Looking for more jams and sauces? Try my Mango Chutney, Pepper Jelly, or Blackberry Jam!
Why this is the best marmalade:
Versatile – Serve it on grilled pork tenderloin, grilled chicken, stirred in greek yogurt or overnight oats, or simply slathered on toast!Delicious – This marmalade tastes so much better than anything you can get in the store. It tastes so fresh and tasty!Quick – A lot of recipes are more time consuming with a more complicated process. This marmalade is quick to make and only has a few easy steps!
Four Basic Ingredients:
Oranges: Preferably choose organic oranges since the skins have not been treated with pesticides and aren’t waxy. Choose thin skinned, oranges for best results, so there’s less plith to make the marmalade bitter. Recommended oranges for marmalade: naval, Seville, Cara Cara, blood oranges, mandarin, tangerines, or a combination. Lemon: citric acid to help the jam set up and make it safe for canning.Sugar: helps preserve the marmalade, balance the flavors, and helps it to set up. You could try using ½ sugar and ½ Splenda/sweetener, but I don’t recommended reducing the sugar unless you are okay with a runnier marmalade, and only if you don’t plant to can/preserve it.Water.
Oranges contain so much natural pectin that the marmalade will thicken without any added pectin (unlike with my peach, strawberry or raspberry jam, that all require pectin). Pretty cool!
How to Make Orange Marmalade:
Prepare oranges: Wash oranges and lemon, thoroughly scrubbing the peels. Cut off ends of the oranges then cut each orange in half, and then cut each half into 4, so you’re left with 8 pieces of orange. Discard any seeds. Puree: Place oranges in food processor and pulse until rind is in very small pieces. Meanwhile, place a plate in the freezer, for later use. Add to saucepan: Add oranges to a saucepan on the stove over medium heat. Zest lemon and squeeze the juice into the pot. Add water and sugar and stir well. Cook: Bring mixture to a boil. Simmer for 30-35 minutes until thickened. Test if it’s ready: Use the frozen plate to test for doneness. When it’s done, it will be a soft gel that moves slightly. If it is still thin and runs easily on the plate, keep cooking. Pour into jars or containers with a lid. Cool to room temperature then refrigerate for up to 2 weeks or freeze for up to 3 months. Canning Instructions: Cook mixture to about 220 degrees F on an instant read thermometer, then pour into sterilized jars, and top with new lids and rings that have been washed in warm soapy water. Process in water bath canner for 10 minutes. Allow to sit at room temperature for 24 hours, then store in a cool dry place for 6-10 months. Once opened, refrigerate marmalade for up to 2 weeks.
What if my marmalade didn’t thicken? Stir in a package of liquid fruit pectin and boil for 1 minute. Why is my marmalade too thick? It was cooked too long. Return to pot over medium heat and stir in additional water. How to avoid bitter aftertaste:? The white plith that lines the orange can cause the marmalade to be bitter but is important in adding a natural pectin. This is why I suggest buying oranges with a thin skin. If your oranges have an overly thick layer of plith, scrape some out before adding to food processor.
Storage and Freezing Instructions:
To Store: This easy marmalade recipe can be stored in the refrigerator for up to 2 weeks. To Freeze: Freeze in a freezer safe container for up to 3 months.
Flavor Variations:
Other Fruits: Combine with other citrus fruits, like grapefruit or pomelo (just make sure the end weight of the fruit is the same)Ginger: Add a pinch of freshly chopped ginger root. Add Jalapeño, diced.Add Cinnamon Stick and a whole clove to the mixture while cooking, then remove.Pure Vanilla Extract: add a splash at the end.
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