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Orange Marmalade jars stacked with fresh oranges and lemons in front

Orange Marmalade

Sweet, tangy, and vibrant marmalade made from in-season Cara Cara oranges and lemons. Perfect for spreading, cooking, or gifting.

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Prep Time 20 minutes
Cook Time 1 hour 45 minutes
Processing time 10 minutes
Course Breakfast, brunch, Condiment, Snack, Spread
Cuisine American, british, Homemade, Jam, Preserves
Servings 13 Half pints
Calories 88 kcal

Equipment

Ingredients
 

  • 6-7 Cara cara Oranges (about 2½ pounds)
  • 2 Large Lemons
  • 13 cups Water
  • 12 cups Sugar

Instructions
 

  • Cut the lemons and oranges into large quarters.
  • Juice the fruits into a large bowl lined with cheesecloth.
  • Remove the pulp and flesh from the peels and place into the cheesecloth. Wrap the cheesecloth into a little satchel and gently squeeze the juice from the satchel. Pour the juice from the bowl into a large stockpot.
  • Add 13 cups of water to the juice and begin heating over medium high heat.
  • Slice the lemon and orange peels very thinly and add to the stockpot.
  • Place the satchel of fruit pulp into the stockpot.
  • Gently boil the mixture for 1½ hours or until the liquid is reduced by half.
  • Remove the pulp satchel to a clean bowl and allow to cool. Once cool, gently squeeze to release any additional juice. Discard the pulp.
  • Fill the water bath canner and bring to a boil.
  • Wash the jars, lids and bands in hot soapy water.
  • Return the liquid and peels to high heat and bring to a hard boil.
  • Add the sugar and stir frequently.
  • Allow the marmalade to boil hard for at least 15 minutes. Gel stage will happen at 220℉. Monitor the temperature until this temperature is reached.
  • Ladle the hot marmalade into the clean jars, leaving 1/4 inch headspace. Run the bubble popper through the jars to release any trapped air and adjust headspace if needed.
  • Wipe the rims of the jars with a clean towel and place the lids and bands. Tighten the bands fingertip tight.
  • Place the jars into the boiling water bath, cover, and process for 10 minutes. (adjust for altitude if necessary)
  • Remove the jars to a towel lined cutting board and allow to rest for 12 hours before labeling, dating, and storing.

Nutrition

Serving: 1tbspCalories: 88kcal
Keyword breakfast spread, citrus marmalade, citrus preserve, easy orange marmalade, fruit preserve, homemade jam, homemade orange marmalade, jam recipe, lemon orange marmalade, marmalade recipe, Orange marmalade, pantry staple, preserve recipe, sweet orange spread
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