Orange Marmalade

Orange Marmalade

Orange Marmalade

Preserving Method: Water Bath Canning

Makes about 6 (8 oz) half-pint jars

Traditional orange marmalade made easier with the addition of Ball® RealFruit™ Liquid Pectin

You will need

  • 4 oranges
  • 2 lemons 
  • 1/8 tsp. baking soda
  • 1-1/2 cups water
  • 1 3-oz pouch  Ball® RealFruit™ Liquid Fruit Pectin
  • 1/2 tsp. butter or margarine, optional
  • 5 cups sugar



  1. Prepare boiling water canner. Heat jars in simmering water until ready for use. Do not boil. Wash lids in warm soapy water and set bands aside.
  2. Remove peel from oranges and lemons. Scrape off and discard the white pith. Thinly slice peels and place in a 6-to-8-quart saucepan with baking soda and water. Simmer 20 minutes, covered.
  3. Remove any membrane from orange and lemon pulp. Chop fruit, reserving juice (there should be about 3 cups fruit). Add fruit and juice to peel mixture. Simmer 10 minutes, covered
  4. Combine prepared fruit with sugar in a 6-to-8-quart saucepan. Add up to 1/2 tsp. butter or margarine to reduce foaming, if desired. Bring mixture to a full rolling boil over high heat that cannot be stirred down, stirring frequently.
  5. Add pectin, immediately squeezing entire contents from pouch. Continue hard boil for 1 minute, stirring constantly. Remove from heat. Skim foam if necessa
  6. Ladle hot jam into a hot jar leaving a ¼ inch headspace. Remove air bubbles. Wipe jar rim. Center lid on jar and apply band, adjust to fingertip tight. Place jar in boiling water canner. Repeat until all jars are filled.
  7. Process jars 10 minutes, adjusting for altitude. Turn off heat, remove lid, let jars stand 5 minutes. Remove jars and cool 12-24 hours. Check lids for seal, they should not flex when center is pressed.