Orange Marmalade

orange marmalade in jars made from an australian recipe.

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5 from 4 votes

Super simple and delicious Homemade Orange Marmalade recipe

Prep Time15

Cook Time30

Resting time12

Total Time12 45

Course: Condiment

Cuisine: American, Australian, British, English

Servings: medium jars

Calories: 1095kcal

Author: Libby Hakim

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

Storing: Once cooled, place the jars in the fridge and store for up to 6 months (unopened) or 2 months (once opened). 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 as the process is too extensive to cover here.

Nutrition: The nutrition information is an automatically generated estimate and is not guaranteed to be accurate.

Tips:

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.

Nutrition