Orange Marmalade

Orange Marmalade

  By  , ,

October 19, 2015

  • Yields: About 6-7 half-pint jars
Orange Marmalade


1Wash fruit, but do not peel. Cut fruit into very thin slices. Discard seeds. Cut slices into thin strips.

2Place the prepared fruit into an 8-quart pot. Do not use aluminum. Add the water to the pot, bring to boil. Reduce heat and simmer, covered, for 20 minutes. Stir occasionally.

3To process, follow directions for Mrs. Wages® Fruit Pectin Home Jell® cooked jam.


3 cups prepared oranges (about 3 medium oranges)

1 cup prepared lemon (about 1 medium lemon)

2 ½ cups water

1 tsp butter

1 package Mrs. Wages® Fruit Pectin Home Jell®

5 ½ cups sugar


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Mrs. Wages® Safety notes:
For canning safety, always consider your local altitude when calculating accurate processing times. Read this USDA guide for proper food safety and canning processing guidelines or consult the National Center for Home Food Preservation’s Guide 1 Principles of Home Canning. Also, prepare and process home canning jars and lids according to manufacturer’s instructions for sterilized jars. Keep jars hot.

Unless otherwise noted, user-submitted recipes have not been tested by the Mrs. Wages'® test kitchen and are not endorsed by the Mrs. Wages® brand or by KPFG. For more information, please read the legal notice.

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