Orange Cinnamon Marmalade

Marmalade does not get the love it deserves. I think people put it in the same category as fruit cake. Yuck…no thanks!

Give this marmalade a chance and you won’t regret it. The tiny pieces of rind are like little flavour explosions in your mouth.

This recipe makes about 1,500 ml of marmale (3 pint jars) with a little leftover to keep in the fridge.


3 large oranges
1 tsp powdered cinnamon
4.5 cups white granulated sugar (don’t reduce the amount of sugar or it won’t firm up)
3 cups water
3 tsp lemon juice
1 package of liquid pectin


Wash and peel the oranges. (set the peels aside for now)

Remove as much of the white pith from the orange as you can.

Separate the orange into segments to look for and remove any seeds.


Put the segments of all 3 oranges and 3 cups of water into the blender and puree it.

Pour the puree into a pot and leave it there while you chop the rind into tiny pieces. If the rind’s white pith is thick then carefully remove it with a sharp knife.

Add the rind bits and cinnamon into the puree and cook it on medium heat for 15 minutes or until the rind softens a bit.

Add, stir, and dissolve one cup of sugar to the pot at a time until you have added all 4.5 cups.

Bring the mixture to a hard boil stirring constantly for 2 minutes.

Add the liquid pectin and continue to boil for 3-4 minutes stirring frequently.

Turn off the heat and stir in the 3 tsp lemon juice right at the end.

Pour the hot marmalade into hot sterilized jars. Remove any air bubbles. Hot water bath for 10 minutes. Let stand 24 hours before tightening lid rings.



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