Orange Marmalade


  • 6 Sweet oranges
  • 3 cu. Water
  • 5 cu. sugar


  1. Process canning jars and lids by cleaning in soapy water and then submerging in a simmering hot water bath to sterilize. Keep in hot water bath till ready to use.
  2. Carefully peel oranges. Set aside.
  3. Cut oranges in half, discard the seeds. Remove excess pith.
  4. Whirl fruit in a blender or food processor to make 2 cups pulp.
  5. Place in a 4-5 qt. pot and add water.
  6. Cut up peel into thin strips, to make ½ cu. Do not include pith.
  7. Add to pot with sugar, stir till well blended.
    • To test for jell point, place a spoonful of marmalade on a plate and put in frig for a few minutes, if it jells, it’s ready. Or, just dip a spoon in marmalade, when it slides off spoon in a sheet, it’s ready.
  8. Slowly bring to a boil while stirring constantly.
  9. Boil, uncovered, stirring occasionally, until mixture thickens and jell point is reached, about 40 minutes.
  10. Line up hot jars and fill from funnel or measuring cup to 1/4 inch from the top. Try not to get marmalade on rim of jar. Wipe any off with clean, moist towel.
  11. Screw on lids to hand tight. Leave jars to cool. When cool, lids will pop in center to signal vacuum seal in jar.
  12. After jars are cooled, press on the centers of lids to make sure they have sealed, if they still pop, use those jars first, and refrigerate them. Others may be stored in the pantry

Serves: 6 6oz Jars

Credit: Camille Van Sant