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.
- 4 pounds of assorted citrus fruit, I used organic, especially since we'll be using the rind
- 6 cups sugar
- Prepare canner, jars and lids. See [The Ball Complete Book of Home Preserving|http://amzn.to/2mhzEZU] for instruction and additional reference.
- Place a saucer with 3 spoons on it in your freezer
- Wash your fruit well.
- 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)
- Chop the zest into fine strips.
- Fill a pot with 2 quarts of water and add the zest.
- Bring the water to a boil , reduce the heat to medium high and simmer for 25-30 minutes, until the zest strips are tender
- 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.
- 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.
- These seeds/membranes will provide the pectin to this marmalade.
- Tie up the membranes and seeds into a piece of cheesecloth, secured tightly so no seeds escape.
- Drain the zest in a fine mesh sieve, reserving the cooking liquid.
- 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.
- Bring to a vigorous boil and cook until the mixture reaches 220'F (between 30-40 minutes), stirring regularly.
- When the marmalade reaches 220' and stays at that temperature for 1 minute even after being stirred, remove the pot from the heat.
- 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.
- 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.
- Spoon your jam into hot jars, leaving 1/4 inch headspace.
- Remove air bubbles and wipe rim.
- Center lid on jar
- Screw band down until resistance is met, then increase to fingertip tight.
- Place jars in canner, making sure they are completely covered with water
- Cover pot and bring to a boil
- Boil for 10 minutes
- Turn heat off, remove lid and let sit for 5 minutes
- Carefully remove jars with jar lifter and place on a rack where they can be undisturbed for 24 hours.
- Refrigerate any jars if their lids don't pop down.
- This recipe assumes some knowledge of proper and safe canning techniques. Please see the Ball Complete Book of Home Preserving for guidance.
Adapted from Food In Jars
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- Ball (2 Packs) Wide Mouth Half Pin Mason Pint Jars-8oz-4 Per Box-Total 8, 8 oz Jars, GREEN
- The All New Ball Book Of Canning And Preserving: Over 350 of the Best Canned, Jammed, Pickled, and Preserved Recipes
- Roots & Branches VKP1002 Home Canning Jar Lifter, Securely Grips, Red
- NORPRO 591 Canning Bubble Popper/Measurer, Green
- New Norpro 606 Magnetic Canning Jar Lid Wand Lifter Removing Tool Sale
- Küchenprofi 18/10 Stainless Steel Funnel with Filter
- Kitchencraft Home Made Stainless Steel Maslin Pan With Handle, 9 Litre
Nutrition Information:Yield: 64 ounces Serving Size: 1 ounce
Amount Per Serving: Calories: 77Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 0mgCarbohydrates: 20gFiber: 0gSugar: 19gProtein: 0g
Sunny and Delicious Navel Orange Marmalade
Once you make your orange marmalade, what will you do with the citrus-y deliciousness?
- Of course, spreading it on your toast or muffins is an obvious choice, and surely a good one.
- And you will win the best neighbor award when you share a jar with your next-door neighbors.
- Jamie Oliver’s Marmalade Cake looks so delectable.
- Holy cow! Boozy Marmalade Shortbread Cookies!
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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