I just finished making Marmalade and I had seen Ina Garten (Barefoot Contessa) on Food Network make it and it spurred me to make it and the recipe is delish..I shared a bit with neighbors and they agreed that it was great...so here's her recipe...On the show she made it for her friend Anna thus the name...I waterbathed mine for 10 minutes although she doesn't mention it. I love keeping it on hand because I use it in my banana nut bread...try it...makes a wonderful bread.

Here is a link that might be useful: Anna's Orange Marmalade

I use the recipe in the "Small Batch Preserving"

4 cups Seville-type oranges (I use Navel)
2 lemons, very thinly sliced
4 cups water
1/4 tsp baking soda
4 cups granulated sugar

Remove the thin outer rind from oranges with vegetable peeler and cut into fine strips with scissors or sharp knife or use a zester. Place rind, lemons and water in a very large stainless steel or enamel saucepan. Bring to a boil over high heat, cover, reduce heat and boil gently for 25 minutes, stirring occasionally.

Remove and discard remaining white rind from oranges. Cut in half. Place orange halves and juice in a food processor or blender and process until finely chopped.

Add chopped pulp and baking soda to lemon mixture in saucepan. Bring to a boil over high heat, reduce heat, cover and boil gently for 20 minutes, stirring frequently.

Add sugar to fruit mixture. Return to a boil and boil rapidly, uncovered, until mixture will form a "gel", about 20 minutes, stirring frequently. Remove for the heat.

Ladle into hot jars and process for 10 minutes.

Makes about 6 1/2 cups.

Linda

I use this one from Readinglady and it's good, but also requires that "overnight" set for the fruit:

Orange Marmalade

2 cups thinly sliced orange rind
1 quart chopped orange pulp
1 cup thinly sliced lemons
1 1/2 quarts water
5 cups sugar

1. Add water to fruit and simmer 5 minutes.
2. Cover and let stand 12-18 hours in a cool place.
3. Cook rapidly until peel is tender, about 1 hour.
4. Measure fruit and liquid.
5. Alternate sugar with each cup of fruit mixture.
6. Bring slowly to a boil, stirring until sugar dissolves.
7. Cook rapidly, about 25 minutes.
8. When mixture begins to thicken, stir occasionally to prevent sticking.
9. Pour hot into hot jars, leaving 1/4 inch head space.

10. Adjust caps.
11. Process 10 minutes in boiling water bath.
12. Yield: about 7 half pints.

Since you have to leave the fruit sit 12-18 hours, be sure to time this so it'll be ready to start cooking when you are. I started mine on Saturday night and made marmalade on Sunday afternoon after I came home from the farm.
Good luck, it's worth it, trust me. This is yummy stuff.

Annie

Please use the SEARCH feature here! Simply click on SEARCH FORUM and then type in the two key words 'ORANGE MARMALADE', and/or also add the word 'RECIPE' and you should see MANY posts of recipes.

I actually did use the search and while I found alot of postings, I found very few recipes. But I will be more cautious in my postings from here on out.
Thanks
Kim

THANK YOU for posting an ORANGE MARMALADE RECIPE request! After seeing these 'RECIPES' I am now considering making some myself, whereas the thought had never occurred to me BEFORE! (insert 'rollseyes' emoticon here)

Kim, I hate the search function and very seldom find what I'm searching for, so I don't mind posting and re-posting a recipe.

I guess others find it more bothersome, but I don't.

Annie

Ha, I guess looking back at my response it could be taken either way. For the record I wasn't bothered by Kim's request either. I really am looking forward to making some orange marmalade too after seeing these recipes. Thanks again for posting Kim.

I love it when people post recipes here. I am always finding something new to try. I agree that using search leaves a lot to be desired.

Probably me overthinking it, but does the thinly sliced lemon refer to rind or whole lemons or ?

Orange Marmalade

2 cups thinly sliced orange rind
1 quart chopped orange pulp
1 cup thinly sliced lemons
1 1/2 quarts water
5 cups sugar

1. Add water to fruit and simmer 5 minutes.
2. Cover and let stand 12-18 hours in a cool place.
3. Cook rapidly until peel is tender, about 1 hour.
4. Measure fruit and liquid.
5. Alternate sugar with each cup of fruit mixture.
6. Bring slowly to a boil, stirring until sugar dissolves.
7. Cook rapidly, about 25 minutes.
8. When mixture begins to thicken, stir occasionally to prevent sticking.
9. Pour hot into hot jars, leaving 1/4 inch head space.

1. Adjust caps.
2. Process 10 minutes in boiling water bath.
3. Yield: about 7 half pints.

Robert, my recipe calls for sliced lemons and I just slice them very thinly and put them right in. I do put the seeds and ends that won't make slices into a square of cheesecloth and put that into the marmalade, it has a lot of pectin to help thicken your final product.

Annie