Easy Orange Marmalade

Turn fresh oranges into this Easy Orange Marmalade, a tangy, homemade spread full of lively flavor. Spoon it over toasted sesame bagels, dollop into our homemade yogurt, or enjoy with soft cheeses. Pair with Irish brown bread or buttery croissants for a simple, delicious combo.

Prep Time30

Cook Time1 10

Mascerating Time1

Total Time1 1 40

Course: Breakfast

Cuisine: American

Servings: tablespoons (6 cups)

Calories: 27kcal

Equipment

Stainless Steel Dutch Oven w Lid, 6 qt
Plastic Mason Jars for Freezing, 8 oz

Ingredients

3 large organic oranges peel sliced thin, fruit chopped
3 cups water
3 cups granulated sugar
2 tablespoons lemon juice freshly squeezed

US Customary - Metric

Instructions

Day 1:

Wash the oranges and cut into quarters. Pull the peel off and set aside, chopping the fruit up into a sauce pan.
3 large organic oranges
Slice or chop the peel. I use a mandolin and slice paper thin, but you can also just just the peel up to any texture you prefer. Put the peel in the saucepan with the chopped fruit.
Add the water to the saucepan and bring to a simmer and cook for 5 minutes.
3 cups water
Remove the saucepan from the heat and cover with a lid. Let sit for 24 hours so the peel and the chopped fruit can macerate. This will soften the peel and extract the natural pectin.

Day 2:

Bring the saucepan back to a simmer and cook for about 40 minutes, or until the liquid has reduced to about half what it was.
Add the granulated sugar and lemon juice and stir so it is all dissolved. Cook on a low simmer for another 20 minutes or until it becomes thick, stirring frequently to ensure it doesn't stick or burn.
3 cups granulated sugar, 2 tablespoons lemon juice
Your marmalade is reaching gel stage when it has thickened and sheet off a wooden spoon in two droplets instead of one droplet from the center. If you have an Instant Read thermometer, gel happens at about around 220°F.
You can also test for gel by setting a teaspoon of the marmalade on a cold plate and setting in the freezer for 5 minutes. If the dollop wrinkles when you push on the sides it has gelled. If it is runny, it need to simmer for another 5 to 10 minutes.
When gelled, transfer to small Mason jars, cover with lids and twist the band on finger tight.
At this point you can store in your freezer, or Hot Water Process for long term pantry storage.

Notes

Choose ripe oranges: Pick oranges that are juicy and fragrant for the best natural flavor.
Slice with care: A mandolin slicer creates uniform orange rind, whether you want thin, delicate pieces or chunkier, rustic textures.
Monitor simmering: Keep the mixture at a gentle boil to prevent scorching while allowing it to thicken.
Test for set: Use the spoon or plate test to check if the marmalade has reached the right consistency.
Sterilize jars: Properly sterilize jars and lids to preserve freshness and prevent spoilage.
Long Term Pantry Storage: For storing in your pantry, be sure to Hot Water Bath Process.

Nutrition