I grew up listening to Paddington on cassette and, if you know Paddington, then you know he loooves marmalade! I have wanted to try it since I was a child, but it is quite difficult to find in the southern United States. So, when oranges came into season and went on sale, I knew I had to make my own. If you’ve been around long or know me at all, then you know I’m always looking for a way to lower the amount of sugar I consume. And this easy, low sugar orange marmalade recipe did not disappoint!
What Does Marmalade Taste Like?
Marmalade is bright and citrusy, sweet and sour, and absolutely delicious! I’m personally not a huge fan of citrus-flavored items. Between a lemon poppy seed cake and a carrot cake, I’ll opt for the warm spices of the carrot cake any day! But this orange marmalade is perfectly balanced, and I would choose it over my trusty blueberry jam!
Is This Recipe Safe?
This is a safe, tested recipe! You can find the original recipe here on the Pomona’s Pectin website. I did make some approved changes, like using orange instead of the half grapefruit it calls for and doubling the recipe (which is safe when using Pomona’s Pectin), but nothing that would change the safety of the recipe.
How to Eat Marmalade
The traditional way to eat orange marmalade (in America) is on toast or a biscuit. However, there are numerous ways to use marmalade! Below are some of my recommendations.
- Mix into yogurt
- Make a marinade for orange chicken by mixing orange marmalade, soy, and some brown sugar
- Serve on (or in!) blueberry scones–I think the citrusy orange will perfectly balance with the blueberries!
- Serve as a spread on a charcuterie board
- Use it to make a simple vinaigrette
- Add in a teaspoon or two to my favorite glaze recipe! It’s delicious on sweet rolls, dessert bars, and cakes!
What Do I Need to Can?
The simple answer is that you need jars, lids, bands, and a large pot that will allow water to cover your jars by 1-2 inches. However, I do have some favorite canning tools that make life easier! Here’s a list of the tools I use in the video.
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If you are interested in a way to save stovetop space or if you have a glass stovetop and don’t want to put a heavy canner on top of it, I highly recommend purchasing either a steam canner or the Ball freshTECH Electric Water Bath Canner and Multi-Cooker! The awesome thing about this canner is that is can easily hold 12-14 half-pint jars! It’s the only thing I use to water bath can!
Recipe Video
How to Make Lower Sugar Orange Marmalade
Ingredients
Instructions
- Peel 4 oranges with a vegetable peeler.
- Use a paring knife to remove the white pith from the back of the peels.
- Cut the peels into thin strips, about 1/2 inch long and put into large pot.
- Cut all 9 oranges in half. Use paring knife to separate pulp/fruit from the membrane and peel. Scoop pulp out with a spoon and squeeze remaining juice into pot.
- If you prefer chunks of orange in your marmalade, put the triangular pieces of orange in the pot with the peels. Otherwise, chop to desired size.
- Add orange juice to sauce pan. Bring to boil, then simmer for 20 minutes.
- If you have more than 12 cups of the orange mixture, remove it until you have only 12 cups.
- Add calcium water and lemon juice to pot.
- Bring mixture back to a boil over high heat.
- While waiting for mixture to come to a boil, mix sugar and pectin powder.
- Once mixture is at a full boil, add the sugar mixture slowly until dissolved.
- Once mixture comes to a full boil, remove from heat.
- If you aren’t canning this marmalade, pour into jars and store in refrigerator for 4-6 weeks.
- Fill clean, warm jars with marmalade, making sure to leave 1/4-inch headspace.
- Debubble and double-check headspace. Add more marmalade, if needed.
- Clean rim off to ensure no marmalade is on it.
- Put a clean lid on and screw on band until fingertip tight.
- Put in simmering water bath.
- Fill remaining jars until jam mixture is gone.
- Water bath process for 10 minutes, adjusting for altitude.
- Remove jars and set on towel or wooden cutting board to cool for 12-24 hours.
- Remove bands and check seals. If any jars failed to seal, store in refrigerator and use first.
- Wash jars and store with bands off.
