Orange Marmalade
If you've ever wanted to make marmalade but felt overwhelmed by big batch canning, this small batch orange marmalade recipe is the sweet and simple answer.
Servings: 20 servings
Calories: 176kcal
Cost: Recipe $1.38 / Serving $0.69
Equipment
- Mason Jar *for storage
Ingredients
- 2 to 3 medium mandarins, finely chopped with peel, about 1 cup ($0.88)
- 1½ tablespoon water ($0.00)
- 1 tablespoon lemon juice ($0.06)
- 1 cup granulated sugar ($0.44)
Instructions
- Prep the fruit. Peel the mandarins. Reserve the peel from one mandarin, removing as much white pith as possible. Finely chop half of the peel and discard the rest. Chop the fruit and add both fruit and peel to a medium saucepan.
- Soften the peel. Add the water and lemon juice. Bring to a gentle simmer over medium heat and cook for 5 to 7 minutes, until the peel softens. Mash with a potato masher or spoon to the desired texture.
- Add sugar. Stir in the granulated sugar once the peel is softened. Increase heat and bring to a boil, then reduce to a steady simmer.
- Cook. Simmer for 15 to 20 minutes, stirring often, until thickened.
- Cool and store. Remove from heat and cool slightly. Spoon into clean jars or containers and cool completely before sealing.
Notes
- Yield. Makes about 1 cup of marmalade.
- Bitterness control. Use only the colored outer peel and avoid the white pith.
- Texture. Marmalade thickens more as it cools, so avoid overcooking.
- Smooth option. Blend briefly with an immersion blender if desired.
- Storage. Refrigerate for up to 2 weeks or freeze for up to 3 months.
- Safety note. This recipe is not shelf-stable unless processed using tested water-bath canning methods.
Nutrition
Serving: 1serving | Calories: 176kcal | Carbohydrates: 45g | Protein: 0.4g | Fat: 0.2g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.01g | Sodium: 1mg | Potassium: 86mg | Fiber: 1g | Sugar: 44g | Vitamin A: 102IU | Vitamin C: 25mg | Calcium: 19mg | Iron: 0.1mg
