Orange Marmalade

With only 5 ingredients, this Orange Marmalade recipe is super easy and perfect for the citrus lover. Great on toast, desserts, biscuits, and more!

One thing I look forward to every winter is oranges finally being in season. I love snacking on mandarins and clementines, making fresh homemade orange juice, and making recipes like this orange marmalade. I make it at least once a year, though often two or three times. It’s just so good!

Why I Love This Orange Marmalade Recipe

I make this marmalade recipe every single winter! Here are a few reasons why.

• Bright citrus flavor. Oranges and lemon are the two primary ingredients in this recipe which means it’s bursting with that bright citrus flavor. It’s not overly sweet, as some jams and marmalades are, and (as long as the oranges aren’t too pithy) it’s not too sour either.
• No pectin needed. One thing that sets orange marmalade apart from most jams and jellies is that pectin is naturally found in the oranges, so there’s no need to add any to the recipe. This is why it’s important to use the whole orange!
• Versatile. There are SO many ways to use orange marmalade. I love experimenting with new ways each year. Of course it’s wonderful on toast and biscuits but it’s so good in savory dishes too, like as a glaze on chicken. Yum!!

Recipe Ingredients

Here’s a run-down of the very short ingredient list. You can find the exact measurements in the recipe card below.

• Oranges – See notes below.
• Granulated sugar – Sweetens the marmalade and helps achieve the appropriate texture.
• Lemon – You’ll need both lemon juice and lemon zest. Be sure to zest the lemon before juicing it. The citric acid in the lemons helps thicken the marmalade.
• Water – Helps achieve the perfect texture.

What Oranges Should I Use?

You can use almost any variety of oranges to make marmalade – or even a mixture of different oranges to add depth to the flavor profile. Some examples of good oranges to use would be naval, Cara Cara, mandarins, tangerines, and Seville oranges.

The main thing is to choose oranges with thin skin as they have less pith, which is important since the entire orange is used in the marmalade. Too much pith can make the marmalade bitter.

Marmalade Variations

This recipe is very bright and citrusy, which I love. But if you want to adjust the flavor, you can definitely add in some other ingredients. One thing to note is to not use fruits other than citrus as you need the natural pectin in the citrus to thicken the marmalade.

• Add more citrus. Pomelo and grapefruit are great options. Just make sure that you use the same final amount of fruit.
• Warm spices. A cinnamon stick and/or whole clove can be simmered with the mixture to add some warm flavor. Just remove it at the end of the recipe. Fresh ginger root is another option.
• Make it spicy. Diced jalapeno can add a bit of a kick to the citrus marmalade too.

How To Make Orange Marmalade

This marmalade is so simple to make. All you need is a food processor and a pot. You can find the printable version of the instructions in the recipe card below.

• Prep the oranges. Chop the ends of the oranges and cut them into eighths. Chop in a food processor for about 30 seconds, until finely minced.
• Combine and cook. Add the minced oranges and the other ingredients to a saucepot. Heat over medium, stirring occasionally, until the mixture hits 220 degrees. Let it simmer and sit for 2 minutes.
• Cool. Remove the orange marmalade from the heat. Let cool for a couple of minutes then transfer to the jars and add the lids. Let cool to room temperature on the counter, retighten the lids, and refrigerate overnight before using.

Ways To Use It

There are so many fun ways to use homemade orange marmalade.

It’s delightful on biscuits, toast, or English muffins in the morning. But I also like to stir it into yogurt and oatmeal (especially overnight oats!).

The citrus flavor also pairs well with savory dishes, like pork tenderloin and chicken breasts or thighs. It makes a great glaze!

Canning Marmalade

This recipe is for fridge-style marmalade and does not include the canning process. If you want shelf-stable orange marmalade, you’ll need to go through the additional steps of canning the jars.

To do this, proceed as normal. Once the marmalade is in the jars, water bathe in a canner for 10 minutes. Remove from the canner and let sit on the counter for 24 hours. Tighten the lids and store for 6-12 months. Once you open a jar, you’ll need to follow the regular storage instructions below.

Proper Storage

• Fridge. Jars of orange marmalade will last for up to a month in the fridge.
• Freezer. You can also freeze the marmalade for up to 3 months. Just be sure it’s in a freezer-safe container that won’t break.

More Jam & Jelly Recipes

• Christmas Jam
• Bacon Jam
• Cherry Jam
• Apple Jelly