If you’re craving a breakfast spread that’s bursting with fresh citrus flavor, this Orange Marmalade recipe is just what you need! Simple, vibrant, and irresistibly versatile, it pairs beautifully with toast, chicken, yogurt, and more.
Why This Orange Marmalade Stands Out
- Bursting with Freshness – Made with real oranges and a splash of lemon, it tastes brighter and more flavorful than any store-bought version.
- Quick & Easy – With only four basic ingredients and a straightforward method, you’ll have a delicious marmalade ready in under an hour.
- Versatile Use – Whether slathered on toast, swirled into yogurt, or used as a glaze for meats, it brings a refreshing twist to everyday meals.
Looking to elevate your condiment game even more? This marmalade is the perfect place to start.
Ingredients You’ll Need
- 2.0 to 2.3 pounds oranges (about 4 medium) — ideally organic, thin-skinned varieties like navel, Seville, Cara Cara, blood oranges, mandarin, or tangerines to avoid excess bitterness.
- 1 lemon — zest and juice.
- ⅓ cup water — just enough to help dissolve the sugar and get the cooking going.
- 4 cups granulated sugar — acts as both a sweetener and preservative while helping the marmalade set.
Step-by-Step Instructions
- Prep the Fruit
Wash the oranges and lemon thoroughly, scrubbing the peels. Trim off the ends of the oranges and cut each one in half, then into quarters (8 pieces each). Discard any seeds. - Puree
Pulse the orange pieces (peel and all) in a food processor until the peel is finely minced. Meanwhile, place a plate in the freezer for testing the marmalade later. - Combine Ingredients
Transfer the orange mixture to a saucepan. Add lemon zest, lemon juice, water, and sugar. Stir to combine. - Cook to Perfection
Bring to a boil, then reduce heat to a gentle simmer. Let it cook for 30–35 minutes, stirring occasionally, until it thickens. To test if it’s ready, drop a spoonful onto the cold plate. It should gel softly and wrinkle slightly when nudged. - Jar & Store
Pour the hot marmalade into clean jars or containers. Let it cool to room temperature. Refrigerate for up to 2 weeks or freeze for up to 3 months. - For Longer Shelf Life (Optional Canning)
Heat marmalade to 220 °F, pour into sterilized jars, seal with lids, and process in a water bath canner for 10 minutes. Let jars sit at room temperature for 24 hours. Store in a cool, dry place for up to 10 months. Refrigerate after opening and use within 2 weeks.
Notes & Tips
- Use Thin-Skinned Oranges – These produce a less bitter marmalade and soften more quickly.
- Scrape Thick Peels – If using thick-skinned varieties, scrape off excess white pith to reduce bitterness.
- Fixing Consistency – If the marmalade doesn’t gel, stir in a packet of liquid fruit pectin and boil briefly. If it’s too thick, add a little water and warm gently.
- Sweetness Level – Taste during cooking and adjust sugar slightly to your preference, but keep in mind that sugar also helps preserve the marmalade.
Creative Variations
- Citrus Blends – Try mixing in grapefruit or pomelo for a floral twist.
- Spiced Marmalade – Add fresh ginger, cinnamon sticks, or cloves during cooking.
- Heat It Up – Stir in finely chopped jalapeño for a spicy-sweet combo.
- Enhanced Flavor – Add a splash of vanilla extract at the end for depth.
Nutrition Snapshot (per ½‑pint jar)
- Calories: 592 kcal
- Carbohydrates: 153 g
- Sugar: 148 g
- Protein: 2 g
- Fat: 1 g
- Also contains fiber, potassium, and vitamin C
Final Thoughts
This Orange Marmalade is a perfect blend of zesty, sweet, and citrusy goodness. Whether you’re new to preserving or a seasoned home cook, this recipe offers a fresh, homemade touch that’s easy to master. Spread it on toast, spoon it over pancakes, or glaze your favorite protein—it’s a must-have in your fridge all year round.
Want more easy homemade condiment recipes? Stick around and explore everything from jams to sauces, and keep your pantry stocked with flavor!