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Anna's Orange Marmalade Recipe

Anna's Orange Marmalade

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (100)

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Average Rating:

Total Reviews: 100

Showing 91-100 of 100

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  • on May 10, 2009

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    I loved this marmelade! I just made it and stored it in jars. I loved it sweet. It was time consuminmg to make but well worth the effort. I followed the instructions exactly and it came out just like it was supposed to. I did 'however, simmer the marmelade for 21/2 hours. I also did the test by putting a small amount in a plate and colling it in the refriderator and if it gets hard (because it needs to cool before it gets hard than it's ready. I did the test and found out that I was done. For those of you who think it's watery in the pot, you have to remember that it hardens when it cools. Hats off to Ina. And I loved it sweet!

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  • on May 09, 2009

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    I cut back to 6 cups of sugar and it is still very sweet. I think I will add another lemon and reduce to 4 cups of sugar next time. Great orange flavor and only mildly bitter the way marmalade is supposed to be. Made this for hostess gifts and got raves. This recipe is only 4 stars as written. Long live Ina!

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  • on May 09, 2009

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    8 cups of water and after the process it still looks like water. Something is missing...It is not jell like..but just water. What happened?

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  • on May 07, 2009

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    Over the past two days, I made this recipe as my husband says the jarred orange marmalade just doesn't have any flavor. Well, this recipe has flavor! Now that I have made it, I am going to try it again with some adjustments. I live at 7,200 feet above sea level so I think I need to drop the temperature to 210 degrees on the final step. I am also going to decrease the sugar to around 4 cups. My final adjustment is that I am going to add two limes, zest the fruit and cook just the meat of the fruit along with half of the zest. I think this will add a lovely citrus balance and decrease the sweet. However, I brought the original recipe to work, toasted some english muffins and served them and I got rave reviews!

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  • on May 05, 2009

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    I read the reviews and I should of reduce the sugar as suggest ed to the 4 cups. I am going to make it again with the 4 cups if sugar. The favor was very good.

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  • on May 03, 2009

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    The 8 cups of water is not in the ingredients listing but is clearly indicated in the body of the recipe itself.

    I can't wait to try this recipe, and I really enjoy reading the comments/reviews of other viewers who often have great suggestions and tips on how they made the recipe better.

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  • on May 03, 2009

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    I checked the cookbook that the recipe is from and it is the same as the one shown here - with 8 cups of sugar. But clearly on the show she just used 4 cups. These are new episodes promoting her new book (BC Back to Basics, so I guess she reduced the sweetness since the other cookbook (BC at Home came out.

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  • on May 03, 2009

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    I saw this show yesterday and the recipe does call for 8 cups of sugar as well as 8 cups of water. Because you are not using any pectin such as Sure-Jell is the reason you are using so much sugar. Check out the Sure-Jell recipe.. I will be making this one soon as my orange tree is loaded.

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  • on May 03, 2009

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    I made Anna's Orange Marmalade after watching Ina make the marmalade on her show. The marmalade was good, and easy to make, but it was SO sweet! I used 8 cups of sugar per the recipe. Perhaps Pat is correct. Did the orginal recipe call for 4 cups of sugar?

    I am going to make a second batch this week and reduce to 6 cups of sugar. Also, for those giving as a gift, the marmalade is a beautiful burnt orange color. Very pretty in glass jars.

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  • on May 02, 2009

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    I saw this recipe on Ina's show 5/2/09 and then looked it up on the food network just to check the amount of time to cook the marmalade. I noted that the recipe on food net indicated 8 cups of sugar and no water. The recipe on TV indicated 8 cups of water, 4 navel oranges and 2 lemons. Later you add 4 cups of sugar. This needs to be corrected.

    I love Ina's recipes and use her books almost exclusively!

    Pat Rule
    San Diego

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