How to Make Homemade Orange Marmalade with Pectin

Simple Summary

This classic orange marmalade recipe combines the bright, zesty flavor of fresh oranges with the perfect jelly-like consistency achieved through the use of pectin. It's a delightful spread that brings a touch of sunshine to your morning toast or afternoon tea.

Recipe Details

• Prep Time: 30 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour 10 minutes
• Servings: 6-7 half-pint jars
• Difficulty: Intermediate

Ingredients

• 4 large oranges (about 2 lbs)
• 1 lemon
• 6 cups granulated sugar
• 1 package (1.75 oz) powdered pectin
• 4 cups water
• 1/4 tsp butter (optional, to reduce foaming)

Instructions

1. Wash the oranges and lemon thoroughly. Using a sharp knife or vegetable peeler, remove the colored part of the peel from the oranges and lemon, avoiding the white pith. Cut the peels into thin strips.

2. In a large saucepan, combine the strips of peel with 2 cups of water. Bring to a boil, reduce heat, and simmer for 20 minutes. Drain and set aside.

3. Meanwhile, peel off and discard the remaining white pith from the oranges and lemon. Chop the fruit, removing any seeds.

4. In a food processor, pulse the chopped fruit until finely chopped but not pureed.

5. In a large, heavy-bottomed pot, combine the chopped fruit, cooked peel strips, remaining 2 cups of water, and pectin. Bring to a full rolling boil over high heat, stirring constantly.

6. Add the sugar all at once and stir to dissolve. Return to a full rolling boil and boil hard for 1 minute, stirring constantly.

7. Remove from heat and skim off any foam with a metal spoon. Stir in the butter if using to reduce any remaining foam.

8. Ladle the hot marmalade immediately into clean, sterilized jars, leaving 1/4 inch headspace. Wipe the rims clean and apply lids and bands.

9. Process in a boiling water bath for 10 minutes (adjust for altitude if necessary).

10. Remove jars and allow to cool completely. Check for proper seals after 24 hours. Store in a cool, dark place for up to 1 year.

Chef's Notes

• For a smoother marmalade, chop the fruit peel more finely.
• You can substitute other citrus fruits like grapefruit or tangerines for some of the oranges to create unique flavor combinations.
• If you prefer a less sweet marmalade, reduce the sugar to 5 cups, but note that this may affect the set of the preserve.
• Always use fresh fruit for the best flavor and pectin content.
• Sterilize your jars and lids before filling to ensure proper food safety and storage life.

Nutritional Info

Per 1 tablespoon serving:

• Calories: Approximately 40
• Carbohydrates: 10g
• Fiber: 0.5g
• Vitamin C: 5% of Daily Value
• Contains small amounts of calcium and potassium

Serving Suggestions

• Spread on toasted artisan bread or English muffins for breakfast
• Use as a glaze for roasted poultry or ham
• Pair with sharp cheddar cheese on a charcuterie board
• Swirl into plain yogurt for a citrusy twist
• Serve alongside scones and clotted cream for a traditional afternoon tea
• Use as a filling for thumbprint cookies or layer cakes