Valencia Orange Marmalade
PickYourOwn.org has an excellent introduction to the process.
It is full of pictures.
There were so many choices there that we were in danger of getting lost so we
wrote up our singular experience. Some of you even have the proof of that
You are going to need:
In brief you will:
|6||1-pint jars + rings + lids
||They come by the dozen for about $10. Large grocery stores will have them.
||8 for their rind and innards, so pick them with pretty skins.
8 more (+ or -) to generate a total of 4 cups of juice.|
|| for the same reason.
|1/8||teaspoon|| of baking soda||
|2 1/2|| pouch of Certo
|| (There are 2 per purchased box, sorry about that!)
|4||cups|| of granular sugar.
||I mean it. *4*
|1|| cutting board
||with a drain trough around the edges.
|1|| jar handler
|| (You really want this. We made 12 before we got one and
life got *so* much easier when we started using it)
|2|| large pots
- 1 has to be taller than the jars by at least 1 inch.
That will be the sterilizing pot.
- The other will be for boiling 4 cups juice + the pulp
of 8 oranges and 2 lemons.
|1|| large bowl
||to hold the pulp you will be be making from the 8 oranges and 2 lemons.
|1||Optional $2 funnel
||designed for filling these jars. If you are a good ladler
you can get by without, but its so cheap!
You are done!
- peel the rinds from 8 oranges and 2 lemons. (Also remove the white
beneath the rind.) Slice the fruit like a pie, chopping it up a little
more. Place the slivered rind in a huge pot.
- Juice the other 8 (or more) oranges to get 4 cups of orange juice.
- Pour 2 cups of the 4 cups of squeezed juice into the same huge pot.
- Add the baking soda.
- Boil that for 20 minutes.
- Add all the pulp, the Certo and the rest of the juice to the huge put
and slow boil for 10 more minutes.
- Add the 4 cups sugar. Slow boil for 30 minutes stirring every 10
minutes. It needs to have been reduced to "syrupy" status or it won't jell.
- As you are able, boil the jars in the separate pot for 15
minutes before putting stuff in the jars.
- Ladle the stuff into the 6 pint jars.
- Apply the lids and rings.
Lots of Detail
You may have to wait up to 2 weeks for the marmalade to set and act like
jelly, not some runny sauce. Turn the jars sideways to see if its quit
- Wash 8 good looking oranges and 2 lemons.
- Peel them to get their rinds. I found it convenient to alternate
peeling and cutting the rinds into slivers as I went along so as to ease
the strain on fingers during use of the knife. Store the skinned fruit
in a basket. Slice the rinds as fine as you like. This is where "coarse
cut", "fine cut" terms come in.
- Someone else can work in parallel by squeezing enough other oranges to
make 4 cups. We used our genuine electric juicer.
- Put all the slivered rinds + 2 cups of the orange juice + 1/8 teaspoon
of baking soda into a huge pot.
- Your person working in parallel can bring that to a boil, then turn it
to simmer, occasionally stirring.
- Use a paring knife to yank off the outer covering/skin (beneath the
rind) off the 8 oranges and the 2 lemons. That is for the compost.
I find that if I start from the stem end, then it goes pretty fast.
If you have a person helping in parallel, then as soon as you have 2 or
3 bared pieces of fruit, then let them do the rest of the paring.
- Use a 4 inch, serrated knife for the next subtask, creating the pulp
into a large bowl:
- On the cutting board lay one of the fruit on its side
- Slice it crosswise so looking at the face of the cut fruit, it
looks like a pie, all sliced up.
- Set one half aside, and work on the first half.
- Pare out the seeds
- Core out the center. It is too stiff to be tasty in the marmalade.
- That coring causes juice to pool in the cutting board edge runnels.
Add it to the bowl as necessary.
- Hold the half on its side while you slice downward with an eye to
create 4 rings.
- Cut those rings up into 6 or 8 pieces
- Scoop up the pulp and as much of the juice that has bled into the bowl.
- Repeat with the other half of the fruit.
- Pour the juice that has collected in the trough into the bowl.
As you will be doing 18 halves, THIS is a bottleneck. You will have
to be quite quick to get done in 20 minutes.
- Your confederate can add the 2 1/2 pouches into the bowl. They
"could" also cut the halves and remove the seeds to help you out.
- Add all the pulp (Certo mixed in) and the remaining 2 cups of juice
after the 20 minutes of simmering is done.
- Start THE pot which will you will be using to ultimately boil the
filled jars to boil with the intent to sterilize the jars, lids and
- Bring that to a boil.
- During this time, divide up the time as necessary to cycle the
jars, lids, and rings through the sterilizing bath.
- While those are sterilizing, clean the cutting board and use it to
support the sterilized stuff.
- After the 10 minutes are up, pour in 4 cups of sugar and bring it
to a boil.
- Boil slowly for 30 more minutes. This time is highly variable because
the goal is to end up with a syrupy state that when cooled will jell.
- Ladle the thinish syrup into the 6 jars.
- Add lids and rings to those jars.
- Use the jar handler to lower the jars (as many as your pot can hold)
into the near boiling water. The water needs to be deep enough so there is
1 inch (or more) above the jar top. BUT not so deep that the
boiling comes up over the top as you add that last jar!
- Boil for 15 minutes.
- Use the jar handler to extract the jars, maybe setting them back on
the cutting board.
- Do that for all the jars. Clean up your mess while you wait.
- That's it. You are done. You will hear the jar "pop" as they
suck the lids down as the marmalade cools.
- I suggest that you label the jars with the date so you can remember
when the heck "this jar" was done.
If you have waited and have decided it will not magically jell, then you
can open a jar (or jars) and boil them down more (30 more minutes?) and
put it back into the jars. It'll be so sugary that you need not worry
about it getting moldy. The color will lose that "light look", but still
will taste great.