Freezer Orange Marmalade

To say we have a bounty of oranges this year would be a massive understatement. Normally we just juice and eat our way through the haul, but even with giving some away, I needed to do something to use some more up. I’ve never made marmalade before, but this turned out so well I thought I would share. I’m calling  it freezer marmalade because I changed the recipe slightly and I don’t know how to can, so I don’t want to pretend I did. I also used one half-pint and one pint because the rest of my half-pint jars are missing. I gave some to my in-laws and they really liked it, so this marmalade comes mother-in-law approved.

Orange Marmalade

Freezer Orange Marmalade
adapted from Food in Jars’ Blood Orange Marmalade
1 pound oranges (I used 3 large and weighed them)
3 cups water
2 1/2 granulated sugar (I used super fine. I don’t think that matters.)
unusual supplies: candy thermometer, very clean mason jars (3 half-pints)

  1. Wash oranges (the peel will be in the dish and I have gross urban orange. I used hot, hot water and a scrubbie)
  2. Cut oranges in half, then cut in to very thin slices. Then cut all of the semicircle slices in to half, making very thin quarters. Cut out any seeds or big chunks of pith in the center of the orange. Discard seeds and super excess pith. (My oranges were very pithy, so I ended cutting some away from one of the oranges and left it in tact on two)
  3. Place orange slices in a mixing bowl or measuring cup, add the water and let sit overnight. (Mine sat about 16 hours)
  5. Put a small glass plate into the freezer
  6. Mix sugar in to oranges and stir until mostly dissolved
  7.  Place orange-sugar mixture in to a large pot. It will need room to boil.
  8. Bring marmalade to a hard simmer/low boil until it reduces by half and reaches at least 220 degrees on the thermometer. (Mine cooked 25-30 minutes). Use the plate test to check and make sure it will set. (Super short version: put a drop of boiling hot marmalade on a freezing cold plate, let it set for a minute and see if it thickens up.)
  9. When the marmalade is ready, ladle it in to jars, wipe the rims clean, screw on tops and store.
  10. Marmalade should keep in the fridge for about 3 weeks and in the freezer for 6 months.



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5 Responses to “Freezer Orange Marmalade”

  1. Jaimie K says:

    Do you put the water in the bowl with the oranges before it sits overnight? You never mention when to put in the water. Thanks!


    Amy Reply:

    Oops. Sorry! That is when the water is added. I’ve corrected the post. I would be careful with oranges that are about to go bad. I think using very, very ripe ones would be ok, but once they started getting wrinkled or discolored it would be best not to use them.


  2. Jaimie K says:

    Also, can I use oranges for this that are starting to go bad? They are still edible, but starting to dry out a little. Will that be okay?


  3. Christy says:

    I loved this recipe! I did find that it took quite a while to gel for me. A single batch took 45 minutes and a double batch took more than an hour (yikes!!!). Maybe this is because I live in AZ, but I just wanted to mention it so that those who are trying leave PLENTY of time. Don’t try to rush this. :-)


  4. Easler says:

    The content was rather grabbing and intriguing enough to get all probable nuances
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