How to Make Orange Marmalade

I had never learned how to make orange marmalade or any type of marmalade. Although I grew up with my family making jams, jellies and preserves, no one ever made marmalade.  This type of condiment is made with citrus; the peel (which jams, jellies and preserves do not contain), pulp and juice of oranges (and/or) grapefruit and smaller amounts of lemon. Other non-citrus fruits may or may not be added to the recipe.

The British people know quite well how to make orange marmalade. It is the most popular condiment served with British scones. Various versions of marmalade can be found dating back to the Romans.  The term “marmalade” can also be found in Spain but most often refers to what we call preserves; made with fruit other than citrus. Other European countries will also use the term “marmalade” for any jellied fruit.

Orange Marmalade on a BiscuitOrange Marmalade on a Biscuit

I decided to learn how to make orange marmalade because I have so many recipes, both for desserts and entrees, using it as a main ingredient. I bought a good brand from the grocery store but was very disappointed in the taste. Have you ever tasted the commercially made type? It is so artificially sweet to the taste without adding significant flavor to the recipe. Once I learned how to make orange marmalade or citrus marmalade, I was hooked. The flavor it adds to recipes is unbelievable! It is also delicious on hot biscuits and homemade scones.

HOW TO MAKE ORANGE MARMALADE

How to Make Orange MarmaladeHow to Make Orange Marmalade
  • 1 Quart shredded orange peel (6-10 oranges depending on size) NOTE: Shred a little of the white also.
  • 1 Quart orange segments (separate and remove as much of the skin as possible) NOTE: My oranges were little and the skin too tender to remove; it was fine)
  • 1 Cup thinly sliced lemons
  • 1 1/2 Quarts fresh cold water
  • 5 Cups Sugar

Wash oranges and lemons with warm water; rub dry with clean towel.

Prepare fruit and place in large bowl with cover.

Place in refrigerator or cool place 12-18 hours.

Add water and bring to boil.

Cook for 1 hour at a rapid boil: peels should be tender.

Set off and cool to warm.

Add sugar and bring slowly to a boil stirring until sugar dissolves.

Cook rapidly to jelly point about 25 minutes (Jelly 219 degrees Fahrenheit or 104 degrees Celsius).

As marmalade thickens, stir occasionally to prevent sticking.

Pour boiling mixture into hot sterilized pint or half-pint jars; adjust lids tightly.

Makes 7-8 half-pints.

Pictured Below: Cooking the marmalade to the jellied stage

Cooking to Jelly StageCooking to Jelly Stage

CITRUS MARMALADE RECIPE

  • 1 ½ Cups thinly sliced grapefruit peel
  • ½ Cup thinly sliced orange peel
  • 1 ½ Cups chopped grapefruit pulp
  • ¾ Cup chopped orange pulp
  • ½ Cup thinly sliced lemon
  • 1 ½ Quarts water
  • Sugar

Add 1 ½ quarts of water to fruit peel in a large saucepan; boil 5 minutes and drain.
To the drained peel and the fruit pulp, lemon and 1 ½ quarts water; bring to boil and boil 5 minutes.
Cover and let stand in cool place for 12 to 18 hours.
Bring to a boil and cook rapidly until peel is tender about 40 minutes.
Measure fruit and liquid; add 1 cup of sugar for each cup of mixture.
Bring slowly to a boil stirring until the sugar is dissolved.
Cook rapidly to the jelly stage about 30 minutes while stirring frequently.
Pour hot mixture into hot sterilized canning jars; adjust lids.
Process jars in a boiling water bath for 10 to 15 minutes.

ORANGE COCONUT CAKE

Orange Coconut CakeOrange Coconut Cake
  • ¾ Cup butter divided
  • ¾ Cup orange marmalade
  • ½ Cup flaked coconut
  • ½ Cup sugar
  • 2 Eggs
  • 1 ½ Cups flour
  • 2 ½ Teaspoons baking powder
  • ¼ Teaspoon salt
  • ½ Cup milk
  • ¼ Teaspoon orange extract

Preheat oven to 375F degrees.
Melt ¼ cup of the butter in a 9 inch (smooth) ring mold.
Mix the marmalade and coconut and distribute evenly over the melted butter.
In a mixing bowl combine sugar, eggs and remaining ½ cup of butter; blend well at low speed.
Combine flour, baking powder and salt; combine milk and orange extract.
Alternate adding flour mixture and milk mixture to the creamed mixture; blend well.
Spoon batter evenly over the marmalade mixture.
Bake for about 35 minutes or until pick comes out clean.
Cool 5 minutes; invert onto a cake plate.

Marmalade and Coconut Mixture First LayerMarmalade and Coconut Mixture First Layer
Second Layer Cake BatterSecond Layer Cake Batter
Ready for OvenReady for Oven

ORANGE CHICKEN RECIPE

Orange Marmalade ChickenOrange Marmalade Chicken
  • 4 Large chicken breasts
  • ½ Cup orange juice with pulp
  • ½ Cup orange marmalade
  • Olive oil
  • Juice from ½ lemon
  • 1 Small chopped onion
  • 1 Teaspoon garlic salt
  • ½ Teaspoon ground ginger
  • ½ Teaspoon ground nutmeg
  • 1/3 Cup chopped almonds

Marinate chicken in orange juice and marmalade for about 1 hour.
Heat oil in skillet over medium high heat.
Add chicken breast to hot oil discarding marinade; brown chicken lightly on both sides.
Top chicken with lemon juice and onions.
Sprinkle both sides with remaining ingredients just before removing from skillet.
NOTE: Chicken is done when juices run clear.

Chicken Marinating in MarmaladeChicken Marinating in Marmalade

HONEY NUT ORANGE BREAD RECIPE

  • 2 ½ Cups sifted flour
  • 1 Tablespoon baking powder
  • 1 Teaspoon salt
  • ½ Cup honey
  • 2 Tablespoons soft butter
  • 3 Beaten eggs
  • 1 Cup orange marmalade
  • 1 Tablespoon grated orange peel
  • 1 Cup finely chopped nuts

Preheat oven to 350F degrees; grease a 9 X 5 inch loaf pan.
Sift again the sifted flour with baking powder and salt; set aside.
Beat honey, butter and eggs with a spoon until smooth; stir in marmalade and orange peel and mix well.
Add the flour mixture to the wet mixture; stir until well blended and stir in nuts.
Turn batter into prepared pan; bake for 1 hour or until pick comes out clean.
Cool in pan 10 minutes; remove from pan and cool completely.