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Orange Lemon Marmalade

 
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1.9k

When you taste homemade marmalade once, you will never want any store-bought. Made marmalade today, and it was absolutely delicious; tasted fresh, slightly bitter and not super sweet, just the right balance of the fruits and sugar.

Yield

96

servings

Prep

12

hrs

Cook

1

hrs

Ready

13

hrs

Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Sodium-Free, Low Sodium
 

Ingredients

1 ½ quarts water
*
3 cups orange zest
thinly sliced
*
3 ½ cups orange pulp
chopped
*
3 ½ cups lemon
thinly sliced
5 ½ cups sugar

Directions

Let's work on the fruits first.
Separate the pulp and peel of oranges, thinly slice the whole lemon and orange peel.

Add water to fruit and simmer 5 minutes.

Add all the prepared oranges and lemons into a large pot.
Pour the water into the pot.

Cover and let stand 12 to 18 hours in a cool place.

Cover and let stand 12 to 18 hours in a cool place.

Cook rapidly until peel is tender, about 45 minutes. Measure fruit and liquid.

Cook rapidly until peel is tender, about 45 minutes.
Measure fruit and liquid.

Add 1 cup sugar for each cup of fruit mixture. Bring slowly to boiling, stirring until sugar dissolves. Cook rapidly to jellying point, about 15 minutes.

Add 1 cup sugar for each cup of fruit mixture.
Bring slowly to boiling, stirring until sugar dissolves.

As mixture thickens, stir frequently to prevent sticking. Pour hot, into hot jars, leaving ¼ inch head space. Adjust caps.

Pour hot, into hot jars, leaving 1/4 inch head space.
Here you have the homemade marmalade.

Process 10 minutes in boiling water bath.

Makes 6½ pints.

When you taste it, you will love it and start to regret why not make it from scratch earlier.

 

* not incl. in nutrient facts

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Comments

mike s
perth
 about 10 years ago

i assume from this marmalade recipe that the lemon pulp is discarded and the lemon utilized is only the zest

happyzhangbo
Lindsay, Canada
 about 8 years ago

Hi Mike, just made this recipe today. I used both lemon pulp and zest, I thinly sliced the whole lemon, and the marmalade came out outstanding. Citrus, fruity, slightly bitter and not too sweet, just the kind we wanted. Definitely worth the efforts.


 over 1 year ago

Guys, after it stands for that 12-18hrs having used the 1.5 quarts of water, when it's time to boil till tender for about 45min, do you add more water? I feel like the water from the soaking won't last for that 45min...help.

Hi, I didn't add any extra water, because it was enough liquid for me. I guess that if you feel like it will burn, maybe add a little water to prevent it. Hope this helps, and happy cooking :-)

happyzhangbo
Toronto , Ontario, Canada
 over 1 year ago
Belfast, United Kingdom
 about 1 year ago

Hi I’m British and want to make this recipe as it looks lovely. Do I have to do the bath process? I normally wash my jars in hot soapy water the rinse with boiled kettle water then leave to dry in oven on heat of 75c all the time I’m doing the cooking. I then pour into hot jars and seal using a rubber jar tightener / opener. Most American recipes I view require hot bathing for 10 minutes but I can’t find a UK recipe as nice as this one. Is it vitally important to do the bathing if the jars are constantly kept at a sterilising temperature until filling. Many thanks carolyn x

Nutrition Facts

Serving Size 20g (0.7 oz)
Amount per Serving
Calories 460% of calories from fat
 % Daily Value *
Total Fat 0g 0%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 0mg 0%
Total Carbohydrate 4g 4%
Dietary Fiber 0g 0%
Sugars g
Protein 0g
Vitamin A 0% Vitamin C 7%
Calcium 0% Iron 0%
* based on a 2,000 calorie diet How is this calculated?

 

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