Name: Florida Style Orange Marmalade Recipe
Prep time: 5 min
Cook time: 35 min
Total time: 24 h 40 min
Cuisine: American
Ingredients: 2 large navel oranges (even though they are seedless, if you find any remove them) leaving the peel on; 1 small lemon (leaving the peel on); 2 cups of water; 2 cups of sugar

This is the easiest recipe you're going to find on how to make Florida Style Orange Marmalade and today we have some tips and serving ideas to do just that.

The marmalade is not only a great spread on bread and muffins and a filling for baked goods, but it's also great drizzled on yogurt and perfect used as a glaze on ham, chicken, shrimp, salmon, and pork.

Simple delicious citrus fresh fruits with added sugar that thickens when simmered and will last stored in the refrigerator for up to 6 weeks.

For any recipe that calls for orange marmalade this recipe is superb, whether it is for baking or grilling, this versatile orange marmalade is perfect for all your needs.

Do read our tips and some of the foolproof steps to make this foolproof easy steps to this recipe for orange marmalade

Scroll to the bottom and hit print for all ads to go away to read easily.

homemade marmalade with navel oranges, fresh lemon in a mason jar spread on crackers

step by step collage of how to make Florida Orange Marmalade

Steps to Make Homemade Orange Marmalade

PREPARE: wash the outside skin of the fruit and place in either a food processor or finely mince the fruits by hand. Bring the fruit to a light simmer, turn off the stove, cover then let it sit for 24 hours
PROCESS: the fruit will now need to simmer until thicker and reduce to half the liquid
add the sugar then simmer again rapidly for another 20 minutes or less until it thickens
RESULTS: marmalade should hold its shape and if it doesn't simmer longer until it does
pour into containers and refrigerate or freeze see below for tips
for the exact measurements scroll to the bottom of this page and hit print

oranges and peels chopped fermenting 24 hours overnight for orange marmalade

Suggestions on how to use Orange Marmalade and serving ideas

this is terrific when used in cookie recipes like Orange Marmalade Biscotti
orange marmalade is perfect for 3 Ingredient Asian Orange Sauce
use orange marmalade as a dipping sauce for shrimp tempura or eggrolls warmed
use orange marmalade mixed with pineapple to bake ham or ham steaks, pork, chicken, shrimp, salmon, grilled or baked as a glaze
more marmalade serving ideas: on toast, biscuits, muffins, scones, ice cream in jam thumbprint cookies, jam oatmeal bars, sandwiches, English muffins, or we also use it as a glaze with Apricot Salmon baked it's so good!
refrigerate for up to 6 weeks in mason jars covered or place in the freezer in plastic freezer containers for up to 8 months

Navel Oranges and Orange Marmalade Recipe Tips

pick ripe non-blemished oranges without green streaks on them
remove any seeds from the orange or lemon you may find
fruits can be chopped finely by hand if you do not have a food processor
it's very important to bring the peels in water to a simmer, this mixture must sit covered for 24 hours do not miss that step ( this soaks the peels to soften, reduces bitterness, and also releases the pectin in the skin
Note: (You can find helpful tools under Kitchen Toy Shop on our Amazon Store Front Page ("paid affiliate link" see privacy policy disclaimer)

Pin for later

Easy to Make and Economical Florida Style Orange Marmalade

This is one of the easiest and most economical orange marmalade recipes and is nothing complicated.

Be sure not to skip the time set for this to cure overnight for 24 hours.

Enjoy homemade orange marmalade in any recipe that calls for it, this is a foolproof delicious addition to your recipe collection.

Florida Style Orange Marmalade Recipe

Yield: 24

Author: Claudia Lamascolo

Prep time: 5 MinCook time: 35 MinInactive time: 24 HourTotal time: 24 H & 40 M

Florida Style Orange Marmalade is simply a delicious spread that can be used in numerous ways from cooking in recipes to eating as a spread on toast. A recipe that anyone can make and it's foolproof.

Ingredients

2 large navel oranges (even though they are seedless, if you find any remove them) leaving the peel on
1 small lemon (leaving the peel on)
2 cups of water
2 cups of sugar

Instructions

First, thoroughly scrub and wash the lemon and oranges in hot water.
Place the clean fruit in a food processor or chop fine by hand.
Add the fruit to a non-stick saucepan with 2 cups of water and bring to a simmer.
Shut off the stove and cover the pot.
Leave this covered for 24 hours.
After 24 hours, place back on the stove burner on low and simmer uncovered until the liquid is reduced to half ( this can take anywhere from around 25 to 45 minutes).
Stir this around every 10 minutes.
This last step is getting the marmalade to the correct thickness and really will be to how your preference is.
Place the marmalade mixture on medium heat.
Add the sugar, and stir to combine and dissolve.
This should be simmering rapidly uncovered around 18 to 20 minutes stirring more often to ensure this doesn't stick or burn.
Note: My thickness was perfect using an instant-read thermometer when it reached 221 degrees for a medium thickness to spread (you can determine the thickness you prefer by cooking less or a little more).
If you don't have a thermometer, place a little in a glass cup and refrigerate it to see if it thickens to how you prefer your marmalade. The marmalade should stay in place if it's thickened enough and not drain away to look watery.
If it is still watery continue to cook it and stir it until it reaches that perfect desired thickness.
Cool completely before adding to the jars.
Add to the covered jars and store in the refrigerator for up to 6 weeks or freeze it in plastic containers for up to 8 months.
Serve as a dipping sauce, spread on bread, muffins and biscuits, and add in recipes that call for orange marmalade. Use this to grill or bake meats IE: ham, chicken, shrimp, salmon, and pork are all delicious and used as a glaze.
This makes around 4 cups.

Notes

Navel Oranges and Orange Marmalade Recipe Tips

pick ripe non-blemished oranges without green streaks on them
remove any seeds from the orange or lemon you may find
fruits can be chopped finely by hand if you do not have a food processor
it's very important to bring the peels in water to a simmer, this mixture must sit covered for 24 hours do not miss that step ( this soaks the peels to soften, reduces bitterness, and also releases the pectin in the skin

Suggestions on how to use Orange Marmalade and serving ideas

this is terrific when used in cookie recipes like Orange Marmalade Biscotti
orange marmalade is perfect for 3 Ingredient Asian Orange Sauce
use orange marmalade as a dipping sauce for shrimp tempura or eggrolls warmed
use orange marmalade mixed with pineapple to bake ham or ham steaks, pork, chicken, shrimp, salmon, grilled or baked as a glaze
more marmalade serving ideas: on toast, biscuits, muffins, scones, ice cream in jam thumbprint cookies, jam oatmeal bars, sandwiches, English muffins, or we also use it as a glaze with Apricot Salmon baked it's so good!
refrigerate for up to 6 weeks in mason jars covered or place in the freezer in plastic freezer containers for up to 8 months

Nutrition Facts

Calories

71.19

Fat (grams)

0.08 g

Sat. Fat (grams)

0 g

Carbs (grams)

18.48 g

Fiber (grams)

0.39 g

Net carbs

18.1 g

Sugar (grams)

17.73 g

Protein (grams)

0.16 g

Sodium (milligrams)

1.37 mg

Cholesterol (grams)

0 mg

The default measuring system for this website is US Customary. Unit conversions are provided for convenience and as a courtesy only. While we strive to provide accurate unit conversions, please be aware that there may be some discrepancies.