Valencia Orange Marmalade

2 organic valencia oranges peanut butter and orange marmalade sandwich

The website 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 success.

You are going to need:

61-pint jars + rings + lids They come by the dozen for about $10. Large grocery stores will have them.
16 oranges 8 for their rind and innards, so pick them with pretty skins. 8 more (+ or -) to generate a total of 4 cups of juice.
2 lemons for the same reason.
1/8teaspoon of baking soda
2 1/2 pouch of Certo (There are 2 per purchased box, sorry about that!)
4cups 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.
1Optional $2 funnel designed for filling these jars. If you are a good ladler you can get by without, but its so cheap!
In brief you will: You are done!

Lots of Detail

  1. Wash 8 good looking oranges and 2 lemons.
  2. 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.
  3. Someone else can work in parallel by squeezing enough other oranges to make 4 cups. We used our genuine electric juicer.
  4. Put all the slivered rinds + 2 cups of the orange juice + 1/8 teaspoon of baking soda into a huge pot.
  5. Your person working in parallel can bring that to a boil, then turn it to simmer, occasionally stirring.
  6. 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.

  7. Use a 4 inch, serrated knife for the next subtask, creating the pulp into a large bowl:
  8. 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.
  9. Add all the pulp (Certo mixed in) and the remaining 2 cups of juice after the 20 minutes of simmering is done.
  10. 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 rings.
  11. Bring that to a boil.
  12. During this time, divide up the time as necessary to cycle the jars, lids, and rings through the sterilizing bath.
  13. While those are sterilizing, clean the cutting board and use it to support the sterilized stuff.
  14. After the 10 minutes are up, pour in 4 cups of sugar and bring it to a boil.
  15. 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.
  16. Ladle the thinish syrup into the 6 jars.
  17. Add lids and rings to those jars.
  18. 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!
  19. Boil for 15 minutes.
  20. Use the jar handler to extract the jars, maybe setting them back on the cutting board.
  21. Do that for all the jars. Clean up your mess while you wait.
  22. That's it. You are done. You will hear the jar "pop" as they suck the lids down as the marmalade cools.
  23. I suggest that you label the jars with the date so you can remember when the heck "this jar" was done.
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 being runny.

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.


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