Name: Orange Marmalade
Prep time: 15 min
Cook time: 55 min
Total time: 80 min
Ingredients: 2 pounds navel oranges; 2 1/2 cups water; 4 cups granulated sugar

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A sunny citrus pick-me-up in winter, homemade orange marmalade is a wonderful project for jam lovers. The peels get a separate cook to remove excess bitterness.

A glass jar of orange marmalade with a spoon, a halved orange, and another jar in the background on a white surface.

I’ve been lucky enough to visit the Scotland multiple times, and no breakfast spread there was complete without some orange marmalade for your toast.

Even though oranges don’t grow in Scotland and do grow here in the US, marmalade just isn’t as popular here, with our tastes tending toward more straightforwardly sweet spreads like strawberry jam.

Preparing marmalade does take a bit more time thanks to dealing with the peels and pith, but the end result is beautiful, bright jars of spread that are sure to perk up your morning!

Marmalade doesn’t require added pectin, and you can store in the refrigerator if you prefer to not use a canner, so grab some oranges, sugar, and let’s go!

Ingredients for orange marmalade

Full list of ingredients with quantities is located in the recipe card.

You’ll need:

Oranges
Granulated sugar
Water

Traditional marmalade uses Seville oranges, but I use navel oranges, which are the most common orange here in the US. You can also use blood oranges for a great color.

I have not tried this recipe with alternative sugars. Keep in mind that if you use honey, Splenda, or other sugar substitute, your marmalade may not set.

A jar of orange marmalade with a spoon inside, next to halved oranges and a slice of bread topped with marmalade.

Equipment

You will need 4 to 5 8-ounce jars for this marmalade. If you are not canning, you can use reusable lids instead of sealing lids. (Keep in mind these must be stored in the fridge.)

You’ll also need a large heavy pot like a dutch oven to cook the marmalade, as well as a large liquid measuring cup.

I also recommend a digital thermometer (or candy thermometer) to monitor the marmalade and ensure it is cooked to the right temperature for gelling.

If you are canning, you will need a water bath canner, jar lifter, and sealing lids with rings. Make sure your rings are free of rust and the jars are clean with no cracks.

Heads up! This recipe is developed using canning guidelines from the USDA, which requires water bath or pressure canning for pantry storage. Pantry storage without these steps may result in illness.

How to make this recipe

Trim both ends from the oranges, then score the peel and remove in large pieces. Don’t worry if they aren’t even in size or break when peeling; we’ll chop them up later anyway.

Add the peels to a saucepan and cover with water. Bring to a boil, then reduce heat slightly and boil for 15 minutes. Drain and let cool.

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A cutting board with whole, partially peeled, and sliced oranges, orange peels, and a knife.

A stainless steel pot filled with orange peels submerged in water sits on an induction stovetop.

Scrape the white pith from the peels. We don’t want to remove it completely, just the excess.

Why remove the pith? The pith is bitter and astringent with a dense texture, all of which takes away from the juicy flavor of oranges. However, it also contains pectin, so you’ll want to retain some of it on the peels.

Cut the peels into very thin strips. You can leave them longer like I did, or cut them into smaller lengths. Put the strips into a large pot.

Segment the oranges over the pot to collect the juices, making sure to discard any seeds when you add the orange pieces. Any excess pith or membrane will dissolve during the cooking process.

A cutting board with peeled papayas, sliced papaya skin, julienned papaya, and a knife.

A white pot contains peeled and segmented oranges along with thin strips of orange peel, placed on a white tiled surface.

Add 2 1/2 cups water and set the pot over medium-high heat. Bring to a boil, then reduce to medium and cook until the peel is very soft. This will take 20-30 minutes.

Remove from heat and scoop the mixture into a large liquid measuring cup (or work in batches) to determine how much liquid you have. If you have less than 4 cups, add just enough water to reach that level.

If you are canning, at this point fill your canning pot with water and set to boil. Make sure there is enough water to completely cover the filled jars by at least 1 inch.

A pot of yellow soup or stew with shredded ingredients, a mound of salt or white seasoning in the center, and a black spatula resting in the mixture.

A pot filled with orange marmalade mixture in the process of cooking, showing visible orange peel strips and bubbling liquid.

Return the orange mixture to the pot and return to a boil. Stir in the sugar, reduce heat slightly, and cook for 10-15 minutes, until the marmalade reaches the gelling point of 220°F. The marmalade will bubble a lot as it cooks, so reduce the heat as needed to prevent boiling over and make sure to stir it often.

Remove the marmalade from the heat and skim off any excess foam if desired. Carefully scoop into clean jars. Use a damp towel to wipe any spilled marmalade from the sides or top edges of the jars. Add lids and let cool to room temperature, then store in the fridge, OR if canning proceed.

Place lids and screw on rings fingertip tight, then using a jar lifter, carefully lower the jars into the boiling water bath. Cover the pot and process 10 minutes. Turn off heat and remove lid, letting the jars rest for 5 minutes before removing and placing on a towel-lined countertop. Leave the jars undisturbed for 24 hours before checking for seals, labeling, and storing.

A jar of orange marmalade with a spoon inside, placed on a white surface next to orange slices.

Storage tips

Unsealed or opened jars of marmalade should last in the refrigerator for a month or more. To help it last longer, store it in a colder part of the fridge, not the door. Not double-dipping your knife or spoon into the jar will also prevent crumbs or bacteria from getting into the marmalade.

Sealed jars can be stored in the pantry for up to 18 months. I recommend removing the rings after the jars have sealed and cooled; this makes it a little easier to determine if a jar has gone bad. Similarly, store the jars in a single layer, not stacked.

Make sure to label the jars with the date and dispose of any marmalade that has gone bad or jars that have become unsealed in the pantry.

A slice of bread with orange marmalade on a plate, a jar of marmalade with a spoon, and two orange slices in the background.

Enjoy this homemade marmalade over English muffins or your favorite bread, or use it in recipes like a tangy sweet chili dipping sauce for coconut shrimp.

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Orange Marmalade

Make your own orange marmalade with just three ingredients.

Author : Megan Myers

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Print Pin Recipe Review

Prep Time 15

Cook Time 55

Processing Time 10

Total Time 1 20

Servings

Calories per serving 110 kcal

Ingredients

2 pounds navel oranges
2 1/2 cups water
4 cups granulated sugar

Directions

Set aside 4-5 8-ounce jars along with lids and rings. If canning, fill water bath canner with water, but do not set to boil yet.
Trim both ends from oranges, then score the peel in a few places, and remove peel in pieces. Add to a saucepan and cover with water. Bring to a boil, then reduce heat slightly and boil for 15 minutes. Drain and let cool until easy to handle.
2 pounds navel oranges
Using a spoon or melon baller, gently scrape excess white pith from the peels. Don't remove all of it; you need the pectin for setting the marmalade. Slice the peel into very thin strips (cut into smaller lengths if you like) and place in a large pot such as a Dutch oven.
Segment the oranges over the peel in the pot to capture the juices, making sure to remove any seeds.
Add water and set pot over medium-high heat. Bring to a boil, then reduce and cook until the orange peel is very soft, 20-30 minutes.
2 1/2 cups water
Scoop the orange mixture into a large liquid measuring cup (or work in batches). You should have 4 cups; if you have less, add water to reach 4 cups.
If you are canning, at this point set your canner to boil.
Pour back into the pot and bring back to a boil, then stir in the sugar all at once. Cook, stirring often, until the marmalade reaches 220°F.
4 cups granulated sugar
Remove from heat and skim off any excess foam, if desired. Carefully ladle into jars. Use a damp cloth to wipe any spills from the outsides of the jars.
If not canning, place lids and let cool to room temperature, then store in the refrigerator.
If canning, place lids and screw on rings fingertip tight. Use a jar lifter to transfer jars to boiling water bath canner. Place the lid on the canner and process jars 10 minutes. Turn off heat and remove lid, letting jars rest in the water 5 minutes to prevent thermal shock. Remove jars with the jar lifter and place on a towel-lined countertop. Leave undisturbed for 24 hours, then check for seals, label, and store. Any unsealed jars must be stored in the refrigerator.

Notes

Makes approximately 4 8-ounce jars.
If you have extra that does not fill a jar, pour it into a reusable container and store in the refrigerator.
The marmalade will bubbly vigorously once the sugar is added; make sure your pot is large enough, monitor the heat, and stir often to prevent bubbling over.

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We’ll email a link to you, so you can come back to it later! Plus, we’ll send new recipes to your inbox weekly.

Nutrition

Calories: 110 kcalCarbohydrates: 28 gProtein: 0.3 gFat: 0.1 gSaturated Fat: 0.005 gSodium: 1 mgPotassium: 48 mgFiber: 1 gSugar: 27 gIron: 0.05 mg

Nutrition information is provided as a courtesy and is an estimate based on online calculators. Any nutritional information found on Stetted should be used as a general guideline only.

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