How to Make Orange Marmalade and Preserve It
“Bears like marmalade,” says Paddington Bear in A Bear Called Paddington. While we can’t say for sure whether bears actually do like marmalade, it’s certainly possible considering how delicious the citrus jam is. Not only is orange marmalade delicious, but it’s easy to make. Plus, when you make it yourself, you can easily verify that it’s organic, vegan, and gluten-free. Interested? Keep reading for more information on How to Make Orange Marmalade and Preserve It.
To make the orange marmalade you’ll need
- 2 oranges (organic is preferable since you’ll be using the orange rind)
- 2 cups granulated sugar
- juice of 1/2 a lemon
- 2 cups of water
To preserve your orange marmalade you’ll need
- 3 half-pint jars with lids and screw bands (or more if you double or triple the batch)
- wide-mouth funnel
- a boiling water canner or large stockpot
- canning rack
- jar lifter
How to Make Orange Marmalade
*If you are planning on canning your orange marmalade, please read that section before making your marmalade.*
- Put a small plate in the freezer (we’ll come back to this later).
- Wash your oranges well.
- Use a vegetable peeler to remove the orange rind, leaving the pith behind. Cut the rind into thin matchstick pieces. *see note
- Finish peeling the oranges, removing the pith. Chop the fruit into small pieces, removing seeds as needed.
- Place the orange rind into a medium saucepan with two cups of water. Bring to a boil. Boil for 20 minutes. Drain.
- Combine the cooked orange rind with the fruit, sugar, lemon juice, and 2 cups water in the saucepan. Bring to a boil then reduce to a simmer.
- Simmer for 40 minutes, stirring frequently.
- Remove the plate from the freezer. Using a ladle, carefully pour some of the marmalade onto the chilled plate. Tip the plate. If the marmalade runs a little but then stops and firms up slightly, it’s ready. If it runs across the plate without stopping, keep simmering the marmalade. Repeat the plate test every 10 minutes or so, making sure to chill the plate between tests.
- Once the marmalade is finished cooking, refrigerate it or continue with the canning instructions below.
*Note: If you prefer your marmalade quite bitter, skip this step. Simply wash your oranges well, cut them into quarters, and slice the entire fruit (pith included) thinly. Continue with step 6, boiling the orange slices with rinds, sugar, lemon juice, and water until the marmalade is set.
How to Preserve Your Orange Marmalade
The recipe above makes about 3 half-pint jars of orange marmalade. You can make as many batches as you would like and can them for future use.
- Before making your marmalade, clean your canning jars and screw bands in hot soapy water. Sterilize the lids by pouring boiling water over them and letting them sit until needed.
- While the marmalade is cooking, fill your boiling water about 3/4 full of water. Bring it to a simmer.
- Ladle hot, finished marmalade into canning jars, leaving a 1/4 inch gap between the marmalade and the top of the jar. Use a wide mouth funnel to help prevent spills.
- Wipe jar rims and threads with a damp cloth. Put lids and screw bands on.
- Using the canning rack, carefully lower the jars into the boiling water canner. The jars should be covered completely with an inch or two of water above them. Add more boiling water if needed.
- Put the lid on the canner, bring to a boil, and boil for 5 minutes.
- When the 5 minutes is up, use the jar lifter to carefully remove the jars from the boiling water bath. Place jars on a towel to cool. As they cool, the seals should lock. You may hear them pop into place. Check the seals after the jars have finished cooling (don’t touch them beforehand). If the seal stays in place when pressed, you have successfully canned your marmalade! If the seal pops back after you press on it, put that jar in the refrigerator.
Congratulations you know How to Make Orange Marmalade and Preserve It. We hope you enjoy making, preserving, and eating your own orange marmalade!