Orange Marmalade


4 seedless oranges
2 lemons
8 cups water
8 cups sugar


Scrub oranges and lemons; dry well. Cut lengthwise (don't peel), then into thin half-moon slices. (Discard any seeds.) Place sliced fruit and any juices into a large soup pot. Add water and bring mixture to a boil, stirring often. Remove from heat and stir in sugar until it dissolves. Cool to room temperature; then cover and let stand overnight (8-10 hours).

The next day, bring mixture to a boil over high heat. Then reduce heat to low and simmer uncovered about 2 hours. Raise heat to a gentle boil, stirring often, another 30 minutes. Cook until marmalade reaches 220°F on a candy thermometer. Skim off any foam. Pour marmalade into hot, sterilized 8-ounce glass canning jars (leaving headspace). Seal and process in boiling water 15 minutes. Store in your pantry for up to a year.


10 8-ounce jars

Reader Comments

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Question, actually.

If I do not process the traditional way, can I store or freeze this marmalade in sterile jars?

making orange marmalade

The Editors's picture

Hi, Nancy. The processing keeps it shelf stable. You can store it in the fridge for several weeks or freeze it if you do not want to process it.