Tag Archives: marmalade

Orange Marmalade to Brighten Your Day

Sometimes new is better than the tried and true older version of something.

We took a look at the long-standing original Orange Marmalade procedure in the University of Georgia’s So Easy to Preserve book and decided to make it easier (and better?). The book version has a 12 to 18 hour standing period of the fruit and water ingredients before continuing with adding sugar and cooking. We found this wait to be unnecessary in affecting the outcome of the final product so we were able to shorten the procedure. Also, the book directions have you measure the fruit and water volume in cups after this standing period and then calculate the amount of sugar to add. That was a bit messy (and dirtied more dishes to wash!), so after some repetitions to figure out a specific amount of sugar to use with each batch, we eliminated that step, too!

Of course this will not get changed in the book until there is a new edition (a totally unknown date at this time, by the way) but our National Center for Home Food Preservation website makes it possible to bring it to you right away. The recipe is posted here: http://nchfp.uga.edu/how/can_07/orange_marmalade.html. We used navel oranges in our recipe development, and left all of the white albedo attached. See notes at the bottom of the recipe page.

This is still a traditionally very sweet marmalade that gels from correct cooking with the right proportions of sugar and pectin as well as acid. It is partially preserved for the recommended short canning procedure by the sugar content as well as acidic fruit, also. We recommend cutting the orange peel into very thin strips; it is “chock-full” of orange peel. However, the sweetness makes it not too bitter. (I will admit, I have never been a marmalade fan, but I do really like this one!)

The pectin comes from the citrus fruit albedo (the white pith or tissue right under the outer peel) that is included. As with all cooked jams, jellies or marmalades that gel without added purchased pectin, but only with the pectin found in the fruit, cooking to the right temperature for gelling will be a little variable depending on your actual fruit and pectin content, speed of boiling and size of cooking pot. Our yield is usually just the 7 half-pint jars or in one batch, at least another partial jar. It is important not to overcook, also, or you pass the point where the pectin will gel.

Brush up on your measurement of determining “doneness” if you need to! Temperature might work well with this one, or get a small glass plate cold in the freezer while you cook. When you are ready to test for doneness, take the plate out and drop a few drops of the marmalade onto the cold surface. It should hold its shape pretty well. If you use the Spoon Test, be sure you are capturing the jelly part of the marmalade on your spoon and not fruit or peel. You have to work  quickly with all these, and take the pan off your burner. You don’t want to overcook, either, and get a marmalade that is too stiff or gummy. This stage makes these methods a little less precise than cooking jams or marmalades with added pectin, but also makes them more special as you work to perfect your product!

If marmalade is something that can help brighten your morning or other meals with a little addition of flavor and color, enjoy!


Brighten Up your Days with Marmalades

Cold temperatures and gray skies may be begging you for uplifting treats this winter. When you’re not up for braving the conditions outside, why not get busy in the warmth of your own kitchen? Making marmalades is not only fun to do, but there will also be plenty of delicious cheer to share with neighbors and visitors!

Most of these recipes do not require any additional pectin, as there is enough natural pectin in the ingredients. Pectin is a fiber found in the cell walls of many fruits and vegetables, though its content varies widely. Pectin is water-soluble, enabling it to form a gel-like compound that characterizes jellied products when combined with certain proportions of water, acid and sugar. In general, citrus fruits contain the most pectin, although apples, peaches, berries, and a few other fruits also contain a lot of pectin in their skins. Specifically, the most pectin is found in the white membrane located just under the skin of citrus fruits.


For a super citrusy taste experience with grapefruit, orange, and lemon, try Citrus Marmalade.

If you still have apples from your harvest or can find a high-quality, tart variety at a grocery store, then you might like Apple Marmalade.

Pull out your frozen peach slices or look for peaches in the fresh or frozen sections of the grocery store to make this Peach-Orange Marmalade.

Warm spices (cinnamon, clove, and allspice) make Tomato Marmalade a unique seasonal specialty.

Cranberry Marmalade is a holiday favorite; just make sure you have a box of powdered pectin on hand.

jar of preserves