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Florida Orange Marmalade

Chef Emily Ellyn’s Florida Orange Marmalade Recipe will become a staple in your kitchen. Sweet and tart, spiked with orange liquor, it’s delicious served on toast and pancakes, folded into sweet tarts, or stirred into savory sauces and marinades.

Prep Time: 20 minutes

Cook Time: 45 minutes

Yield: 7; 8-ounce jars



  • 1 ½ pounds oranges (about 4 medium), cut into 1/4-inch slices
  • 1 lemon, zest and juice
  • 3 ½ cups water or orange juice
  • 3 ½ cups sugar
  • 1 package (1.74 ounces) regular powdered fruit pectin


Wash oranges and lemon thoroughly.

Quarter oranges and then thinly slice into ¼-inch slices, removing the seeds as you go.

In a large heavy-bottomed saucepot add oranges, lemon juice, lemon juice, water, and orange liquor and start cooking on medium heat.

Whisk together sugar and pectin in a small bowl and then mix into the orange mixture and stir until dissolved. Bring to a boil while stirring frequently. Boil hard for 1 minute, scraping sides and stirring with a rubber spatula. Lower heat to maintain a rapid simmer and cook, stirring frequently for 20 to 40 minutes or until the fruit is for tender.

Blend mixture if a smoother texture if desired.

Can for keeps using the Complete Home Canning Instructions.