Shine Bright This February with Our Sutter Home Orange Marmalade Jam Recipe
Oranges aren’t around for too long, but when they are, their bright, sweet-tart, and citrus flavor is a delicious and delightful way to transform any dreary February day into a bright, happy one at home. This upbeat and irresistible (Vitamin C packed) recipe for Orange Marmalade Jam will bring everyone’s mood in from the cold.
Oranges do vanish as quickly as they arrive, so get your Jam on while you can. Orange Marmalade Jam tastes simply amazing on absolutely any kind of bread or toast. We also love spreading it on cheese and crackers, hamburgers, and on waffles. Kumquat Jam is as versatile as it is delicious and pairs wonderfully with Sutter Home Chardonnay.
- 2 Medium Oranges
- 1 Lemon, zest finely grated and juiced
- 3 Cups Water
- ¼ Cup Sutter Home Chardonnay
- 3 ¾ Cups Sugar
- 6 Small Mason Jars (cleaned, instructions below)
- Wash the oranges and lemon thoroughly. Cut the oranges into 1/8-inch slices using a mandoline, removing the seeds as you go. Stack the orange slices and cut them into quarters. Place the oranges into an 8-quart stainless steel pot. Add the lemon zest, juice, Sutter Home Chardonnay, and the water to the pot, set over high heat and bring to a boil, approximately 10 minutes. Once boiling, reduce the heat to maintain a rapid simmer and cook, stirring frequently, for 40 minutes or until the fruit is very soft.
- Meanwhile, place a small plate in the freezer. Increase the heat under the orange mixture to return to full boil. Add the sugar and stir the mixture continually, until it reaches 222 to 223 degrees F on a deep-fry or candy thermometer and darkens in color, approximately 15 to 20 minutes. You may need to adjust the heat in order to prevent boil over. Test the readiness of the marmalade by placing a teaspoon of the mixture onto the chilled plate and allowing it to sit for 30 seconds. Tilt the plate. The mixture should be a soft gel that moves slightly. If mixture is thin and runs easily, it is not ready.
- Spoon in the marmalade to small mason jars, to just below the bottom of the threads of the jar. Repeat until all of the mixture has been used. The amount of marmalade may vary by 1 to 2 jars. Wipe the rims and threads of the jars with a moist paper towel and top each with a lid. Place a ring on each jar and tighten.
- Once open, store in the refrigerator. Unopened marmalade will last for up to 6 months.
- Mason Jar Cleaning and Proper Sealing Instructions:
- Special equipment: 10 (8-ounce) canning jars with rings and lids, funnel, tongs, ladle, and 12-quart pot.
- While the fruit is cooking, fill a large pot (at least 12-quart) 3/4 full with water, set over high heat and bring to a boil. Place 10 (8-ounce) jars and rings, canning funnel, ladle, and tongs into the boiling water and make sure the water covers the jars by at least an inch. Boil for 10 minutes. Turn off the heat, add the lids and leave everything in the pot until the marmalade is ready. Remove jars from the water and drain on a clean towel.
- Return marmalade-filled jars with lids to the pot with boiling water, being certain that they don’t touch the bottom of the pot or each other. (If you don’t have a jar rack, try a round cake rack, or metal mesh basket. Even a folded kitchen towel on the pot bottom will do in a pinch.) Add additional water if necessary to cover the jars by at least an inch. Boil for 10 minutes. Using canning tongs, carefully remove the jars from the water, place in a cool dry place and allow to sit at room temperature for at least 24 hours before opening.
Enjoyed making our Orange Marmalade Jam recipe? Try our Wine Simple Syrup Recipe here!