How to Make Orange Marmalade Jam
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I have always loved making homemade jam, but I was a little afraid to try canning old fashioned orange marmalade jam. It is actually very easy to make.
If you are looking for an orange marmalade recipe without pectin, you have come to the right place. This is the first jam I have made that I didn’t need to add pectin to, this recipe does not require pectin. It turns out that oranges actually contain pectin naturally, so there is no need to add more.
New to boiling water canning? This video will show you the process of canning orange marmalade step by step.
Orange Marmalade Recipe
- 4 large seedless oranges
- 2 lemons
- 8 cups sugar
- 8 cups water
This recipe makes approximately 3 pints or 6 half-pints of jam.
To take advantage of the pectin in oranges, you have to soak them overnight. This jam is made in two steps. The first day you cut up the fruit, and the next day you make the jam.
Cut the oranges and lemons in half and then cut the halves into very thin slices.
Place all the fruit slices into a large non-stick or stainless steel stock pot. Add the water and bring to a boil.
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Remove the pan from the heat and add the sugar, stirring well until the sugar is dissolved.
Place the cover on the pan and let it set on your stove overnight.
The next day, bring the mixture back to a boil. Reduce the heat and simmer on low for two hours. Turn up the heat a little and boil gently for 30 minutes.
Place a candy thermometer in the mixture and cook until it reaches the jelly stage on your thermometer (220 degrees F). Skim off any foam with a metal spoon.
To test to see if the mixture is done, remove a small spoonful from the pan and place it on a plate in the refrigerator. If after it cools for a minute it is a jelly consistency (not runny or too hard), then it is done.
Keep in mind that the jam will completely set after you process it in the jars, just like if you use traditional pectin.
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Wash and sterilize your canning jars, lids, and screw bands. The easiest way to do this is run them through the sanitize cycle in the dishwasher and remove them from the dishwasher to use when they are still hot.
Place your boiling water canner on the stove to start heating up while you get the fruit ready for the jars.
Quickly ladle the orange mixture into prepared canning jars, within 1/8 inch from the tops of the jars. You can easily measure the head space with this canning funnel.
Wipe the rims of the jars with a damp cloth. Place canning lids and screw bands on the jars.
Process jars in boiling water canner for 10 minutes.
Remove jars from boiling water canner and place upright on a towel on the kitchen counter to cool completely. Do not disturb the jars for at least 12 hours. After jars are cool, check seals by pressing middle of lid with finger.
If lid springs back the lid is not sealed. Unsealed jars can be placed in refrigerator to be eaten in the next couple weeks. Sealed jars can be stored for at least 1 year.
When you are choosing oranges and lemons for this recipe, keep in mind that you will be adding the peels of the fruits to the jam. Look for organic fruits when available. If you can’t find organic fruit then make sure to wash it well.
Some people think orange marmalade can be a little bitter, with the added orange and lemon peels. Personally, I love it. I was actually surprised that my kids like it too.
More Easy Jam Recipes
- Rose Petal Jam
- Spiced Peach Jam
- Apricot Pineapple Jam
- Cranberry Pear Jam
- Raspberry Jam
- Plum Blackberry Jam
- Canning Fig Jam
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14 Comments on "Canning Orange Marmalade"
Can the lemon juice be substituted for the lemons? Currently snowed in & I have no lemons.
Super excited to try this recipe!
I live in Alaska so getting real fresh fruit is an issue , they try to grow tree fruit here but it’s small and mostly doesn’t make it! I gave this recipe a shot and boy o boy was it good … I agree that the “sitting overnight’ is prolly unnecessary but I did it anyway , everything turned out great !!! I also made lemon marmalade just for kicks …. Soooo yummy !!!!
Thanks for the recipe!!!
Made this in South Africa and my family loved it! I love the fact that you don’t have to add pectin. Will definitely make this again. Thank you for this recipe!
How many hours does the over night part need to be? If I do the first part early morning and let stand until evening, can I finish in one day?
Hi! Yes, you could do that. I would think 8-9 hours would be considered overnight.
Letting the sliced oranges sit over night is totally unnecessary.the key to the marmalade setting up is making sure the temperature reaches 222 degrees.this takes time but is worth the wait.letting it sit makes no sense as the pectin is already in the peal
Has anyone ever tried lime instead of lemon or just all oranges?? Is the lemon necessary?
Hi! The lemon is to increase the acidity level of the recipe to make it safe for canning, so you wouldn’t want to substitute lime juice in its place.
Hi, I bet you could add a little bit of extra lime to it just for color and flavor in addition to the lemon without affecting the proportions. What do you think?
Do you simmer covered or uncovered?
Hi! I don’t think it makes a difference for this recipe, so either one is fine.
Hello there creative people, I made this recipie today (October 22) and followed your steps to the letter. My end result is ……. Jam yes I managed to get jam …… However, my jam although has a lovely texture and flavour its twice as dark as the one you portray in the photo. What caused this. Mind you there is nothing wrong with it but!
Hi! From my experience it doesn’t turn out the same every time. I think it’s the sugar and how long it’s cooked and how high of temperature it’s cooked at that would affect the color of the jam, but I’m not totally sure. As long as it tastes good that’s all that matters! 🙂
I think the type of oranges you use also affects the color.