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Orange Cranberry Christmas Marmalade Recipe

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★★★★★

4.5 from 89 reviews

This Orange Cranberry Christmas Marmalade is a vibrant and tangy preserve perfect for the holiday season. Combining the bright flavors of fresh navel oranges and tart cranberries with a hint of lemon zest, this marmalade offers a deliciously sweet and tart spread ideal for toast, pastries, or gifting.

Ingredients

Scale

Fruits and Zest

  • 4 medium-size navel oranges (or 3 large oranges)
  • 1 cup coarsely chopped cranberries
  • Finely zested zest of 1 lemon
  • 2 tablespoons fresh lemon juice

Sweetener and Thickener

  • 4 ¼ cups sugar
  • 1.75 ounce box powdered fruit pectin (SURE-JELL recommended)

Liquids

  • ¾ cup water (for pectin mixture)
  • Additional water or orange juice as needed (to make 2⅓ cups fruit mixture)

Instructions

  1. Prepare Jars: Wash clean glass jars and lids with hot water or run them through the dishwasher. Dry them thoroughly to ensure your marmalade preserves safely. Set aside enough jars to hold approximately 5 cups of jam.
  2. Zest the Citrus: Using a small zester or vegetable peeler, remove just the colored zest from the oranges and lemon, avoiding the white pith. Cut the zest into thin slivers or finely chop it and transfer to a small bowl. Set aside.
  3. Prep the Oranges: Peel the oranges to remove all remaining peel. Slice the oranges, then coarsely chop them, preserving any juice released. Transfer the chopped oranges and juice into a bowl.
  4. Combine Fruit Mixture: Add 1 cup of coarsely chopped cranberries to the oranges and stir to combine. Measure out exactly 2⅓ cups of this fruit mixture and transfer it to a large pot. If you have less than 2⅓ cups, top off with a bit of water or orange juice. Discard or reserve any extra fruit mixture.
  5. Add Sugar and Boil: Stir the sugar into the fruit mixture in the pot until well combined. Place the pot over medium-high heat and stir frequently until the mixture reaches a full rolling boil—a boil that does not stop bubbling when stirred. Once boiling, set a timer for 30 seconds and continue boiling with constant stirring. Then remove the pot from heat.
  6. Prepare Pectin Mixture: In a small saucepan, combine ¾ cup water with the powdered fruit pectin. Stir until fully dissolved. Bring this mixture to a rolling boil and continue boiling for 1 minute while stirring constantly.
  7. Combine Pectin and Citrus Zest: Immediately add the hot pectin mixture, reserved lemon zest, orange zest, and fresh lemon juice to the fruit mixture in the large pot. Stir continuously for 3 minutes to ensure proper gel formation and even flavor distribution.
  8. Jar the Marmalade: Transfer the hot marmalade into the prepared jars, filling to within ½ inch of the top. Wipe the jar rims clean, seal with lids immediately, and let the jars stand at room temperature for a few hours to cool and set. Refrigerate marmalade for up to 3 weeks or freeze for up to one year. Thaw frozen marmalade in the refrigerator before using.

Notes

  • Ensure to remove only the colored zest, avoiding the bitter white pith for best flavor.
  • Use a full rolling boil as indicated to activate the fruit pectin properly for thickening.
  • Do not shorten the 3-minute stirring time after adding pectin; it is essential for the marmalade’s consistency.
  • Clean jars thoroughly and dry completely to prevent contamination and spoilage.
  • Marmalade can be stored in the refrigerator up to 3 weeks or frozen up to one year for longer storage.
  • If extra fruit mixture remains after measuring, it can be set aside for another use or discarded.

Keywords: orange marmalade, cranberry marmalade, holiday jam, citrus jam, Christmas preserves, fruit pectin marmalade

Find it online: https://nayabaker.com/orange-cranberry-christmas-marmalade-recipe/