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Orange Marmalade

Orange Marmalade

Makes 4 pints.


  • 3 lb (about 9 medium) naval oranges
  • 2 Tbsp distilled vinegar
  • 1 lemon
  • 4 c filtered water
  • 3 1/4 c unrefined sugar


  1. Place the oranges and the lemon in a large pot of water; add vinegar. Scrub the oranges well to remove any impurities. Rinse well.
  2. Cut one orange in half. Lay it, flat side down, on your board; slice it very thinly, then chop the slices in half. Put them in a large pot or Dutch oven.
  3. Slice the remaining oranges and lemon the same way. Add them to the pot.
  4. Add filtered water; stir. Cover the pot; allow to stand overnight or for at least five hours.
  5. Place the pot on your stove, add sugar, and bring to a boil. Reduce heat and simmer, stirring frequently, for 40 minutes or until you see a deeper color and thicker consistency.
  6. Pour into hot, sterilized bottles. Wipe rims with a clean towel and close with sterilized lids and rings. Turn upside-down on a clean towel and leave undisturbed for 8 hours. Check lids for a tight seal and store on your pantry shelf. Once opened, refrigerate and use within a month or two.

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