Orange Marmalade
Bright, tangy, and irresistibly sweet, this homemade orange marmalade is the perfect balance of citrusy zest and rich caramelized sugar. Crafted with just four simple ingredients—fresh seedless oranges, a hint of tart lemon, granulated sugar, and water—this recipe transforms everyday citrus into a glossy, jam-like preserve bursting with flavor. Thinly sliced fruit, complete with aromatic peels, is slowly simmered to achieve a vibrant, sticky-smooth texture that’s perfect for spreading on toast, pairing with cheese boards, or elevating baked goods. With straightforward instructions and a few hours of cooking time, you can create batches of this timeless preserve to enjoy year-round. Whether you’re a seasoned canner or a novice in the kitchen, this recipe is your gateway to homemade marmalade magic!
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Recipe Information
Ingredients
- 4 large (seedless) Oranges
- 1 large Lemon
- 6 cups Granulated sugar
- 6 cups Water
Instructions
Wash the oranges and lemon thoroughly to remove any wax or residue.
Cut the oranges and lemon into thin slices, removing any seeds as you go. Retain the peel, as it will add flavor and texture to the marmalade.
Place the sliced fruit into a large, heavy-bottomed pot, and pour in 6 cups of water.
Bring the mixture to a boil over medium-high heat, then reduce the heat to a simmer. Let it cook uncovered for 45 minutes to 1 hour, or until the fruit is very soft and the liquid has reduced slightly.
Stir in the sugar and return the mixture to a boil. Stir frequently to prevent sticking or burning.
Reduce the heat to a steady simmer and cook for 30-45 minutes until the marmalade reaches a gel-like consistency. To test, drop a small amount on a plate and chill it in the freezer for 1-2 minutes. If it wrinkles when pushed with your finger, it's ready.
Once the marmalade has thickened, remove the pot from the heat and let it sit for 5 minutes to settle.
Carefully ladle the hot marmalade into sterilized jars, leaving about 1/4 inch of headspace. Wipe the rims, seal with lids, and process in a boiling water bath for 10 minutes if preserving.
Allow the jars to cool completely at room temperature. Store in a cool, dark place, and refrigerate after opening. Your marmalade will last up to 1 year if properly sealed.
Nutrition Facts
Calories |
4952 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1.3 g | 2% | |
| Saturated Fat | 0.1 g | 0% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 52 mg | 2% | |
| Total Carbohydrate | 1298.8 g | 472% | |
| Dietary Fiber | 18.2 g | 65% | |
| Total Sugars | 1264.3 g | ||
| Protein | 7.4 g | 15% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 421 mg | 32% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 1318 mg | 28% | |
*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.
