Saturday, 26 February 2011

Orange Marmalade the easy way

I’ve been making a lot of toast bread lately so I decided it was time to make some marmalade to go with it.  Marmalade is a traditional British treat that is a wonderful accompaniment to toast. I had a bunch of oranges that I needed to do something with so making Orange Marmalade turned out to be the perfect solution.  I didn’t waste the oranges and I got some delicious marmalade to boot!

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Some marmalades seem to take more effort than they’re worth, but this version is so easy. Plus, it contains no added pectin.  It uses the natural pectin from the orange peel and pith to form the gel. The work is divided over three days so the process is easy and the bitter flavor from the orange rind and pith is reduced. Another added benefit is the house smells wonderful during those three days. 

To enhance the flavor of the marmalade, you can add cloves or grated ginger.  I didn’t have any fresh ginger so I used cloves.  It tastes so good. I was concerned it would be bitter because you use the whole orange (except small slices from each end and the seeds, of course), but it’s not bitter.  It’s fabulous!  I will definitely make this again.  


Orange Marmalade

Makes: 4 cups
Recipe from Put 'em Up! by Sheri Brooks Vinton


  • 6 large oranges (I used 8 oranges)
  • 2 1/2 cups water
  • About 3 cups sugar
  • 3 whole cloves or 2 tablespoons freshly grated ginger (optional)



Follow this easy three-day process.


1st Day:

Scrub the oranges and remove and discard a small slice from each end.

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Cut the oranges into quarters and remove any seeds.

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Then slice very thinly and place in a medium nonreactive saucepan. 

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Pour the water over the orange slices and press down on the fruit to release some of the juice. 

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Cover the pan with a tea towel and set aside on your counter overnight.

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2nd Day:

The next day, bring the mixture to a boil, and then simmer until the rinds are tender, about 30 minutes.  Cool, cover, and set aside at room temperature again.

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3rd Day:

On the third day, measure the cooled mixture and return it to the saucepan with an equal amount of sugar and the cloves.

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Bring to a boil and cook, stirring frequently, until the marmalade gels, about 30 minutes. 

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Let cool for about 5 minutes, stirring occasionally to release air bubbles.  Skim off any foam and discard cloves.

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Ladle marmalade into clean, hot 4-ounce or half-pint canning jars, leaving 1/4 inch of headspace.  Release the trapped air. 

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Wipe the rims clean; center lids on the jars and screw on jar bands.  Process for 10 minutes.  Refer to the instructions at the National Center for Home Preservation.

Turn off heat, remove canner lid, and let jars rest in the water for 5 minutes.

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Remove jars and set aside for 24 hours.  Check seals, then store in a cool, dark place for up to 1 year.

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Happy Canning and Baking!


Here are some of the references I use in my canning adventures.

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