This vibrant orange marmalade recipe brings sunshine to your breakfast table in just 45 minutes. With minimal prep time and simple ingredients, you’ll create a homemade spread that perfectly balances sweet and citrusy notes.
The recipe yields a luxuriously textured preserve packed with vitamin C and natural fruit flavors. Whether you spread it on warm toast, scones, or use it in baking, this classic marmalade delivers bright, authentic taste that store-bought versions simply can’t match.
Ingredients for Fresh Orange Marmalade
- Oranges: 2.0-2.3 pounds (4 medium), picked fresh for best flavor
- Lemon: 1 whole, for zest and juice to add tartness
- Water: 1/3 cup, helps achieve perfect consistency
- Granulated Sugar: 4 cups, creates the ideal sweetness and helps preserve
Step-by-Step Instructions
- Preparation: Give oranges and lemon a thorough scrub to ensure clean peels
- Cutting Technique: Remove orange ends, halve them, then cut each half into 4 pieces (8 total per orange). Remove any seeds you find
- Processing: Place orange pieces in food processor, pulse until rinds become tiny pieces
- Mixing: Transfer processed oranges to a large saucepan. Add lemon zest, juice, water, and sugar. Mix well
- Cooking: Bring to boil, then reduce to low boil. Simmer 30-35 minutes, stirring frequently until mixture thickens
- Testing Doneness: Check consistency by pouring a spoonful on a cold plate – should form a soft gel that moves slightly
- Storage: Transfer to clean jars, cool to room temperature, then refrigerate for 2 weeks or freeze for 3 months
Storage Tips
This sweet orange marmalade keeps beautifully in the fridge for up to 2 weeks when stored in clean, airtight jars.
Want to enjoy it longer? Pop it in the freezer for up to 3 months! Just make sure to leave a bit of space at the top of your containers for expansion when freezing. When you’re ready to use frozen marmalade, simply move it to the fridge overnight to thaw.
Serving Suggestions
Nothing beats warm, buttery toast slathered with homemade orange marmalade! Try it spread on English muffins, bagels, or scones for breakfast. For a special brunch, add a spoonful to plain yogurt or use it as a topping for pancakes.
Want something different? Mix a tablespoon into your tea for a citrusy twist, or use it as a glaze for roasted chicken or ham.
Variations
Love experimenting? Try adding a vanilla bean while cooking for extra warmth, or toss in a cinnamon stick for a cozy spice note. For a grown-up version, stir in 2 tablespoons of whiskey or bourbon at the end of cooking.
You can also swap one of the oranges for a grapefruit or add a lime instead of lemon for different citrus combinations. Just keep the total amount of fruit the same!
Orange Marmalade
Equipment
- food processor
- Large saucepan
Ingredients
- 2.0 to 2.3 pounds oranges about 4 medium
- 1 whole lemon zest and juice of
- 1/3 cup water
- 4 cups granulated sugar
Instructions
- Wash the oranges and lemon, thoroughly scrubbing the peels.
- Cut off the ends of the oranges. Cut the oranges in half, then cut each half into 4, so you’re left with 8 pieces of orange. Discard any seeds.
- Place the orange pieces in a food processor and pulse/chop until the rind is in very small pieces. Place a plate in the freezer, to help us test for doneness later.
- Add oranges to a large saucepan over medium heat. Zest the lemon into the pot and squeeze the juice from it, into the pot. Add water and the sugar and stir well.
- Bring mixture to a boil. Reduce heat to a low boil and simmer, stirring often, for 30-35 minutes until thickened. When done, it will slide off the spoon in sheets, not droplets, and a spoonful poured onto a cold plate should be a soft gel consistency that moves slightly. If after pouring onto a cold plate it’s thin and runs easily on the plate, it is not ready, so continue cooking.
- Pour into jars or containers with a lid. Allow to cool to room temperature, then store in the refrigerator for up to 2 weeks, or freeze for up to 3 months.
