Canning/ Condiment/ Recipe

Orange Marmalade

Orange Marmalade in a glass jar.

Sweet Orange Marmalade

There’s just something about orange marmalade that says sunshine to me! Maybe it’s because of it’s sunny color….or maybe it’s because I just returned from sunny Arizona where we picked loads of oranges! Fresh orange slices and orange marmalade

We didn’t just pick oranges. We also picked grapefruit and lemons! My parents have a few trees but for the real picking we head to my sister’s house. Her neighborhood was built on an old citrus orchard. She has eight mature orange trees in her backyard.

All the residential streets around her are lined with citrus trees and since everyone there already has all the citrus they could possibly ever need growing in their own yards, those trees just don’t get picked!

We did our fair share of picking!  I always bring home as much as possible!

Orange Marmalade spread on toasted English muffins.

You know how I tend to overdo it just a teensy bit! Remember the apricot sweet rolls and the apple cider?

Citrus is no different. I packed one whole suitcase full with as many oranges and grapefruits as would fit.  I also had a whole duffel bag just for those round fruits. But I didn’t stop there! Nope, I stuffed every nook and cranny with an orange or a grapefruit.

Once we got to the airport we weighed the biggest suitcases first. They both were over the 50 pound limit. I quickly unzipped and pulled out 4-5 grapefruit and placed them in the smaller bags (I couldn’t even believe there was still room!) I’m not sure what the airline staff thought, but Rod just shook his head at me!

Everything made it home safely. No lost baggage, and no squished fruit! The morning after we arrived home, it was two degrees outside! TWO!!! Brrrr Chilly Brrrr!!! A fresh grapefruit brought a little comfort to me!

When I got everything unpacked, I realized I had a ton of fresh citrus! I decided to make orange marmalade to use up some of those oranges.

This marmalade only uses two ingredients; oranges (peel and all) and sugar. That’s it! Be prepared though. It does take some time to make, so plan ahead.

Orange Marmalade

What is the difference between marmalade and jam?

Marmalade is a lot like jam, but are usually made with citrus fruits and includes the pulp and juice. Marmalade also contains bits of the peel.

Jam is made with fruit like berries,  and stone fruits and includes the pulp and juice of the fruit. 

How do you use orange marmalade?

Orange marmalade can be used on toast or an English Muffin. 

It can also be added to chicken dishes or even used in cocktail meatballs with barbecue sauce.  The meatballs are traditionally made with apricot jam, but orange marmalade would be great too. 

How do you store orange marmalade?

I froze my marmalade after making. You can also process the jars in a boiling water canner. Details on preserving jam can be found on my blackberry jam recipe

Other Great Recipes

If you are looking for other homemade jam recipes, you’ll want to try my apricot jam, small batch strawberry jam and my plum jam

 

Delicious homemade orange marmalade in a clear jar.

5 from 4 votes
Orange Marmalade in a glass jar.
Orange Marmalade
Prep Time
30 mins
Cook Time
4 hrs
Total Time
4 hrs 30 mins
 

Sweet orange jam

Course: Condiment
Cuisine: American
Keyword: how to make marmalade, orange jam, orange marmalade
Servings: 16 cups
Calories: 226 kcal
Author: Kathy
Ingredients
  • 2 cups orange peel cut into thin strips
  • 4 cups orange pulp chopped
  • 4-6 cups sugar
Instructions
  1. Place peel in a sauce pan along with 6 cups of water. Boil for 5 minutes.

  2. Drain water and repeat: Boil for 5 minutes with 6 cups of water. 

  3. Drain water.

  4. Add pulp and 6 cups water. Boil for 5 minutes.

  5. Remove from heat and let stand for 12-18 hours.

  6. Bring mixture back to a boil and boil for 30-45 minutes until peel has softened.

  7. Turn heat to low and add sugar one cup at a time, stirring while adding to help dissolve. 

  8. Continue cooking, stirring often to avoid scorching, until mixture reaches the gelling point (30-45 minutes)

  9. Remove from heat and ladle hot marmalade into clean, sterilized half-pint jars.

  10. Freeze jam until needed, or process jars in boiling water canner for 10 minutes (adjust for altitude.) 

Recipe Notes

Plan ahead: This takes time to make and has a 12-18 hour period letting the peal and fruit sit.

Amount of sugar depends on how sweet you like your marmalade. I used 4 cups for a tarter jam. 

Recipe adapted from Ball Blue Book

 

 

Nutrition Facts
Orange Marmalade
Amount Per Serving (25 g)
Calories 226
% Daily Value*
Potassium 106mg 3%
Total Carbohydrates 58g 19%
Dietary Fiber 2g 8%
Sugars 54g
Vitamin A 3%
Vitamin C 48.8%
Calcium 3.7%
Iron 0.9%
* Percent Daily Values are based on a 2000 calorie diet.

 

 

 

 

 

 

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39 Comments

  • Reply
    Fred G
    April 21, 2019 at 5:55 am

    Great use of oranges

  • Reply
    Vanessa Cato
    January 20, 2019 at 7:23 pm

    I really miss the bitter Seville oranges one makes marmalade with in the UK. They are usually available for just a few weeks in January and February, so you have to buy them and make the marmalade as soon as you see them in the stores. But they make the best marmalade. I like mine chunky, and you can make it in the pressure cooker. People don’t ‘can’ jams and marmalades in the UK. They last a long time in a cool pantry without canning them, a couple of years even (though they taste better if you don’t leave them that long).

    • Reply
      Kathy
      January 21, 2019 at 5:34 am

      I like my marmalade a bit chunky too. Interesting about not canning the jams in the UK…

  • Reply
    Jesseira
    March 14, 2017 at 7:35 am


    Hi, when it says 4 pint servings, you mean a actual 16oz pint or 4 jars?? I am willing to do this for a orange festival in Puerto Rico and i need to increase the recepie. Thank you!

    • Reply
      Kathy
      March 14, 2017 at 7:58 pm

      Hello! This recipe makes 8 measuring cups altogether. Good luck at the festival!

  • Reply
    Jenna
    January 16, 2017 at 5:13 am

    Haha I bet that was an interesting trip to the airport with all that citrus! This is beautiful! Perfect way to enjoy all those oranges!

    • Reply
      Kathy
      January 16, 2017 at 6:36 am

      Thanks, Jenna! Yep….traveling with me is always an adventure!

  • Reply
    michele
    January 12, 2017 at 8:15 pm

    I have never made marmalade! I think I can totally do this! Thanks

    • Reply
      Kathy
      January 14, 2017 at 7:15 am

      You can do it! It’s not tough….just takes a bit of time.

  • Reply
    Kate @ Framed Cooks
    January 11, 2017 at 4:22 am

    The idea of your suitcases filled with oranges and grapefruit made me smile so big – wonder what the airport people thought! Happy New Year! 🙂

    • Reply
      Kathy
      January 11, 2017 at 5:19 am

      I’m sure they see plenty of crazy things….I just give them something to talk about!

  • Reply
    Monica Stevens Le
    January 10, 2017 at 9:58 pm


    This sounds so wonderful. I could use a marmalade recipe… thank you for this!

    • Reply
      Kathy
      January 11, 2017 at 5:19 am

      You’re welcome! Let me know if you give it a try. 🙂

  • Reply
    Rahul @samosastreet.com
    January 10, 2017 at 1:43 pm

    Home-made marmalade tastes so much better, Wishing you a Happy New Year, Kathy

    • Reply
      Kathy
      January 11, 2017 at 5:20 am

      Thanks, Rahul! Happy New Year to you!

  • Reply
    [email protected]
    January 10, 2017 at 9:52 am

    There really is something about orange marmalade! So happy and bright! I need to try making it myself!

    • Reply
      Kathy
      January 11, 2017 at 5:20 am

      The color is amazing!

  • Reply
    GiGi Eats
    January 10, 2017 at 7:02 am

    Would it be weird to just eat the marmalade straight from the jar? 😉

    • Reply
      Kathy
      January 11, 2017 at 5:20 am

      Nope! Just grab a spoon and dig right in!

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