Photo: Unsplash


6 medium-size oranges
3 cups water
3 tablespoons lemon juice
3 teaspoons calcium water
2-1/2 cups sugar (or 1 to 1-1/2 cups honey)
4-1/2 teaspoons Pomona’s pectin powder

Before you begin: Prepare calcium water. To do this, combine ½ teaspoon calcium powder (in the small packet in your box of Pomona’s pectin) with ½ cup water in a small, clear jar with a lid. Shake well. Extra calcium water should be stored in the refrigerator for future use.

1) Wash jars, lids, and bands. Place jars in canner, fill canner 2/3 full with water, bring to a boil. Turn off heat, cover, and keep jars in hot canner water until ready to use. Place lids in water in a small sauce pan; cover and heat to a low boil. Turn off heat and keep lids in hot water until ready to use.

2) Peel 2 of the oranges. Scrape the white from the back of the peel. Thinly slice the peel and cut into strips about 1 to 1½ inches long. Put peel slices into sauce pan and set aside.

3) Peel the remaining oranges. Remove seeds and membrane, and finely chop the pulp of all, retaining as much of the juice as possible. Add chopped pulp and juice to the sauce pan with the peel.

4) Add 3 cups water or juice to the sauce pan. Bring fruit to a boil, then turn heat down and simmer covered for 20 minutes, stirring occasionally. Remove from heat and measure out 6 cups of fruit mixture. Save any extra for another use. Return 6 cups of fruit mixture to the sauce pan.

5) Add calcium water and lemon juice, and mix well.

6) Measure sugar into a bowl. Thoroughly mix pectin powder into sweetener. Set aside.

7) Bring fruit mixture to a full boil. Add pectin-sweetener mixture, stirring vigorously for 1 to 2 minutes to dissolve the pectin while the marmalade comes back up to a boil. Once the marmalade returns to a full boil, remove it from the heat.

8) Fill hot jars to ¼” of top. Wipe rims clean. Screw on 2-piece lids. Put filled jars in boiling water to cover. Boil 10 minutes (add 1 minute more for every 1,000 ft. above sea level). Turn off heat and let sit for 5 minutes. Remove from water. Let jars cool. Check seals; lids should be sucked down. Eat within 1 year. Lasts 3 weeks once opened.

Recipe printed courtesy of Pomona’s Universal Pectin  

Find a printable version of the recipe and more preserving resources here.

Learn how to make this recipe by watching the cooking class below