Orange Marmalade

Recipe submitted by: Amy Pickett
Recipe courtesy of:

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Terrific on a large slab of thick toast!

Prep Time:
Cook Time:


2 large oranges (I used navel)
4 cups water
4 cups sugar


  1. Cut the oranges in half crosswise and then into half moon slices. You can do this very thinly for thin-cut marmalade or as thickly as you want for a chunkier version (the original specified very thin slices). If you opt for the thick route, cut each half moon into two. Discard any seeds.
  2. Place the sliced oranges and all the juices into a stainless steel pot. Add the 4 cups water and bring to a boil, stirring occasionally. Remove from the heat and stir in the sugar until it dissolves. Cover and leave overnight at room temperature.
  3. The next day, bring the mixture back up to the boil. Reduce the heat to low a simmer, uncovered, for about two hours, stirring occasionally. Turn up the heat to medium and boil gently, stirring more often, for another 20-30 minutes. Skim off any foam that forms on top. Cook the marmalade until it reaches 220F (you can also test for readiness by placing a plate in the freezer and putting a small amount of marmalade on it, return to freezer, and then poke it with your finger – if it is firm and ripples slightly when poked it is done – if the marmalade is too runny cook it for longer, if too hard then add water).
  4. Pour the hot marmalade into sterilized jars and seal. Flipped the sealed jars upside down and let them cool completely before turning right-side-up again. You can of course use your own method of sterilizing.

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