Equipment
Large pot (15- 19 Liters or16–20 quart)
Water bath canner
Vegetable peeler
Knife
Cutting board
Large spoon or ladle
Canning funnel
Jar lifter
Lid lifter
Half-pint canning jars with lids and rings
Fine sieve or cheesecloth
Dishwasher or boiling water for jar sterilization
Ingredients
Oranges: 8 large, Seville if available or Naval
Lemons: 3 whole
Orange juice: 1L / 4 cups
Baking Soda: 0.5g / 1/8th teaspoon
White Sugar: 1.4kg / 7 cups
Pectin: 114 g / 2 package / 14 tbsp
Preparation
1. Prepare the Jars and Lids
Sanitize jars using a dishwasher on the sanitize cycle or by boiling them for 10 minutes.
Keep jars warm until they are needed.
Immerse lids in hot (not boiling) water for at least 10 minutes.
2. Prepare the Fruit
Using a vegetable peeler, remove the outer layer of skin from the oranges and lemons, leaving behind as much of the white pith as possible, set the skins aside.
Using your hands, peel off as much of the white pith from the fruit as possible, discard.
Chop of the oranges and lemons, removing the white pith from the centre and any seeds, saving any juice.
3. Measure Sugar and Pectin
Combine pectin with 50 g / 0.25 cup of sugar; reserve the remaining sugar.
4. Prepare the Peels
Thinly slice the orange and lemon peel in to small thin strips.
In a small sauce pan, combined the peels with 2 cups of orange juice and the baking soda.
Bring the mixture to a boil, cover, reduce heat to simmer for 20 min.
5. Cook the Fruit
In a large pot, combined the chopped oranges and lemons with the sugar and pectin mixture.
Add the boiled peels and juice, along with the remaining 2 cups of juice to the pot with the chopped fruit and pectin.
Over medium/low heat, bring to a simmer for 10 minutes.
Add the sugar, stirring to dissolve.
Increase the heat to high and bring the mixture to a rolling boil, mixing constantly. Maintain the rolling boil for 1 minute.
6. Fill and Seal Jars
Ladle the hot jelly into jars, leaving a ¼ inch headspace.
Clean the rims, apply the lids, and screw on the rings finger-tight.
7. Process in Water Bath
Place jars in a boiling water bath canner, ensuring they are fully submerged.
Process for 10 minutes
Adjust for altitude:
1,001–6,000 ft: 15 min
Above 6,000 ft: 20 min
8. Cool and Store
Remove jars and allow them to cool undisturbed for 12–24 hours.
Check the seals: lids should not flex up and down when pressed.
Store sealed jars in a cool, dark place for up to 12 months.
Refrigerate any unsealed jars and use within 3 weeks.
Note: Marmalade typically needs a few weeks to set up in the jars. We recommending waiting 2 to 3 weeks before opening.