DIY – Navel Orange Marmalade

By: Pittman & Davis | On: | Category: DIY

Pittman & Davis Navel Oranges are fantastic to eat out of hand as a snack, or to drink as refreshing juice. But marmalade is a great way to turn these sweet oranges into a sweeter treat, while making their flavor last even longer. Read all directions before you begin, because there is a refrigeration period. Try this easy marmalade, and share some with those you love.

Ingredients and Tools

  • 5 Pittman & Davis Navel Oranges
  • 1 lb. lemons (about 3 large)
  • 6 cups filtered or bottled water
  • 5 cups sugar
  • Cheesecloth
  • candy thermometer
  • 7-8, 8 ounce, sanitized canning jars and lids, canning rack, canning pot, and canning jar tongs


Wash Pittman & Davis Navel Oranges and lemons well and dry. Cut off the stem ends and bottoms of each orange and lemon, and cut lengthwise into about six wedges per fruit. Remove the white center pith from each slice. Remove and save the lemon seeds. Cut each section of fruit into ¼ inch thick slices and place into a container with a tight fitting lid. Tie the lemon seeds into a section of cheesecloth and place into the container with the fruit. Cover the fruit and seeds with the water, seal container with lid, and refrigerate overnight (up to twenty-four hours).

Transfer chilled fruit, seeds in cheesecloth, and water into an eight-quart stockpot with lid. Add sugar, stir, and bring to a boil over medium heat. Boil until liquid reaches a temperature of 217 to 220 degrees F. as read on a candy thermometer. This should take about forty-five minutes. While boiling, place a plate into the freezer. To test for doneness, spread a tablespoon of the mixture onto the chilled plate. Allow to cool for one minute. Drag a butter knife through the marmalade. If the mixture leaves a clean streak, and does not immediately refil the scraped gap, the mixture is done. If not, cook for ten more minutes and re-test.

Once done, remove the seed pouch and squeeze with tongs to drain. Stir mixture well.

In a canning pot, arrange a canning rack and fill pot with enough water to rise to about one inch above the jar bottoms. You can test this by filling jars with distilled or boiled water and adding water to the pot. Remove and air dry the jars to fill. Fill jars with marmalade to ½ inch below rim. Cover with canning lids. Bring water in pot to a boil, and using jar tongs carefully lower each jar into the water and boil for ten minutes. Remove from boiling water and allow to cool to room temperature before eating or refrigerating. Unopened jars will keep for up to a year. Opened jars will store refrigerated for up to one month.

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