Orange Marmalade – Light & Fresh

Jar of marmalade, cup of tea, marmalade on crackers

Tea Time – Orange Marmalade on Coconut Toasts – so good!

Orange Marmalade – Light & Fresh is a low-sugar or low-honey cooked marmalade made with Pomona’s Pectin. This is the same recipe you’ll find on the direction and recipe sheet that comes with the pectin. Pomona’s Pectin contains no sugar or preservatives and jells reliably with low amounts of any sweetener. See below for where to buy.

Yield: 7 to 8 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 Marmalade Ingredients

4 oranges (see option below)
½ grapefruit (see option below)
3 cups water or orange juice
3 teaspoons calcium water
3 Tablespoons lemon or lime juice
1 cup up to 1½ cups honey or 2 cups up to 3 cups sugar
4½ teaspoons Pomona’s pectin powder

Orange Marmalade Directions

1. Wash jars, lids, and bands. Place jars in canner, fill canner 2/3 full with water, bring to a boil. Turn off heat, cover, and keep jars in hot canner water until ready to use. Place lids in water in a small sauce pan; cover and heat to a low boil. Turn off heat and keep lids in hot water until ready to use.

2. Peel 2 of the oranges. Scrape the white from the back of the peel. Thinly slice the peel and cut into strips about 1 to 1½ inches long. Put peel slices into sauce pan and set aside.

3. Peel the remaining 2 oranges and the grapefruit. Remove seeds and membrane from all 4 oranges and ½ grapefruit, and finely chop the pulp of all, retaining as much of the juice as possible. Add chopped pulp and juice to the sauce pan with the peel.

4. Add 3 cups water or juice to the sauce pan. Bring fruit to a boil, then turn heat down and simmer covered for 20 minutes, stirring occasionally. Remove from heat and measure out 6 cups of fruit mixture. Save any extra for another use. Return 6 cups of fruit mixture to the sauce pan.

5. Add calcium water and lemon or lime juice, and mix well.

6. Measure sugar or room temperature honey into a bowl. Thoroughly mix pectin powder into sweetener. Set aside.

7. Bring fruit mixture to a full boil. Add pectin-sweetener mixture, stirring vigorously for 1 to 2 minutes to dissolve the pectin while the marmalade comes back up to a boil. Once the marmalade returns to a full boil, remove it from the heat.

8. Fill hot jars to ¼” of top. Wipe rims clean. Screw on 2-piece lids. Put filled jars in boiling water to cover. Boil 10 minutes (add 1 minute more for every 1,000 ft. above sea level). Remove from water. Let jars cool. Check seals; lids should be sucked down. Eat within 1 year. Lasts 3 weeks once opened.

Option: Other citrus can be used in place of the orange and grapefruit.

You may also like: Orange-Chocolate Marmalade, Margarita Marmalade, Strawberry-Lemon Marmalade, or Sunrise 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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6 thoughts on “Orange Marmalade – Light & Fresh

  1. I learned to can this summer. After making peach jam and with the left over peaches making peach orange marmalade, I discovered Pomona Pectin. A total game changer! Well the peach orange marmalade garnered rave reviews! Besides great flavor, the texture was softer like French jams- not so thick. what do you suggest for altering one of your citrus marmalades to about 1/2 and 1/2 peaches to oranges and having the concistancy be not as solid as all the jams I recently made w/ Pomona’s ( the Hot Pepper Jam w 1/2 &1/2 sweet red to jalapeño was FABULOUS)

    • Hello Marja,
      Thank you so much for all the Pomona’s love!! I would recommend reducing the pectin amount from 4 1/2 tsp down to 3 tsp for a softer set.

      Happy jamming!

  2. Do you think I could use orange-mango juice in place of the orange juice or water and oranges or clementines in place of the grapefruit in this recipe?

    • Hi Tanya,
      Your idea of keeping the fruit all oranges or clementines and then adding mango-orange juice as the liquid instead of plain orange juice or water is fine. Be sure you also add the lemon or lime juice called for in the recipe. I’m guessing it would be very tasty!

      Would love to know how it turns out.

      Happy Jamming & Happy Holidays to you!

      • I made this with orange-mango juice rather than the regular orange juice and three clementines rather than the half grapefruit, and it ended up so delicious! I added a bit more lemon juice to make sure it would be acidic enough just in case. I can’t wait to break into the extra in the fridge today for lunch. Thanks so much to the ladies behind the scenes in guiding me when I had questions!

        • Hi Tanya,
          Thanks so much for getting back to us about how your idea of using mango-orange juice and substituting oranges/clementines for the grapefruit worked out. It does sound delicious. I might have to give it a try myself.

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