Turn fresh oranges into this Easy Orange Marmalade, a tangy, homemade spread full of lively flavor. Spoon it over toasted sesame bagels, dollop into our homemade yogurt, or enjoy with soft cheeses. Pair with Irish brown bread or buttery croissants for a simple, delicious combo.
Why You'll Love This Orange Marmalade Recipe
Making homemade orange marmalade gives you control over the texture and intensity of flavor, so you can make it as chunky or smooth as you like. It also keeps beautifully, letting you enjoy the taste of fresh oranges long after citrus season ends.
- Fresh homemade flavor: Capture the bright, natural taste of oranges in every jar.
- Versatile spread: Perfect on toast, in yogurt, or paired with cheeses and baked goods. It's even great to toss our roasted carrots and parsnips with!
- Simple and approachable: Uses basic ingredients and straightforward steps to make a classic preserve at home.
Ingredients Overview
This marmalade is made with fresh oranges, water, and sugar for a naturally bright, citrusy spread. A splash of lemon juice adds extra zing and helps the marmalade set perfectly.
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
How To Make Orange Marmalade
Make this marmalade by simmering fresh oranges with water and sugar until thick and jammy. The visual step-by-step tutorial will guide you through each part of the process for perfect results.
- Wash the oranges and cut into quarters.
- Pull the peel off and set aside.
- Chop the orange pulp up as fine or coarse as you prefer.
- Chop the orange peel, or use a mandoline for fine sliced peel.
Pro Tip
For easier removal, fit the loaf pan with parchment paper (or aluminum foil) with some overhang on the long sides of the pan. You can easily lift the cooled cake out with the overhang!
- Put the peel and orange pulp in the saucepan with the chopped fruit.
- Add the water and bring to a simmer on medium low heat, cooking for 5 minutes. Cover and let sit undisturbed for 24 hours.
- The next day simmer the fruit mixture until the water has reduced by about 50%. Stir in the sugar and lemon juice.
- Continue to cook on a low heat until the marmalade has a thickened, jammy texture, or until it reaches 220°F.
- Ladle the hot marmalade into small Mason canning jars, add the lids and the bands finger tight. You can keep in your refrigerator or Hot Water Process for long term pantry storage.
Serving Suggestions
For a delicious twist, try using this orange marmalade as a glaze for roasted chicken or pork chops. It's also wonderful stirred into oatmeal or spread on a wedge of Irish wheaten bread or traditional soda bread. For a lighter snack, pair it with whole-grain crackers and a creamy brie or goat cheese for a quick, elegant appetizer.
Substitutions and Variations
Some useful tips and substitutions when making this recipe:
- Fruit swaps: Use a mix of blood oranges, tangerines, or even grapefruit for a unique twist on the classic flavor.
- Texture tweaks: For a smoother marmalade, puree part of the oranges before cooking.
- Spice it up: Stir in a pinch of ginger, cardamom, or cinnamon for a warm, aromatic variation.
Tips for Success
Helpful tips to help you when making this recipe:
- Choose ripe oranges: Pick oranges that are juicy and fragrant for the best natural flavor.
- Slice with care: A mandolin slicer creates uniform orange rind, whether you want thin, delicate pieces or chunkier, rustic textures.
- Monitor simmering: Keep the mixture at a gentle boil to prevent scorching while allowing it to thicken.
- Test for set: Use the spoon or plate test to check if the marmalade has reached the right consistency.
- Sterilize jars: Properly sterilize jars and lids to preserve freshness and prevent spoilage.
Storage Options
Here is how I store leftovers when making this recipe:
- Refrigerate for short-term: Store homemade marmalade in the fridge for up to 3 weeks.
- Freeze for later: Marmalade can be frozen for up to 6 months in airtight containers.
- Pantry-ready: Hot water process jars to safely store your marmalade long-term at room temperature.
Related Recipes
Frequently Asked Questions
No, most traditional orange marmalade recipes rely on the natural pectin in the orange peel and pith, so additional pectin is usually not needed for a proper set.
If your marmalade is runny, it may not have reached the right temperature (around 220°F), so continue cooking until it hits that setting point.
Yes, you can make marmalade with regular oranges and still get a delicious result, though Seville oranges are traditionally prized for their flavor. (Seville orange peel can actually be a little bitter, so use oranges you already love!)
You can spoon a little onto a cold plate or saucer and chill it; if it wrinkles when pushed, it's set and ready to jar.
You don't need special tools beyond a large pot and a instant read or candy thermometer, but a mandolin or sharp knife can help slice the peel consistently
Properly canned marmalade can be stored in the pantry for up to a year, while refrigerated marmalade will keep for several weeks.
Bread Recipes
Get The Recipe!
Easy Orange Marmalade
Equipment
- Stainless Steel Dutch Oven w Lid, 6 qt
- Plastic Mason Jars for Freezing, 8 oz
Ingredients
- 3 large organic oranges peel sliced thin, fruit chopped
- 3 cups water
- 3 cups granulated sugar
- 2 tablespoons lemon juice freshly squeezed
Instructions
Day 1:
- Wash the oranges and cut into quarters. Pull the peel off and set aside, chopping the fruit up into a sauce pan.3 large organic oranges
- Slice or chop the peel. I use a mandolin and slice paper thin, but you can also just just the peel up to any texture you prefer. Put the peel in the saucepan with the chopped fruit.
- Add the water to the saucepan and bring to a simmer and cook for 5 minutes.3 cups water
- Remove the saucepan from the heat and cover with a lid. Let sit for 24 hours so the peel and the chopped fruit can macerate. This will soften the peel and extract the natural pectin.
Day 2:
- Bring the saucepan back to a simmer and cook for about 40 minutes, or until the liquid has reduced to about half what it was.
- Add the granulated sugar and lemon juice and stir so it is all dissolved. Cook on a low simmer for another 20 minutes or until it becomes thick, stirring frequently to ensure it doesn't stick or burn.3 cups granulated sugar, 2 tablespoons lemon juice
- Your marmalade is reaching gel stage when it has thickened and sheet off a wooden spoon in two droplets instead of one droplet from the center. If you have an Instant Read thermometer, gel happens at about around 220°F.
- You can also test for gel by setting a teaspoon of the marmalade on a cold plate and setting in the freezer for 5 minutes. If the dollop wrinkles when you push on the sides it has gelled. If it is runny, it need to simmer for another 5 to 10 minutes.
- When gelled, transfer to small Mason jars, cover with lids and twist the band on finger tight.
- At this point you can store in your freezer, or Hot Water Process for long term pantry storage.
Notes
- Choose ripe oranges: Pick oranges that are juicy and fragrant for the best natural flavor.
- Slice with care: A mandolin slicer creates uniform orange rind, whether you want thin, delicate pieces or chunkier, rustic textures.
- Monitor simmering: Keep the mixture at a gentle boil to prevent scorching while allowing it to thicken.
- Test for set: Use the spoon or plate test to check if the marmalade has reached the right consistency.
- Sterilize jars: Properly sterilize jars and lids to preserve freshness and prevent spoilage.
- Long Term Pantry Storage: For storing in your pantry, be sure to Hot Water Bath Process.
Kelly Bloom says
Delicious, I'm making this again!