Orange-Chocolate Marmalade

2 jars of Orange-Chocolate MarmaladeOrange-Chocolate Marmalade is a low-sugar cooked marmalade made with Pomona’s Pectin. Pomona’s Pectin contains no sugar or preservatives and jells reliably with low amounts of any sweetener. See below for where to buy. This recipe was created by Allison Carroll Duffy for Pomona’s Pectin.

Yield: 6 to 7 cups

Before You Begin:
Prepare calcium water. To do this, combine ½ teaspoon calcium powder (in the small packet in your box of Pomona’s pectin) with ½ cup water in a small, clear jar with a lid. Shake well. Extra calcium water should be stored in the refrigerator for future use.

Orange-Chocolate Marmalade Ingredients

6 medium-large oranges (preferably organic)
3 cups water
1/3 cup sifted, natural unsweetened cocoa powder (non-Dutch processed)
¼ cup lemon juice
3 teaspoons calcium water
2½ cups sugar
4½ teaspoons Pomona’s pectin powder

Orange-Chocolate Marmalade Directions

1. Wash and rinse jars, lids, and screw bands. Set screw bands aside until ready to use. Place jars in boiling water bath canner with a rack, fill at least 2/3 of the way full with water, and bring to a boil. Boil jars for 10 minutes to sterilize (add 1 additional minute of sterilizing time for every 1000 feet above sea level), then turn down heat and let jars stand in hot water until ready to use. Place lids in water in a small pan, bring to a low simmer, and hold there until ready to use.

2. Wash oranges thoroughly. Using a vegetable peeler, remove the orange part of the peel from 2 of the oranges. Slice these peels into thin, length-wise strips about 1 inch long, and set aside.

3. Remove and discard the remaining white pith from the two peeled oranges, removing any seeds as well. Then, remove and discard the peel, pith, and seeds from the remaining 4 oranges.

4. Pull all 6 peeled oranges apart into segments, then chop these segments into small pieces.

5. Combine the chopped orange, the sliced peel, the 3 cups of water, and the cocoa powder in a large sauce pan. Cover the mixture and bring to a boil over high heat. Reduce heat and simmer, still covered, for 20 minutes, stirring occasionally. Remove the pan from the heat.

6. Transfer the mixture into a bowl or other heat-proof container, then measure out 6 cups of the mixture. (If you have any left over, you can use it for something else.) Pour the measured quantity of the mixture back into the sauce pan. Add the lemon juice and the calcium water, and stir to combine.

7. In a separate bowl, combine the sugar and the pectin powder. Mix well and set aside.

8. Put the sauce pan on the stove and bring the orange-chocolate mixture up to a rolling boil over high heat. Add the sugar-pectin mixture, then stir vigorously for 1 to 2 minutes, still over the highest heat, to dissolve pectin. Return marmalade to a boil, then remove from heat.

9. Remove hot jars from canner and fill jars with marmalade, leaving ¼ inch of headspace. Remove trapped air bubbles, wipe rims with a damp cloth, and put on lids and screw bands, tightening bands only to “fingertip tight” (until resistance is met, and then just the tiniest bit more).

10. Place jars in the hot water, on the rack inside the canner. (Make sure jars are upright, not touching each other or the sides of the canner, and are covered with at least 1-2 inches of water). Place the lid on the canner, return the canner to a rolling boil, and boil for 10 minutes. (Add 1 minute additional processing time for every 1000 feet above sea level.)

11. Turn off heat and allow canner and jars to sit for 5 minutes. Then remove jars from canner.

12. Allow jars to cool undisturbed for 12 to 24 hours. Then confirm that jars have sealed. Remove screw bands from sealed jars, rinse off outside of jars if necessary, label jars, and store for later use.

Terry’s Chocolate Marmalade is a similar recipe to this one but it is made with bar chocolate instead of cocoa powder. It has NOT been tested or approved for water bath canning and must be frozen for long-term storage.

You may also like Sunrise Marmalade from Preserving with Pomona’s Pectin — marmalade that tastes like Carrot Cake; and Satsuma Marmalade, a delicious lightly spiced marmalade.

For more inspiring recipe ideas, see Preserving with Pomona’s Pectin: The Revolutionary Low-Sugar, High-Flavor Method for Crafting and Canning Jams, Jellies, Conserves, and More by Allison Carroll Duffy and the Pomona’s Partners, published by Fair Winds Press, June 2013, and available in paper or ebook everywhere books are sold.

Pomona’s Pectin is available at your local natural food store, food co-op, and many farm stands. Find it also at Sur La Table and a growing number of more conventional grocery stores with natural food sections (Wegmans, Hy-Vee, Rosauers, Nugget Markets, Coborns, Fairway, and others). If you can’t find a store near you on our store locator, you can order from our website or many other online sellers.

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2 thoughts on “Orange-Chocolate Marmalade

  1. Could I add more cocoa powder to this and/or add cacao nibs? Anything to make it more of a dark chocolate flavor… 😀 I wasn’t sure if the amount of cocoa powder chosen was for flavor, or has some effect on canning safety.

    Thanks!

    • Dear Becca,
      This recipe as written has been tested and is a safe pH for water bath processing. If you add more cocoa powder and/or cacao nibs, we can’t guarantee that safety as it hasn’t been tested that way. You certainly can add more chocolate, but then you would want to leave 1/2″ of headspace and freeze in the jars for long-term storage. If you have the freezer space, frozen jam defrosts very well and still has a good texture.

      If you plan to freeze for storage anyway, you could consider the Terry’s Chocolate Marmalade recipe, which I think is a little more chocolatey.

      Here is our FAQ about freezing jam vs water bath processing.

      I hope this answers your question — thanks for using Pomona’s Pectin and happy jamming!

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