making your own orange and lemon marmalade is easier than you think hello everyone first thing we're gonna do is prepare the fruit you will need three cups of orange zest and three and a half cups of orange pulp so what I did is I bought some fairly large navel oranges and I ended up using three large oranges for this and a nice peel them slice the peel up fairly thin with a sharp knife and then I took the pulp or the inside of the orange and just chopped it up into chunks fairly small pieces as you can see and then for the lemons for whatever reason the recipe says just too thinly slice them don't peel them leave the peel on so that's what I did i thinly sliced up some lemons to make sure that I had about three and a half cups worth when I was done and again this was about three or four lemons I think one of the hardest parts with this was just getting rid of all those pips in those lemons because these ones had a lot of them then place the orange peel orange pulp and sliced lemons into a large pot add one and a half quarts of water and then you're going to bring this to a simmer and simmer for five minutes after the five minutes is up take it off the heat put a cover on it and let it sit for 12 to 18 hours before we go on to the next step I just set mine on an unused burner on the stove and let it sit overnight the next day you're gonna take your fruit put it back on the heat and you're going to bring this back up to a boil and you're gonna cook it rapidly until the peel is tender about 40 minutes or so once that's is done you're gonna scoop it out now the reason I'm scooping it out is that I want to measure how much fruit we have so I measured it and counted all the cups of fruit that I had and the reason need to know that is this is going to determine how much sugar you add so for you need to add one cup of sugar for each cup of fruit mixture now I know that seems like a lot but this is marmalade and it is super sweet that's just the nature of the beast and that's what preserves the fruit in the jars they're going to slowly bring this to the boiling point during until all the sugar is dissolved and then you're going to cook it rapidly till we get to the jellying point now a gelling point what that means if you were to take a scoop of this mixture and let it cool it would be jellied it would look like Jam like marmalade okay now a quick way of doing this is to cook it for about 50 minutes or so then take some out and put it on a plate that's been set in the freezer for about an hour or so and that'll cool it down super quick and you'll see if your mixture jellies or not now another way you can do this is to use a candy thermometer and you want it to reach 220 degrees so what I did is I let it cook till 220 I did the jellying test on the frozen plate and if you're referred by chance it doesn't jelly properly at that point heat it some more until you get to 2 to 24 degrees Fahrenheit but mine was quite nice at 220 jellied up right away on the frozen plate and then you're ready to jar this stuff up these are pint jars of what I did was sterilized them in boiling water filled them to about 3/4 full make sure the edges nice and clean added the seals now those jar seals have also been sterilized in boiling water I added the Rings and then just to make sure that this stuff is super safe to eat after the fact we're going to process it in boiling water for 10 minutes now I have a special rack and I have a special canning pot that I use that I've had for many many years because I do make jams and jellies occasionally and so make sure your lids are tight and you're going to lift this whole thing and you're gonna put it into some boiling water now you need to let it sit in rapidly boiling water for 10 minutes now you can start timing it as soon as your water is at a rolling boil and you see active bubbles coming up in breaking the surface start timing 10 minutes at that point I put the lid on just to keep some of that heat in after 10 minutes your jars are pretty much done remove them from the boiling water and then you're just gonna let your jars sit and cool and as they cool those jar seals will actually snap and pop and they'll go down and when you touch them they won't flex you'll press on them and there'll be no flexing and that's how you know that your canning has been a success and that it is nicely sealed and there's the marmalade it gels right away as soon as cool it is ready to eat it's not like a lot of jam to take a couple of days to gel up because there's so much pectin in fruit peel to begin with you don't have to add any this marmalade is delicious I have a couple marmalade lovers in my household and they really enjoyed this mine made six pints worth which lasts a long time thanks for watching I make new recipe videos every single week if you want to be notified when I do make some new videos be sure to subscribe by clicking on my face and by hitting that Bell notification button also YouTube 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