- Yield: 10 half cup bottles
- Prep Time: 30 and overnight soaking minutes
- Cook Time: 1 to 2 hours minutes
- Serving: Family
Orange Marmalade
Hi and welcome to our website!
If you are looking for some homemade orange marmalade you are in the right place, so make yourself a cup of tea and sit back and enjoy our short video tutorial on how you could make yours today.....
First you need navel oranges and fresh lemons, of course you need sugar and I'm using a white sugar here today but you use what works for you and your dietary needs.
You can cut your oranges and lemons the size you would like, but what I did was cut them in thin slices first. When they start to boil they will soften and brake apart.
Next pour 12 cups of cold water into your boiler or bowl, or less if you wish. We only use about two cups of the liquid after its boiled. Use the remanding of the liquid for another recipe or drink.
Start the cooking on the oranges and lemons on a medium to high heat for 40 minutes stirring occasionally.
After cooked enough and soft fruit, remove from heat and let rest at room temperature before measuring the fruit.
I hope you are still interested in our recipe today, please continue on to our recipe and more photos to help you get started. Also check out this link to our cookbooks, and enjoy. 🙂 https://www.bonitaskitchen.com/cookbook
Ingredients
- Navel Oranges - 4 to 5 cups, medium
- Lemons - 3 each
- Water - 21 cups, cold
- Sugar - 1 cup to each cup cooked fruit
Instructions
In a large boiler with lid, add sliced oranges, lemons and water cover. Then let stand overnight to soak at room temperature. ( remove tips and stones from oranges and lemons )
In the morning boil on a medium to high heat the soaked fruit and water until fruit is tender, stir occasionally, Â Â Â Â Â ( This can take 40 minutes or more ) after tender remove from heat and let come to room temperature.
After at room temperature measure the amount of fruit, with two cups of the juice, straining the remainder of the liquid to remove all fruit and pulp. ( Discard the remainder of the liquid or use in another recipe ) After measured put into the boiler again and add sugar following the method one cup sugar for each cup fruit mixture. Â Â Â ( Only the fruit ratio needs measuring for the sugar to be added ) ( Use sugar of choice )
Return to stove top and boil until mixture starts to jell, stirring occasionally. This can take 40 minutes to one hour, depending on your mixture. Scooping the foam away from the sides of the liquid and discard. If you have a candy Thermometer place on the side of your boiler and when it comes to 218º to 220º the jell stage you can remove it from the heat. But if not use the COLD PLATE method, please watch video for more details.Â
Prepare your mason jars in a water bath, follow sterilizing and canning guide lines. See link on www.bonitaskitchen.com after Orange Marmalade is cooked and jelled, scoop into prepared jars and clean rims with a towel and cap with lid.Â
Follow Sterilizing and canning guide lines, method below! Label and date all jars and store in cool storage when sealed. Enjoy!Â
Sterilizing and Canning Procedures
Method Sterilization:
1. Start by getting a large boiler and filling in about quarter full of water.
2. Then starting the water to a boil and placing your Mason jars and caps inside then cover.
3. After let the pot boil for about 15-20 then remove your bottles and caps place them on paper towels or a cloth.
Canning Procedures:
1. After your food items are cooked and ready to bottle, scoop hot liquid and put inside your Mason jars.
2. Continue doing this until all bottles are complete and leaving 1/2 inch on top.
3. Clean around the top of your bottles removing any food of rims.
4. Then place caps and lids on your jars and finger tighten.
Homemade ORANGE Marmalade is so tasty and please continue on to more info to help you get started.
Stir in to the boiler one cup of white sugar to each cup of measured cooked fruit. Keep heat on a medium to high heat and keep stirring and removing any foam from the sides of boiler and discard.
Patience and time is what you need for making orange marmalade, following these steps for getting the liquid to a candy style texture and fully condensed. Then you need a candy thermometer or use the cold pan method. Watch video for more details and clear instructions.
Before you finish cooking the orange marmalade you need to sterilize your bottles and lids, you will need about 8 to 10 small 1/2 cup mason jars. Have labels to place on the jars after you finished all the steps including the sealing of the jars after.
Fill the bottles about 1/2 to 1 inch from the top of the jar and clean around rims and cap……
Scoop orange marmalade into each jar leaving a ½ inch to 1 inch from the lid, this is a link to our Sterilizing and Canning Procedures to follow. Thank you for stopping by please leave us a message before you go if you have a question regrading this video or any of our videos. From our kitchen to yours have a wonderful day! Bonita, Raymond and Team….
Hello Bonita;
Your marmalade looks wonderful, just what we need on a dark winter morning.
My doctor has put me on a keto diet. Sad face. I would love to have your thoughts on a keto-friendly breakfast that is something other than bacon & eggs.
Thanks for your insight and great advice.