Canning 101 – Orange Marmalade Recipe

How to Make Orange Marmalade

Have you noticed the stores seem to be overflowing with deals on lemons and oranges right now? Have you ever made marmalade before?

Here is my favorite recipe, it’s super easy, I promise.

How to Make Orange Marmalade recipeIngredients

4 medium oranges
2 medium lemons
2-1/2cups water
1/8tsp. 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.

home canning books

A few of my favorite canning books:
Food in Jars: Preserving in Small Batches Year-Round
Ball Complete Book of Home Preserving
Put ’em Up!: A Comprehensive Home Preserving Guide
Tart and Sweet: 101 Canning and Pickling Recipes for the Modern Kitchen

See More of my Canning Recipes HERE

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 says

    Lemon and now orange you are having your own can jam, aren’t you? I think I will join you I picked up some interesting varieties of limes, meyer lemons and local oranges at the farmer’s market. So much nicer to stand over a steaming pot of water in the winter isn’t it? It will be my first time canning with Pomona’s wish me luck.

  2. BethAnne says

    I bought my oranges and lemons and want to make this. It is
    a bit different from my usual recipe. It actually looks easier.
    Where is this recipe from? Is it from one of the 4 canning books
    you have highlighted?

  3. Pennie says

    Wanting to make this for a friend and was confused with the fruit part. When you say ” Measure 4 cups of prepared fruit into a 8 quart sauce pot.” are you cookin the fruit and peel and THEN measuring 4 cups of a fruit/zest/water mixture or are you measuring 4 cups of fruit, adding it to the zest/water and continuing? I want to make sure before i start, this is the first time im making marmalade solo

  4. Pennie says

    I went ahead and made it, i got 4 cups of the fruit/zest/water :) I also made another batch with 5 oranges, no lemons, all zested and added 1/4 c of dark cocoa powder that i mixed into the sugar and prepared as directed….it is AMAZING! thank you so much for posting this recipe :) i got 8 8oz jars of the chocolate orange marmalade so make sure if one tries this to have a few extra jars just in case 😉

  5. Barbara says

    I’ll bet that was a very special marmalade you made with tangelos instead of oranges! I’ll bet it was sweeter and more deeply colored, too. They are on special this month because this is harvest season in Florida!

  6. Kelly says

    In the recipe it states you can substitute the sugar. Do you know how much of the pectin or the Pamona’s to use instead? If not could you post where this recipe came from? This sounds so yummy and will help me think of spring while we’re freezing in Illinois!

  7. Michelle says

    What is the measurement if you’re using pectin that’s not already measured and in packets? I use the type you have to measure out.

    • Mavis Butterfield says

      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.

  8. Trina says

    Your recipe says to add fruit and juice. I don’t see juice in the ingredients. Am I juicing the fruits and then cutting them up?

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