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Holiday Gift Idea: Orange - Pomegranate Marmalade

Updated on December 18, 2011

Jars of Orange-Pomegranate Marmalade

A little about this recipe

I have a large family. Add to it friends and co-workers, and holiday gift-giving can easily get out of control. So I like to give something from the heart (and the kitchen) because everyone loves to eat. And having toast and jam with a cup of coffee/tea in the morning is heavenly - especially this Orange - Pomegranate Marmalade.

This recipe will yeild 10 cups of jam.

Assemble your Ingredients

The first thing to do is get all your ingredients and tools together. You'll need a large pot to cook in, and then an even larger pot to boil the jars in afterward. I use a soup pot for the cooking part. I don't have any canning equipment, so for the canning (final stage) I use a pot large enough to put the jars in and cover with 2 inches of water. If you'd rather skip the canning stage and just keep the jam in your refrigerator, that's okay too. But the canning part is simple and will allow you to keep the jam in your cupboard (makes it more convenient for gifting too as you don't know if your recipient is going to remember to refrigerate, etc.)


1 large soup pot

1 larger pot to accomodate the jars

10 - 8 oz Jam/Jelly jars with rings and lids

1 pair of tongs

pot holders

wooden spoon


5 LARGE navel oranges (The really big kind with the really evident navel)

2 large pomegranates (1 cup to 1 1/2 cups pomegranate seeds)

4 cups orange juice (After I used the rinds, I squeezed the oranges (a little tricky to hold on to, but we did it. 5 large oranges yielded 4.5 cups of juice (so you can see what is meant by LARGE oranges...these were big mamas!) If you don't have access to the large navel oranges, use 10 small...or adjust accordingly.

2 cups of pomegranate juice (I bought POM juice but you can squeeze your own if you have a tree)

2 1/2 cups water

6 cups sugar

2 packages of 1.75 oz Sure-Jell Pectin

2 cinnamon sticks

Starting out

Use a sharp serrated knife to cut the white pith away from the rind
Use a sharp serrated knife to cut the white pith away from the rind
The rinds are ready for cutting into strips
The rinds are ready for cutting into strips

Jars and Rinds

Start off by sterilizing your jars, lids and rings. I do this in my dishwasher. So you want to run your dishwasher right before you start your project so your jars and clean, hot and sterile. If you don't have a dishwasher, you can submerge your jars, lids and rings in a pot of water completely, and boil them for about 10-15 minutes.

I start out by thoroughly washing my oranges. Cut the top and navel end straight across and use the point of the knife to cut through the rind (but not through the orange) in long scores from top end to the navel end. This is just going to make the rind easier to remove and give you more uniform strips.

Use your fingers to carefully pull the rind off the orange. You can loosen the rind at one end and slip your thumb under and gently pull away. It doesn't work, no big deal, just get the rind off the orange.

The next thing is to remove the white pith off the rind. I do this using a sharp serrated knife. And then cut the rinds into thin strips across the narrower width.

Juicing the Oranges and Cooking the Rinds

If you've got a helper (I like to cook with my daughter), you can have them start juicing the oranges. We use a little wooden hand juicer thingee (from Martha Stewart) but it is tiring, but okay. You can use an electric juicer, a hand juicer, or you can even go and buy your juice in a carton. We used the juice from the oranges.

Cover the rind strips with about a 1/2 inch of water and bring to a boil...simmer for about 5 minutes. Drain...add fresh water, boil/simmer for 5 minutes....drain...and repeat. For a total of 3 times. I do this to release the bitterness from the rinds.

Simmer the Orange Rinds to Release the Bitterness...drain and repeat

Combining the Liquid with the Rinds

After draining the rinds the third time, return the pot with the rinds to the stove and add to it the water, sugar, pomegranate juice and orange juice, cinnamon sticks and the two packs of pectin. Stir til the sugar dissolves. Bring this mixture to a boil, stirring occasionally -- every ten minutes or so. It's going to need to simmer for an hour or so until it thickens. If you notice any brownish foam on top, skim it off the mixture and discard. It starts looking like a bubbly red orange rind lava. When it's thickened to a thick syrupy consistency, turn off the flame and let it sit a minute or so, skimming any remaining foam off the top. Remove the cinnamon sticks and discard.

Like Bubbly Hot Lava

Skim off any of the foam (milky) that comes to the top
Skim off any of the foam (milky) that comes to the top

Mixing in the arils and Jarring your Jam

Remove your jars from the dishwasher. Mix in the arils (pomegranate seeds) into the hot jam mixture, and carefully ladle the jam into the jars within a 1/4 to 1/8" from the top of the rim. Use a damp dishtowel to clean off the rims off the glass jars of any drips or spilt jam, and place a lid on the jar. Be careful as the jars will be hot. Continue until you've filled all 10 jars. If you have one jar that's less full than the others, it's okay, it'll still can okay. Screw the rims on the jars but not too tightly.

Place the hot, sealed jam jars in the large pot and cover completely with water til water is about 2 inches above the lids. Bring to a rolling boil and continue to boil for about 10-15 minutes.

Finishing up

Carefully remove each jar using tongs and place them on the counter. The jars will "ping" as the vacuum is formed. The center of the lid should be vacuumed in. You should not be able to push in on the lid. if any jars didn't form a seal, you can try canning them again, or keep that one jar in the fridge to use.

Screw the lids on tightly. Keep opened jars refrigerated.


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    • Ahnoosh profile imageAUTHOR


      5 years ago from Southern California

      Effie=Steffie, thank you so much for the input. I'll have to try it with the thinner peels. Glad you enjoyed it!

      sorry for the delayed response, I haven't been on for a while. Happy Thanksgiving!

    • profile image


      5 years ago

      This recipe was delicious! Only change I suggest... Cut the peels thinner! My mother is a marmalade fanatic, and the texture makes it much tastier with smaller peels. I recommend this on toast with cream cheese!

    • revortay1 profile image


      6 years ago from PA

      That looks so delicious!

    • Blond Logic profile image

      Mary Wickison 

      6 years ago from Brazil

      This looks wonderful! I love marmalade but have never had pomegranate in it. It sounds like a great combination.

      Thanks for the recipe.


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