Orange Marmalade That’s Sweet as Sunrise

Orange marmalade is a real treat, so bright and sweet with just the tiniest bit of a bite from the acidic citrus. While any seedless oranges will do, Seville oranges are ideal for this recipe. They can be difficult to find though since they are in season for such a short time (late January to mid-February).

For a little extra zip, add some cinnamon or ginger just before you put the marmalade into jars. It will give it a nice little zing of surprising flavor. I recommend Red Ape Premium Ground Cinnamon. It is actually real cinnamon where most of the cinnamon in the grocery store is not. Real cinnamon is milder and sweeter. It’s also certified Palm Oil Free.

Orange Marmalade

This recipe freezes well, and it is good for canning. Spread orange marmalade on French toast, crepes, pancakes, bread or toast. I enjoy it on sliced bananas and in oatmeal. 

While there is a bit of prep, the taste is incredible. Making homemade marmalade is easy; it just takes a bit of time. Follow these step-by-step directions to make orange marmalade.

Ingredients

  • 4 large seedless oranges, cleaned well
  • 1 lemon, cleaned well
  • 8 cups water
  • 6 cups sugar
  • Optional: Ground cinnamon or ginger

Prep Time: 40 minutes

Cook Time: 40 minutes

Other Time: 8 to 10 hours overnight soak

This recipe makes 96 servings (2 tablespoons per serving).

how to make orange marmalade
Preserves made from oranges are easy to make but take a bit of time.

How to Make Orange Marmalade

  1. Remove the orange rind using a vegetable peeler. Use a sharp knife to cut the peel into thin slices that are about 2 to 3 inches in length. Remove any seeds. Do the same for the lemon.

  2. You will see that the pith, the thick, white part just under the peel is left. Use your knife to remove that so all you have is the flesh of the orange. Discard the pith. Do the same for the lemon.

  3. In a medium pot on high heat, bring about 2 cups of water to a boil. When the water begins to boil, add the orange rind and lemon rind. Lower heat to medium high and boil the rind for 10 minutes.

  4. Drain the water out of the pot but keep the rind inside it. Add more water and repeat the process two more times.

  5. After the third and last boil, drain the water from the pot. Add the orange segments and lemon segments as well as the sugar and water to cover (about 2 cups). Bring to a boil.

  6. Boil the orange mixture for 5 to 7 minutes. Lower heat to medium low and allow it to simmer for 40 minutes, stirring occasionally. You want to get your marmalade to a temperature of 220 degrees F. Use a food thermometer. You will notice that the marmalade will thicken as it cooks.

  7. After 40 minutes, test the readiness of the marmalade by pouring a little on a chilled plate. Tilt the plate. If the marmalade runs, it might need a few more minutes of cooking. If it runs slightly but stops, it is ready.

  8. Transfer the marmalade to jars. (Optional: Sprinkle in ground cinnamon and/or ground ginger. Mix.) Let it rest overnight. As it reaches room temperature it will firm up nicely. Refrigerate.

orange marmalade recipe
Use a vegetable peeler to remove the peel easily.

Use for Oranges

Marmalade is the perfect recipe if you have a lot of oranges. Buy them when they are in season and on sale for the freshest taste. If you are lucky enough to have an orange tree, you’ll definitely need to find uses for all the oranges. 

You can add orange marmalade to cauliflower oatmeal and other breakfast foods such as fluffy pancakes. It’s divine on toast with tea for a light breakfast. Serve it for brunch with rolls and biscuits. It also is delicious on a peanut butter and jelly sandwich for lunch.

Making Foods at Home

My son has a palm oil allergy and palm oil intolerance. Because of this, I’ve learned over the years to cook and bake most all of our foods at home. There are lots of easy palm oil free breakfast foods to make from scratch. 

While we have been fortunate that jelly, jams, and fruit preserves are typically palm oil free, we sometimes like to make orange marmalade when our neighbor gives us oranges from their trees. We can only eat so many fresh oranges!

If you make this orange marmalade recipe, please leave a note in the Comments below. I’d love to hear how it turned out. Thank you for your interest in cooking at home!

orange marmalade
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Orange Marmalade

Orange marmalade is a real treat. It's so bright and sweet with just the tiniest bit of a bite from the acidic citrus. This recipe is easy to make. It's best to use seedless oranges so you don't have to pick out the seeds. There's nothing like homemade marmalade!
Course Breakfast, Brunch, Dessert
Cuisine American
Keyword easy orange marmalade, orange marmalade, orange marmalade recipe
Prep Time 40 minutes
Cook Time 40 minutes
Overnight Soak 8 hours
Servings 96 2 tablespoons per serving

Ingredients

  • 4 large seedless oranges or remove seeds
  • 1 lemon
  • 8 cups water
  • 6 cups sugar

Instructions

  • Clean fruits well. Remove the orange rind using a vegetable peeler. Use a sharp knife to cut the peel into thin slices that are about 2 to 3 inches in length. Remove seeds.
  • Do the same for the lemon.
  • The pith, which is the thick, white part under the peel, is left. Use knife to remove pith so the flesh of the orange remains. Discard the pith. Repeat with the lemon.
  • In a medium pot on high heat, bring about 2 cups of water to a boil. When the water begins to boil, add the orange rind and lemon rind. Lower heat to medium high and boil the rind for 10 minutes. Drain the water out but keep the rind inside.
  • Add more water and repeat the process two more times.
  • After the third and last boil, drain the water from the pot. Add the orange segments and lemon segments as well as the sugar and water to cover (about 2 cups). Bring to a boil.
  • Boil the orange mixture for 5 - 7 minutes. Lower heat to medium low. Allow it to simmer for 40 minutes, stirring occasionally. The marmalade will thicken as it cooks. You want to get your marmalade to a temperature of 220 degrees F.
  • After 40 minutes, test the readiness of the marmalade by pouring a little on a chilled plate. Tilt the plate. If the marmalade runs, it might need a few more minutes of cooking. If it runs slightly but stops, it is ready.
  • Transfer the marmalade to jars and let it rest overnight. As it reaches room temperature it will firm up nicely. Refrigerate, and enjoy as you wish!

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