My goodness, this is the easiest Orange Marmalade recipe I’ve ever made. I’ve tried all kinds, but with this one all you need is oranges, sugar and a little water … simple! I like simple! No added pectin makes it even better.
1 bag oranges (approx. 10 medium size)
4-6 cups sugar
Thinly cut reserved rind from oranges to equal 2 cups
1 tbls.butter (to prevent foaming)
Peel oranges (reserving rind), remove seeds if any (I used seedless). Place peeled oranges in a large stock pot with a small amount of water (approx. 2 cups – you may need to add more as they cook). Cover pot and bring to a boil; reduce heat and cook, stirring frequently, until oranges are soft and fall apart.
While the oranges are cooking, place the 2 cups of thinly cut rind into a small saucepan; add water and cover with a lid. Bring to a boil, reduce heat and simmer 5-10 minutes or until rinds are soft. Turn off heat and let sit while you finish the oranges.
Once the oranges are soft, remove from heat and mash (in the same pan) just a bit, removing any tough pieces remaining.
Return stock pot with mashed oranges to your stove top and add 1 cup of sugar for every cup of mashed oranges (I used 6 cups of sugar). Add 1 tbls. butter to mixture, drained rind pieces, and bring to a rolling boil over high heat, stirring frequently to prevent sticking.
Cook, stirring frequently, until digital thermometer reads 220 degrees. Remove from heat, ladle marmalade into canning jars, cover with seals and rings and process in boiling water bath 10 minutes.
Remove jars from water bath and let cool on a kitchen towel on your counter-top 24 hours undisturbed. Marmalade with thicken as it cools.
Yield: 4 pint jars
Tip: grind remaining orange rinds in a food processor, place on a baking sheet lined with aluminum foil and place in a 170 degree oven for approx. 2 hours, stirring from time to time. Allow to cool and store in small canning jars. Use zest to as you would with any recipe calling for citrus zest.
1 tsp. dried zest = t tsp. store-bought zest.