Easy Orange Marmalade Recipe

This marmalade recipe begins by washing and finely chopping navel oranges and a lemon, ensuring seeds are removed for smooth texture. The fruit and water are combined and left to soak for 24 hours. This soaking softens the citrus peel, extracts pectin naturally, and mellows bitterness prior to cooking.

The soaked mixture is simmered over medium heat until the volume reduces by half, concentrating flavors. Sugar is then added and dissolved before continuing to simmer rapidly for 15 to 20 minutes until the marmalade reaches desired thickness. Cooling tests on a cold plate help gauge doneness by setting.

The result is a bright, slightly textured marmalade with sweet and tart notes from the oranges and lemon. This easy method avoids artificial pectin and captures fresh citrus flavor. The marmalade can be used on toast, in baking, or as a glaze.