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 and canning marmalade so I was looking for a fairly easy recipe. 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!
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.
Pop on over here for a complete discussion on Jam Making Basics. This Jam Making Basics post discusses the basic ingredients for all jellied fruit and why they are important, basic equipment, and the differences between Jam, Jelly, Preserves, Conserves, and Marmalade.
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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 citrusy; 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.
Put on some good music and be one with the citrus.
The Ball Complete Book of Home Preserving is my bible. Even if I think I could make the recipe in my sleep, I double-check myself against the Ball Book…that whole botulism thing. If you are new to canning, it should be your very first purchase. My cookbook library inventory recently expanded with the addition of The All New Ball Book Of Canning And Preserving: Over 350 of the Best Canned, Jammed, Pickled, and Preserved Recipes! check out.
These are the jars I used, but mine have the black lids. Not sure they sell the black lids anymore.
Adapted from Food In Jars
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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…thin-sliced rosemary, fig, and nut bread, with a dollop of goat cheese and then another dollop of Orange Marmalade. Are you kidding me? This is so incredibly tasty!
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.
Bookmark this page or pin the following image to refer back to this Orange Marmalade Recipe in the future. reference.
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