Anna's Orange Marmalade

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I made this recipe to the exact instruction that Ina said and it was the best that I have ever had. It came out perfect! It was difficult to get to the 220 degrees but I did get there with persistence. Everyone kept asking me to make them some so here come batch 2. This time on two jars I want to put some ginger in as well. I think it will make a nice spin to the already perfect marmalade.

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I used 6 cups of sugar instead of 8, i believe 8 cups is too much. I' m half way. It's cooling down now and tomorrow i will continue the second step of simmering. i will come back here and inform everybody how it turned out. Thanks for the tips about time and sugar amount...:-

well i have to tell you that when i cut the oranges, a big chunk of the white part was included and it gives the marmalade a different taste. what i did with the lemon, i used the potato peeler to get the green part and leave the white part out. IT WORKS!! i will have to try this again and i did not need extra time like some people say. when it starts bubbling, you better run and turn off the stove or else.
Too sweet for my taste though, i do not consume sugar that way.My poor pancreas will get tired of it.

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As usual, any recipe that Ina gives us is not only worthwhile but wonderful. This not only tastes great, it is fun to make and give as gifts. Sharon

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I also used 6 cups of sugar instead of 8. It came out perfect. My family loved it. I also tried the same method with some peaches and berries, it also came out perfect.

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I just finished making this for my family and some friends, and it turned out excellent. I recently saw an episode of her making this on Food Network. There seems to be some confusion here about how much sugar to use. In the episode she uses 8 cups of water and 8 cups of sugar.
It did take me a lot longer to cook on the stove (electric and my thermometer would only get as far as 200, refusing to budge further. The fridge trick gave me a good answer as to if it were ready or not.
I might try to use 6-7 cups of sugar in the future, because 8 cups of sugar does seem a bit excessive and it comes out pretty sweet. (Which might be great with a balance of scones and cream.
I washed my jars and sterilized the jars and lids in an Avent microwaveable baby bottle cleaner for 8 minutes. They came out extremely hot and untouchable. I'm pretty sure this will do the sterilizing trick.
It's super easy. A little time consuming at the end, but the end result is worth it.

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This was very good but it was very watery after the 2 hours so I continued to cook it down for another 1-2 hours on low heat until it was thicker. It came out perfectly after the additional time. I thought 8 cups of sugar was a little to much so I will probably cut it down by 1 or 2 cups next time but I will definitely make this again! This was my first time canning too. I washed the jars and lids in soapy water, boiled the jars (not lids in boiling water for 10 minutes. I then filled the hot jars with hot marmalade and then put the lids on and submerged the entire jar (with lids and jam in boiling water for 10 minutes. This helps avoid botulism and you need to make sure that the little bubble on the lid pops under so you know that it is air tight. It will pop after being out of the boiled water for a while.

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Ina used 4 cups of sugar in this receipe

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Wow, this is so easy to make just follow the direction, it delicious! It's taste so much better than store brought. Thanks again Ina!

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I'm confused with this recipe, it lists 8 cups of water but no amount of sugar, how much sugar did Ina used? Also 8 cups of water seems a huge amount. The recipe posted can't be right.

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Fabulous. Very easy and straightforward instructions. Much better than the overly-sweet stuff in the grocery store. My in-laws say it's just like the marmalade the enjoyed in England, and they constantly remind me to make more.