Prep Time: 20 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 50 minutes
Resting Time: 12 hours (recommended for best flavor)
Servings: 6 jars (approximately 8 ounces each)
Difficulty: Easy
Ingredients
- 4 large fresh oranges
- 1 lemon
- 8 cups water
- 8 cups granulated sugar
- 1 teaspoon unsalted butter (optional, to reduce foam)
Equipment
- Large heavy-bottomed pot
- Sharp knife
- Cutting board
- Measuring cups
- Wooden spoon
- Candy thermometer (optional)
- Sterilized glass jars with lids
Instructions
Step 1: Prepare the Fruit
Wash the oranges and lemon thoroughly. Slice them into thin rounds, then cut each round into thin strips. Remove all seeds and set them aside, as they contain natural pectin that helps the marmalade set.
Step 2: Soak Overnight
Place the sliced fruit and reserved seeds into a large pot with the water. Cover and allow the mixture to rest for about 12 hours or overnight. This softens the peel and improves the texture.
Step 3: Cook the Fruit
Bring the fruit mixture to a boil over medium-high heat. Reduce to a gentle simmer and cook for approximately 45–60 minutes until the peel becomes soft and tender.
Step 4: Add Sugar
Remove the bag of seeds if you placed them in cheesecloth. Stir in the sugar until completely dissolved. Add the butter if using.
Step 5: Boil Until Set
Increase the heat and bring the mixture to a rolling boil. Continue cooking for 20–30 minutes, stirring frequently to prevent sticking.
The marmalade is ready when it reaches approximately 220°F (104°C), or when a small spoonful placed on a chilled plate wrinkles when pushed with your finger.
Step 6: Fill the Jars
Carefully ladle the hot marmalade into sterilized jars, leaving about ¼ inch of headspace. Wipe the rims clean and seal tightly.
Step 7: Cool and Store
Allow the jars to cool completely before storing. Properly sealed jars can be kept in a cool, dark place for up to one year. Refrigerate after opening.
Tips for Success
- Choose ripe, juicy oranges for the best flavor.
- Slice the peel as evenly as possible for a consistent texture.
- Stir frequently during the final boiling stage to prevent scorching.
- Do not rush the cooking process, as slow cooking develops better flavor.
- Test the setting point before removing the marmalade from the heat.
Serving Suggestions
Orange marmalade is delicious served with:
- Toast
- English muffins
- Biscuits
- Croissants
- Pancakes
- Waffles
- Yogurt
- Cheesecake
- Roast chicken glaze
- Ham glaze
Storage
Store sealed jars in a cool, dry pantry for up to 12 months. Once opened, refrigerate and consume within 4 weeks.
Frequently Asked Questions
Why is my marmalade runny?
It may need additional cooking time to reach the proper setting temperature.
Can I reduce the sugar?
Sugar helps preserve the marmalade and contributes to its texture. Reducing it may shorten shelf life and affect consistency.
Can I freeze orange marmalade?
Yes. Freeze in freezer-safe containers for up to six months.
Do I need commercial pectin?
No. Oranges and lemons naturally contain enough pectin for this recipe.
Nutrition Information (Per Serving – Approximately 1 Tablespoon)
- Calories: 55
- Total Fat: 0 g
- Saturated Fat: 0 g
- Cholesterol: 0 mg
- Sodium: 0 mg
- Total Carbohydrates: 14 g
- Dietary Fiber: 0.5 g
- Total Sugars: 13 g
- Protein: 0 g
- Vitamin C: 4% Daily Value
- Calcium: 1% Daily Value
- Iron: 0% Daily Value