| Level: | Intermediate |
| Total: | 1 day 1 hr 45 min |
| Prep: | 45 min |
| Inactive: | 1 day |
| Cook: | 1 hr |
| Yield: | 10 (8-ounce) jars |
Ingredients
- 1 3/4 pounds oranges, 4 to 5 medium
- 1 lemon, zest finely grated and juiced
- 6 cups water
- 3 pounds plus 12 ounces sugar
Instructions
- Wash the oranges and lemon thoroughly. Cut the oranges into 1/8-inch slices using a mandoline, removing the seeds as you go. Stack the orange slices and cut them into quarters. Place the oranges into an 8-quart stainless steel pot. Add the lemon zest and juice and the water to the pot, set over high heat and bring to a boil, approximately 10 minutes. Once boiling, reduce the heat to maintain a rapid simmer and cook, stirring frequently, for 40 minutes or until the fruit is very soft.
- While the fruit is cooking, fill a large pot (at least 12-quart) 3/4 full with water, set over high heat and bring to a boil. Place 10 (8-ounce) jars and rings, canning funnel, ladle, and tongs into the boiling water and make sure the water covers the jars by at least an inch. Boil for 10 minutes. Turn off the heat, add the lids and leave everything in the pot until the marmalade is ready.
- Meanwhile, place a small plate in the freezer. Increase the heat under the orange mixture to return to full boil. Add the sugar and stir the mixture continually, until it reaches 222 to 223 degrees F on a deep-fry or candy thermometer, and darkens in color, approximately 15 to 20 minutes. You may need to adjust the heat in order to prevent boil over. Test the readiness of the marmalade by placing a teaspoon of the mixture onto the chilled plate and allowing it to sit for 30 seconds. Tilt the plate. The mixture should be a soft gel that moves slightly. If mixture is thin and runs easily, it is not ready.
- Remove jars from the water and drain on a clean towel. Place a canning funnel onto the top of 1 of the jars and ladle in the marmalade just to below the bottom of the threads of the jar. Repeat until all of the mixture has been used. The amount of marmalade may vary by 1 to 2 jars. Wipe the rims and threads of the jars with a moist paper towel and top each with a lid. Place a ring on each jar and tighten.
- Return the jars to the pot with boiling water, being certain that they don’t touch the bottom of the pot or each other. (If you don’t have a jar rack, try a round cake rack, or metal mesh basket. Even a folded kitchen towel on the pot bottom will do in a pinch.) Add additional water if necessary to cover the jars by at least an inch. Boil for 10 minutes. Using canning tongs, carefully remove the jars from the water, place in a cool dry place and allow to sit at room temperature for at least 24 hours before opening. Once open, store in the refrigerator. Unopened marmalade will last for up to 6 months.
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 697 |
| Total Fat | 0 g |
| Saturated Fat | 0 g |
| Carbohydrates | 180 g |
| Dietary Fiber | 2 g |
| Sugar | 177 g |
| Protein | 1 g |
| Cholesterol | 0 mg |
| Sodium | 8 mg |
Reviews
I’ve followed this recipe to the T. Every measurement, every weight, each cooking time. I used a freezer cooled small plate and the syrup barely moved. I got 10 full 8 oz half pint jars and part of an 11th out of it. They’re on the counter now waiting the 24 hr period. (The 11th one is in the fridge) The marmalade still looks somewhat loose, but I’m hoping after sitting for 24 hrs, it’ll thicken properly. If it doesn’t, I’ll post an update and thinking next time, I’ll add some pectin. If it works, I’ll add the fifth star.
Mine did not set up. Dumped it all out of the jars back into the pot and went through adding pectin. It was a little thicker, but the longer it stays in the jars, the thinner it gets, so I’m back at the starting point.
This recipe is solid. I used my mandolin and didn’t have any seeds-I think it sliced them up! I agree with all the reviewers (I should have read the reviews first) that the boiling/setting up step took forever. I used cara caras and some of them were overripe. I didn’t know this, but that will affect the natural pectin and make it harder to set up. I also reduced the sugar by a lot. So after 45 minutes of boiling and not getting above 217, I googled and added the juice of 1/2 lemon, more sugar (about half of what I reduced) and 15 min later was at 222. It is incredibly delicious. I can’t wait to try again with other fruit. It is a very firm jelly and very sweet. I think I would prefer slightly less sweet and slightly less thick so next time I’ll just keep testing the plate and spoon and not use overripe fruit.
This is an amazing recipe. I have never canned anything before but I have a tangelo tree in my yard that had so much fruit on it this year I decided to make marmalade. Are used for pretty big tangelos and two lemons.
Everything seem to work like Alton said except that I only got 5 8ounce jars out of the first batch. I had to make another batch and I only got 4 8ounce jars.
I wonder why. But it tastes absolutely fantastic!
Everything seem to work like Alton said except that I only got 5 8ounce jars out of the first batch. I had to make another batch and I only got 4 8ounce jars.
I wonder why. But it tastes absolutely fantastic!
Used 4 pounds of Tarocco oranges, 2 pounds of sugar, 1 lemon and added pectin to the recipe. Just perfect and delicious.
Been making this recipe for a few years. Everyone I give it to loves it. This recipe has even converted orange marmalade haters. I have tried many types of oranges and find that Cara Cara is the best. I also dialed back the sugar to only 3lbs. Fantastic recipe. Thank you AB
So good! We made this with mandarin oranges and Meyer lemons from our back yard. Gave it for Christmas gifts and then had to make another batch cause it was so good. Thanks Alton!
I have a large pan with syrup, and in spite of boiling for an additional 20 minutes as recommended by one reviewer, it still will not set. There is a fundamental chemistry problem, namely that while sugar boils at 222 degrees, water boils at 212. There is no way that a solution that has this much water will boil above 213 degrees.
Any suggestions? I already added sugar in an attempt to correct the chemistry. I guess I have syrup too.
I have a satsuma tree that we found out later on, had another orange tree grafted onto it. The grafted tree makes a prolific # of oranges – but, they are so bitter and full of seeds, that you can’t eat them. Then someone said that they would make great marmalade – after picking out the seeds, they made beautiful marmalade – onto my second batch now – and so good!!
I made this! I was terrified as I am still a beginner when it comes to making jams. But I wanted to try it, to challenge myself and I did it! Came out beautifully. Much appreciation