Anna's Orange Marmalade

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This seemed like a foolproof way to make the marmalade, very fragrant, but it never congealed into a jelly. Not sure what went wrong

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Excellent.....will never buy marmalade ever..... Perfect .

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Best tasting orange marmalade. Good to have on hand and take as hostess gift. Try it with brie or in fact any cheese. At the end I used the portable mixer to make the rinds smaller, and had to turn the heat to high in order to reach 220. Definitely will repeat the recipe. Next time it will be with mangoes, the season has just started.

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Orange Marmalade is my sweetie's favorite. Now that he's tried this, we won't be buying store bought any more! Great recipe! Absolutely delicious on top of buttered bread. I'll be making it for gifts this year and I have a feeling this will be a 'family' recipe. Thanks Ina!

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Ina,
I've always been reluctant to make jellies or jams, or even marmalades... The whole process of canning seemed arduous to me. But.... I DO love orange marmalade (and Good orange marmalade is So darned expensive in the store!
This recipe looked So simple it gave me the courage to try it! Let me just say... I will NEVER buy another jar of store bought marmalade having tasted this!
Thank you Ina... You've made a convert out of me!

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I have never made marmalade before although I do make many other kinds of jam and jelly. A friend sent me citrus fruit from her trees in California, and she told me that she loves orange marmalade, so I decided to try it. This recipe is perfect; I wouldn't change anything. I do have a candy thermometer, and the mixture never made it quite to 220, but it came together perfectly. 8 cups of sugar is not too much, although it might depend on how sweet the citrus is. So now the citrus fruit will go back to California in a different form.

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Love, Love, Love this recipe. I like it EXACTLY as is. It is the most "orangey" tasting marmalade I've ever had. I don't really like marmalade but I love this one. And my husband practically eats it out of the jar. I have a valencia orange tree and this is the perfect way to use those oranges. I don't really like big slices of orange so I give the slices a few pulses in the food processor and that makes it perfect for me. Enjoy!

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Love this recipe, it is so delicious. The recipe needs no adjusting, it is just right.

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I have made this recipe for the past 3 years for Christmas gifts. My family and friends love it and always ask for it thought out the year. I made two batches for Christmas this year and did not have enough for all that wanted it this season. I am going make some for the Easter holiday to try ad make up to the people that did not get any for Christmas. I follow the recipe as is except I add in a couple of drops of yellow and red food colorig to make this very orange. Thank you Ina for making me to the best gift giver of the holidays!!! I love everything you make. Kathy from Connecticut

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I made this marmalade and when made correctly it is the best I have ever had. After reading some of the reviews I think their problem may have been that they used the wrong type of orange. You need to use a Valencia orange. It is thin skinned and works well. The first time I made this I used a Valencia, but the next batch I used a Navel orange. The skin was too thick and was bitter. So I tried again with the Valencia and it is just wonderful. Since I missed the Valencia season I am going to try the CaraCara to see what happens. It is thin skinned, but darker and sweeter. Good job Ina.