Canning 101: How to Make Orange Marmalade

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How to Make Orange Marmalade

Have you noticed the stores seem to be overflowing with lemons and oranges right now? What a perfect time to whip up a batch of orange marmalade if you ask me.

Here is my favorite recipe:

How to Make Orange Marmalade recipeIngredients

4 medium oranges
2 medium lemons
2-1/2cups water
1/8tsp. baking soda {15 Cool Uses for Baking Soda}
1 box SURE-JELL Fruit Pectin
1/2tsp. butter or margarine
5-1/2 cups sugar, measured into separate bowl {also try low-sugar pectin or Pamona’s}

Orange Marmalade recipe


Bring a boiling-water canner 3/4  full with water, to a simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain jars well before filling.

Remove the colored part of the peel from oranges and lemons using vegetable peeler. Cut into thin slivers. Mix the peels, water and baking soda in large saucepan. Bring to boil. Reduce heat to medium-low, cover and let simmer for 20 minutes, stirring occasionally. Add the fruit and juice. Cover and simmer an additional 10 minutes. Measure 4 cups of prepared fruit into a 8 quart sauce pot.

Stir pectin into prepared fruit in sauce pot  Add butter to reduce foaming. Bring mixture to full rolling boil on high heat, stirring constantly. Stir in sugar. Return to full rolling boil and boil exactly 1 minute, stirring constantly. Remove from heat. Skim off any foam with metal spoon.

Carefully ladle hot marmalade immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids and screw bands on. Place jars on elevated rack in canner. Lower rack into canner. {Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.} Cover; bring water to gentle boil. Process 5 min. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. If lids spring back, lids are not sealed and refrigeration is necessary}. Yields {6} 1/2 pints.

See More of my Canning Recipes HERE

Looking for a few more awesome canning recipes?  Check out Ball Complete Book of Home Preserving. Amazon has it currently in stock and ready to ship.

Need a canner? I used the Granite Ware 11-1/2 Quart Covered Preserving Canner with Rack. And if you need a tool kit, I use one similar to this one.

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  1. Robin in SoCal says:

    Looks awesome are you working on gifts for Christmas already?

  2. Helen in Meridian says:

    Be on the lookout for cardboard displays of Sure-Jell with coupons on the display for Free Sugar when you buy 2 Sure-Jell. I have found these at Fred Meyer for the last 3 years, a little later than this for freezer strawberry jam time. You know we like free, and jams really use up the sugar. You may find the cardboard displays at other stores too. Oh, what’s your favorite easter candy?

    • Russel Stover Pectin Jelly beans. Best jelly beans on the planet. Hard to find and a little pricey but the best beans ever. What is the Easter Bunny bringing you this year?

  3. Hey Mavis – I made this last night and all my jars sealed, but its still liquid. I have emptied all my jars into a container and put in fridge. Is there any recovering this?

    • Hmmm. I don’t know if you can re-can it or not. I have never had that happen before. I’m sorry, but I don’t know the answer. :(

  4. Hi, love your blog! First-time canner here. Could I substitute Ball RealFruit Classic Pectin? If so, how much?

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