Orange Marmalade

Recipe courtesy Alton Brown, 2009

Show: Good EatsEpisode: Orange Aid

Rated: 5 stars out of 5Rate itRead users' reviews (7)

RECIPE
COMMENTS & REVIEWS(7)

Cook Time:
1 hr 0 min
Level:
Intermediate
Yield:
10 (8-ounce) jars

Times:

Prep: 45 min
Inactive Prep: 24 hr 0 min
Cook: 1 hr 0 min
Total:: 25 hr 45 min

Recipe Tools:

Select a Card Size

Add To My Recipe Box

Success

This recipe was added to your Folder_Name folder.

Do not show this message again

Add To My Recipe Box

Please sign in to add this recipe to your Recipe Box.

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.

Next Recipe

More recipes? Try these recommendations:

Similar Recipe

Brazilian Orange-Flavored Flan: Pudim De Laranja

Similar Recipes

Recipes Like This

All About…

Recipe Collections

Showing 1-10 of 26

View all 26 Fruit Collections

Comments & Reviews

recipe Orange Marmalade
m sugarland, TX 08-15-2009
Flag

so easy and delicious
Rated: 5 stars out of 5

I made marmalade for the first time, so I made a small amount, I changed the ingrdients a little, did not have lemons, so I... used the juice of one lime, one large navel orange, 3 cups of water and 2 cups of sugar, followed the exact directions. turned out excellent, much better than anything you buy at the supermarket. this makes one pint, I am sure I will be making it again, but next time I will make a lot more, to shar with freinds and family. Thanks Alton.Read more
recipe Orange Marmalade
aaron santa clara, CA 04-23-2009
Flag

Another winner from Alton
Rated: 5 stars out of 5

This came out perfect, just like on the show. My only $.02 would be to warn you that if you use a smooth-top electric range... (like I do), do not try to double the recipe! My range didn't have the power to push a double batch past about 215F, and I ended up having to basically split the recipe back up into it's original size to hit the desired temp. Maybe next time I'll try the auxiliary burner on my grill. Ok, one other comment: next time I do this I will jar in quart jars. Pints are fine for most jams/jellies, but the way my marmalade came out so thick and chunky, you will empty an entire pint jar over just a few pieces of toast!Read more
recipe Orange Marmalade
Stephanie Fremont, CA 02-22-2009
Flag

Excellent Results
Rated: 5 stars out of 5

I used a meyer lemon and sour garden oranges and couldn't have been happier with the results!
recipe Orange Marmalade
Josefina Elk Grove, CA 02-11-2009
Flag

Thanks for the recipe of only the peel
Rated: 5 stars out of 5

When I saw this show my mouth melts. I wanted to make this recipe because I always have in my memory that my mom prepared... candy of the peeling of lemon or oranges. I know this is a marmalade and use the whole fruit. I wanted to taste it anyway, even if I know that my memories are with only the peel. After read the review with the recipe for make this with the peel, a feel so grateful to this person that I wanted to write this review to give thanks for the variation of the recipe. I will prepared both ways, because I know they are great. My mom did it for many years, she use a big pot of copper and cooked in an oven created in a whole under the soil. Made it in big amounts because many people was waiting to have some. I never was with her when she made this. She passed away and is missed a lot.Read more
recipe Orange Marmalade
Silviu Norwalk, CT 02-04-2009
Flag

Great recipe; here's a variation
Rated: 5 stars out of 5

I enjoyed making and eating this (yes I know it's been only a day since it aired). But you don't need to use whole oranges... for marmalade - just the peel will do. So you can peel and eat the oranges, or use what's left from juicing them. Don't take the pith off- the maligned pith is where a lot of pectin comes from. Just cut the peel in 1-inch stripes and then chop them across finely. What type of oranges? Even though it's barely February I wasn't able to find any Seville oranges, so I used 2 other types: basic navel oranges (peel only), and for another batch Cara Cara oranges (whole) - which beside being a little more tart which is good for the marmalade, also gave a nice pink color to the final product. Thirdly, I find that a final temperature of 222F is a bit too high - the marmalade is difficult to spread. I settled on a final point of 218-219 which gave a much more manageable product. So here's my variation for peel only: - peel from 4 oranges, chopped as above in thin ribbons - boil in 3 cups water on low for 40 minutes - add 26 oz sugar - boil on med-low for 15-20 minutes until temp is 218-219F or in the absence of a thermometer, put a blob of the liquid on a cold plate and separate it in two smaller blobs, close together; if they stay separated and don't coalesce, you're done. Canning as in the original recipe. I didn't bother, this stuff never lasts more than a few days in my fridge. :) Read more
recipe Orange Marmalade
Walt Buena Park, CA 02-03-2009
Flag

Try it with Kumquats
Rated: 5 stars out of 5

I used this receipe but instead of lemon juice I used candied ginger and omit the lemon juice. Add a teaspoon to your tea.