Homemade Orange Marmalade Recipe

Wash the oranges thoroughly and pat them dry. Use a sharp knife to cut the oranges into thin slices, discarding the seeds.

Place the sliced oranges in a large pot and add water. Bring to a boil, then reduce the heat and let it simmer for about 30 minutes, until the orange peel is softened.

Measure the cooked orange mixture and return it to the pot. For every cup of orange mixture, add an equal amount of granulated sugar.

Stir in the sugar until it's completely dissolved. Place a candy thermometer in the pot.

Bring the mixture to a rapid boil over medium-high heat. Stir frequently to prevent sticking and burning.

Continue boiling until the mixture reaches a temperature of 220°F (104°C) or until a small amount of marmalade sets on a chilled plate.

Remove the pot from the heat and let the marmalade cool for a few minutes. Skim off any foam that may have formed on the surface.

Carefully ladle the hot marmalade into sterilized jars, leaving about 1/4-inch of headspace at the top. Seal the jars with sterilized lids and rings.

Process the jars in a boiling water bath for 10 minutes to ensure proper sealing.

Once processed, remove the jars from the water bath and let them cool completely. As the marmalade cools, you'll hear a popping sound indicating that the jars are properly sealed.

Store the sealed jars in a cool, dark place. Once opened, keep the marmalade in the refrigerator.

Spread the delicious homemade orange marmalade on toast, scones, or use it as a topping for desserts.