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Heirloom Navel Orange Marmalade With Earl Grey Tea

Heirloom Navel Orange Marmalade With Earl Grey Tea
This fool-proof marmalade recipe doesn’t require a thermometer and can be canned or stored in the refrigerator or freezer, so it’s ideal for citrus lovers who are newbies to jam making. *Marmalade takes time to set up, so don’t panic if it is still quite liquid at first; it can take up to 2 weeks for marmalade to set up fully.


  • 3 large heirloom oranges washed and dried

  • 2 lemons washed and dried

  • 1 1/2 cups water

  • 1/8 teaspoon baking soda

  • 2 Smith Teamaker Lord Bergamont tea bags, or other Earl Grey tea bags

  • 5 cups sugar

  • 1/2 teaspoon coconut oil or unsalted butter

  • 1 (3-oz) pouch Ball Liquid Pectin (don’t substitute with another brand)


  1. If canning, sterilize the jars in a large canner with rack. Place the lids and screw bands in a small saucepan, and cover with water. Bring to a simmer, reduce heat to low and keep warm. If you are not canning the marmalade, have sterilized jars or freezer containers at the ready. Place a small plate in the freezer.
  2. Using a sharp vegetable peeler, peel the colored part of the orange and lemon peels in long strips (it’s easier to do this by pulling the peeler over the fruit towards you instead of pushing the peeler away from you.) Stack about 5 strips of the peel and cut them on an angle into about 2-inch long and 1/4-inch thick slivers. Repeat with remaining peels.
  3. In an 8-qt pot or a Dutch oven, combine the peels with the water and the baking soda. Bring to a boil, cover, reduce heat and simmer for 20 minutes. Remove pot from heat and slide a folded towel under half of the pot so that all the liquid pools to one side. Add the tea bags, push them down to submerge them in the liquid, cover, and steep for 5 minutes. Squeeze tea bags to get out all of the liquid and then discard the used tea bags.
  4. Meanwhile, prepare the fruit. Using a sharp paring knife, cut away all of the white Cut the fruit away from the thin, clear membranes between the segments, holding the fruit over a bowl to catch any of the juices. Squeeze the membranes over the bowl to extract any extra juice. Discard the membranes and seeds. You should have about 2 cups of fruit and juice.
  5. Add the fruit and juices to the pan with the simmered zests, cover, and simmer over medium heat for 10 minutes. Add the sugar and coconut oil or butter and bring the mixture to a full rolling boil that cannot be stirred down over high heat, stirring frequently. (It will take about 3 minutes to get the mixture to a full rolling boil.) Add the liquid pectin all at once, return the mixture to a full roiling boil, and cook for 1 minute.
  6. Remove the pot from heat and let the mixture stand for 15 minutes; this will ensure that the peels are evenly distributed in the jars as the marmalade sets. Ladle the marmalade into the prepared jars leaving 1/4-inch of headroom. Wipe rims, screw on lids and chill in the fridge.
Breakfast Fruit