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Making your own marmalade is so easy. It's also a good way to use up everything that comes with the orange fruit, from the meat to the juice to the skin. The trick to this bright and vibrant marmalade is in the boiling method. Using pectin is completely optional. This recipe shows both ways.
Total Time: 1.5 hours
Source: My mother
Remove peel from oranges and lemons, using as little of the white pith as possible. Finely chop the peel of all the oranges and two lemons. Soak the peel in cold water over night and drain. Remove the membranes from the orange pieces. Add the peel and the oranges to the carrots and cook until tender in as little water as possible. Add sugar and the 8 cups water and cook until thick and clear. Add the juice of the 4 lemons and cook 5 minutes.
Pour into sterilized jars, leaving 1/2 inch head space. Can in water bath canner for 10 minutes.
Source: Modified slightly from the 1938 edition of the Kerr Canning Guide.
By Free2B from North Royalton, OH
Squeeze the orange and lemons saving the juice. Then grind the rinds and cook in enough water to cover until tender (about 30 minutes). Add the ground carrots and cook until tender (about 20 minutes).
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This page contains rhubarb marmalade recipes. Rhubarb lovers aren't just limited to pie, perhaps you can make some marmalade to enjoy over time.
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I am looking for a recipe for orange marmalade.
Lots of recipes for orange marmalade, take your pick!
If you go to vermontcountrystore they sell a mix called mamade all you add is sugar and cook it it makes wonderful marmalade.
I found a good one at surejell.com
Does anyone have a recipe for Marmalade that let's you use other citrus fruits? I have a Calamondin tree/bush that DH would like me to make marmalade with.
Calamondin Marmalade with Orange Juice
2 c. puree Calamondin
1 c. orange juice
3 c. sugar
Wash, halve and seed Calamondins. In a blender puree coarsely the Calamondins. In a stainless steel kettle combine juice and the puree. Bring the mixture to a boil over moderate heat, stirring. Add sugar. Boil over moderate heat, stirring 15 minutes. Pack in sterilized jars and seal. Store in cool place.
Calamondins make the best of all marmalades. We started making it years ago when our middle daughter was only 8 years old. She visited a neighbor lady whose tree was loaded, and helped her pick and wash them in preparation for making marmalade. After helping our neighbor make the marmalade, she was hooked, so she got permision to pick a bagful to make marmalade at home. We made the marmalade for the first time that very day...over 45 years ago now.
We only use calamondins and sugar, nothing else, and the most important thing to remember is to cut the calamondin peels into very thin slivers after washing, halving and removing the seeds. Chop the fruit pulp as small as possible but that isn't really necesary. It will cook up in the process. It's a long process, but it's just wonderful. Use peel and all, of course, and every drop of juice. Measure the cut fruit, juice and peel and add an equal amount of sugar. Slowly bring to a boil, reduce heat and stir until it returns to a simmer. Continue cooking for a half hour, and stir frequently so that the mixture doesn't scorch. Very important not to scorch the fruit.
After 1/2 hour of simmering and stirring, ladle into small jars and put on tight lids. We've never needed to do anything else. The amount of sugar acts as a preservative and the marmalade will last for a very long time. It quickly became our favorite and still is.
Wishing you the best of luck,
Julia in Orlando, FL