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A dish of orange and lemon marmalade with a spoon resting inside.

Orange Lemon Marmalade

Angie Zoobkoff
Use this citrusy bittersweet spread as a breakfast treat, roasted vegetable or meat glaze, or offer it as a thoughtful gift.
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Prep Time 45 minutes
Cook Time 45 minutes
Total Time 1 hour 30 minutes
Course condiment
Cuisine British
Servings 5 half-pint jars
Calories 49 kcal

Equipment

Ingredients
  

  • 2.2 pounds (1 kg) oranges (about 3 large)
  • 1 pound (450 g) lemons (about 2 large)
  • 4 cups granulated sugar

Instructions
 

  • Sanitize 5 half-pint jars. If you are planning to water bath can the marmalade, prepare your canner according to manufacturer's instructions.
  • Use a sharp knife or vegetable peeler to remove the outer peel from the oranges and lemons, avoiding the white pith underneath. Coarsely chop the peel and set aside. You should have about 1½ cups peel.
  • Use a sharp knife to remove the white pith from the fruit. Discard the pith. Coarsely chop the remaining fruit, discarding any seeds. You should have 3 to 4 cups fruit.
  • Combine the peel and fruit in a food processor and pulse until the peel is finely chopped.
  • Pour the marmalade mixture into a large saucepan and cook over medium heat until the marmalade thickens and reaches 220°F (104°C), 25 to 30 minutes. You can also check for set using the cold plate test.
  • Divide the marmalade among the jars, leaving ½-inch (12 mm) of headspace. Wipe the rims clean, top with lids, then screw the bands on until fingertip tight.
  • Store in the fridge if using immediately or process in a boiling water bath for 10 minutes, adjusting for elevation. Remove the jars from the water bath and let cool for 24 hours before moving.

Notes

  • Wash well--Since you're using the outer peel of your citrus, be sure to wash it well before peeling. If possible, purchase organic fruits.
  • Know when it's set--Use a candy thermometer or the cold plate test to determine when your marmalade is set. If you're using a thermometer, you're aiming for a temperature of 220°F (104°C). The marmalade will continue to thicken as it cools. Don't overcook your marmalade or it will be very thick.
  • Adjust for elevation--If you're water bath canning the marmalade, adjust the cooking time for elevation by adding 5 minutes for every 3000 feet above sea level.
  • Dietary--This recipe is suitable for gluten-free, dairy-free, and vegan diets.

Nutrition

Serving: 1 tablespoonCalories: 49kcalCarbohydrates: 13gPotassium: 29mgFiber: 1gSugar: 12gCalcium: 7mg
Keyword citrus, homemade marmalade, jams and jellies, water bath canning
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