March 13, 2014

Simple Orange-Ginger Marmalade

Orange Marmalade

I didn’t plan to write about this because I’ve been beating you over the head with so much citrus lately. But after I made this last week I was so smitten that I had to share it. It really is that good. The orange and ginger combination tasted like my favorite spiced winter cocktail. The scent almost reminded me of a pomander. I call this recipe “simple” because it is just that. I don’t use any complicated slicing and dicing techniques. In fact, I used mostly mineola oranges but threw in two naval oranges I had on hand to make the measurement a full eight cups. You could really use any kind of orange you want.

The ginger flavor comes from just a touch of ginger root. It is just enough to give it a hint of spice without being overwhelming. After that, it is just about using my favorite easy marmalade-making method. I sliced them up one day during naptime, added the water, and cooked it up the next day during naptime without a problem. If you are finishing up your citrus, or just in the mood for something new to do with your oranges here is a fun one. I haven’t tried this yet, but I bet it would work beautifully in marmalade cake!

Simple Orange-Ginger Marmalade

Prep Time: 24 hours

Cook Time: 45 minutes

Yield: 2 quarts and a little extra

adapted from Marisa McClellan's

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  • 8 cups chopped oranges (instructions below), measure AFTER the oranges are chopped (about 11 oranges)
  • 6 cups sugar
  • 4 inches ginger root, peeled and grated
  • 2 tablespoons lemon juice
  • 1 3-ounce packet liquid pectin


  1. Top and tail the oranges and slice them in half from north to south. Remove the pithy core with a paring knife. Slice each orange half into 1/8-inch thick slices, or as thin as you like. Measure 8 cups of slices then put them into a large stockpot and add 8 cups of water. Let this mixture sit for 24 hours, or up to 2 days.
  2. Put a ceramic plate in the freezer. Add the sugar, ginger, lemon juice, and pectin and bring the mixture to a boil for one minute. Reduce the heat to a simmer and stir the mixture for about 40-45 minutes, or until it coats the back of a spoon. Dab some on the plate that was in the freezer, tilt the plate, and see how quickly the liquid runs down to the bottom of the plate. If it runs quickly it isn't ready, if it runs slowly it is ready.
  3. Scoop the marmalade into sterilized jars and process in a hot water bath if desired.


I used pectin in this recipe since I my oranges were seedless. If you use oranges with lots of seeds you can bag up the seeds in cheesecloth and add them to the mixture while it soaks overnight.