Anna's Orange Marmalade

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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.

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Perfection! I followed the recipe to the letter (first try and the results were just as advertised. The marmalade jelled at just the right time and even with an electric stove, the cook time was right on. Had tried a recipe from Williams Sonoma just before this one with dismal results, so I was very happy to return to Barefoot Contessa for dependable, delicious results.

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Well, it didn't work so well for me, but I gave it three stars because maybe it's that I'm not a marmalade fan? It was just too bitter. The process worked fine, though it did take much longer to cook down than the 2 hours + 30 minutes than the recipe said. I started off with less sugar as many reviews suggested, but ended up adding the full amount to try to offset that bitter taste. So, I have a very pretty result, just not so tasty. It's really neat how much natural pectin the oranges contain! I used fresh, delicious oranges picked right off an AZ tree - rind wasn't too thick. Good luck!

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The recipe was easy and delicious. I found cara cara oranges which is a Florida red fleshed orange and this made superb marmalade!! This paired with apple butter I had made earlier this fall will make lovely Christmas gift baskets.

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Super easy and super yummy! I cut the sugar 50 percent with Splenda and I should have only used 25% Splenda with 50% sugar and that would have been fine. The lemon adds a little something special. Many friends will receive marmalade as gifts this year. Thank you, Anna!

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This marmalade is really easy to make and the end result is delicious. I will be making jars of this to give as gifts .