Orange Marmalade


Preserving Method: Water Bath Canning

  1. PREPARE boiling water canner. Heat jars in simmering water until ready for use. Do not boil.  Wash lids in warm soapy water and set bands aside.
  2. REMOVE peel from oranges and lemons. Scrape off and discard the white pith. Thinly slice peel and place in baking soda and water in a 6-to-8-quart saucepan. Cook 20 minutes, covered. Remove membrane from fruit pulp. Chop fruit, reserving juice (there should be about 3 cups fruit). Add fruit and juice to peel mixture. Simmer 10 minutes, covered.
  3. COMBINE prepared fruit with lemon juice and sugar in a 6-to-8-quart saucepan. Add up to 1/2 tsp. butter or margarine to reduce foaming, if desired. Over high heat bring mixture to a full rolling boil that cannot be stirred down, stirring frequently.
  4. ADD pectin, immediately squeezing entire contents from pouch. Continue hard boil for 1 minute, stirring constantly. Remove from heat. Skim foam if necessary
  5. LADLE hot jam into hot jars leaving 1/4 inch headspace. Wipe rim. Center lid on jar. Apply band until fit is fingertip tight.
  6. PROCESS jars in a boiling water canner for 10 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.
Orange Marmalade | Orange Marmalade Recipe - Ball® Fresh Preserving is rated 3.5 out of 5 by 10.
Rated 5 out of 5 by from Orange Marmalade I used a grater to remove the peel. Worked great! Love this recipe and have been using it for years.
Date published: 2018-06-16
Rated 4 out of 5 by from Great Flavor! Excellent flavor, has not set yet.. waiting 48hrs and then we will see. I have never made this before. Very labor intense.. Is there a certain orange to use or are they all horrible to take out of membranes? I ended up using not 4 but 10 oranges to make 4cups. By the time I tried to take out of membrane there was a lot of waisted orange. Need to try this again if it does set..
Date published: 2017-05-30
Rated 4 out of 5 by from Dear Haters Oh, for goodness sakes, anyone with 1/2 a brain could have figured out the directions despite any typographical errors! Fantastic recipe. Thank you Ball for the great recipe.
Date published: 2016-05-17
Rated 5 out of 5 by from great! Yesterday, for the first time ever, I made this recipe. I got 7 half pint jars out of it. I probably could have cooked the rind a bit longer, some pieces were chewy. The end result, was.....perfect, what I grew up with.....marmalade! Now I am very excited to do more of this. The product gelled quite nicely after 24 hours, so I guess I did it right. Can't wait to make more and learn more! Thanks!
Date published: 2016-01-29
Rated 1 out of 5 by from What lemon juice? Lemon juice is not listed in the ingredients. How much do I need?
Date published: 2015-12-17
Rated 5 out of 5 by from Good Marmalade! Easy to follow recipe for cooks. Great recipe for real marmalade! Don't be put off by negative reviews from persons that have not made this recipe! I have made this several times with excellent results every time!
Date published: 2015-09-18
Rated 4 out of 5 by from Good Marmalade! Easy to follow instructions for cooks. Marmalade is as good as the oranges used! Much better than typical commercial marmalade! I have used this recipe with success everytime!
Date published: 2015-09-17
Rated 1 out of 5 by from Back to basics #1 Proofread recipes before publishing. #2 Proofread again. Your recipe and instructions are useless to anyone speaking and reading English.
Date published: 2015-03-21
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