete Book of Canning and  Preserving for guidance.

This Orange Marmalade tastes like sunshine in a jar! And need a quick appetizer? How about a dollop of marmalade on top of goat cheese? An easy recipe with canning suggestions.

 Once you make your orange marmalade, what will you do with the citrus-y deliciousness?

But let me tell you my favorite way to eat this Orange Marmalade. Of course, it involves goat cheese. So think about this…Fruit and Nut Crisps, using this recipe,  with a dollop of goat cheese and then another dollop of Orange Marmalade. Are you kidding me? This is so incredibly tasty!This Orange Marmalade tastes like sunshine in a jar! And need a quick appetizer? How about a dollop of marmalade on top of goat cheese? An easy recipe with canning suggestions.

The tangy goat cheese really balances the sweetness of marmalade and is the perfect example of the whole is greater than the sum of its parts. Some serious culinary alchemy happens with this combination…trust me.

And if you think those tags are as cute as I do, pop over here to see how I made them with my new Cricut.

This Orange Marmalade tastes like sunshine in a jar! And need a quick appetizer? How about a dollop of marmalade on top of goat cheese? An easy recipe with canning suggestions.

Pin it for your future reference.

This Orange Marmalade tastes like sunshine in a jar! And need a quick appetizer? How about a dollop of marmalade on top of goat cheese? An easy recipe with canning suggestions.

That’s it for today my friends and thanks for stopping by to visit. I appreciate you more than you’ll ever know. And when you leave a comment…ah, it makes my heart sing! 

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Until next time, 


 

 

 

 

 

 

 

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Comments

    • Leave a Reply

      lynn
      February 25, 2017

      Hey Claire, I needed to look up jaffa cake…and now I want to make it! Sounds delicious! Is the recipe you use on-line? If so, would you share the link?

      • Leave a Reply

        Claire
        February 25, 2017

        It’s not a recipe on-line but I’m sure you’d be able to find one. Basically it’s a flat sponge topped with an orange marmalade jelly and he dark chocolate. They can be individual biscuit size or you can make a giant one as a cake. There is debate in the UK weather a Jaffa cake should be classed as a biscuit or a cake all to do with tax! (By the way English biscuits aren’t the same as American ones which might be confusing)

  1. Leave a Reply

    sherry cole
    February 22, 2017

    This looks delicious, Lynn! I make a grilled pork loin with orange marmalade sauce. I bet using this recipe for homemade orange marmalade will make it outstanding. I will try this soon!

    • Leave a Reply

      lynn
      February 25, 2017

      Hey Sherry…wow, that pork loin sounds ah…may…zing! Need to find a similar recipe.

      Thanks for swinging by my friend.

      Have a great weekend.

      Lynn

  2. Leave a Reply

    Jenny Kavanagh
    February 22, 2017

    Wow. YOU amaze me. I have no doubt this is incredibly tasty and you have them packaged so pretty. These would make a lovely gift.

  3. Leave a Reply

    Leanna
    February 23, 2017

    I love marmalade and this one is so pretty. The colour is spectacular. Listing this one. Love it.

    • Leave a Reply

      lynn
      February 26, 2017

      Hi Leanna…I’m like you…I am enjoying just looking at the jars as much as I’m enjoying eating it!

      Thanks for swinging by.

      Hugs, Lynn

  4. Leave a Reply

    Nicki Parrish
    February 23, 2017

    I have nver canned a thing in my life, and maybe I never will, but that doesn’t mean I don’t love things that wonderful people like you can! My grandma used to make things just like this, and I loved when she would send me some! This looks so delicious, my mouth is watering, and you are making me wish I was better in the kitchen for sure! Lovely!

  5. Leave a Reply

    Carol
    February 24, 2017

    I haven’t canned in years, Lynn; but there is nothing better than canning your own fruits! Yours looks pretty enough to give out as gifts. I think I’ll take one…Thank You! PS. Winter naval oranges are the best, especially down in Florida.

  6. Leave a Reply

    Mary-the boondocks blog
    February 24, 2017

    Lynn, you are so eloquent about oranges. Years ago we had a major freeze at the farm and all our oranges and lemons nearly died. So my husband bought sour oranges which were cheaper and wanted to graft on the lemons. Well to this day I cringe when I go near them. But there are 3 or 4 trees that have perfect oranges and those are the treasures! Now I just have to remember where they are.

  7. Leave a Reply

    Sam @ Raggedy Bits
    February 25, 2017

    This looks o yummy Lynn! It is one of our favourites in our house but we have never tried it with goat’s cheese so will be sure to do so! Thank you for the recipe 🙂

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