Irresistibly Easy Homemade Orange Marmalade Recipe
Welcome, friends! January is here, which means it’s the perfect time to embrace a new winter kitchen project: trying this easy orange marmalade recipe. Citrus season is in full swing, and while we may not live in the citrus-growing states, the bright flavors of fresh oranges are just the thing to liven up the shorter, colder days here in Tennessee.
Even though this was my first time making marmalade, I’ve been canning homemade jams, jellies, and other fruit-based goodies for years. Let me tell you—this process was just as enjoyable, and the result was every bit as rewarding. With simple ingredients and a little bit of patience, you’ll soon have jars of sweet, tangy marmalade ready to spread on warm English muffins or to gift to friends. If I can do it, you can too!
Why Make Homemade Orange Marmalade?
Store-bought marmalades are often loaded with preservatives, colorants, and other less-than-desirable ingredients that mask the natural flavors of the fruit. But when you make marmalade at home, you control the amount of sugar, highlight the fresh fruit juice, and create a spread with a depth of flavor that’s impossible to find in a store-bought jar. Whether you’re using sweet oranges, mandarin oranges, or even bitter Seville oranges, homemade orange marmalade captures the vibrant essence of citrus like nothing else.
Plus, homemade jams and marmalades make wonderful gifts. There’s something so special about offering a jar of your own creation to someone you love, especially when it’s made with care and fresh oranges.
And when you’re ready, try your hands at my favorite strawberry jam recipe, and canned cherries!
Ingredients for Traditional Marmalade
Here’s what you’ll need to make a small batch of marmalade:
- 4 large sumo oranges (or your favorite type of orange)
- 1 lemon (Meyer lemons work great if you want a sweeter marmalade)
- 6 cups of water (enough water to cover the fruit slices)
- 6 cups of sugar
Using whole fruit is the key to marmalade’s distinctive bitter taste and texture. The orange peels, pith, and rind all play a role in achieving that good marmalade flavor.
Step-by-Step Instructions for Homemade Orange Marmalade
Step 1: Wash Oranges and Prepare the Fruit
Wash oranges and the lemon thoroughly in hot soapy water to remove any wax or residue. Using a vegetable peeler or a sharp knife, carefully peel the fruit, saving the orange rind. Slice the peels into thin strips and set aside.
Cut the remaining fruit into smaller pieces, removing seeds. If you want a smoother texture, you can run the fruit through a food processor, but I prefer to chop it by hand for that rustic, homemade marmalade feel.
Step 2: Soak the Fruit Overnight
In a medium saucepan, combine the orange slices, peels, and lemon juice with 6 cups of water. Cover and let it sit at room temperature overnight. This first step allows the natural pectin in the fruit to release, which will help the marmalade set without needing a pectin bag or added pectin.
Step 3: Cook the Mixture
The next morning, place the pot over medium-high heat and bring the mixture to a boil. Once it reaches a full rolling boil, reduce the heat to medium and let it simmer until the orange mixture begins to thicken. Stir frequently to prevent sticking.
How to Tell When Marmalade is Ready
A good marmalade requires patience, as it takes time to reach the right consistency. Keep an eye on the temperature—it needs to reach the boiling point of 220°F (degrees F) for proper setting. If you don’t have a candy thermometer, you can use the cold-plate test:
- Place a small plate or frozen plate in the freezer for 5 minutes.
- Drop a spoonful of the marmalade onto the plate.
- Wait a few seconds, then push the edge of the marmalade with a metal spoon. If it wrinkles and holds its shape, it’s ready.
This wrinkle test is foolproof and works every time!
Step 4: Canning the Marmalade
Once the marmalade is ready, it’s time to can. Wash jars, rims of the jars, and lids in hot soapy water, then sterilize them in boiling water. Ladle the hot orange mixture into the hot jars, leaving 1/4 inch of headspace at the top. Wipe the rims clean with a damp kitchen towel, place the lids on, and secure the rings.
Using a jar lifter, lower jars into a boiling water bath and process for 10 minutes. Once done, remove the jars and let them cool in a dark place. As they cool, the vacuum seals will form, ensuring your marmalade stays shelf-stable.
Canning with My Electric Water Bath Canner
When it comes to preserving homemade goodies like this orange marmalade, my electric water bath canner from Roots & Harvest is my go-to tool, and honestly, my favorite way to can. It makes the entire process so much easier and more efficient—no more hovering over a stovetop trying to keep the water at just the right temperature. With its built-in temperature control and large capacity, I can process multiple jars at once, ensuring perfect vacuum seals every time. If you’re new to canning or looking for a reliable upgrade, I can’t recommend this canner enough. (This post is in partnership with Roots & Harvest, a brand I trust for all things homesteading!)
Orange Marmalade Recipe
Ingredients
- 3 fresh oranges we used sumo oranges, but any type of orange works!
- 1 lemon adds natural pectin and a hint of tartness (optional)
- 6 cups of water
- 6 cups of sugar
Instructions
- Wash and Prepare the Fruit
Wash oranges and the lemon thoroughly in hot soapy water to remove any wax or residue. No need to peel the oranges—just chop the whole fruit into small chunks, discarding any seeds. The orange rind, pith, and flesh will all cook together, giving the marmalade its classic flavor and texture.
Soak the Fruit Overnight
In a medium saucepan, combine the orange chunks, lemon juice, and 6 cups of water. Heat to bloil. Once boiling, remove from heat, cover, and let sit at room temperature overnight. This step helps soften the orange peels and release natural pectin, which will help the marmalade set. It also helps to remove the bitterness from the pulp.
Cook the Mixture
The next morning, place the saucepan over medium-high heat and bring the mixture to a full rolling boil. Once it boils, reduce to medium heat and let it simmer for 1–1.5 hours, stirring occasionally. The orange mixture will begin to soften, and the peels will become tender.
Add the Sugar and Simmer
Stir in the 6 cups of sugar, ensuring it dissolves completely. Continue to simmer the mixture on medium heat for another 1–2 hours, or until it begins to thicken and reaches 220°F. Stir frequently to prevent sticking.
Blend for the Perfect Consistency
Once the marmalade has thickened, use an immersion blender directly in the pot to blend about half of the mixture. This creates a perfect balance—smooth enough to spread easily, but with small pieces of orange rind for texture.
Perform the Cold-Plate Test
Place a small, frozen plate in the freezer for 5 minutes. Spoon a small amount of marmalade onto the cold plate, wait a few seconds, and push it with a spoon. If the marmalade wrinkles, it’s ready!
Can the Marmalade
Wash jars, lids, and rings in hot soapy water, then sterilize them in boiling water. Ladle the hot marmalade into hot jars, leaving 1/4 inch of headspace. Wipe the rims clean with a kitchen towel, place the lids on, and secure the rings.
Using a jar lifter, lower the jars into a boiling water bath and process for 10 minutes. Once done, remove the jars and let them cool completely. The vacuum seals will form as they cool.
Pro Tips for the Perfect Orange Marmalade Recipe
- Type of Orange Matters: Sumo oranges are my favorite for their sweet, tangy flavor, but Valencia oranges or bitter Seville oranges are traditional options with a stronger bitter note.
- Balance the Sweetness: Too much sugar can overpower the natural flavors of the fruit. Taste as you go if you’re unsure about the amount of sugar.
- A Clean Kitchen is Key: Canning requires a clean kitchen to prevent contamination. Sterilize your tools, wash jars, and use a fresh kitchen towel to wipe rims.
What to Do With Your Homemade Orange Marmalade
This marmalade is delicious spread over warm English muffins or biscuits. It’s also wonderful spooned over yogurt, paired with cheese boards, or used as a glaze for roast chicken. In my humble opinion, nothing beats the combination of marmalade and a thick slice of sourdough bread slathered with butter.
Looking Ahead: More Citrus Recipes to Try
If you’re enjoying citrus season as much as I am, stay tuned for my upcoming posts. I’ll be sharing how to make candied orange peels and dried citrus slices for tea blends—both are great ways to use up the whole fruit and reduce waste. Once those posts are live, I’ll link them here for easy access!
Making marmalade the old-fashioned way is a good thing—it’s simple, satisfying, and results in a jar of sunshine you can enjoy all winter long. Whether this is your first time making homemade jams or you’re a master food preserver, I hope this recipe inspires you to roll up your sleeves and give it a try.
Let me know in the comments if you’ve ever made this homemade marmalade recipe before or if you have a favorite type of orange to use. If you give this orange marmalade recipe a try, I’d love to see it—be sure to follow me on Instagram and tag me so I can share! And if you’re curious to learn more about our homestead life here in Tennessee, check out my About Me page for a little behind-the-scenes peek. Until next time, happy canning!
