Total Time
25mins
Prep 10 mins
Cook 15 mins

So easy to make! It makes one jar and is good on toast, or for whatever recipe you use Orange Marmalade for. Enjoy!

Directions

  1. Select Navel oranges that have the thinnest peel.
  2. If the orange is large double the amount of water and sugar.
  3. Wash the orange thoroughly.
  4. Cut off both ends of the orange.
  5. Cut the orange in half, cut each half in about eight sections.
  6. Place the orange sections in the food processor and pulse until the peel in is tiny pieces.
  7. In a medium saucepan place the processed orange, the water and the sugar and bring to a gentle boil.
  8. Boil for 15 minutes, stirring frequently.
  9. Let cool, then place in a glass jar with a tight fitting lid.
  10. Refrigerate to store.
  11. When it is cold it is ready to eat.
  12. I use 1/2 sugar and 1/2 Splenda and it works well.

Reviews

Most Helpful

I made this tonight and it was so easy! When it was close to the end of the 15 minutes of boiling, I noticed the marmalade started getting a tiny bit darker. I pulled it off the stove at about "12 minutes of boiling, and it turned out great! At first, I wondered if it would come together or stay liquidy, and it thickened up nicely on it's own. This was my first time making marmalade, but not my last. Delish! Thank you so much!!!!!

kikibu June 26, 2009

I found a recipe to make the other day and didn't realize it called for orange marmalade. Now, orange marmalade isn't my favorite type of jam, but I think now it is. I used an organic navel orange from our CSA box, unbleached white sugar and in 20 minutes tops, I had a delicious marmalade. An added plus is the fact there is no sterilizing of jars, pectin or canning of any sort involved. The marmalade was slathered on a cranberry bagel with cream cheese. Thank you for posting! Will make again later in the week. Another reviewer mentioned vanilla pod and I think that is a great idea.

COOKGIRl April 04, 2011

Having read others reviews about this being a little bitter I decided to make my marmelade sans the white lining. Apart from that, I followed the recipe to a T so I'm not entirely sure what I did wrong to get a very small (1/3 of a jar), very dense pot of marmalade! I don't think the white lining can have taken up that much volume-wise so perhaps I had a bigger orange than I thought and should have added more water. I don't know. Anyway, despite being more of a lump than a liquid, my marmalade did have a really lovely flavour and it was very easy to make. I'll definitely be trying it again (either with more water or a smaller orange) so hopefully I'll have better luck next time. I'll let you know how I get on... 5th Feb - I've since made this again without the peel and white but with two oranges and a bit extra water and it was much better. Really scrummy!

Wendy-Bob February 05, 2007

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