Orange Marmalade Jam
Brighten your breakfast table with this perfectly simple and sweet homemade orange marmalade jam! Made from juicy, sun-ripened oranges and a hint of lemon, this sweet and tangy spread captures the essence of citrus in every bite. Enjoy it on toast, scones, or as a flavorful glaze for meats—it’s a burst of sunshine in every jar!
Ingredients
- 1/3 cup water · 4 cups granulated sugar
- 4 Large Oranges (Depending on season, Navel, Cara Cara, Valencia, Blood Orange, Mandarins, or even a mix would be our preference)
- 1 lemon, zest and juice of
Instructions
- Prep fruit: Wash the oranges and lemons, thoroughly scrubbing the peels.
- Chop: Cut off the ends of the oranges. Cut the oranges in half, then cut each half into 4, so you’re left with 8 pieces of orange. Discard any seeds.
- Puree: Place the orange pieces in a food processor and pulse/chop until the rind is in very small pieces. Place a plate in the freezer, to help us test for doneness later.
- Combine in saucepan: Add oranges to a large saucepan over medium heat. Zest the lemon into the pot and squeeze the juice from it, into the pot. Add water and the sugar and stir well.
- Cook: bring mixture to a boil. Reduce heat to a low boil and simmer, stirring often, for 30-35 minutes until thickened. When done, it will slide off the spoon in sheets, not droplets, and a spoonful poured onto a cold plate should have a soft gel consistency that moves slightly. If after pouring onto a cold plate it’s thin and runs easily on the plate, it is not ready, so continue cooking.
- Pour into jars or containers with a lid. Allow to cool to room temperature, then store in the refrigerator for up to 2 weeks, or freeze for up to 3 months.
- ENJOY! 😉
