Orange Marmalade Recipe

This Orange Marmalade recipe is made with ordinary oranges and lemons, and it’s as unfussy as it is delicious. It follows the “old fashioned” technique of sitting in a pot overnight, and every spoonful will make your morning toast sparkle.

This recipe makes about 3 quarts total, or 12 (8 ounce jars). It freezes beautifully or you can process it in a water bath for canning.

At a Glance: Here is a quick snapshot of what ingredients are in this recipe. Please see the recipe card below for specific quantities.

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Orange Marmalade

This Orange Marmalade recipe is made with ordinary oranges and lemons, and it’s as unfussy as it is delicious. It follows the “old fashioned” technique of sitting in a pot overnight, and every spoonful will make your morning toast sparkle.

Prep: 10min

Total: 670min

Yield: 96

Serving Size: 2 tbsp

Nutrition Facts: servingSize 2 tbsp, calories 68 kcal, Carbohydrate 18 g, Protein 1 g, Fat 1 g, Saturated Fat 1 g, Sodium 1 mg, Fiber 1 g, Sugar 17 g

Ingredients:

• 4 large seedless oranges (scrubbed clean (about 3 pounds or 8 cups slices, see note 1))
• 2 lemons ((about 1/2 pound or 1 cup slices))
• 8 cups water
• 8 cups granulated sugar

Instruction:

1. Cut oranges and lemons in half crosswise, then into very thin half-moon slices. Discard any seeds. In a large stainless steel pot, add the sliced oranges, lemons, and any accumulated juices.
2. Add water and bring the mixture to a boil, stirring often. Remove from the heat and stir in the sugar until it dissolves. Cover and let stand overnight at room temperature.
3. The next day, bring the mixture back to a boil. Reduce heat to low and simmer uncovered for 2 hours. Turn heat up to medium and boil gently, stirring often, for another 30 minutes.
4. Skim off any foam that forms on the top. Cook the marmalade until it reaches 220 degrees (you must hit this temperature for the natural pectin to gel with the sugar).
5. To test if the marmalade is ready, place a small amount on a plate and refrigerate it until it’s cool but not cold. If it’s firm (neither runny nor hard), it’s ready. It will be a golden orange color. If the marmalade is runny, continue cooking it; if it’s hard, add a bit more water.
6. Pour the marmalade into clean hot mason jars; wipe the rims thoroughly with a clean damp paper towel, and seal with the lids. Chill in the refrigerator. It may take 24-48 hours for the natural pectin to set up properly.

Orange Marmalade

This easy Orange Marmalade recipe is made with just four ingredients, no special equipment, and is absolutely delicious! Enjoy it slathered on toast, pork chops, chicken, or stirred into yogurt or overnight oats!

Prep: 10min

Total: 45min

Yield: 6

Serving Size: 1 serving

Nutrition Facts: calories 592 kcal, Carbohydrate 153 g, Protein 2 g, Fat 1 g, Saturated Fat 1 g, Sodium 2 mg, Fiber 4 g, Sugar 148 g, unSaturated Fat 2 g, servingSize 1 serving

Ingredients:

• 2.0 to 2.3 pounds oranges (about 4 medium)
• 1 lemon (, zest and juice of)
• 1/3 cup water
• 4 cups granulated sugar

Instruction:

1. Prep fruit: Wash the oranges and lemon, thoroughly scrubbing the peels.
2. Chop: Cut off the ends of the oranges. Cut the oranges in half, then cut each half into 4, so you’re left with 8 pieces of orange. Discard any seeds.
3. Puree: Place the orange pieces in a food processor and pulse/chop until the rind is in very small pieces. Place a plate in the freezer, to help us test for doneness later.
4. Combine in saucepan: Add oranges to a large saucepan over medium heat. Zest the lemon into the pot and squeeze the juice from it, into the pot. Add water and the sugar and stir well.
5. Cook: bring mixture to a boil. Reduce heat to a low boil and simmer, stirring often, for 30-35 minutes until thickened. When done, it will slide off the spoon in sheets, not droplets, and a spoonful poured onto a cold plate should be a soft gel consistency that moves slightly. If after pouring onto a cold plate it’s thin and runs easily on the plate, it is not ready, so continue cooking.
6. Pour into jars or containers with a lid. Allow to cool to room temperature, then store in the refrigerator for up to 2 weeks, or freeze for up to 3 months.

Orange Marmalade

Prep: 0 45min0

Total: 0min1D 1h45min0

Yield: 10 (8-ounce) jars

Serving Size: 1 of 10 servings

Nutrition Facts: servingSize 1 of 10 servings, calories 697, Fat 0g, Saturated Fat 0g, Carbohydrate 180g, Fiber 2g, Sugar 177g, Protein 1g, Cholesterol 0mg, Sodium 8mg

Ingredients:

• 1 3/4 pounds oranges, 4 to 5 medium
• 1 lemon, zest finely grated and juiced
• 6 cups water
• 3 pounds plus 12 ounces sugar

Instruction:

1. Wash the oranges and lemon thoroughly. Cut the oranges into 1/8-inch slices using a mandoline, removing the seeds as you go. Stack the orange slices and cut them into quarters. Place the oranges into an 8-quart stainless steel pot. Add the lemon zest and juice and the water to the pot, set over high heat and bring to a boil, approximately 10 minutes. Once boiling, reduce the heat to maintain a rapid simmer and cook, stirring frequently, for 40 minutes or until the fruit is very soft.
2. While the fruit is cooking, fill a large pot (at least 12-quart) 3/4 full with water, set over high heat and bring to a boil. Place 10 (8-ounce) jars and rings, canning funnel, ladle, and tongs into the boiling water and make sure the water covers the jars by at least an inch. Boil for 10 minutes. Turn off the heat, add the lids and leave everything in the pot until the marmalade is ready.
3. Meanwhile, place a small plate in the freezer. Increase the heat under the orange mixture to return to full boil. Add the sugar and stir the mixture continually, until it reaches 222 to 223 degrees F on a deep-fry or candy thermometer, and darkens in color, approximately 15 to 20 minutes. You may need to adjust the heat in order to prevent boil over. Test the readiness of the marmalade by placing a teaspoon of the mixture onto the chilled plate and allowing it to sit for 30 seconds. Tilt the plate. The mixture should be a soft gel that moves slightly. If mixture is thin and runs easily, it is not ready.
4. Remove jars from the water and drain on a clean towel. Place a canning funnel onto the top of 1 of the jars and ladle in the marmalade just to below the bottom of the threads of the jar. Repeat until all of the mixture has been used. The amount of marmalade may vary by 1 to 2 jars. Wipe the rims and threads of the jars with a moist paper towel and top each with a lid. Place a ring on each jar and tighten.
5. Return the jars to the pot with boiling water, being certain that they don’t touch the bottom of the pot or each other. (If you don’t have a jar rack, try a round cake rack, or metal mesh basket. Even a folded kitchen towel on the pot bottom will do in a pinch.) Add additional water if necessary to cover the jars by at least an inch. Boil for 10 minutes. Using canning tongs, carefully remove the jars from the water, place in a cool dry place and allow to sit at room temperature for at least 24 hours before opening. Once open, store in the refrigerator. Unopened marmalade will last for up to 6 months.

The Easiest Orange Marmalade Recipe

FAQ

What is the difference between orange jam and marmalade?

How do you take the bitterness out of orange marmalade?

Do you have to soak oranges for marmalade?

Does marmalade need pectin?