Orange Marmalade Alton Brown Recipe

Transform those stubbornly bitter oranges from your garden into a delicious, award-winning marmalade! This recipe, inspired by Alton Brown, is perfect for using up even the most tart citrus fruits. Learn how to turn a potential disappointment into a delightful homemade treat. Even if your oranges aren't perfectly sweet, this recipe will make you glad you planted that tree! Makes approximately 10 (8-ounce) jars.

Prep Time 30 mins
Cook Time 60 mins
Calories 697.3 kcal
Protein 1g
Rating 5.0 (1 Reviews)
Orange Marmalade Alton Brown 17

Recipe Actions

Share this recipe:

Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Orange Marmalade Alton Brown

  • 6-8 large bitter oranges (about 4 pounds total)
  • Lemon
  • Water to cover oranges
  • 4 cups granulated sugar (or to taste – adjust based on the bitterness of your oranges)

Cook Smarter with Sous, Your Kitchen Companion

Missing an ingredient for this Orange Marmalade Alton Brown? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.

How to Make Orange Marmalade Alton Brown

  1. Wash oranges thoroughly and scrub with a vegetable brush to remove any dirt or debris.
  2. Using a sharp knife, carefully cut away the zest from the oranges in wide strips, avoiding as much of the white pith as possible. Set zest aside.
  3. Quarter the oranges and remove any remaining seeds.
  4. Combine the quartered oranges and zest in a large (12-quart) pot. Add water to cover completely.
  5. Bring the mixture to a boil; reduce heat and simmer for 1 hour, or until the oranges are very tender.
  6. Remove the pot from the heat and let the mixture cool slightly.
  7. Once cool enough to handle, use a food mill or potato masher to thoroughly mash the oranges and zest, breaking up any remaining pieces. You want a coarse consistency.
  8. Return the mixture to the pot. Stir in sugar.
  9. Bring the mixture to a rolling boil, stirring constantly, until the sugar is completely dissolved.
  10. Continue to boil hard, stirring frequently, for approximately 10-15 minutes, or until the marmalade reaches setting point (a small amount placed on a cold plate wrinkles when pushed with a finger).
  11. Remove from heat and carefully skim off any foam that has formed on the surface.
  12. Ladle the hot marmalade into sterilized 8-ounce canning jars, leaving about 1/4 inch headspace.
  13. Wipe the rims of the jars clean, place lids and rings on jars, and tighten fingertip-tight.
  14. Process jars in a boiling water bath for 10 minutes to ensure proper sealing (adjust processing time according to altitude).
  15. Remove jars from water bath and let them cool completely. You should hear a 'pop' sound as the jars seal.

Nutrition Information (Approximate per serving)

Sodium

0 g

Sugar

709g

Fat

0g

Carbs

59g

Recipe Tags (Choose a tag and find related recipes!)

60 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion Low Protein Healthy 5 Ingredients Or Less Jams And Preserves Breakfast Canning Condiments Etc Fruit Easy European Low Fat Vegan Vegetarian Winter Dietary Gifts Low Sodium Low Cholesterol Seasonal Low Saturated Fat Healthy 2 Low In Something Citrus Oranges Technique Water Bath