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Delicious homemade orange marmalade made with just two ingredients, fresh oranges and sugar.
This old fashioned recipe uses simple techniques to remove all the bitterness sometimes found in orange peels. The end result is a delicious, sweet orange marmalade.
Homemade 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!
This homemade orange marmalade takes several steps, but many of those steps involve soaking or resting the orange peel. There are no shortcuts with this recipe and the results are amazing!
This recipe for orange marmalade uses several soaking steps that helps soften the orange peel and removes all the bitterness.
Once made you can freeze this marmalade or preserve it in canning jars and process in a hot water bath.
This is a delicious jam (or marmalade) that is perfect for capturing the very best flavor from fresh oranges.
Jam, Jelly and Marmalade
Jam, jelly and marmalade all are very similar, but there are a few differences.
Jam is made with fruit like berries, and stone fruits and includes the pulp and juice of the fruit.
Jelly is made with just the juice without any seeds or pulp, and marmalades are usually made with citrus fruits and includes the pulp and the peel.
Ingredients
Just two ingredients is all you need!
- Fresh oranges - I used navel oranges, but you could also use Valencia oranges or for a fun color, try blood oranges. You'll be using the peel, the pulp and any juice that is released when cutting the oranges.
- Sugar - granulated sugar
Step by step directions
- Remove peel from oranges and slice into small strips
- Remove pith and chop oranges into small chunks. The oranges I used had a large amount of white pith so I removed it. This is optional.
- Place peel in a saucepan along with 6 cups of water. Boil for 5 minutes.
- Drain water and repeat: Boil for 5 minutes with 6 cups of water.
- Drain water.
- Add pulp and 6 cups water. Boil for 5 minutes. Do not Drain!
- Remove from heat and let stand for 12-18 hours or overnight
- Bring mixture back to a boil and simmer for 30-45 minutes until peel has softened.
- Turn heat to low and add sugar one cup at a time, stirring while adding to help dissolve.
- Continue cooking over medium low heat, stirring often to avoid scorching, until mixture reaches the gelling point (30-45 minutes).
- Jam can be tested on a plate - scoop out a tablespoonful of jam onto a plate. Allow for jam to cool for a minute and then run the back of a spoon through jam. If the jam stays separated, it is done. You don't want it too runny, but you also don't want it too thick. Check out this
- Remove from heat and ladle hot marmalade into clean jars.
How do I know when my jam is done?
Knowing when your jam is set, or done is the hardest part of making jam.
When cooking without commercial pectin, you need to rely on a spoon test, a plate test or check the temperature. I like to use at least two methods, and often all three methods, when making jam.
Spoon test
The spoon test relies on watching the sheeting or drops as they come off the spoon while it is cooking. When the jam first starts boiling it comes off in drops or thin streams.
When the jam has set, the jam will come off the spoon in more of a sheet. This takes some time to learn what this looks like and even though I've been making jam for years, I always rely on a second method.
Plate test
Have a small plate chilling in the refrigerator. When you think the jam has set, place a spoonful of hot jam on the cold plate. Wait one minute and draw a line through the center of the jam. If the line holds its shape and doesn't run, the jam is set.
Temperature test
Jam sets at 220° at sea level. However the exact temperature will vary, depending on your altitude. You will deduct 2° for every thousand feet above sea level. I'm at about 2000 feet above sea level and my jam sets between 216° - 218°. Even though the temperature test is reliable, many thermometers are not. I use the temperature test as a guide, but if the spoon test and the plate test tell me my jam is done, I pull it off the heat.
I watch my jam closely and stir often. Every time I stir, I'm looking at the jam coming off my spoon. I also watch the bubbles. They begin to get smaller and make a different sound as it gets to the get stage.
Recipe tips
- You can slice the peel into smaller bits if you prefer smaller pieces in your marmalade
- Watch the water level while you're boiling the jam. If it becomes too dry, add more water.
- Make certain you use a large enough pot when you add the sugar. The mixture expands, especially while it's boiling.
- Stir often to avoid scorching
- Freeze jam or process in a hot water bath to make shelf stable
Uses for orange marmalade
- Use this delicious sweet orange marmalade in any place you'd use jam. It's perfect in these thumbprint cookies!
- Use it on toast or an English Muffin or in a sandwich.
- 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.
Storage
I froze my marmalade after making. You can also make the marmalade self stable by processing the jars in a boiling water canner. Details on preserving jam can be found on my blackberry jam recipe. You'll follow the same steps for adding to canning jars, and the same processing times.
More jam recipes
If you make this recipe, I’d love to hear about it! Leave a comment below and snap a picture and tag me on Instagram @beyondthechickencoop
Be certain to check out all my delicious jam recipes!
Orange Marmalade
Equipment
- Measuring Cups
- Stainless Steel Pot
Ingredients
- 2 cups orange peel (cut into thin strips)
- 4 cups orange pulp (chopped)
- 4 cups sugar
Instructions
- Place peel in a saucepan along with 6 cups of water. Boil for 5 minutes.2 cups orange peel
- Drain water and repeat: Boil for 5 minutes with 6 cups of water.
- Drain water.
- Add pulp and 6 cups water. Boil for 5 minutes. Do not drain water.4 cups orange pulp
- Remove from heat. Cover and let stand at room temperature for 12-18 hours or overnight
- Remove cover and bring mixture back to a boil and boil for 30-45 minutes until peel has softened.
- Turn heat to low and add sugar one cup at a time, stirring while adding to help dissolve.4 cups sugar
- Continue cooking, stirring often to avoid scorching, until mixture reaches the gelling point (30-45 minutes)
- Remove from heat and ladle hot marmalade into clean half-pint jars.
- Freeze jam until needed, or process jars in boiling water canner for 10 minutes (adjust for altitude.)
Notes
- You can slice the peel into smaller bits if you prefer smaller pieces in your marmalade
- Watch the water level while you're boiling the jam. If it becomes too dry, add more water.
- Make certain you use a large enough pot when you add the sugar. The mixture expands, especially while it's boiling.
- Stir often to avoid scorching
- Freeze jam or process in a hot water bath to make shelf stable
Nutritional Disclaimer:
Nutritional information is provided as a courtesy and should only be construed as an estimate rather than a guarantee. To obtain the most precise nutritional information in a provided recipe, you should calculate the nutritional information with the exact ingredients you are using when preparing the recipe using your preferred nutrition calculator.
Nutrition
Recipe adapted from Ball Blue BookÂ
Fred G says
Great use of oranges
Vanessa Cato says
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).
Kathy says
I like my marmalade a bit chunky too. Interesting about not canning the jams in the UK...
Jesseira says
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!
Kathy says
Hello! This recipe makes 8 measuring cups altogether. Good luck at the festival!
Jenna says
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!
Kathy says
Thanks, Jenna! Yep....traveling with me is always an adventure!
michele says
I have never made marmalade! I think I can totally do this! Thanks
Kathy says
You can do it! It's not tough....just takes a bit of time.
Kate @ Framed Cooks says
The idea of your suitcases filled with oranges and grapefruit made me smile so big - wonder what the airport people thought! Happy New Year! 🙂
Kathy says
I'm sure they see plenty of crazy things....I just give them something to talk about!
Monica Stevens Le says
This sounds so wonderful. I could use a marmalade recipe... thank you for this!
Kathy says
You're welcome! Let me know if you give it a try. 🙂
Rahul @samosastreet.com says
Home-made marmalade tastes so much better, Wishing you a Happy New Year, Kathy
Kathy says
Thanks, Rahul! Happy New Year to you!
Ashley@CookNourishBliss says
There really is something about orange marmalade! So happy and bright! I need to try making it myself!
Kathy says
The color is amazing!
GiGi Eats says
Would it be weird to just eat the marmalade straight from the jar? 😉
Kathy says
Nope! Just grab a spoon and dig right in!
Mary Ann | The Beach House Kitchen says
One of my favorite kinds of jelly Kathy! Reminds me of my Dad! Looks delicious!
Kathy says
Thanks, Mary Ann!
Nicoletta @sugarlovespices says
I love orange marmalade, especially made with organic fruits, just picked from Arizona trees! I would have done the same, filling every possible luggage and small bags 🙂 . I also love that it just contains fruit and sugar, my kind of jam! Beautiful, Kathy!
Kathy says
Simple is the best!
Manali@CookWithManali says
looks perfect Kathy! I want to taste it!
Kathy says
Thanks, Manali! 🙂
David @ Spiced says
Haha...I totally carried a basket of peaches back as my carry-on item one time. And if I was in Arizona, I would totally bring back a whole suitcase of oranges + grapefruit, too! Love this marmalade...it really is like sunshine in a jar! 🙂
Kathy says
Peaches would be a bit more delicate to transport....but oh so worth bringing back!
Dawn @ Girl Heart Food says
I wish it were warm enough around here to grow citrus fruit! That sounds amazing! Sounds like you picked so much! But, you definitely made good use of it with this beautiful marmalade. The colour is gorgeous and I bet it tastes even better 🙂
Kathy says
The marmalade is really great! It is disappearing here fast....I might have to make a second batch!
Aunt Yvonne says
I am so jealous I miss oranges so much from the trees ( not the store) you know what i mean
Kathy says
I'll share! 🙂
Rachelle @ Beer Girl Cooks says
Ha! Leave it to you to find citrus fruit to harvest, Kathy! I am so envious of your sister living in a place with so many orange trees. This beautiful marmalade is the perfect way to use up some of that fruit! I can't believe it all survived the trip!
Kathy says
I know! I just tend to go a bit overboard, sometimes! 🙂
Geraldine | Green Valley Kitchen says
Oh my goodness, Kathy - I would have loved to be behind you at the airport - I would have had a good laugh watching all your reconjiggering! Glad you got it all home and made good use of it - the marmalade is such a gorgeous color. Happy New Year to you and yours!
Kathy says
Ha! I'm sure I gave someone a great laugh! 🙂 I'm all about providing entertainment!
Velva says
My parents house was situated on an old avocado and mango grove. Growing up I did not fully appreciate the fresh mangoes and avocados South Florida provided. I definitely would be over the moon now.
This is a beautiful orange marmalade. Citrus is at its peak and this is stunning.
Velva
Kathy says
I've never had a fresh picked mango! There's nothing better than homegrown! Too bad you still don't have access to all those avocados and mangoes!
Jenny says
Glad to see those oranges put to good use! I will try this recipe too.
Kathy says
I can't let any of them go to waste! 🙂