Looking for a simple yet wonderful Homemade Orange Marmalade Recipe? You've found it! This trusty recipe is even suitable for home cooks who have absolutely zero jam-making experience.
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Why this recipe is a winner
There are so many reasons to fall in love with making your own orange marmalade using this old-fashioned recipe:
- it's small-batch but can be multiplied – this recipe calls for 2 oranges and produces two medium jars of marmalade but you can easily multiply to make up a larger batch
- it includes all the steps and plenty of pics so you can be confident you'll be delivering magnificent marmalade rather than a hot and sticky mess
- it includes plenty of rind to highlight that bitter and sweet balance that makes marmalade so wonderful
- it's such a versatile condiment – it's perfect spread for toast, croissants and other breakfast favourites (or you can bake up a batch of my Orange Marmalade Cookies).
Ingredient notes
To make this marmalade you'll need oranges, caster sugar (you might know it as superfine sugar) and – as an optional extra – vanilla bean paste (or vanilla extract). You'll also add water to these ingredients.
The ingredient list with quantities can be found in the recipe card at the end of this post.
Which oranges make the best marmalade?
The answer to this question really depends on your own preferences.
If you prefer your marmalade more sweet than bitter, use a sweet orange variety such as Navel, Valencia or a blood orange. For those who love a more bitter marmalade, choose Seville oranges.
How to make Orange Marmalade
I've tested and re-tested this recipe many times. The result? A recipe that's as simple as possible while still achieving that unbeatable homemade taste.
Before we start on the method, here are some things to keep in mind:
- you'll end up with about 700-800 mls of marmalade which will fill about two medium jars
- you'll need to sterilise the jars and lids (use the hottest setting on your dishwasher if you have one or simply boil and allow to air dry)
- you'll need to make this marmalade over 2 days as the sliced oranges need to soak in water overnight, so plan ahead
- the trickiest part of the method is knowing when the marmalade reaches setting point and is ready to take off the heat – I've included plenty of tips, pics and advice below to help you meet the challenge.
Okay, let's start!
Day 1
Start by washing and drying the oranges.
Chop oranges into halves or quarters (depending on their size and how chunky you prefer the marmalade). Slice off and discard the middle pith and very ends of the orange. Remove any visible seeds, too.
Thinly slice the oranges and then place into a large saucepan. Add the water, place the lid on saucepan and allow to rest overnight.
Day 2
The next day, add the vanilla (if desired) to the oranges and water and place saucepan on the stovetop.
Bring to the boil, stirring, and then simmer for 10 minutes (see image 1).
Take off the heat, add the sugar and stir to dissolve the sugar before returning to heat (see image 2).
Bring to the boil again and then adjust so the mixture is simmering at a medium pace, not furiously and not gently.
Allow to simmer for about 25-30 minutes, stirring occasionally (see image 3).
TIP: You may need to keep adjusting the temperature down during the process to maintain a steady simmer.
When is my marmalade ready to take off the heat?
The marmalade is ready when it reaches "setting point" or has "jelled". I've given a rough time estimate above. However, it is more important to rely on other methods, apart from time, in determining if your marmalade is cooked.
Many jam and marmalade recipes recommend a test that involves frozen saucers and dropping some jam onto the sauce and pushing your finger through it to see if it wrinkles.
I find this test unreliable and fiddly. Instead, I recommend observing the jam as it cooks and looking for these signs that it is near ready and then ready:
- when it is close to ready it will start losing its watery appearance and start to look shiny
- the bubbles as it simmers will start to keep their shape longer (so it looks more like slow motion bubbling compared to when it first starts to simmer)
- take it off the heat immediately once it "grabs" the bottom of the saucepan a little as you stir, meaning you can see the bottom of the saucepan if you drag the spoon across the bottom (see image 4).
TIP: If you take the marmalade off the heat a little early and it doesn't set properly, remember that you can simply put it back in the saucepan and cook a little longer. If you burn it, there's unfortunately no going back!
Once your jam is ready, pour into the jars (while still hot) and seal with a lid (see image 5).
TIP: If you can, buy a jam funnel (the blue utensil pictured on the left in image 5). It's a wide-mouthed funnel that's made for getting that hot and sticky jam into a jar. I bought mine at Aldi during a special buy sale. You can also find them online and at specialty kitchen stores. Otherwise, carefully spoon or ladle your jam into the jar.
The result: citrus bliss!
By following this recipe you should end up with two medium jars of wonderfully chunky Orange Marmalade. It's a great spread for toast, crumpets, croissants and more.
Every time I enjoy some chunky Orange Marmalade, I think of Melbourne. I wasn't really a fan of marmalade until I tried homemade-style marmalade at a bakery in Melbourne about 15 or so years ago. Weekend trips to Melbourne were a favourite thing back in the day. I may not get to venture as frequently or far these days with the kids in tow. But this homemade Orange Marmalade takes me on an adventure every time I sit down to enjoy it.
Storing your marmalade
Once cooled, place the jars in the fridge and store for up to 6 months (unopened) or 2 months (once opened).
TIP: There is the option of "canning" this marmalade so you can store it for longer periods on the shelf in your pantry. However, you'll need to rely on your own knowledge of canning and preserving or read more about the fundamentals of canning as the process is too extensive to cover here.
More citrus bliss
If it's citrus season in your part of the world, you might also enjoy these recipes right now:
Made this recipe and love it? Please take a moment to rate the recipe and leave a comment below. It’s such a help to others who want to try the recipe. (And it really makes my day to hear how Nana Ling's recipes are being made, shared and loved all around the world! - Libby x)
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Orange Marmalade
Ingredients
- 2-3 oranges (you want about 500 grams once pith removed, sliced etc)
- 2 cups water
- 2 ½ cups caster sugar / superfine sugar (500 grams)
- ¼ teaspoon vanilla bean paste or extract (optional)
Instructions
- Sterilise two medium jars (you can use the dishwasher and then allow to air dry).
- Wash and dry oranges.
- Chop oranges into halves or quarters (depending on their size and how chunky you prefer the marmalade) and then slice off and discard the middle pith and very ends of the orange. Remove any visible seeds, too.
- Thinly slice the oranges and then place into a large saucepan. Add the water, place lid on saucepan and allow to rest overnight.
- The next day, add the vanilla to the oranges and water (if desired) and place saucepan on the stovetop.
- Bring to the boil, stirring, and then simmer for 10 minutes.
- Take off the heat, add the sugar and stir to dissolve the sugar before returning to heat.
- Bring to the boil again and then adjust so the mixture is simmering at a medium pace, not furiously and not gently.
- Allow to simmer for about 25-30 minutes, stirring occasionally. You'll know the jam is ready when it loses its watery appearance and starts to look shiny and "grab" the bottom of the saucepan a little as you stir (see post above for pictures).
- Pour hot marmalade into the jars and seal with a lid.
Video
Notes
- If you prefer your marmalade more sweet than bitter, use a sweet orange variety such as Navel, Valencia or a blood orange. For those who love a more bitter marmalade, choose Seville oranges.
- you'll end up with about 700-800 mls of marmalade which will fill about two medium jars
- you'll need to make this marmalade over 2 days as the sliced oranges need to soak in water overnight, so plan ahead
- the trickiest part of the method is knowing when the marmalade reaches setting point and is ready to take off the heat – I've included plenty of tips, pics and advice in the post to help you meet the challenge.
Julie
Thanks Libby great recipe for orange marmalade, lm just putting into jars and wondered if this will set when cold as is very runny
Libby Hakim
Hi Julie. If it's still too runny when cold, you can just pop it back in the saucepan and cook further. It's hard to give precise times for jams as it depends on the fruit and so many factors. I try to describe but it's really one of those things you sometimes have to learn by trial and error. I can now tell just by looking at the mixture in the saucepan and find that the look of it is the easiest way to tell once you get the hang of it. Better if it's undercooked though cause you can cook more! Burnt jam is not much fun.
Kim Farrell
10/10
Not difficult as you said used jam setting sugar.
Hubby tasted said to enter in this years show as have 6 entries to enter (2 are jars of Marmalade.) Have made a lime one. Won 3rd prize 2019 with Worchestershire Sauce no Royal Show 2020 due to Covid
Libby
Hi Kim - awesome feedback! Thanks and good luck with your show entries. Hopefully we can have shows again soon. My kids have been so disappointed our local one was cancelled. Take care, Libby