Introduction

Homemade orange marmalade is a classic preserve that captures the bright, tangy flavors of fresh citrus. This easy recipe requires just a few simple ingredients and patience, resulting in a delicious spread perfect for toast or baking.

The image shows a clear glass jar filled with chunky orange marmalade that has a glossy, jelly-like texture with bits of orange peel visible throughout. A silver spoon is dipped into the jar on the right side, partially submerged in the marmalade. The jar sits on a soft pink and white striped fabric, and parts of white slices of toast with marmalade spread on them are visible on the right edge of the image. The overall look is bright and fresh, with the marmalade’s rich orange color standing out against the soft background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 large navel oranges (about 12oz/340g)
1 small lemon (about 2oz/57g)

2 cups (16fl oz/480ml) water
2 cups (16oz/454g) granulated sugar

Instructions

Step 1: Wash the oranges and lemon thoroughly, then finely chop them. Remove and discard any seeds you find.
Step 2: Place the chopped fruit and water in a medium saucepan, then bring to a simmer over medium heat.

Step 3: Turn off the heat, cover the pan, and let the mixture sit for 24 hours. This soaking step helps draw out pectin, softens the rind, and mellows bitterness.
Step 4: The next day, return the saucepan to medium heat and simmer, stirring occasionally, until the mixture reduces by half. This can take 20 minutes to an hour.
Step 5: Add the sugar and stir until dissolved. Increase the heat to medium-high and simmer rapidly for 15-20 minutes, stirring frequently to prevent burning, until the marmalade thickens.

Step 6: Test for doneness by placing a spoonful on a cold plate chilled in the refrigerator. After a minute, it should gel and hold shape. If it’s still runny, cook a few minutes longer and test again.
Step 7: Let the marmalade cool completely, then transfer it to an airtight container and refrigerate. It will keep for up to six weeks.

Tips & Variations

For a smoother texture, pulse the soaked fruit mixture briefly in a food processor before cooking.

Use organic citrus to avoid pesticides since the peel is included in the marmalade.
Add a splash of Grand Marnier or other orange liqueur after cooking for an adult twist.
If you prefer less bitterness, remove more of the white pith when chopping or soak the fruit mixture longer.

Storage

Store the cooled marmalade in an airtight container in the refrigerator for up to six weeks. Use a clean spoon each time to avoid contamination. For longer storage, consider freezing in small portions. Thaw in the refrigerator and stir before using. Reheating is unnecessary but you can warm it gently if desired.

How to Serve

A clear glass jar filled with chunky orange marmalade that has visible small bits of fruit and a glossy, jelly-like texture. The jar sits on a white marbled surface covered with a pink and white striped cloth. In front of the jar, a silver spoon rests with a small dollop of the same shiny, thick marmalade on it. The bright orange color of the marmalade contrasts with the soft, light background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of oranges for this marmalade?

Yes, you can use Valencia, blood oranges, or Seville oranges. Seville oranges are traditional for marmalade and have higher natural pectin and tartness, which gives a more classic flavor and texture.

Why do I need to let the fruit soak for 24 hours?

The 24-hour soaking extracts pectin from the fruit peel and pulp, softens the rind, and helps mellow out the bitter flavors. Skipping this step can result in a less gelled, more bitter marmalade.