Recipe courtesy of Mary Sue Milliken and Susan Feniger
Save Recipe Print
Total:
13 hr 15 min
Prep:
12 hr
Cook:
1 hr 15 min
Yield:
About 1 1/2 pounds
Level:
Easy

Ingredients

Directions

Wash the oranges and lemon, cut in half and squeeze out the juice. Remove the membrane with a spoon, put it with the seeds, and tie them in a piece of cheesecloth. Soak the bundle for 30 minutes in cold water. Slice the peel finely. Put the peel, orange and lemon juice, bundle of seeds, and the 2 1/4 cups water in a non-aluminum bowl or saucepan and leave overnight.

Bring everything to a boil, reduce heat to low and simmer gently for about 1 hour, until the peel is very soft and liquid is reduced by half. Squeeze all the liquid from the cheesecloth bundle and discard it. Add the sugar and stir until dissolved. Increase the heat, bring to a boil, and cook until the jell point, about 5 to 10 minutes. To test the jell point, a sugar thermometer should register 220 degrees F, or put a little marmalade on a cold saucer and place in freezer for a minute. The marmalade should feel set and wrinkle when you push it.

Pour into sterilized jars. Cover, seal and store in a cool, dark place.

Categories:
Get the Recipe

Over-the-Top Snickers Dessert

Get that classic Snickers flavor in every bite of this over-the-top pie.

IDEAS YOU'LL LOVE

Orange Marmalade

Recipe courtesy of Alton Brown

Marmalade Cake

Recipe courtesy of Food Network Kitchen

Orange Marmalade

Recipe courtesy of Willie Mae Peyor

Marmalade Cocktails

Recipe courtesy of Food Network Kitchen

Marmalade Muffins

Recipe courtesy of Ree Drummond

Uniq Fruit Marmalade

Recipe courtesy of Food Network Kitchen

Chocolate Crostatas with Marmalade

Recipe courtesy of Giada De Laurentiis

Gin Marmalade Cocktail

Recipe courtesy of Food Network Kitchen

Orange Marmalade Bread Pudding

Recipe courtesy of Gale Gand

Browse Reviews By Keyword