I love Orange Marmalade, I also have some great recipes that call for the sweet citrus goodness so it’s really nice to have on hand. I’m continuing on with my small obsession with making jam, plus I’ve already blown up my kitchen today making Ginger Beer, sweet tea for Kombucha, and a yummy smelling loaf of bread so I’m just going to go for it!
This recipe is a two part….meaning you will start it today and finish it tomorrow, this process is so I can use the natural pectin, do not be afraid of this it’s very easy.
- 4 large seedless oranges
- 3 Meyer lemons
- 8 cups sugar
- 8 cups water
Choose organic oranges and lemons for this recipe, you will be adding the peels of the fruits to the jam. If you can’t find organic fruit then make sure to wash it well.
Cut the oranges and lemons in half and then cut the halves into very thin slices.
Place all the fruit slices into a stainless steel pot. Add the water and bring to a boil.
Remove the pan from the heat and add the sugar, stir well until the sugar is dissolved.
Place the cover on the pan and let it set on your stove overnight.
The next day, bring the mixture back to a boil. Reduce the heat and simmer uncovered on low for two hours. Turn up the heat to medium and boil gently for 30 minutes. Place a candy thermometer in the mixture and cook until it reaches the jelly stage on your thermometer (220 degrees F)You may find your good to go or it could take longer depending on your stove. Skim off any foam with a metal spoon.
Spoon into your jars, at this point can them up if you want a long shelf life, or if you don’t can they will last in the fridge for a few weeks.
Makes approximately 3 to 4 pints jam.
If your canning it’s just 10 minuets in a water bath.
Feel free to do some add ins, stir in some rum (cuz why not?) ginger, or whatever combo you like.
I did Rum and a Ginger lemongrass syrup in the last couple of jars.
I have been trying to not just stick a spoon in, we will see how that goes! YUMMY!
Enjoy making your own!