Orange Marmalade
Orange Marmalade – Light & Fresh is a low-sugar or low-honey cooked marmalade made with Pomona’s Universal Pectin. This is the same recipe you’ll find on the direction and recipe sheet that comes with the pectin. Pomona’s Pectin contains no sugar or preservatives and jells reliably with low amounts of any sweetener.
Notes
You may use oranges, lemons or limes in place of the grapefruit.
Servings 7 cups
Ingredients
- 4 oranges (medium sized)
- ½ grapefruit see note
- 3 cups water or orange juice
- 3 teaspoons calcium water see step #1
- 3 Tablespoons lemon or lime juice bottled
- 1 cup to 1½ cups honey or 2 cups to 3 cups sugar
- 4½ teaspoons Pomona’s pectin powder mixed with sweetener
Instructions
- Before You Begin, prepare calcium water.To do this, combine ½ teaspoon calcium powder (in the small packet in your box of Pomona’s pectin) with ½ cup water in a small, clear jar with a lid. Shake well. Extra calcium water should be stored in the refrigerator for future use.
- Prepare boiling water canner. Heat jars in simmering water until ready for use. Wash lids and bands and set aside.
- Peel 2 of the oranges. Scrape the white from the back of the peel. Thinly slice the peel and cut into strips about 1 to 1½ inches long. Put peel slices into sauce pan and set aside.
- Peel the remaining 2 oranges and the grapefruit. Remove seeds and membrane from all 4 oranges and ½ grapefruit, and finely chop the pulp of all, retaining as much of the juice as possible. Add chopped pulp and juice to the sauce pan with the peel.
- Add 3 cups water or juice to the sauce pan. Bring fruit to a boil, then turn heat down and simmer covered for 20 minutes, stirring occasionally. Remove from heat and measure out 6 cups of fruit mixture. Save any extra for another use. Return 6 cups of fruit mixture to the sauce pan.
- Add calcium water and lemon or lime juice, and mix well.
- Measure sugar or room temperature honey into a bowl. Thoroughly mix pectin powder into sweetener. Set aside.
- Bring fruit mixture to a full boil. Add pectin-sweetener mixture, stirring vigorously for 1 to 2 minutes to dissolve the pectin while the marmalade comes back up to a boil. Once the marmalade returns to a full boil, remove it from the heat.
- Remove hot jars from canner and fill jars with (marmalade/jam/jelly), leaving ¼ inch of headspace. Remove trapped air bubbles, wipe rims and put on lids and screw bands, tightening bands only to “fingertip tight” (until resistance is met, and then just the tiniest bit more).
- Place jars in the hot water, on the rack inside the canner. (Make sure jars are upright, not touching each other or the sides of the canner, and are covered with at least 1-2 inches of water). Place the lid on the canner, bring the canner to a rolling boil, and boil for 10 minutes. (Add 1 minute additional processing time for every 1000 feet above sea level.)
- Turn off heat and allow canner and jars to sit for 5 minutes. Then, remove jars from canner. Allow jars to cool undisturbed for 12-24 hours. Then, confirm that jars have sealed, then store properly. Eat within 1 year. Lasts 3 weeks once opened.
I note you don’t seem to have a grapefruit marmalade recipe. Can I use this same recipe to make all grapefruit marmalade?
Yes, you can make this with just grapefruit! Enjoy!
Can i use 1/2 kemon instead of grapefruit
When this recipe says “see note”, where are the “notes”?
Thank you Daniel, the recipe has been updated.
I am getting some Cara Cara Oranges on the 9th. Lindcove is having a Citrus Tasting Event and I will be there with Tulare County Master Food Preservers.
My question is, I use liquid stevia extract in my sugar free jams/jellies. I typically add this to the fruit mixture to ba able to tell when I have enough. There are times that it takes as little as 1 TBS. Can I take some of the fruit/juice and mix the powdered pectin with it and then return it to the pot to cook?
I found that blending the pectin in a blender, I was able to get a better mixture and therefore a better set on my jams/jellies this last year.
Hello Michael,
I believe what you are asking is if you are able to blend the pectin with the hot liquid to get it to dissolve before adding into your jam mixture, and the answer is yes, you sure can!
I’ve been looking for a lime marmalade recipe. Do you think I could swap out the oranges and grapefruit and use sweet limes instead?
As long as they are traditional limes and not keylimes, that should be just fine!
Why bottled lemon juice? Can I substitute fresh squeezed?
If you know that your fresh lemon juice is at 5% then yes! We suggest bottled lemon juice because it has a guaranteed pH, which allows your product to be shelf stable after proper waterbath canning.
Can I use tangerines instead? My sister-in-law once made some exquisitely delicious tangerine marmalade but lost the recipe. Or would using only tangerines be too strong?
Hello Kitty,
You sure can!
Hello, I’m sorry I couldn’t figure out how to begin a new question . . .
I have been given a whole bunch of trifoliate dragon oranges and I want to make marmalade. There is very (very!) little flesh, so I have juiced a bunch of them. I have a quart of juice. If I can face washing that resin off everything again, I have plenty more oranges I can use. My question is: can I use this marmalade recipe using the juice only? What would the volume be of juice be approximately? Thank you so much!
Hello Kelly,
If you are just wishing to use the juice, we would recommend following our Orange Jelly recipe, HERE.
Happy jamming!
Hi Shelby –
Is there a response forthcoming to my question (re: dragon orange marmalade), or has it just been deleted without answer? Please answer this one? That way I don’t have to continue to check back. Thanks so much
Please see below for our response. We do not delete our customers’ questions without response.
You’ve welcome.
First time using your Panoma.’s. n this recope, can we eliminate the grapefruit? Husband is allergic to it.
You sure can! Simply add additional orange or lemons if you prefer.
I have never used your product before, but it was highly suggested. How do you determine the quantity of Pomona pectin & calcium to use in a favourite recipe and then adjust for the lower quantity of sugar?
Hello Julie,
It would be best to send us the recipe you’d like to convert so that we can assist you! info@pomonapectin.com
Can you tell me about how many cups of orange pulp and peel this uses? I like to buy, pre-process and freeze citrus when it’s in season.
Also, I use a fine citrus peeler so the peels are very thin. Do I still need to simmer the mixture for 20 mins?
We love Pamona Pectin! I just helped my son make this recipe to enter into our County Fair later this summer. We have 2 trees full of lemons, and used that juice instead of canned….hopefully that will be ok? Also, I just read your tip about freezing the calcium water- that is a great idea that I am going to implement!
Can I add extra orange peel to the canning jars when i make the orange Marmalade?
You sure can!
Could I infuse the 3 cups of water needed with dry chili peppers which I would remove before using the water? Thank you was not sure if it might change the acidity of the product,🌹
Hello Colleen,
We have never tried that, but we cannot think of why it wouldn’t work!
The orange rhubarb marmalade from your cookbook is excellent. It’s vibrant, and so very tasty.
Of all the jams I’ve made so far with the pomona pectin, this one has to be right at the top.
Thank you Don! We quite agree 😊
Do I have to use the grapefruit? I take meds that are not compatible with grapefruit. Can I just increase the amount of oranges instead?
No, you can certainly leave out the grapefruit and simply replace it with more orange.
I made this recipe, and it tastes great! I noticed after the fact though that I used fresh lemon juice and it calls for bottled lemon juice. Is my jam unsafe now?
It should be fine, though if you see anything odd about the jar or the contents we recommend that you toss it out.
Must I use sugar or honey? Can I use some other sweetener instead? I’m allergic to glucose which is sugar and is in honey also.
Hi Maureen, you are welcome to use any alternative sweetener that measures like sugar or honey.
Have you ever used a product called Mamade ? It is canned Seville Orange pulp and peel without sugar. It is concentrated and I have made it with the suggested large quantity of sugar and it sets beautifully. I would now like to try it without sugar and use Pamona’s pectin . I would like to sweeten it with Swerve.
Thanks, Heather
Hello Heather,
We have never heard of Mamade! It sounds delicious though 😊 Is there typically pectin involved in Mamade? If you find us a recipe, we are happy to help you try and convert it.
Can I use all Ruby Red grapefruit? And if so, can you give the ingredients by weight or US cups? Citrus sizes vary considerably. Btw, love all the recipes I’ve – thank you!
Hello Karen,
Yes, you sure can! We do recommend using medium sized oranges, and becuase it all gets measured in the end, we do not offer the weight or cup measurement on the ingredient list.
Thank you!! 😊
Can I use Pomona’s calcium water that I have stored, unrefrigerated, for my next batch of marmalade or do I need a new mix?
BTW I am a big fan of your pectin😊
Hello Jim,
As long as there is not anything floating in the water or any off smell, it should be fine to use. We do recommend storing the calcium water in the fridge for future use. It can also be stored in the freezer and will keep indefinitely, and will just need to be thawed before use. We also highly recommend labeling your jar of calcium water, as it seems to be the first item tossed when cleaning the fridge/freezer 😉.
Calcium powder may be stored in the pantry in an air tight container.
Can I safely use freshly squeezed oranges for the 3 cups of juice, or does it have to be store-bought?
Also, can I increase the amount of orange peels? -I like a jam/marmalade with a lot of texture! 🙂
Great questions Rebecca! Yes, you can certainly use fresh squeezed oranges, and you can definitely use additional orange peels, that’s how we like it too!