Homemade Easy Orange Marmalade Recipe (2024)

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Easy Orange Marmalade Recipe Ingredients Instructions Notes Related Posts Honey Garlic Chicken Recipe – Easy Chicken Recipes For Dinner! 12 Ways To Save Money In The Kitchen Easy St. Patrick’s Day Recipes And Themed Food! Reader Interactions Comments Leave a Reply FAQs References

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Try this quick and easy homemade orange marmalade recipe when you’re in a hurry or when you just have a craving for a delicious marmalade!

Easy Orange Marmalade Recipe

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Ingredients

1 orange*
1 Tbsp. water
1/2 cup sugar

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Instructions

Cut the un-peeled orange.
Place into a blender or food processor with the water and blend until the orange peel is finely chopped.
Pour the mixture into a saucepan with the sugar.
Boil for 15 minutes.

Notes

*If you use a non-organic orange, wash the peels thoroughly before peeling.

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Reader Interactions

Comments

Emily
June 20, 2012 at 7:16 am

how long will this keep in the fridge? Long enough to spread on a few slices of toast and make a few sandwiches? ;)
Reply
- Jill
  June 20, 2012 at 7:24 am
  
  This will last just as long as any jam or jelly does after you open a jar of it. Most jams and jellies are “acidy” and orange is especially so which means it has a natural preservative. Most of the time even after a couple of months they don’t get “bad” they just start sugaring which mean the sugar in them starts to crystallize and even then you can still use them by heating them a little the crystals dissolve.
  Reply
Patricia
June 20, 2012 at 7:28 am

This recipe is one I am going to make. A great way to use up an extra orange, and I just bought sugar on sale yesterday. Yeh!
Reply
grandma
June 20, 2012 at 8:51 am

Will go nicely in a gift basket for Christmas.
Would I double the water if I added in a lemon?
haven’t made marmalade in years as I can’t have it so this would be fun to make and give away.
Also a change from rhubarb jam and preserves I have been making for 4 weeks now.
Reply
- Jill
  June 20, 2012 at 9:31 am
  
  Depending on the size of the lemon but you might want to add a little extra water and sugar or you could just use lemon zest and leave it as is.
  Reply
Diane
June 20, 2012 at 12:17 pm

I’m wondering if you could can this yummy looking stuff? Do you think the acidity is high enough for hot water bath canning?
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Can’t wait to try this out!
Reply
- Jill
  June 20, 2012 at 1:32 pm
  
  Yes you can probably can it. It has most of the same ingredients for regular jams or jellies.
  Reply
Heather :) :) :)
June 20, 2012 at 7:01 pm

I think orange marmelade is really nice on a hot biscuit with butter slathered on top :) Love and hugs from the ocean shores of California, Heather :)
Reply
Heidi
June 21, 2012 at 10:00 am

this sounds wonderful, I love orange marmalade but it is usually so expensive in stores.
Reply
Cathy
July 19, 2012 at 9:54 am

does this just make 8oz.?
Reply
- Jill
  July 19, 2012 at 10:27 am
  
  Yes it makes close to that depending on the size of your orange.
  Reply
dot
January 1, 2013 at 9:44 am

can you use sugar substitute in making tangerine marmalade
Reply
- Jill
  January 1, 2013 at 10:26 am
  
  Here is a web site that talks about substituting sugar. There are many others if you would like to google them too. You can make many jams and marmalade without using any sugar or sugar substitute at all if you want.
  Reply
susan
June 28, 2013 at 10:27 am

Yum – this looks great. Thanks!
Reply
Michele Stratton
July 1, 2013 at 12:58 pm

Jill–could I use apricots (taking out the pit of course) instead of oranges? My dad’s apricots all almost ripe on his apricot tree.
Reply
- Jill
  July 1, 2013 at 1:45 pm
  
  I have never tried apricots but you could try a few and see what happens. There is so few ingredients that you wouldn’t be out much plus if it fails the worse that would happen is it might be too mushy or syrupy which you could use a syrup; a sweetener in tea; sweetener in with some kind of juice.
  Reply
grizzly bear mom
July 2, 2013 at 5:29 pm

Directions say to place in blender. How long do you blend it or to what consistency?
Reply
- Jill
  July 2, 2013 at 6:20 pm
  
  You blend it until the orange peels are the consistency and size that you like them. If you like bigger pieces of orange peel do it less and some people like a more fine orange peel.
  Reply
Rachel H
July 4, 2013 at 9:35 am

I really love orange marmalade, as well as strawberry preserves. Like Tawra I have FM, and my daughter gave me a nutrition and cook book that says I should not have sugar or sugar substitutes. I admit that if I stay off the sugar I do feel better. I can however use honey, molasses or maple syrup as a sweetener. I may just have to try this out with some honey, may not taste the same, may be better, who knows?
Reply
Jessica
October 28, 2013 at 6:59 am

Am greatiful for your recipe, i want to be a food technologist, teach me more about making straw berry jam
Reply
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Lorene Terwilliger
March 6, 2014 at 2:50 pm

I use a lot of local honey for sinuses and allergies and sometimes before I get the big glass jar used up, it will crystalize. I know the microwave can fix it but so can the dishwasher. I make sure the cover is on tight and run it through the cycle on the top shelve. Works great!
Reply
- Jill
  March 6, 2014 at 3:43 pm
  
  It is kind of the way we use to do it in the “olden” days before microwaves. We would put the honey or syrup in a pan of hot water on the stove to heat it up. I asked my grandkids one day if they had to warm up syrup without a microwave how would they do it and they didn’t have a clue so the had a lesson in heating things. Never thought about the dishwasher though. Great idea.
  Reply
Martine
March 7, 2014 at 11:30 am

Very interesting softening honey in the dishwasher. It reminds me how recently I heard on radio some people have invented a new method to use the dishwasher as a kind of “low-temperature-cooker” – they seem to put the food in really tight containers and then put them in the dishwasher like Lorene does with the honey. Cannot say however whether this really works because I did not try this myself but those people telling on the radio were very happy with their new cooking method.
Reply
Mary Jane
June 3, 2014 at 10:28 pm

In Canada, oranges often come on sale in late February to early March. I guess that is when they are clearing out the storage warehouses to make room for new crops. Any way, that is a good time to buy the oranges in large amounts and make a good batch of marmalade. My recipe is an older traditional one, but it was easier to make than I expected, and well worth it. The flavour of homemade jam or marmalade can’t be beat. The freshness of marmalade is also welcome treat after months of winter.
Reply
Christina
November 26, 2014 at 12:17 am

Can you use this with other fruits ,looks so was and yummy.
Reply
- Jill
  November 26, 2014 at 6:36 am
  
  I have never tried this exact recipe with other fruit but most jams and jellies are basically fruit juice, sugar and a little water. You will be using only 1 piece of fruit and a little sugar so if it doesn’t work you won’t be out a bunch of expensive ingredients. Usually the only thing that goes wrong in a recipe like this too is it doesn’t thicken quite enough and if that happens just use it for syrup instead.
  Reply
Catherine
February 28, 2015 at 1:00 pm

Hi,
I’m wondering if I could cut the sugar in half and still have a thickish marmalade? Thank you – your recipe looks so easy, I thought I would try it, but with less sugar (I use organic sugar when I cook).
Reply
- Jill
  February 28, 2015 at 1:29 pm
  
  You could easily try it with this recipe because the most you will be out if it doesn’t work is 1 orange and a small amount of sugar. The most that will happen is you may have a little trouble with it setting up.
  Reply
  - Catherine
    February 28, 2015 at 2:08 pm
    
    Thank you Jill, I’m sure it will still be edible :-) We have many fruit trees and I have made lots of peach and apricot jam but never marmalade – I use my jams/preserves for a fruit and nut bread (the preserve replaces the usual fruit and sugar).
    Reply
Catherine
February 28, 2015 at 2:51 pm

Hi Jill,
I just did a quick navel orange marmalade and it turned out nicely. Thank you.
Reply
Monica
June 15, 2016 at 8:09 pm

I made this marmalade twice..we all enjoyed it. I made a fresh jar today..Thank you so much for this delicious and easy recipe Jill.
Reply
Rochelle
August 9, 2016 at 11:37 am

I made this today to use up some oranges and came.out really good just a little on a piece of toast yummy…and making orange chicken with it too I made like 3 jars..
Reply
Rochelle
August 9, 2016 at 11:39 am

Meant to day too Thank you so much for the simple recipe..I made some plum jam thr other day with a different recipe I am a first timer when coming to making jams and jellies and so far everything I have made had been a hit!! Again thank u
Reply
- Rochelle
  August 9, 2016 at 11:41 am
  
  has been a hit
  Reply
Dee
December 21, 2017 at 4:15 am

Normally, you would boil the oranges whole till they are tender, mashing the insides to use only the juice from the inside then slicing the skins thinly. I think it gives a more traditional texture to the marmalade than the blender method but takes a couple hours to cook oranges whole. I’m thinking of trying it in a pressure cooker or instant pot.
Reply
Chris
May 7, 2020 at 2:56 pm

I had to add some cornstarch slurry to the mix. Maybe my oranges were extra juicy
Reply
AC
December 14, 2020 at 12:43 am

Just as an FYI organic doesn’t mean no pesticides.. just certain chemicals can’t be used ..there are organic pesticides…. I would still wash all fruit & veg
Reply
- Jill
  December 14, 2020 at 9:19 am
  
  Personally I was organic foods way more than I do other because there are way more cases of people getting very sick from food poisoning eating organic that other foods.
  Reply
Tony
February 25, 2021 at 7:50 pm

Have you tried this with multiple oranges? Is the cook time the same 15 minutes if let’s say I use 4 oranges ?
Reply
- Jill
  February 26, 2021 at 10:12 am
  
  I have never tried this recipe with more but I think it would need a little longer cooking time. Probably 35-40 mins just watch it and when it darkens a little and thickens then you know it is ready. Even if it doesn’t thicken the right amount when you make it the first time it will still be great on pancakes and things like that
  Reply
Paula
August 10, 2021 at 4:54 am

You say put the sliced orange and water into a blender. Then pour mix into a pan. How long do you blend it? What consistency?
Reply
- Jill
  August 10, 2021 at 3:14 pm
  
  Until the peel is ground up pretty fine or to whatever consistency that you would like it to be.
  Reply
Bonnie Wingo
February 26, 2022 at 1:26 pm

Best tasting Marmalade I ever had.
Very tasty Orange Marmalade.
I will definitely make this again.
I used 2 medium oranges.
I had to add a bit more water to adjust the thickness. I also followed other tips. I added a pinch of ground cloves and cinnamon. The spices were strong at first. After 24 hours in the fridge, the spices mellow and add a very pleasant taste to the marmalade.
Made about 3/4 of a pint.
Reply
Rebekah
January 15, 2023 at 12:55 pm

I made this today, and my kids and I loved it! We put it on toast right out of the sauce pot. But when I let it cool completely before putting it in the fridge, it hardened a bit. How do I keep it spreadable? Will I need to reheat it?
Reply
- Jill
  January 16, 2023 at 11:33 am
  
  Your orange may not have quite as juicy or it cooked a little too long. So try next time to either add just a tiny bit more water or cooking it a minute or 2 less. You may have to reheat the batch you made for now to make it spreadable.
  Reply
Roseann
August 17, 2023 at 11:45 am

Absolutely delicious and so simple to make.
Reply
- Jill
  August 18, 2023 at 4:42 pm
  
  Thank you Roseann. So glad you liked it.
  Reply

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Homemade Easy Orange Marmalade Recipe (2024)

FAQs

What is the secret to good marmalade? ›

Pectin is key

Pectin is a substance found in apples, citrus and other fruits that helps jams, jellies and marmalades set. Some fruits, such as lemons, have higher levels than others, which is why lemons make a great marmalade, and lemon juice and zest is sometimes added to marmalades made with other citrus.

Read The Full Story ›

What is the difference between orange jam and orange marmalade? ›

Marmalades contain the peel of the fruit as opposed to the whole fruit which jam is made from. Is marmalade just orange jam? No, orange jams use the entire fruit by crushing, pureeing and cooking, whereas marmalades consist of the citrus peel, (not the whole fruit).

Discover More ›

Why do you soak oranges for marmalade? ›

Leave to soak overnight. This helps to extract the maximum amount of pectin from the fruit pulp, which will give a better set. It also helps to soften the peel, which will reduce the amount of cooking needed.

Get More Info Here ›

What is the ratio of sugar to fruit for marmalade? ›

What's the ratio of sugar to fruit in marmalade? Because of the tartness of a Seville orange, the ratio of sugar to fruit in marmalade is 2:1. This recipe calls for 2kg of sugar and 1kg of oranges but you can scale it down or up using that ratio.

Get More Info ›

What fruit makes the best marmalade? ›

But if you can't get Sevilles, know that marmalade can be made from all manner of bitter or sour citrus. Virtually any grapefruit makes a great marmalade because they're so bitter, and limes are also a great contender.

Discover More ›

Why add baking soda to marmalade? ›

Baking soda is slightly alkaline and helps to break down the peels, shortening the time it takes to cook and soften them. You do not have to use it to make good marmalade, but it helps shorten the cooking process.

Get More Info Here ›

Do you stir marmalade while boiling? ›

Pam Corbin, preserving expert and former owner of Thursday Cottage, marmalade and jam makers: After adding sugar to the oranges, stir the mixture over a gentle heat to ensure it's completely dissolved before it starts to boil. Once it's reached a rolling boil, disturb it as little as possible.

Learn More ›

Does lemon juice thicken marmalade? ›

Lack of acidity: Acids like lemon juice help lower the jam mixture's pH, which reacts with the natural or added pectin to help thicken the jam. If a jam recipe doesn't call for lemon juice or lime juice, it could rely on another ingredient, like added pectin, to set the jam.

Keep Reading ›

How do you reduce the bitterness in orange marmalade? ›

The most important step in making orange jam is to boil orange peels to remove the bitter, bitter substance of this jam. In the steps of making jam, the orange peel step will greatly affect the quality of the final product.

Discover More Details ›

Can you boil marmalade too long? ›

Once the sugar is dissolved, a boil to a set takes an average of 5-7 minutes. Prolonged boiling times, up to 30 minutes, a common recommendation in food magazines often results in syrupy, caramelised marmalade, a ruined pan and evidence of an unreliable recipe.

Learn More Now ›

How to tell when marmalade is done? ›

You simply spoon a little of the peel and cooking liquid onto a frozen plate, then return it to the freezer for 2 minutes. Take the plate out and push your finger through the liquid part. If it “wrinkles” and looks like, well, set jelly, you know the marmalade is ready.

Know More ›

Can I use normal sugar for marmalade? ›

Due to the large amount required to make marmalade, it's crucial that you can make an informed choice. Caster sugar is the one to avoid. The crystals are too fine, which is great for baking but they will dissolve too quickly when making marmalade. Granulated sugar is a good choice.

Tell Me More ›

How do you produce good quality marmalade? ›

Make sure the oranges are free from blemishes and if possible buy organic which ensures their skins are free from chemicals too.

Get in the mood. ...
Keep it Simple. ...
Shredded not diced - and make them meaty. ...
Soften your peel properly. ...
Dissolve your sugar then leave it alone. ...
Listen to your marmalade. ...
Don't overcook your marmalade.

More items...

See Details ›

Why put butter in marmalade? ›

To prevent scum forming on the top of your jam, add a knob of butter to your fruit at the same time as you add the sugar, we recommend 20 grams per 1 kilogram of fruit. Note: Scum is nothing sinister, it is only air bubbles that are created during the cooking process, they will not ruin your jam/marmalade if they form.

Learn More ›