Easy Orange Marmalade
Brighten up your breakfast table with this Easy Orange Marmalade, a cheerful blend of sweet and tangy flavors made from fresh oranges and a hint of lemon. Perfect for beginners, this no-fuss recipe requires just four simple ingredients—juicy oranges, zesty lemon, granulated sugar, and water—to create a luscious preserve that's both vibrant and versatile. With minimal prep time and straightforward cooking steps, this marmalade strikes the perfect balance between sweet and slightly bitter notes, thanks to its natural citrus zest and pith. Use it to slather on toast, drizzle over pancakes, or even as a glaze for roasted meats. Whether you’re looking to stock your pantry or whip up homemade gifts, this fresh, homemade orange marmalade will bring a burst of sunshine to any occasion!
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Recipe Information
Ingredients
- 4 medium oranges
- 1 large lemon
- 4 cups granulated sugar
- 4 cups water
Instructions
Wash the oranges and lemon thoroughly to ensure they are clean.
Cut the oranges and lemon into thin slices, discarding any seeds as you go. If you prefer less bitterness, remove the white pith from the slices, but leaving some pith will enhance the marmalade's flavor.
Chop the citrus slices into small pieces if you prefer a finer texture for your marmalade.
Place the chopped citrus pieces into a large pot. Add 4 cups of water and bring to a boil over medium-high heat.
Reduce the heat to medium-low and let the mixture simmer uncovered for 25-30 minutes, or until the fruit has softened and the water has reduced slightly.
Stir in the sugar and continue simmering, stirring occasionally, for 30-35 minutes. The mixture should thicken and reach a temperature of 220°F (104°C) on a candy thermometer.
To check for doneness without a thermometer, place a small dollop of marmalade on a cold plate and let it cool for a minute. If it wrinkles slightly when you push it with your finger, it's ready.
Remove the pot from the heat and let the marmalade cool for 5-10 minutes. Ladle the marmalade into sterilized jars, leaving at least 1/4 inch of headroom at the top.
Seal the jars tightly with lids and allow them to cool completely. Store the marmalade in the refrigerator for up to 3 months or process the jars in a boiling water bath for 10 minutes to make them shelf-stable.
Nutrition Facts
Calories |
3325 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1.0 g | 1% | |
| Saturated Fat | 0.1 g | 0% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 35 mg | 2% | |
| Total Carbohydrate | 872.2 g | 317% | |
| Dietary Fiber | 13.5 g | 48% | |
| Total Sugars | 846.3 g | ||
| Protein | 5.5 g | 11% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 301 mg | 23% | |
| Iron | 1.1 mg | 6% | |
| Potassium | 966 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
