Tangy, sweet, orange marmalade is perfect on toast or scones and can be used to improve many recipes.

Making orange marmalade is a delightful way to preserve the vibrant flavors of fresh oranges. Its tangy sweetness pairs wonderfully with toast, scones, or biscuits, making breakfast a treat. Orange marmalade retains essential nutrients like vitamin C and fiber, offering a tasty way to enjoy these benefits. It’s also a versatile ingredient for glazing meats, adding depth to sauces, or even topping desserts like cheesecake. Serve orange marmalade on a cheese board with crackers and nuts, or swirl it into yogurt for a burst of flavor. Its bright, citrusy taste brings a touch of sunshine to any dish.

Ingredients

• 4 medium oranges
• 1 lemon
• 1 1/2 cups water
• 1/8 teaspoon baking soda
• 5 cups granulated sugar
• 1/2 of a 6-ounce package (1 foil package) liquid fruit pectin

Directions

1. Prepare the Fruit
   • Wash the oranges and lemons thoroughly.
   • Peel the oranges and lemons, and thinly slice the peels into fine strips.
   • Remove the white pith from the fruit and discard.
   • Chop the fruit into small pieces, removing any seeds and reserving the juices.
2. Cook the Peels
   • In a medium saucepan, combine the sliced peels, baking soda, and water.
   • Bring the mixture to a boil, then reduce the heat and simmer for 20 minutes, or until the peels are soft. Do not drain.
3. Prepare the Jars
   • While the peels are cooking, sterilize your canning jars and lids by boiling them in water for 10 minutes.
   • Keep the jars and lids warm until ready to use.
4. Add Fruit to Peels Mixture
   • Add chopped up fruit and juices to peel mixture.
   • Return to boiling.
   • Cover and simmer for 10 minutes. Measure 3 cups.
5. Add the Sugar
   • In a large pot or Dutch oven, add the 3 cups of fruit mixture.
   • Add the 5 cups of sugar to the fruit mixture in the pot and stir until it dissolves.
   • Bring the mixture back to a boil and quickly stir in the fruit pectin and return to a boil.
   • Boil for 1 minute stirring constantly.
   • Remove from heat. Quickly skim off foam with a metal spoon.
6. Can the Marmalade
   • Carefully ladle the hot marmalade into hot sterilized jars half-pint jars, leaving about 1/4 inch of headspace at the top.
   • Wipe the jar rims to ensure they are clean, then place and adjust the lids on top.
   • Process the jars in a boiling water bath for 5-7 minutes after water returns to a boil in canner to ensure proper sealing.
7. Cool and Store
   • Remove the jars from the water bath and let them cool completely.
   • Check the seals by pressing down on the center of each lid; it should not flex up and down.
   • Store the sealed jars in a cool, dark place. Unsealed jars should be refrigerated and used within a few weeks. Marmalade may require up to 2 weeks to set. Make 6 half-pint jars.

Mix it Up with Some Flavor Enhancers

Adding different flavorings to the marmalade can give it unique and amazing flavor twists. Add small amount of these to the peels during the peel cooking.

• Vanilla: Adds a warm, sweet aroma.
• Ginger: Gives a spicy kick and depth.
• Cinnamon: Adds warmth and enhances the citrus flavor.
• Cardamom: Introduces an exotic, aromatic note.
• Rosemary: Provides a savory, herbaceous contrast.
• Clove: Adds a rich, spiced flavor.
• Chili Flakes: Introduces a spicy heat for an interesting contrast.
• Mint: Adds a refreshing, cool note.
• Lavender: Brings a floral, aromatic touch.