I know, I know, I know. There aren’t too many orange trees in upstate, New York, I’m known for pushing local agriculture, but here I am making orange marmalade. My excuse, I get a lot of requests for it, and sometimes I like orange marmalade.
Jams, jellies, and marmalade’s are probably the easiest things you’ll ever make. All you need is a few simple ingredient. Orange marmalade is probably the easiest.
- 4 to 5 medium oranges
- 1 lemon, zest finely grated and juiced
- 5 cups water
- 7 cups sugar
Set a clean spoon in freezer
Wash and cut oranges into sixths. From there, chop them finely with a food processor.
Drop the oranges into an 8 quart pot along with the lemon zest lemon juice, water and sugar. Bring to a boil. Stir constantly.
After about 5 minutes, drip a couple drops of liquid onto the spoon. If it gels after 30 seconds, it’s time to can.
Follow canning instructions from here on out. Process for 5-10 minutes. It may be more depending on your elevation.
As long as your oranges are from either Florida or California, I’ll let it slide. If they’re foreign-grown, we’ll need to talk. And you have NO IDEA how many times I was asked for oranges, lemons, limes and bananas at market this year.