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Orange Marmalade Recipe

Orange Marmalade Recipe

Liz Harris | Breakfast, Citrus, Relish | American

Making jam doesn't have to be intimidating! This Orange Marmalade is a simple way to start canning yourself. Try this recipe with fresh Harry & David HoneyBells -or the orange of your choice- for a sunny start to your day.

If you find yourself with an excess of Harry & David's famously juicy and delicious HoneyBells, you can always make up a couple batches of this orange marmalade. While refrigerator marmalades don't last nearly as long as marmalades that have undergone traditional canning practices, they are much simpler to make. You don't need any special canning equipment and there are only a couple of ingredients required. The barrier to entry is low, which means that anyone can make it!

Using a vegetable peeler, remove and save the outermost layer of the peel. Then, manually remove the second white pith layer and discard it. Don't bother removing the thin membranes that surround each segment, but I do break down the segments into smaller pieces. It's still a somewhat messy endeavor, but you will waste less of the HoneyBell segments this way. And this citrus is way too precious to waste! The only other ingredients you need to finish making this marmalade recipe are granulated sugar and a little fresh ginger. It's really that easy!

Orange Marmalade Recipe

Prep Time: 10 minutes | Cook Time: 40 minutes | Total Time: 50 minutes |
Vegetarian
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Ingredients

  • 6 Harry & David Cushman's HoneyBells
  • 2 cups granulated sugar
  • 2 tablespoons peeled and minced fresh ginger

Instructions

  1. Using a vegetable peeler, peel the brightly colored orange/yellow rind (i.e. the zest) off the Cushman's Honeybells.
  2. Finely chop the rind and set it aside. You should have approximately 1 cup of the chopped rind.
  3. Using your hands, peel off and discard the remaining white pith from the Cushman's Honeybells.
  4. Working over a medium bowl to catch the juices, pull apart the Cushman's Honeybell segments.
  5. Break each individual segment down into smaller pieces, discarding any seeds you find as you do this. You should have approximately 4 cups of segments.
  6. Add the segments and rind to a large non-stick skillet placed over medium-high heat.
  7. Stir in the sugar, fresh ginger and 1/4 cup of the reserved juices.
  8. Bring the mixture to a simmer and cook, stirring occasionally, until most of the liquid has been reduced, about 35-40 minutes. The mixture should be thick and glossy. Be careful not to cook it until it's dry, or the resulting marmalade will be too thick and tacky.
  9. Remove the skillet from the heat and set it aside to cool.
  10. Transfer the cooled marmalade to clean re-sealable container(s) and store in your refrigerator. The marmalade will keep for 3-4 weeks with proper storage.
Makes: 2 1/2 cups of marmalade
Serves: 3-4 servings