how to make orange marmalade recipe

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The Best how to make orange marmalade recipe

This orange marmalade recipe is one I have been making for years. I love how the bright citrus flavor wakes up our breakfast table. My kids enjoy it on toast and I like to add a spoonful to yogurt for a quick snack. It is a simple recipe that uses fresh oranges and a little sugar to create a spread that is far better than anything from the store. The natural pectin in the oranges gives it a perfect set without any added pectin. It is also a great way to use up a bag of oranges and reduce food waste. I find it so satisfying to see those jars lined up on the counter, full of sunshine and homemade goodness.

Homemade Orange Marmalade

4.7 from 772 votes

This classic orange marmalade recipe uses whole oranges and sugar to create a bright, bittersweet spread. It is perfect for toast, scones, or as a glaze for meats.

Prep Time20 mins
Cook Time60 mins
Resting Time0 mins
Total Time1 hour 20 mins
Servings: 24Cuisine: InternationalCalories: 50 kcal

🥘Ingredients

For the Marmalade

4 medium oranges
1 lemon
4 cups granulated sugar
2 cups water

👨‍🍳Directions

1Wash the oranges and lemon thoroughly. Cut the ends off each fruit, then slice them in half lengthwise. Cut each half into thin half-moons, about 1/8 inch thick. Remove any seeds you see.
2Place the sliced fruit in a large pot. Add the water. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 45 minutes, or until the peels are very tender.
3Add the sugar to the pot and stir until it is fully dissolved. Increase heat to medium-high and bring the mixture to a rolling boil. Boil hard, stirring frequently, for 15 to 20 minutes, or until the marmalade reaches 220 degrees F on a candy thermometer.
4To test if the marmalade is set, place a small spoonful on a cold plate and put it in the freezer for 1 minute. If it wrinkles when you push it with your finger, it is ready. If not, continue boiling and test again every 2 minutes.
5Remove the pot from the heat. Let the marmalade cool for 5 minutes. Skim off any foam from the surface. Ladle the hot marmalade into sterilized jars, leaving 1/4 inch headspace. Wipe the rims clean, seal with lids, and process in a boiling water bath for 10 minutes.

🔧Equipment

Large pot or dutch oven
Sharp knife
Cutting board
Wooden spoon
Jars with lids
Candy thermometer (optional)
Fine mesh strainer (optional)

📊Nutrition Facts (per serving)

🔥Calories: 50 kcal🧈Total Fat: 0g💛Saturated Fat: 0g❤️Cholesterol: 0mg🧂Sodium: 0mg🌾Total Carbs: 13g🥦Dietary Fiber: 0g🍬Sugars: 13g🥩Protein: 0g

📝Notes

For a less bitter marmalade, remove the white pith from the orange peels before slicing. You can also add a vanilla bean or a cinnamon stick while cooking for a different flavor.

Watch Video Of How Homemade Orange Marmalade Works

This orange marmalade recipe is a reliable way to create a bright and flavorful spread that everyone enjoys. It makes a wonderful gift or a special treat for a weekend brunch. I always feel proud pulling a jar from my pantry, knowing I made it myself.

❓ Frequently Asked Questions About Orange Marmalade

1. Can I use any type of orange for this marmalade?

Yes, but the flavor will vary. Navel oranges are a good choice for a classic, mild marmalade. Seville oranges are more traditional and have a bitter, complex flavor. You can also mix different types of oranges.

2. Why did my marmalade not set?

This can happen if the fruit was not cooked long enough before adding the sugar or if it was not boiled hard enough to reach the setting point. Make sure the peels are very tender before adding sugar, and use a candy thermometer to accurately check the temperature.

3. How do I store homemade orange marmalade?

Processed jars of marmalade can be stored in a cool, dark pantry for up to one year. Once opened, keep the jar in the refrigerator and use within 3 months. Unprocessed marmalade should be kept in the refrigerator and used within 3 weeks.

4. Can I reduce the amount of sugar in this recipe?

Reducing sugar can affect the set and preservation of the marmalade. Sugar helps with gelling and acts as a preservative. If you reduce it, the marmalade may be runnier and will not keep as long without refrigeration.

5. Do I have to remove the seeds from the oranges?

Yes, it is best to remove the seeds as you slice the fruit. Orange seeds contain pectin, but they also add a bitter taste if left in the marmalade. You can tie them in a cheesecloth and add them to the pot while cooking to extract the pectin, then remove the bag before adding sugar.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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