Easy Orange Marmalade Recipe
A simple and delicious homemade orange marmalade recipe that uses fresh navel oranges and lemon, slowly simmered and sweetened to create a tangy and sweet preserve perfect for toast, desserts, or glazing meats.
- Prep Time: 15 minutes plus 24 hours soaking
- Cook Time: 45 minutes to 1 hour 20 minutes
- Total Time: 1 day 1 hour 35 minutes
- Yield: About 3 cups (720ml) of orange marmalade 1x
- Category: Condiment
- Method: Stovetop
- Cuisine: British
- Diet: Vegetarian
Ingredients
Scale
Fruit:
- 2 large navel oranges (about 12oz/340g)
- 1 small lemon (about 2oz/57g)
Liquids & Sugar:
- 2 cups (16fl oz/480ml) water
- 2 cups (16oz/454g) granulated sugar
Instructions
- Prepare Citrus: Wash the oranges and lemon thoroughly and finely chop them. Remove and discard any seeds you find to avoid bitterness in the marmalade.
- Simmer Fruit: Place the chopped fruit along with the water into a medium saucepan. Bring the mixture to a simmer over medium heat.
- Soak Overnight: Turn off the heat, cover the saucepan, and let the mixture sit at room temperature for 24 hours. This soaking period helps extract pectin from the fruit, softens the rind, and reduces bitterness.
- Reduce Mixture: The next day, return the saucepan to medium heat and bring back to a simmer. Cook while stirring occasionally for 20 minutes to 1 hour, until the mixture has reduced by half in volume.
- Add Sugar and Boil: Stir in the granulated sugar until fully dissolved. Increase the heat to medium-high and simmer rapidly for another 15-20 minutes, stirring frequently to prevent burning and help the marmalade thicken.
- Check for Setting: Test marmalade doneness by placing a spoonful on a cold plate and refrigerating it for a minute. It should gel and hold its shape. If still runny, cook for a few more minutes and test again.
- Cool and Store: Allow the marmalade to cool completely before transferring it to an airtight container. Refrigerate and store for up to six weeks.
Notes
- Do not skip the 24-hour soaking step; it is essential for proper texture and flavor development.
- Use a heavy-bottomed saucepan to avoid burning the marmalade as it thickens.
- If you prefer a smoother marmalade, you can pulse the soaked fruit mixture lightly in a food processor before cooking.
- Ensure the container is airtight to preserve freshness and prevent spoilage.
- Use a cold plate from the refrigerator to accurately test marmalade setting.
Keywords: orange marmalade, homemade marmalade, citrus preserve, easy marmalade, fruit jam, navel oranges, lemon marmalade
Find it online: https://www.sanacooks.com/easy-orange-marmalade-recipe/
