Orange Marmalade Recipe

• 4 cups orange peels with as much pith removed as possible and cut into thin slices
• 4 cups orange pulp with seeds and membranes removed and cut into small pieces
• 1 cup lemon unpeeled, thinly sliced (1/8″), and slices cut into quarters
• 6 cups water
• 6 cups sugar
• 1/2 teaspoon butter (optional)

1. Prepare the boiling water bath.
2. Wash jars, lids, and rings and rinse well, and sterilize the jars.
3. Bring water to a boil in a saucepan large enough to accommodate your lids, reduce the heat to a simmer, and drop the lids into the hot water until needed.
4. Rinse oranges and lemons in cool water.
5. Peel the oranges and remove part of the pith from the peels. Slice the peels into 1/8″ slices and measure 4 cups.
6. Remove the seeds and membranes from the orange pulp and cut the pulp into small (1″) pieces. Measure 4 cups of pulp.
7. Slice the lemons into 1/8″ slices, then cut the slices into quarters. Measure 1 cup of lemons.
8. Place the orange peels and pulp, lemons, and water, along with the butter if you are using it, into a large stock pot, jelly pot, or Dutch oven, and bring it to a boil and cook for approximately 1 hour or until the peels are tender.
9. Add the sugar and bring back to a full rolling boil, stirring until combined.
10. Boil for about 45 minutes, or until the liquid either measures 220 degrees Fahrenheit when tested with a candy or jelly thermometer, or it begins to sheet off a spoon.
11. Then fill the prepared jars, wipe rims, affix lids and rings, and put them into the boiling water bath.
12. Once the boiling water bath comes back to a full rolling boil, start timing and process for 5 minutes, or 10 minutes if you did not sterilize the jars earlier.
13. Remove the jars to a prepared area and let them set undisturbed for 24 hours. Then check the jars for a good seal, wash and dry the jars, label the jars, and store them in a cool, dry area away from any heat or light source.

Yield: 7 – 8 half-pint jars.

For the full detailed process: How to Do Water Bath Canning | What I Learned Over 50 Years.

Anne James

Anne James—also known as Jelly Grandma—is a professional canner and lifelong food preserver with over 55 years of hands-on experience. A retired librarian, paralegal, and self-taught expert in traditional Southern crafts, Anne specializes in canning, jelly-making, cooking, gardening, and quilting. She even has extensive experience as a bartender.
She’s been featured in the Daily Commercial and on Hershey’s website, and is lovingly known as the “go-to canner” in her family and beyond. Her mission is simple: to preserve and pass on the old ways—skills that kept generations thriving without shortcuts or preservatives.
You can find more of Anne’s work at PreservingSweetness.com, on YouTube, and occasionally on SurvivalFreedom.com.