Marmalade is a jam/jelly that is made without any added pectin. Marmalade uses the natural pectin in the rind of citrus fruits to thicken into a jelly. Marmalade also tends to use more that one fruit. This marmalade is a remix on the marmalade I made earlier this week. I also needed to use up the last of the oranges I had from Christmas since they were beginning to go bad. I decided to freeze this jelly too, since I don’t have 1/2 pint jars. I followed the recipe below and found no problems. With this recipe, I made 2 one cup containers, but they weren’t filled completely, so it’s more like 1 full container.
What You Will Need
- 1 Medium Orange
- 1/2 Cup Water
- 2 Cups Sugar
- Freezer Safe Containers/half pint canning jars (About 2 one cup containers)
- Small Saucepan
1. Cut your oranges into eighths, then thinly slice into tiny triangles. Add cut oranges, sugar, and water to pan and bring to a boil. Once boiling, reduce to a simmer and simmer for 15-20 minutes until tender. Add boiling water to freezer safe containers/jars.
2. Remove water from containers, then ladle marmalade into containers. If freezing, leave 1/2 inch headroom, and if canning, leave 1/4 inch headroom. If you are canning, you can water-bath can them for 10 minutes. If you want to freeze them, add lids and let sit at room temperature for 16-24 hours to solidify, then freeze for up to 12 months, and safe in the fridge for 3 weeks.