Orange Marmalade

My darling Hubbie loves oranges.

I mean loves.

Like loves loves looooves.

He is obsessed.

We buy oranges and he eats them all in one sitting.

Don’t believe me.

Next time I will video it. I really must, because it is something to be seen.

Anyway the point of my long story is… I have always wanted to make orange marmalade but I never get a chance to because #1 Hubbie eats all oranges in sight #2 Hubbie EATS all the ORANGES!

Thank you for listening to my marital woes.

This weekend though I managed to finally sneak some oranges away for the orange hoarder.  Quick, find a recipe, lets go!

I went with the simple recipe from Closet cooking because it was easy and straightforward. Squeeze the juice, slice the rinds  for the chunks in the marmalade. I love chunks in marmalade. Yum.

You will need lots of oranges, and a couple lemons.

You are supposed to mix juice, water, rind and let simmer. I read the recipe totally wrong and added the sugar at this point.

It took a little longer to cook and the marmalade was a little darker for the sugar cooking so long. But can you imagine? I screwed up the recipe and it still came out good. Yay me!

Cheesecloth with rinds and leftover pieces of the oranges/lemons.

I took these pictures before refrigerating so it is a little runny but it firmed up nicely in the fridge.

Cute tea sandwiches, cut white bread drizzled with orange marmalade.


Orange marmalade ~ adapted from Closet cooking

Ingredients ~ made 2 medium jars

  • 1 pound oranges, I used about 5-6
  • 2 lemons
  • 4 cups water, I added about 1/4 cup more
  • 4 cups sugar


  • Squeeze the juice from the oranges and lemons. Set aside.
  • Slice the orange and lemon peels into small thin pieces about 1/8 inch wide and no longer than an inch.
  • Collect remaining pit, membranes and any pulp, place it in a double layer of 8 inch square cheese cloth and tie.
  • In a large sauce pan, bring the juice, water, peels and cheesecloth to a simmer over medium heat and cook, covered, until the peel gets tender, about 2 hours.
  • Stir every 15 minutes, squeezing the juices from the cheesecloth when you do.
  • Remove the cheesecloth and squeeze out any liquid into the pot.
  • You should have about 4 cups of liquid. Add more water if you have less and simmer to reduce.
  • Add the sugar, then bring to a roiling boil until it thickens, about 10-15 minutes.
  • To test, freeze a plate then run the spoon with the orange liquid over it. If it immediately thickens and sets then its done.
  • Pour into your jars.
  • Refrigerate. Enjoy!

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