Marmalade has always been a favorite of mine, especially when spread over warm toast or as a sweet addition to baked goods.

Making it at home may seem daunting, but trust me, it’s surprisingly simple with this step-by-step recipe.

Using just a few ingredients, this Orange Marmalade strikes the perfect balance between bright citrus flavor and just the right amount of sweetness.

This recipe is all about highlighting the natural bitterness and tanginess of oranges, mellowed out with sugar to create a spread that’s both vibrant and comforting.

Whether you’re a marmalade aficionado or trying it for the first time, this homemade version will elevate your breakfasts and desserts.

Homemade Orange Marmalade
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Homemade Orange Marmalade

Recipe by JoanneCourse: CondimentCuisine: British-inspiredDifficulty: Easy to Moderate
Servings

4 cups

servings
Prep time

20

minutes
Cooking time

40

minutes
Calories

50 per tablespoon

kcal

Ingredients

  • For the Marmalade:

  • 3 large oranges (preferably seedless)

  • 1 lemon

  • 5 cups water

  • 4 cups white sugar

Directions

  • Prepare the Fruit:
  • Finely chop the oranges and lemon, including the peels, into small pieces. Remove any seeds and set them aside (they can be discarded later).
  • Soak the Fruit:
  • Place the chopped fruit into a large saucepan. Add 5 cups of water and stir to combine.
  • Bring the mixture to a gentle simmer over medium heat, then remove from the heat. Cover with a lid and let it sit at room temperature for 24 hours. This step softens the rinds, reduces bitterness, and draws out natural pectin.
  • Cook the Fruit:
  • The next day, bring the soaked fruit mixture to a simmer over medium-low heat. Stir occasionally to prevent sticking. Allow it to cook for about 20 minutes, reducing the liquid and softening the fruit further.
  • Add the Sugar:
  • Stir in the sugar and turn the heat up to medium. Simmer the mixture for another 20–25 minutes, stirring frequently to avoid scorching.
  • Test for Setting Point:
  • To test if the marmalade is ready, place a small plate in the fridge for a few minutes. Drop a dollop of marmalade onto the cold plate and return it to the fridge for 4–5 minutes. If it wrinkles when pushed with your finger, the marmalade is ready.
  • Jar the Marmalade:
  • While the marmalade is still hot, carefully pour it into sterilized jars, filling each nearly to the top. Seal tightly with lids and let them cool at room temperature.

Recipe Video

Notes

  • For a thicker marmalade, cook for an additional 5–10 minutes after adding the sugar.
  • If you prefer a smoother marmalade, use an immersion blender to break down the fruit mixture before jarring.
  • Sterilize jars by washing them with hot, soapy water, then drying them in a 250°F (120°C) oven for 10 minutes.

Storage and Warming of Leftovers

Storage: Store unopened jars in a cool, dark place for up to 12 months. Once opened, refrigerate and use within 3–4 weeks.

Warming: If your marmalade thickens too much in the fridge, let it sit at room temperature for 10–15 minutes or microwave for a few seconds before use.