Hi Bold Bakers!
This easy orange marmalade might remind you of your grandmother (or great grandmother!) because it uses a time-old technique. You let it sit in a pot overnight.
No, seriously, that’s key! And honestly, the hardest part about this recipe. It’s so simple to make, makes a wonderful gift, and an even better breakfast! This recipe yields a thick, pleasingly bittersweet orange marmalade made with only natural ingredients: navel oranges, lemon, water, and sugar.
I love to slather this on some toast in the morning, but if you want to be the hero of tea time (or anytime you have guests over), try using this homemade marmalade in my Buttery Jam Thumbprint Cookies! Thank me later!!
What Is Orange Marmalade?
Jellies, jam, preserves, marmalade — what’s the difference?! Believe it or not, the differences are huge (or maybe that’s just the baker in me…). Jellies are clear. You’ll likely find these at the diner in the little packets they give you with your toast. It’s made with fruit juice that’s been gelled into a solid.
You can tell the difference between a jelly and a jam because jams are made with crushed fruit. They’re less firm, but you get lovely bits of texture from the fruit or berries.
Preserves have whole fruits, or large pieces, inside of a jelly. You’d likely see cherries or strawberries.
Marmalades are kind of like preserves, except it contains a citrus fruit suspended evenly throughout the jelly. It uses the rinds, the fruit, the pulp—all of it! This recipe is made with oranges and lemon, and letting it sit and cook down allows the bitterness of the skin to balance the fruit’s sweetness and tartness.
It is also the favorite snack of Paddington the bear.
What You Need To Make Easy Orange Marmalade
How To Make Orange Marmalade
Making marmalade is shockingly easy and the freshness is unbelievable! Here is how you make homemade orange marmalade (get the full recipe here):
- First, wash the oranges and lemon well and then finely chop them up.
- Put the fruit in a medium saucepan along with the water and let it come to a simmer over medium heat.
- Turn off the heat, cover, and let it sit for 24 hours. Don’t skimp on the soaking time! It takes time to draw out the pectin from the oranges, soften the rings, and mellow the bitterness.
- The next day, put the saucepan over medium heat and return to a simmer. Let it cook, stirring occasionally, for about an hour until the mixture is reduced by half.
- Add in the sugar and stir to dissolve. Turn the heat up to medium-high and simmer rapidly for around 15-20 minutes, stirring frequently, so your marmalade doesn’t burn, until it is thick.
- Test for doneness by placing a spoonful on a cold plate and put it in the refrigerator for a minute. The marmalade should gel and hold its shape. If it is too runny, continue to cook for a few more minutes and test again until it is set.
- Allow it to cool completely then put it in an airtight container.
Gemma’s Pro Chef Tips For Making Easy Orange Marmalade
- Any variety of oranges will work for this marmalade. Use a kitchen scale to get the correct proportions.
- For a nice variation, replace the lemon with 2oz/57g of chopped grapefruit.
- Do not skimp on that soaking time! It is important to draw out the pectin from the oranges, soften the rind, and mellow the bitterness.
- Once you add the sugar, the marmalade can burn. Check the heat levels and stir frequently to prevent burning.
- Use this marmalade to make my Steamed Marmalade Pudding!
How Do I Store Orange Marmalade
This homemade marmalade can be kept in the refrigerator, in an airtight container, for up to six weeks.
Make Jam Even Easier!
And don’t forget to buy my Bigger Bolder Baking Cookbook!
Full (and printable) recipe below!