I finally made a Homemade Orange Marmalade Recipe that yields thick-cut, glossy orange chunks suspended in spoon-stopping syrup and yes it’s nothing like the grocery jars.

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I’m obsessed with the sticky, bitter-sweet chunks that cling to toast when I spread this Marmalade Recipe Easy straight out of the jar. I love how the peel snaps in your bite and the pectin-sours from 1 lemon, scrubbed give it that bright backbone.

Orange Marmalade Recipe stuff usually looks pretty, but I want the chunky, thick-cut kind that slaps you awake. It’s syrupy, tangy, a little floral, and it stains your fingers in the best way.

Makes me crave buttered bread, homemade croissants, late breakfasts, honest jam that remembers it came from real fruit and every sticky bit left.

Ingredients

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Oranges: bright, juicy citrus and peel bits give that classic marmalade bite and texture.
Plus lemon: adds sharp tang and natural pectin for thicker, set jam.
Basically sugar: sweetens, balances bitterness, and helps the marmalade preserve longer.
Water: keeps things from burning and helps the fruit break down smoothly.
Orange seeds in muslin: hidden pectin boost, so your marmalade sets better.
Pinch of salt: sneaks in brightness and makes the flavors pop.

Ingredient Quantities

6 medium oranges, scrubbed (about 1 kg or 2.2 lb total)

1 lemon, scrubbed (for juice and extra pectin)

1 kg granulated sugar (about 5 cups) — or equal weight to prepared fruit and peel

4 cups water (about 1 liter)

handful of orange seeds saved in a muslin bag or tied piece of cheesecloth (optional, for extra pectin)

pinch of salt (optional, to brighten flavor)

How to Make this

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1. Cut the oranges and lemon in half, squeeze out the juice into a large bowl, then reserve the pulp and seeds; you should have about 1 kg of prepared fruit and peel total.

2. Thinly slice the orange peels crosswise into thick strips if you like big chunks, or finer if you want smaller bits; remove obvious pith where possible but some white is fine for texture.

3. Combine the squeezed juice, sliced peel, and the fruit pulp (chopped) in a large heavy pot. Add the 4 cups of water and the pinch of salt if using.

4. Put the orange seeds in a small muslin bag or tie them up in a bit of cheesecloth and add that to the pot for extra pectin, or skip it if you prefer.

5. Bring the mixture to a boil, then reduce heat and simmer gently, uncovered, for about 35 to 45 minutes until peels are soft and the liquid has reduced a bit. Stir occasionally so nothing sticks.

6. Weigh the cooked fruit and peel (or estimate equal to original amount) and add an equal weight of granulated sugar, or add the 1 kg sugar listed; stir in the sugar while the mixture is hot so it dissolves.

7. Return to a rolling boil over medium-high heat, stirring often to prevent burning. Skim any foam from the top if it forms. Continue boiling until the marmalade reaches setting point, about 15 to 25 minutes; test by placing a teaspoon on a chilled plate and drawing your finger through it after a minute to see if it wrinkles.

8. When it sets, remove the seed bag and taste, add a little extra lemon juice if you want brighter acidity. Turn off the heat and let the jars be ready.

9. Ladle the hot marmalade into sterilized jars, leaving about 1/4 inch headspace. Wipe rims, seal with lids, and process in a hot water bath for 10 minutes for shelf storage, or just cool and refrigerate for short term use.

10. Let jars cool undisturbed for 12 to 24 hours, check seals, label with date, and store in a cool dark place up to a year or in the fridge for a month or two.

Equipment Needed

1. Large mixing bowl for catching the juice and holding the pulped fruit, seeds and peel.
2. Sharp chef’s knife for halving fruit and thinly slicing peels, plus a cutting board.
3. Citrus juicer or handheld reamer to get the juice out faster.
4. Heavy-bottomed pot (large) to simmer the fruit and boil the marmalade in.
5. Small muslin bag or square of cheesecloth to hold the seeds (optional but handy).
6. Kitchen scale to weigh the cooked fruit so you can add equal weight sugar.
7. Wooden spoon or heatproof spatula for stirring and scraping the pot.
8. Ladle and a jar funnel for filling sterilized jars without mess.
9. Canning jars with lids plus a large pot or rack for a hot water bath, or just keep extra jars in the fridge if you dont process them.

FAQ

How do I know when the marmalade has set? A: Spoon a little on a chilled plate and tilt it after a minute. If it wrinkles and holds shape it is set. If not, boil a few more minutes and test again.

Can I skip the seeds in a muslin bag? A: Yes, you can skip them. The marmalade might need a bit more cooking to thicken because you lose some natural pectin, but it still works fine.

Why is my marmalade bitter and how do I fix it? A: Bitterness comes from white pith or too much peel. Next time remove more pith or blanch peel briefly. If it's already bitter try adding a little extra sugar or a splash of boiling water to mellow it.

How long will it keep in the fridge and can I freeze it? A: In the fridge it lasts about 3 to 4 weeks. You can freeze marmalade up to 6 months in a freezer safe container, leave some headroom for expansion.

Do I need to sterilize jars for short term fridge storage? A: For fridge use it's okay to use clean jars washed hot and rinsed well. If you plan to shelf store them, properly sterilize and do a water bath can for safety.

Can I use less sugar or a sugar substitute? A: Sugar helps with texture and preserving. You can reduce sugar a little but texture will be softer and shelf life shorter. Sugar substitutes usually dont give the same set or preservation, so use with caution.

Easy Orange Marmalade Recipe Substitutions and Variations

Oranges: use mandarins or tangerines for a sweeter, less bitter marmalade. They have thinner peel so cook time is shorter, but you might miss some bitter-charm.
Lemon: swap with lime or 1/2 to 1 teaspoon citric acid (for sure set and bright acidity). If using citric acid, add slowly and taste, you can always add more.
Sugar: replace with honey or maple syrup for a different flavor, but marmalade will be softer and less glossy; or use 1:1 coconut sugar for a deeper, caramel note that darkens the jam.
Orange seeds (pectin source): instead use 1 to 2 teaspoons powdered pectin or save apple cores/peels in a muslin bag as an alternative natural pectin booster.

Pro Tips

1. Taste the peels before you cut them up. If they seem overly bitter, trim off more of the thick white pith. A little pith adds body, but too much will make the marmalade harsh.

2. Use the seed bag and the lemon for pectin only if you want a firmer set. If you skip them, cook a bit longer and test often. The cold-plate wrinkle test is your best friend.

3. Don’t rush the boil stage. Stir constantly and lower the heat a touch if it looks like it’s scorching. Burnt marmalade is ruined even if everything else is perfect.

4. Sterilize jars and keep the marmalade very hot when you ladle it in to minimize seal failures. If you want softer bits of peel, pack jars more gently; for chunkier texture, spoon pieces in deliberately so they sit upright.

Easy Orange Marmalade Recipe

Recipe by Tessa Jones

0.0 from 0 votes

I finally made a Homemade Orange Marmalade Recipe that yields thick-cut, glossy orange chunks suspended in spoon-stopping syrup and yes it’s nothing like the grocery jars.

Servings

100

servings

Calories

kcal

Equipment: 1. Large mixing bowl for catching the juice and holding the pulped fruit, seeds and peel.
2. Sharp chef’s knife for halving fruit and thinly slicing peels, plus a cutting board.
3. Citrus juicer or handheld reamer to get the juice out faster.
4. Heavy-bottomed pot (large) to simmer the fruit and boil the marmalade in.
5. Small muslin bag or square of cheesecloth to hold the seeds (optional but handy).
6. Kitchen scale to weigh the cooked fruit so you can add equal weight sugar.
7. Wooden spoon or heatproof spatula for stirring and scraping the pot.
8. Ladle and a jar funnel for filling sterilized jars without mess.
9. Canning jars with lids plus a large pot or rack for a hot water bath, or just keep extra jars in the fridge if you dont process them.

Ingredients

6 medium oranges, scrubbed (about 1 kg or 2.2 lb total)
1 lemon, scrubbed (for juice and extra pectin)
1 kg granulated sugar (about 5 cups) — or equal weight to prepared fruit and peel
4 cups water (about 1 liter)
handful of orange seeds saved in a muslin bag or tied piece of cheesecloth (optional, for extra pectin)
pinch of salt (optional, to brighten flavor)

Directions

Cut the oranges and lemon in half, squeeze out the juice into a large bowl, then reserve the pulp and seeds; you should have about 1 kg of prepared fruit and peel total.
Thinly slice the orange peels crosswise into thick strips if you like big chunks, or finer if you want smaller bits; remove obvious pith where possible but some white is fine for texture.
Combine the squeezed juice, sliced peel, and the fruit pulp (chopped) in a large heavy pot. Add the 4 cups of water and the pinch of salt if using.
Put the orange seeds in a small muslin bag or tie them up in a bit of cheesecloth and add that to the pot for extra pectin, or skip it if you prefer.
Bring the mixture to a boil, then reduce heat and simmer gently, uncovered, for about 35 to 45 minutes until peels are soft and the liquid has reduced a bit. Stir occasionally so nothing sticks.
Weigh the cooked fruit and peel (or estimate equal to original amount) and add an equal weight of granulated sugar, or add the 1 kg sugar listed; stir in the sugar while the mixture is hot so it dissolves.
Return to a rolling boil over medium-high heat, stirring often to prevent burning. Skim any foam from the top if it forms. Continue boiling until the marmalade reaches setting point, about 15 to 25 minutes; test by placing a teaspoon on a chilled plate and drawing your finger through it after a minute to see if it wrinkles.
When it sets, remove the seed bag and taste, add a little extra lemon juice if you want brighter acidity. Turn off the heat and let the jars be ready.
Ladle the hot marmalade into sterilized jars, leaving about 1/4 inch headspace. Wipe rims, seal with lids, and process in a hot water bath for 10 minutes for shelf storage, or just cool and refrigerate for short term use.
Let jars cool undisturbed for 12 to 24 hours, check seals, label with date, and store in a cool dark place up to a year or in the fridge for a month or two.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.