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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.

A lovely Navel Orange Marmalade recipe perfect for canning

I do so love Orange Marmalade and I have found this to be the best navel orange marmalade recipe for canning.

It is a lovely quirk of nature that the sunniest fruit is at its 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 Navel Orange Marmalade recipe 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 off more of the bitter pith than the serrated one did.Navel Orange Marmalade recipe: shredded orange peel

 

Put on some good music and be one with the citrus.Orange Marmalade recipe: close up of oranges with zested peels

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.

These are the jars I used, but mine have the black lids. Not sure they sell the black lids anymore.

Orange Marmalade Recipe

Orange Marmalade Recipe

Yield: 8 half-pint jars
Prep Time: 3 hours
Cook Time: 1 hour 30 minutes
Canning Time: 30 minutes
Total Time: 5 hours

A sunny Orange Marmalade recipe as well as suggestions on water bath canning the marmalade. Ideas for serving the marmalade are also included.

Ingredients

  • 4 pounds of 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|http://amzn.to/2mhzEZU] 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.
  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.
  28. Notes
  29. This recipe assumes some knowledge of proper and safe canning techniques. Please see the Ball Complete Book of Home Preserving for guidance.

Notes

Adapted from Food In Jars

Nutrition Information:
Yield: 64 ounces Serving Size: 1 ounce
Amount Per Serving: Calories: 77 Total Fat: 0g Saturated Fat: 0g Trans Fat: 0g Unsaturated Fat: 0g Cholesterol: 0mg Sodium: 0mg Carbohydrates: 20g Fiber: 0g Sugar: 19g Protein: 0g

Sunny and Delicious Navel Orange Marmalade

This Navel Orange Marmalade recipe for canning 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.

Canned Jars of Navel Orange Marmalade Recipe

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 Navel Orange Marmalade recipe 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.

Navel Orange Marmalade Recipe: spread with goat cheese on toast

Bookmark this page or pin the following image to refer back to this Orange Marmalade Recipe in the future. reference.pin for navel orange marmalade recipe

Orange Marmalade on crackers

 

You might also like these canning, preserves and jam recipes: 

 

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Until next time…

Hugs,

 

 

 

 

 

 

 

 

 

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17 Comments

  1. Claire

    February 22, 2017 at 2:29 pm

    I love Marmalade especially in a homemade jaffa cake.

    Reply
    • lynn

      February 25, 2017 at 8:42 am

      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?

      Reply
      • Claire

        February 25, 2017 at 12:58 pm

        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)

        Reply
  2. sherry cole

    February 22, 2017 at 3:34 pm

    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!

    Reply
    • lynn

      February 25, 2017 at 8:53 am

      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

      Reply
  3. Jenny Kavanagh

    February 22, 2017 at 11:14 pm

    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.

    Reply
  4. Leanna

    February 23, 2017 at 12:29 am

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

    Reply
    • lynn

      February 26, 2017 at 11:31 am

      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

      Reply
  5. Robin from Frugal Family Times

    February 23, 2017 at 9:23 am

    Oh yum! I’ve not been a marmalade fan in the past – but your lovely photographs have inspired me to try again! Your tags are adorable too. 🙂

    Reply
  6. Tara @ Lehman Lane

    February 23, 2017 at 10:09 am

    Oh yum! I love orange marmalade and will have to try and make some of my own now :).

    Reply
  7. Nicki Parrish

    February 23, 2017 at 10:57 am

    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!

    Reply
  8. Carol

    February 24, 2017 at 11:13 am

    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.

    Reply
  9. Mary-the boondocks blog

    February 24, 2017 at 7:19 pm

    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.

    Reply
  10. sara s syrett

    February 24, 2017 at 8:51 pm

    Mmmmm, this looks so good!

    Reply
  11. Sam @ Raggedy Bits

    February 25, 2017 at 12:02 am

    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 🙂

    Reply
  12. Samantha

    March 28, 2019 at 8:48 am

    So simple and so delicious. I made a batch and surprised my neighbors with jars…everyone loved it! Thank you for the great recipe.

    Reply
    • lynn

      March 31, 2019 at 7:47 am

      You are so welcome Samantha! Enjoy

      Reply

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