Don't miss another recipe! Get our daily favorites delivered right to your inbox!   
home > recipes > everyday cooking > canning and preserving > orange jam

Old Fashioned Orange Marmalade

recipe at a glance
Rating: 5/5
1 review

ready in: over 5 hrs
serves/makes:   4 pints

recipe id: 18484
cook method: stovetop

recipe tools

Photoadd photo
review it!
share this recipe:
share on facebook share on google plus share on twitter share on pinterest
save to yummly


6 oranges, peeled
1 lemon, unpeeled
11 cups cold water
7 cups sugar


Remove all white membranes from peeled oranges and slice thin. Slice unpeeled lemon. Cover oranges and lemon with water. Let stand in refrigerator for 24 hours. Boil for 3 hours, add sugar and boil 1 more hour. Put into sterile jars and seal.

added by



45 calories, 0 grams fat, 12 grams carbohydrates, 0 grams protein per tablespoon. This recipe is low in sodium. This recipe is low in fat.
Show full nutritional data (including Weight Watcher's Points ®, cholesterol, sodium, vitamins, and diabetic exchanges)

Get our best recipes delivered right to you!
Sign up for our newsletters that feature hand-picked recipes

more recipes like old fashioned orange marmalade

comments & reviews

number of 5 star votes on this recipe
number of 4 star votes on this recipe
number of 3 star votes on this recipe
number of 2 star votes on this recipe
number of 1 star votes on this recipe
number of unrated comments on this recipe3

Guest at

REVIEW: 5 star recipe rating
I have found that whenever a long cooking time is required, that you are usually cooking off the water to an acceptable thickness.cook with the top off,stirring it thickens you will probably need to lower heat accordingly..just saying..paddy.............

Guest at


I have just started making many different types of jams and my guess with this one is that the problem is the "11 cups of water". Most jams call for an amount of sugar that is equal to the amount of fruit and liquid. In this case 7 cups of sugar and my quess is it should have been more like 1 cup of water.

CDKitchen Staff Reply:
Boiling for 4 hours with only one cup of water would leave a burned mess. If you boil it uncovered for the time specified the mixture will reduce down and thicken and you should have the proper amount of liquid for the recipe.

Guest at


This has not been tried yet, but why can the rind not be left in the marmalade?

Guest at

Guest Foodie

I worked hard to follow directions for this recipe, but to no avail. I think where it went wrong for me was all the hours of boiling were meant to reduce the liquid. I simmered mine covered, since the recipe didn't specify. I can't imagine hovering over a boiling pot for four hours. I boiled it hard uncovered the last hour--I even added a box of pectin for good measure, then sealed the jars up and put the leftover in the fridge over-night.
Even the cold stuff in the fridge was runnier than pancake syrup, so I dumped it all out. Try less water, or boil uncovered!

Orange Jam
View more orange jam recipes
Canning And Preserving
View more canning and preserving recipes
Everyday Cooking
View more everyday cooking recipes
Sauces And Condiments
View more sauces and condiments recipes
Recipe Newsletter
Subscribe to our free email newsletter to get our daily recipe picks, cooking tips, and more!

free recipe newsletter signup!