If you're new to making jam, this homemade orange marmalade recipe is a great place to start.
Servings 32
Author Becky Striepe
Ingredients
4naval oranges
1 ¼cupsugar
lots of water
Instructions
Halve your oranges and juice them into a large bowl, then set the bowl aside.
Slice the juiced oranges into the thin strips - ¼" to ⅛”, discarding the woody top (the part where the stem and leaves would be attached).
Put the orange slices into a large pot and cover with water. Bring them to a boil and let them boil for one minute. After that minute’s up, dump them in a colander, rinse, and repeat this process once more.
Place the rinsed orange slices back into the pot, add the sugar and the juice that you reserved, and bring them to a boil one final time. Reduce the heat to medium and boil, stirring occasionally, for about 45-55 minutes, until the mixture reduces in half. It will be thick but not marmalade thick yet. Your marmalada will thicken when you purée in the next step and as it cools.
Use your immersion blender or transfer the (cooled) goods to an upright blender and pulse to break up the orange peels until you’ve got the texture that you like.
Chill until you're ready to serve. Your orange marmalade will keep for 3-4 weeks in the fridge.
Notes
This recipe yields around 2 pints of marmalade, which is about 32 2-tablespoon servings.