Mix up your own fresh orange marmalade, peels and all! Here’s the sweet recipe…

You’ll want to keep this orange marmalade on hand!

Bold, sweet, and brimming with fresh citrus flavor—orange marmalade is the best way to brighten your kitchen. A jar of homemade is far more vibrant and delicious than anything you’ll find on the grocery store shelf.

Heather Smith of Orson Gygi is stepping in as your kitchen-savvy big sister! Showing you how and cheering you on, so you can make this citrus classic with confidence.

From January to April, citrus is just begging for a place on your kitchen table. Marmalade uses the entire fruit—peels and all! Here’s a quick rundown of the differences between marmalade, jam, and jelly:

• Jam: Made from crushed or chopped fruit cooked with sugar. It has a thick, spreadable consistency and often contains fruit pieces.
• Marmalade: A type of jam made specifically from citrus fruits, usually oranges. It includes the peel, giving it a slightly bitter taste and a chunky texture.
• Jelly: Made from fruit juice and sugar, resulting in a clear, smooth, and firm spread. It doesn’t contain fruit pieces, making it more gelatinous.

Heather reaches for Cara Cara oranges in this recipe, but you could go classic with Seville oranges, too. Cara Cara oranges are sweet with a pinky flesh.

Pair it with your homemade bread and butter for a real treat.

Orange Marmalade Recipe

Prep Time: 10 minutes
Cook Time: 3 hours
Overnight Soak: 8 hours
Total Time: 11 hours and 10 minutes

EQUIPMENT

• Large Stainless Steel Pot
• Mason Jars
• Jar Funnel (for wide mouth jars)

INGREDIENTS

• 4 large seedless oranges, scrubbed clean (about 3 pounds or 8 cups of slices)
• 2 lemons (about ½ pound or 1 cup slices)
• 8 cups water
• 8 cups sugar

METHOD

1. Cut oranges and lemons in half crosswise, then into very thin half-moon slices. Discard any seeds. In a large stainless-steel pot, add the sliced oranges, lemons, and any accumulated juices.
2. Add water and bring the mixture to a boil, stirring often. Remove from the heat and stir in the sugar until it dissolves. Cover and let stand overnight at room temperature.
3. The next day, bring the mixture back to a boil. Reduce heat to low and simmer uncovered for 2 hours. Turn heat up to medium and boil gently, stirring often, for another 30 minutes.
4. Skim off any foam that forms on the top. Cook the marmalade until it reaches 220 degrees. You must hit this temperature for the natural pectin to gel with the sugar.
5. To test if the marmalade is ready, place a small amount on a plate and refrigerate it until it’s cool but not cold. If it’s firm (neither runny nor hard), it’s ready. It will be a golden orange color. If the marmalade is runny, continue cooking it; if it’s hard, add a bit more water.
6. Pour the marmalade into clean hot mason jars. Wipe the rims thoroughly with a clean damp paper towel and seal with the lids. Chill in the fridge. It may take 24-48 hours for the natural pectin to set up properly.

Notes

• Heather recommends using Cara Cara oranges for this marmalade. They lend a sweet, berry-like flavor and an almost pink flesh. Seville oranges also work well for this recipe.
• This recipe makes about 3 quarts of marmalade. If using ½ pint jars, you’ll need 12. If you’re using 1 pint jars, you’ll need six. If you’re using tiny jelly jars, you’ll need 24.
• Store covered in the fridge for up to one month.

Cold Plate Test: Spoon some hot marmalade onto a plate and put it in the freezer to chill, or spoon some over an icy cold plate from the freezer. If the mixture wrinkles slightly when you draw a spoon or finger across it, it has reached the setting point and is ready to go! If not, keep boiling and make sure the temp reaches 220 degrees.

Find more recipes from Heather and Orson Gygi on Instagram, @orsongygi, or on their website, gygi.com.