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Fresh Orange Marmalade

This Fresh orange marmalade is good with toast for breakfast, but equally good with grilled pork chops for dinner. I have served it as an appetizer with whipped cream cheese on crackers. Very versatile, low calorie and tasty."


2 medium naval oranges, washed & quartered
1 cup orange juice
2 cups sugar (I substituted 2 c. Splenda and 1/2 cup sugar)


Wash and quarter oranges, removing white core. Add 1/2 of orange quarters, 1/2 c. orange juice and 1 1/4 cups of the sweetener to food processor. Process until well chopped. Pour into a saucepan. Repeat with remaining ingredients. Cook over medium heat until thickened, approximately 45 minutes. Cool, pour into jelly jars, cap and refrigerate. Keeps for 2-3 weeks refrigerated.

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Makes 1 1/2 pints.

Nutritional Information
Per Serving

no nutrition information available

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