Homemade Orange Marmalade

Follow our step-by-step guide on how to make Homemade Orange Marmalade.

1. Step 1

   Begin by trimming the tops and bottoms off the oranges and lemon, discarding the ends.

2. Step 2

   Carefully peel three of the oranges, removing the skin and pith.

3. Step 3

   Next, quarter all the citrus fruits lengthwise and slice them into thin 1/8-inch pieces, making sure to remove any seeds as you go.

4. Step 4

   Place the citrus slices into a large bowl and submerge them in water.

5. Step 5

   Cover the bowl and let it chill in the refrigerator for a minimum of 8 hours, or up to 24 hours for enhanced flavor infusion.

6. Step 6

   Once the waiting period is over, transfer the citrus slices and their soaking water into a spacious stainless steel saucepan or Dutch oven.

7. Step 7

   Bring the mixture to a vigorous boil over high heat.

8. Step 8

   After reaching a boil, lower the heat to medium and let it simmer uncovered, stirring occasionally.

9. Step 9

   You’ll know it’s ready when the orange rinds soften and can be easily cut with a spoon, which should take about 45 minutes.

10. Step 10

    Don’t forget to skim off any foam that forms on the surface during this time.

11. Step 11

    While the citrus simmers, inspect four half-pint canning jars for any cracks and check the rings for rust, discarding any that are defective.

12. Step 12

    Immerse the jars in simmering water to sterilize them while you prepare the marmalade.

13. Step 13

    Wash new lids and rings in warm, soapy water, and place a small plate in the freezer for later use.

14. Step 14

    Once the orange mixture is ready, stir in the sugar and bring it back to a boil over high heat.

15. Step 15

    Cook while stirring occasionally until the liquid reduces slightly, the bubbles grow larger in the center, and a candy thermometer reads 220°F (104°C).

16. Step 16

    This process will take about 40 to 45 minutes, with the temperature hovering between 212°F (100°C) and 216°F (102°C) for most of the time before it finally reaches the desired 220°F (104°C).

17. Step 17

    To check if your marmalade has achieved the perfect consistency, retrieve the chilled plate from the freezer and spoon a small amount of the mixture onto it.

18. Step 18

    After a minute in the freezer, remove the plate and run your finger through the marmalade; it should leave a clean trail.

19. Step 19

    If it appears too runny, return the mixture to a boil over medium-high heat and place the plate back in the freezer.

20. Step 20

    Continue boiling for an additional 3 minutes, then retest the thickness, repeating this process until you reach the desired consistency.

21. Step 21

    Once the marmalade is ready, carefully ladle it into the prepared canning jars.

22. Step 22

    Allow the jars to cool to room temperature, uncovered, for about 3 hours.

23. Step 23

    After cooling, seal the jars and refrigerate them until the marmalade sets, which will take at least 2 hours.

24. Step 24

    Your homemade citrus marmalade can be stored in the refrigerator for up to 2 weeks, ready to brighten your breakfast or elevate your favorite desserts.

25. Step 25

    Enjoy the sweet, tangy delight of your creation!.