October 21, 2021

Recipe of the Week: Quick Orange Marmalade, by St. Funogas

The following recipe for a very Quick Orange Marmalade is from SurvivalBlog reader St. Funogas.

Chef’s Notes: If you’re a marmalade fan, you’ll love how quick and easy this recipe is and the fact that there are only three ingredients and no added pectin. Noe, however, that it’s not going to have that nice clear look like Smuckers, but theirs can’t be made in 20 minutes either. This recipe should probably be called Candied Orange Peel Jam, and it’s one of my favorites. After you’ve made it once, you’ll know how to adjust it better to suit your taste as far as peels and sugar go. Don’t worry if it is inconsistent from one batch to another, since a “medium orange” is not well defined.

  • 4 Oranges, medium size
  • 2 cups (400 g) sugar
  • ½ cup of water

Take four medium oranges and cut the ends off so that the exposed orange color is about the size of a silver dollar. This is to get rid of some extra peel.

Slice the orange in half along its equator. Place each half face down flat on the cutting board. Slice it in one direction so the slices are about a ½” wide, then do the same slicing it in the other direction. You should end up with the orange peel portion of each piece more or less a ½” square. Some of us like them larger so it’s up to your taste as you experiment with this recipe. Remove the seeds after everything is cut up but if you miss any, don’t worry, they’ll float to the surface as you begin cooking it.

After the oranges are diced, put them in a food processor and pulse until things are chopped up pretty well but with some pieces of peel still ½” sized. Don’t worry just yet about any pieces that may be too large.

Put the oranges, water, and sugar in a saucepan and bring to a boil. You’ll probably be thinking that the amount of sugar looks a little low as you are putting it into the pan, but since the peels take up a lot of the bulk, the sugar will be adequate. While you are stirring, you can pick out any seeds as they come to the surface. Also, have your cooking shears handy to reach in and cut any larger-than-desired peels that will float to the surface.

After it comes to a boil, boil for 15 minutes, stirring frequently so the sugar doesn’t burn.

When it’s finished cooking, ladle into clean jars. This batch only makes two pints or less so instead of water bath canning them, just put them in the fridge. If you like the recipe, you can double it next time and run them through the canner.


This is delicious on pretty much anything and even makes a good poor man’s chutney.

Do you have a favorite recipe that would be of interest to SurvivalBlog readers? In this weekly recipe column, we place emphasis on recipes that use long term storage foods, recipes for wild game, dutch oven and slow cooker recipes, and any that use home garden produce. If you have any favorite recipes, then please send them via e-mail. Thanks!

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