Orange Marmalade

Total Time:
25 hr 45 min
Prep:
45 min
Inactive:
24 hr
Cook:
1 hr

Yield:
10 (8-ounce) jars
Level:
Intermediate

Ingredients
  • 1 3/4 pounds oranges, 4 to 5 medium
  • 1 lemon, zest finely grated and juiced
  • 6 cups water
  • 3 pounds plus 12 ounces sugar
  • Special Equipment: 10 (8-ounce) canning jars with rings and lids, funnel, tongs, ladle, and 12-quart pot
Directions

Wash the oranges and lemon thoroughly. Cut the oranges into 1/8-inch slices using a mandoline, removing the seeds as you go. Stack the orange slices and cut them into quarters. Place the oranges into an 8-quart stainless steel pot. Add the lemon zest and juice and the water to the pot, set over high heat and bring to a boil, approximately 10 minutes. Once boiling, reduce the heat to maintain a rapid simmer and cook, stirring frequently, for 40 minutes or until the fruit is very soft.

While the fruit is cooking, fill a large pot (at least 12-quart) 3/4 full with water, set over high heat and bring to a boil. Place 10 (8-ounce) jars and rings, canning funnel, ladle, and tongs into the boiling water and make sure the water covers the jars by at least an inch. Boil for 10 minutes. Turn off the heat, add the lids and leave everything in the pot until the marmalade is ready.

Meanwhile, place a small plate in the freezer. Increase the heat under the orange mixture to return to full boil. Add the sugar and stir the mixture continually, until it reaches 222 to 223 degrees F on a deep-fry or candy thermometer, and darkens in color, approximately 15 to 20 minutes. You may need to adjust the heat in order to prevent boil over. Test the readiness of the marmalade by placing a teaspoon of the mixture onto the chilled plate and allowing it to sit for 30 seconds. Tilt the plate. The mixture should be a soft gel that moves slightly. If mixture is thin and runs easily, it is not ready.

Remove jars from the water and drain on a clean towel. Place a canning funnel onto the top of 1 of the jars and ladle in the marmalade just to below the bottom of the threads of the jar. Repeat until all of the mixture has been used. The amount of marmalade may vary by 1 to 2 jars. Wipe the rims and threads of the jars with a moist paper towel and top each with a lid. Place a ring on each jar and tighten.

Return the jars to the pot with boiling water, being certain that they don't touch the bottom of the pot or each other. (If you don't have a jar rack, try a round cake rack, or metal mesh basket. Even a folded kitchen towel on the pot bottom will do in a pinch.) Add additional water if necessary to cover the jars by at least an inch. Boil for 10 minutes. Using canning tongs, carefully remove the jars from the water, place in a cool dry place and allow to sit at room temperature for at least 24 hours before opening. Once open, store in the refrigerator. Unopened marmalade will last for up to 6 months.


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4.4 76
amazing and oh so tasty. This will take longer to cook down to soften the oranges and get to the 220-222 jelly stage than listed, but I'm sure my kitchen stove isn't the same that Alton has anyway. Stick with it. This recipe is amazing, generally easy (as jam goes) and is well worth the patience needed to make such a great treat. Enjoy. item not reviewed by moderator and published
I read many of the under-five reviews to ascertain any problems I might encounter before I began. I used 7 oranges, because the oranges at my grocer were all the same size, so what is medium, large, small? I interpreted a rapid simmer as a slow bowl, and stirring often (according to the recipe) allows quicker evaporation of the excess liquid. I used a deep stock pot to prevent boiling over. My batch 6 pints of perfectly-jelled, tasty marmalade. item not reviewed by moderator and published
I had no problem with the flavor. But, the consistency was quite either syrupy or thick like honey, so I think next time I"ll add pectin from the grocery store to make the marmalade more jelly like. item not reviewed by moderator and published
Took me a lot longer than 15-20 minutes to get the temp to 222 on a candy thermometer after adding the sugar. I personally HATE it when recipe times are mis-represented, especially when it is boiling sugar I have to stand and watch/stir/watch/stir/watch/stir...... for upwards of 45 minutes. But otherwise I am happy with the finished product, set up nicely. item not reviewed by moderator and published
This marmalade recipe worked well for me. I did have to almost double the cooking time to get to temp. I like that I don't have to soak overnight and can complete canning in a few hours. I've made it twice! item not reviewed by moderator and published
I haven't actually made this yet (working on it now), but if it doesn't set, you can rebatch with pectin, or use it as a drink syrup for hot drinks. It's good by itself with hot water (almost a tea) or in hot tea. It would also be good on pound cake! (For what it's worth, 12oz of orange drink syrup is about $12 at the asian grocery store...) item not reviewed by moderator and published
I followed the directions perfectly and I got orange soup, what a waste of time and money. item not reviewed by moderator and published
Is 3.12 pounds of sugar 7 1/2 cups? item not reviewed by moderator and published
Great marmalade. We followed the directions to a T, but ours didn't set upeither. We unjarred it all and re-cooked, adding a packet of sure jell. Turned out perfectly after that and everyone who we have given some to loves it. Only 5 more batches to go.... item not reviewed by moderator and published
ez item not reviewed by moderator and published
Same here, just got done re-processing mine as well, hoping for a good outcome!! item not reviewed by moderator and published

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