Apple Ginger Orange Marmalade Recipe

    80 Servings


  • 4 Oranges
  • 3 large Granny Smith Apples, peeled and cored
  • 1/2 cup Boiling Water
  • 1/2 tablespoon Ground Ginger
  • 3 1/2 ounces Candied Ginger, chopped
  • 3 1/4 cups Granulated Sugar


  1. Cut off the tops and bottoms of the oranges, and then cut each orange into quarters. Using a sharp knife, cut the fruit from the rind and pith. Then, working over the pot you'll be using to cook the marmalade, separate the fruit into segments. Use your fingers to gently peel each segment from its surrounding membrane so that you are left with only the fruit. Squeeze the membrane over the pot in order to collect any juices before discarding.
  2. In a separate sauce pan, cover the peel with cold water and bring to a boil over medium-low heat. Boil for 10 minutes. Drain and cover with cold water again, and return to a boil for another 10 minutes or until the peel is softened. Drain. Using a spoon or knife, scrape the pith from the peel. Slice the peel into very thin strips.
  3. Finely chop the apples. Add them to the pot with the oranges and water. Bring to a boil over medium-high heat, until the apples and water mostly break down (there will still be some apple chunks left).
  4. Prepare your canning supplies. Bring the temperature of the glass jars up by processing them in hot water for several minutes, and heat a few cups of water in a small saucepan for the lids.
  5. Add in the sliced orange peel, the ground ginger, and the crystallized ginger. Add the sugar last, maintaining the boil.
  6. Boil hard, stirring constantly, until the mixture reaches the gel stage, about 25 minutes.
  7. When you reach the gel stage, ladle the hot marmalade into the hot jars, leaving 1/4″ headspace. Place the lids and bands on top, screwing on the bands just until fingertip-tight.
  8. Place the full jars back into the boiling water and process 10 minutes.
  9. Remove from the water and place the jars on a towel. Let the jars cool. The seals should suck down.



Cooking Method:
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Related Recipes:
Marmalade Recipes, Jam Recipes, Canning Recipes, Preserving Recipes, Simmered Recipes
Recipe Yields:
4-5 half pint jars
Prep Time:
Cook Time:
Total Time:
Related Post:
Author: Tracy R.
Recipe Yields: 4-5 half pint jars
Prep Time: 45 minutes
Cook Time: 25 minutes
Total Time: 70 minutes

Nutrition Facts

Serving Size 1 tablespoon
Servings Per Recipe 80

Amount Per Serving
Calories from Fat 0
Calories 43

% Daily Value*
Total Fat 0g
  Saturated Fat 0g
Sodium 1mg
Total Carbohydrate 11g
  Dietary Fiber 0g
  Sugars 10g
Protein 0g

* Percent Daily Value are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrition Facts are estimated based on ingredients and data provided by Fat Secret. Please consult a doctor if you have special dietary needs.
Tracy R.

About Tracy

Tracy fell in love with locavorism, and built a business out of Canning & Preserving. She shares all sorts of recipes on Sugarcrafter, and her passion for canning here, but we love her rhubarb jam most of all.