Making jam doesn’t have to be intimidating! This orange marmalade from Liz at Floating Kitchen is a simple way to start canning yourself. Try this recipe with fresh HoneyBells -or the orange of your choice- for a sunny start to your day.
I have a bad habit of over-buying produce. I just get so excited when my favorite fruits and vegetables become available! The next thing I know, I’m swimming in a sea of produce and the window of opportunity for enjoying them at optimal ripeness is closing. Luckily, I have some good options for dealing with an abundance of my seasonal favorites.
When I find myself with an excess of Harry & David’s famously juicy and delicious HoneyBells, I 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 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!
How To Make Orange Marmalade
Some marmalade recipes will have you completely remove all the pith and membranes (those are the bitter tasting sections) from the citrus. That process can be labor intensive, so I prefer to take a more streamlined approach.
Using a vegetable peeler, I remove and save the outermost layer of the peel. Then, manually remove the second white pith layer and discard it. I 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 I do find that I waste less of the HoneyBell segments this way. And this citrus is way too precious to waste!
I typically have about 5 cups of “solids” that include 1 cup of chopped zest and 4 cups of broken-down segments left after processing the six HoneyBells. The only other ingredients you need to finish making this marmalade recipe are granulated sugar and a little fresh ginger. So easy!