SPECIAL TREAT! Easy Orange Marmalade Recipe
Today you will make this super simple, super easy orange marmalade recipe from scratch, without added pectin.This is a delicious condiment for your English muffin in the morning.
Equipment
- 1 Large stainless steel stock pot
- 6-12 Mason jars number depending on the size you want to can
- 1 Canning jar funnel
- 1 Water bath canner
Ingredients
- 3 lbs Seedless oranges
- 2 each Large lemons
- 8 cups H2O
- 8 cups Sugar
Instructions
- Cut oranges and lemons in half crosswise, then into very thin half-moon slices. Discard any seeds.
- In a large stainless steel pot, add the sliced oranges, lemons, and any accumulated juices.
- Add water and bring the mixture to a boil, stirring often. Remove from the heat and stir in the sugar until it dissolves. Cover and let stand overnight at room temperature.
- The next day, bring the mixture back to a boil. Reduce heat to low and simmer uncovered for 2 hours, or until mixture is a thick and syrupy. Turn heat up to medium and boil gently, stirring often, for another 30 minutes.
- Skim off any foam that forms on the top.
- Cook the marmalade until it reaches 220 degrees (this temperature is required for the natural pectin to gel with the sugar).
- Pour the marmalade into clean hot mason jars; wipe the rims thoroughly with a clean damp paper towel, and seal with the lids. Chill in the refrigerator. It may take 24-48 hours for the natural pectin to set up properly.
- The next day test the seals. (See my Beginning Jelly Making video on YouTube.)
- Enjoy!