Daniel Catalaa

Orange Marmalade

This recipe is for an orange marmalade that is thickened with additionally added pectin.


  • Oranges, x8
  • Sugar, organic whole cane, 1 cup
  • Water, ~1/2 cup
  • Calcium solution, 3 tsp
  • Pectin powder, 4 1/2 tsp


  1. Fruit Prep: Juice 4 of the oranges and reserve the juice. From the remaining 4 oranges lop off and discart the head and tail where stem was attached and the blossom fell off. Then cut down the middle, turn over so the flat side faces down and thinly in ~1/8 inch slices. Inspect the orange slices and excise and discard any seeds you find. Place both the cut oranges and the reserved juice into a large pot. Add enough water (~1/2 cup) so that the fruit is completely submerged in liquid.
  2. Stew fruit: Turn on burner to lowest setting and stew with the lid on for 30 minutes on a gentle simmer. This will help to extract the natural pectin from the peel so that it will thicken the marmalade.
  3. Sweeten: Remove the lid and mix in the sugar. Continue cooking for 45 minutes with the lid off to thichken the marmalade and allow the sugar to completely dissolve.
  4. Store marmalade: While still hot to the touch, ladle the marmalade into 2 jars with rubber seals and close them. Store one jar in the fridge for immediate consumption and place the other in the freezer for long-term storage. Marmalade will keep for ~3 weeks and is best kept in fridge because of it's low sugar content.