Sweet, Citrusy, Perfectly Spreadable
This Homemade Orange Marmalade is bright, zesty, and bursting with fresh citrus flavor. With tender orange peel suspended in a glossy, sweet-tart jelly, it’s the perfect spread for toast, biscuits, or even glazing chicken and baked goods. Making marmalade at home may sound fancy, but this easy marmalade recipe uses simple ingredients and straightforward steps. It’s ideal for weekend kitchen projects, holiday gifting, or stocking your pantry with homemade goodness. Once you taste the vibrant citrus flavor and see that beautiful golden color, you’ll never go back to store-bought again!
⏱️ Time Breakdown
- Prep Time: 20 minutes
- Cook Time: 45–50 minutes
- Total Time: About 1 hour 10 minutes
- Yield: About 3 cups
📝 Ingredients List
- 4 medium oranges (preferably organic)
- 1 lemon
- 4 cups water
- 4 cups granulated sugar
✨ Kitchen Tools You’ll Need
This recipe doesn’t require fancy gadgets, just a few reliable kitchen basics to keep everything simple and stress-free.
- Large heavy-bottomed pot
- Sharp knife
- Cutting board
- Measuring cups
- Wooden spoon
- Candy thermometer (optional but helpful)
- Clean glass jars with lids
👩🍳 Step-by-Step Beginner-Friendly Instructions
Step 1: Prep the Fruit
Wash the oranges and lemon thoroughly. Slice them in half and remove any seeds. Thinly slice the peel and flesh into very fine strips. The thinner the slices, the smoother the marmalade texture 😊
Step 2: Simmer the Citrus
Place the sliced fruit into a large pot. Add 4 cups of water.
Bring to a boil, then reduce to a gentle simmer. Cook for 30–35 minutes, stirring occasionally, until the peel becomes soft and tender.
Step 3: Add the Sugar
Stir in the sugar until completely dissolved. Increase heat and bring to a rolling boil.
Step 4: Cook to Gel Stage
Boil for 15–20 minutes, stirring frequently to prevent sticking. The mixture should thicken and look glossy.
If using a thermometer, aim for 220°F (104°C).
You can also test by placing a small spoonful on a chilled plate — if it wrinkles when pushed, it’s ready 🍊✨
Step 5: Jar the Marmalade
Remove from heat and let cool slightly. Carefully pour into clean jars while still warm. Seal tightly.
Allow to cool completely before storing.
💡 Pro Tips
- Texture Control: Slice peel thinner for smoother marmalade or thicker for chunkier texture.
- Bitterness Balance: Remove extra white pith if you prefer less bitterness.
- Storage: Store sealed jars in the refrigerator for up to 3 weeks.
- Gift Idea: Add a ribbon and label for beautiful homemade holiday gifts.
🔄 Variations
- Spiced Marmalade: Add a cinnamon stick while simmering.
- Ginger Orange: Stir in 1 tablespoon freshly grated ginger.
- Vanilla Twist: Add ½ teaspoon vanilla extract at the end of cooking.
- Reduced Sugar Option: Reduce sugar slightly, but note texture may be softer.
❓ FAQ
Why didn’t my marmalade thicken?
It may not have reached 220°F or boiled long enough. Continue simmering and test again.
Can I can this for long-term storage?
Yes, process filled jars in a boiling water bath for 10 minutes for shelf stability.
Is marmalade supposed to be slightly bitter?
Yes! The peel gives marmalade its signature sweet-bitter balance.
Can I use other citrus?
Absolutely — try blood oranges, mandarins, or a mix of citrus fruits.