Homemade Orange marmalade is a sweet, tangy spread made from oranges, sugar, water, lemon juice, and lemon zest. This recipe is easy to make and is perfect for toast, desserts, biscuits, and more!
Orange Marmalade is my favorite way to top a piece of toast. When I get to choose between jam and orange marmalade, I always select marmalade.
This is a fridge-style marmalade. I’ve also included water-bath canning instructions at the end of this post.
What is the difference between jam and orange marmalade?
Jam and marmalade differ in their ingredients and texture. Jam uses only the fruit pulp and juice, while marmalade includes the peel, giving it a chunkier texture and slightly bitter taste.
Marmalade also tends to be less sweet than jam. The peel adds a unique flavor and texture that sets marmalade apart from smooth, fruit-only jams.
Selecting the Right Ingredients
Picking the best ingredients is vital for a tasty orange marmalade. Quality oranges and a few other items make all the difference.
You’ll Need 5 Simple Ingredients:
- Oranges – washed and scrubbed
- White Granulated Sugar – preserves the fruit and creates the right texture
- Lemon Juice and zest – adds natural pectin and acidity and balances flavor
- Water – softens the orange peel
Types of Oranges
Seville oranges are the top choice for marmalade. They have a bitter taste and lots of pectin, which helps the marmalade set. These oranges are in season from late December to February.
If you can’t find Seville oranges, navel, Valencia, mandarin, or tangerines work, too.
You can also mix different orange types, creating a more complex flavor. Try using a mix of sweet and bitter oranges for a balanced taste.
Items Needed To Make Homemade Orange Marmalade:
- Large Boiling Pot
- Two 20-ounce Mason Jars (or five 8-ounce jars)
- Food Thermometer
Step-By-Step Directions (Full Printable Recipe Card Down Below!)
Wash and dry oranges. Chop the ends off and cut them into eighths.
Add the oranges to a food processor.
Chop the oranges for about 30 seconds or until finely minced.
Add the minced oranges, lemon juice, lemon zest, sugar, and water to a large sauce pot.
On medium, heat the mixture, stirring often, until it reaches 220 degrees. Simmer at that temperature for 2 minutes.
Remove from heat, let cool for a couple of minutes. Fill mason jars and put the lids on.
Let sit on the counter until it reaches room temperature. Tighten lids.
Place in the fridge overnight. Enjoy!
Storage
Store in the fridge for up to 1 month. Unless using a water bath method, this is fridge-style marmalade. It is not shelf-stable.
Water Bath Canning and Storage
If you prefer to use the water-bathed method, follow these directions:
While the marmalade cooks, sterilize your jars and lids. Wash them in hot, soapy water and rinse well. Place jars in a pot of boiling water for 10 minutes.
Once the marmalade is ready, remove from the heat. Skim off any foam on top. Carefully pour the hot marmalade into the sterilized jars, leaving 1/4 inch of space at the top.
Wipe the jar rims clean and put on the lids. Process the filled jars in a boiling water bath for 10 minutes. Remove and let cool. Check that all lids have been sealed properly.
Store the sealed jars in a cool, dark place for up to a year. Once opened, keep the marmalade in the fridge and use it within a month.
Serving Ideas
For a classic breakfast, spread homemade orange marmalade on toast, croissants, or English muffins. It also pairs well with scones or biscuits. Try it on pancakes or waffles for a fruity twist on your morning meal.
Use marmalade as a glaze for meats like ham or chicken. It adds a sweet and tangy flavor to savory dishes. Mix it into yogurt or oatmeal for a quick flavor boost. You can also use it as a filling for cakes or cookies.
For cheese lovers, pair orange marmalade with sharp cheddar or creamy brie. It makes a great addition to a cheese board. You can also use it in sandwiches with turkey or ham for a sweet and salty combo.
Tips
Do not overcook it, or it will become much thicker. It’s still usable when thicker, but it might be a little trickier to spread on breads and desserts.
Use oranges with thin skin. Avoid too much pith, as it could leave a slightly bitter aftertaste.
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Homemade Orange Marmalade
To make homemade orange marmalade, you will only need five ingredients. This easy recipe is delicious and perfect for citrus lovers!
Ingredients
- 4 Medium Oranges
- 4 Cups White Granulated Sugar
- 2 Tablespoons Lemon Juice
- 1 Tablespoon Lemon Zest
- ⅓ Cup Water
Items Needed:
- Large Boiling Pot
- 2 - 20-Ounce Mason Jars (or five 8-ounce jars)
- Food Thermometer
Instructions
- Wash and dry oranges. Chop the ends off the oranges and cut them into eighths.
- Add the oranges to a food processor and chop them for about 30 seconds or until finely minced.
- Add the minced oranges, lemon juice, lemon zest, sugar, and water to a large sauce pot.
- On medium, heat the mixture, stirring occasionally, until it reaches 220 degrees. Let it simmer at that temperature for 2 minutes.
- Remove from heat and let cool for a couple of minutes.
- Fill jars and put lids on.
- Let sit on the counter until it reaches room temperature. Tighten lids.
- Place in the fridge overnight. Enjoy!
Notes
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
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NutriChef Stainless Steel Stock Pot-18/8 Food Grade Heavy Duty Induction-Large, Stew, Simmering, Soup See Through Lid, Dishwasher Safe NCSP16, 15 Quart Pot -
BPFY 6 Pack 20 oz Glass Mason Jars With Lids, Canning Jars for Jam, Honey, Sugar, Coffee, Candy, Cookie, Wedding Favor Decorating Jelly Jar, Candle Holder
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ThermoPro TP509 Candy Thermometer with Pot Clip, Instant Read Meat Analog Thermometer with LCD, Cooking Oil Thermometer Deep Frying Thermometer for Candy Maple Syrup Grease Cheese Sugar Brewing Making
Nutrition Information
Yield
40Serving Size
2 TablespoonsAmount Per Serving Calories 84Total Fat 0gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 0gCholesterol 0mgSodium 1mgCarbohydrates 22gFiber 0gSugar 21gProtein 0g
