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Orange marmalade — NCHFP
Ingredients
- 4 cups thinly sliced orange peel with albedo (about 2.5 to 3 lbs. oranges as purchased)
- 4 cups orange pulp, cut up
- 1 cup thinly sliced lemon (about 1 large lemon as purchased)
- 6 cups water
- 6 cups sugar
Equipment
- 1 Boiling-water bath canner with rack
- 1 Large stainless or enamel preserving pot
- 1 Canning jars with two-piece lids
- 1 Headspace and bubble tool
- 1 Jelly or candy thermometer
Directions
- 1. Wash and rinse half-pint canning jars; pre- sterilize and keep hot until ready to fill. Prepare lids and ring bands according to manufacturer s directions. 2. Rinse oranges and lemons well in clean water. 3. Peel oranges and slice orange peel with albedo attached into 1/8" strips. Measure 4 cups.
- Remove seeds and membrane from orange pulp. Cut sections into smaller pieces; measure 4 cups. 4. Slice lemon(s) into 1/8" slices and remove seeds. If desired, cut slices into halves or quarters (we used quarter slices of a large lemon). Measure 1 cup. 5. Add water to fruit in a 10 quart stock pot.
- Bring to a boil and cook over medium heat until peel is tender, about 1 hour. 6. Add sugar and bring slowly to a boil; stirring until sugar dissolves. Cook rapidly to the jellying point , about 45 minutes, stirring occasionally. Be careful not to get burned with spattering marmalade.
- Quickly skim foam, if any, from top of mixture. 7. Fill hot marmalade into hot pre-sterilized jars, leaving 1/4" headspace. Wipe rims of jars with a dampened, clean paper towel. Apply and adjust prepared canning lids. 8.
- Process filled jars in a boiling water canner according to the recommendations in
- Processing: Process Hot, Half-pints, boiling-water canner, 0 - 1,000 ft - 5 minutes.
- Altitude-adjusted processing table: Table 1. Recommended process time for Orange Marmalade in a boiling water canner. / Process Time at Elevations of / Style of Pack - Jar Size - 0 - 1,000 ft - 1,001 - 6,000 ft - Above 6,000 ft / Hot - Half-pints - 5 min - 10 - 15
Recipe Notes
Private Notes
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Share your results how it turned out.Safety classification
Tested NCHFP home-canning recipe.
Processing details
Method: Boiling water bath. Hot pack; half-pint jars only; 1/4-inch headspace; about 7–8 half-pints.
Tested source
Preparation timeline
Slice measured peel and lemon; prepare orange pulp; cook fruit with water as directed; add sugar and boil to the tested endpoint; fill sterile jars; process.
Equipment
Boiling-water canner, half-pint jars, sharp knife, jar lifter, funnel, thermometer, and large preserving pot.
Visual method guide
- Prepare and measure fruit or juice exactly.
- Cook to the tested boil or jellying endpoint.
- Fill, process by elevation, and cool undisturbed.
Safety essentials
Keep the tested orange peel, pulp, lemon, water, and sugar proportions unchanged. Use half-pint jars only.
About this recipe
A classic orange marmalade with finely sliced peel, orange pulp, and lemon.
Before you begin
Pre-sterilize jars because the base process is 5 minutes. Slice peel and lemon about 1/8 inch and remove seeds and membrane as directed.
Altitude/pressure schedule
| Elevation | Half-pints |
|---|---|
| 0–1,000 ft | 5 min |
| 1,001–6,000 ft | 10 min |
| Above 6,000 ft | 15 min |
Serving suggestions
Use on toast, scones, yogurt, desserts, or as a glaze.
FAQ
Can the peel be omitted? No. Peel is a measured part of the tested formula and contributes texture and natural pectin.
Recipe context and comparison
This single-fruit orange marmalade differs from the mixed Citrus Marmalade recipe and must retain its own proportions.
Troubleshooting
Use the tested temperature or sheet test; undercooking can cause a soft set and overcooking can toughen peel.
Source and provenance
Safety-critical values remain tied to the original NCHFP source.