Here’s a simple Canned Orange Marmalade recipe that’s bright, citrusy, and perfect for spreading on toast or using in glazes!
Ingredients:
- 4 large oranges (seedless, preferably thin-skinned)
- 1 lemon
- 5 cups water
- 4 cups granulated sugar
Instructions:
1. Prepare the Fruit
- Wash oranges and lemon thoroughly.
- Cut them in half, remove seeds if needed, then slice them very thinly (including the peel) into small strips. You can use a sharp knife or mandoline.
- Place the sliced fruit and juices into a large pot.
2. Simmer the Fruit
- Add 5 cups of water to the pot and bring to a boil.
- Lower the heat and simmer uncovered for about 40–50 minutes, until the rinds become soft.
3. Add Sugar and Cook
- Stir in the sugar and bring the mixture to a rolling boil.
- Boil for another 20–30 minutes, stirring frequently, until it reaches 220°F (105°C) on a candy thermometer or passes the “wrinkle test” (drop a spoonful onto a cold plate; if it wrinkles when pushed, it’s ready).
4. Canning Process
- Sterilize canning jars and lids by boiling them for 10 minutes.
- Ladle the hot marmalade into the hot jars, leaving ¼-inch headspace.
- Wipe rims, place lids, and tighten bands.
- Process in a boiling water bath for 10 minutes (adjust for altitude if needed).
- Remove jars and let cool. You’ll hear a “pop” when sealed correctly.
Storage:
- Sealed jars last up to 1 year in a cool, dark place.
- Once opened, refrigerate and use within 1 month
