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Orange and Lemon Marmalade..a Gift from the Kitchen!

  • 4 large oranges
  • 2 medium sized lemons
  • 5 cups sugar
  2. Cut fruit finely in the food processor.
  9. Yield: 5 jars 


  1. I'm so hungry for this marmalade now. I recently was told by someone that marmalade on toast with peanut butter is delicious so I tried it and had to agree. This recipe has so few ingredients in it and I'm sure going to try it.

  2. Delicious! I just love citrus anything! Thank you for recipe. Have a Blessed and Merry CHRISTmas to all there!!

  3. What a great idea for cute cupcake cups! Love that...

  4. that looks so good! I made some cranberry marmalade this morning and have already given it away.
    Merry Christmas to you and yours!

  5. I do love marmalade, and look how easy! When I think of what we used to go through when making jam: huge batches and terrifying amounts of sugar. Now we don't even have to process it, or get tired of the it long before it's used up.. Little batches are such a good idea. I'm going to make this.

    I did make cranberry maple jam this year using real maple syrup in place of the sugar. It's not cranberry jelly, but jam, boiled with a cinnamon stick and a slice of orange. So yummy.


  6. Love the cup cake paper. We mix orange marmalade with cranberry sauce to make a kind of chutney as nobody but me likes cranberry sauce plain. Blessings to all of you. Nadolig Llawen i bawb. Angharad

  7. Hello, I have a question about the process making this jam. If the jam is put into hot jars and the lids snap tight, why does the jam have to be refrigerated? Can't it be left out on a shelf rather than refrigerated? I am new to canning so don't know much about this .......need more practice. Thank you and just want to let you know I just came across your website and absolutely love it!

    1. If you contact local health authorities the new thinking is that everything that is not processed in a water bath is risky. However, my 87 year old mother never processed jams, pickles, applesauce using the water bath method. And she always canned each year like she was feeding an army. We simply put the piping hot product in hot sterilized jars. If they sealed (and they always did) we stored them on the shelf. So far no one in her family has suffered food poisoning.
      She did however, can fruit, vegetables, meat an fish using the water bath method.

