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Orange Marmalade Recipe
4.7 from 201 votes

Orange Marmalade Recipe

This homemade Orange Marmalade uses organic, unwaxed oranges sliced thin and cooked with granulated sugar. The marmalade develops a translucent texture where fruit skins soften and the mixture thickens to a spreadable consistency. It balances sweetness and citrus flavor and can be stored in jars for extended use. A few drops of liquor are added to prevent mold during storage, making it suitable for breakfast spreads or preserves.

Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
Servings: 100 Teaspoons
Calories: 34 kcal
Course: Breakfast
Cuisine: French

Ingredients

For the jam:
  • 2.2 Pounds oranges see Notes, organic, unwaxed
  • 3 ¾ cup sugar
You will also need...
  • a few drops liquor *see Notes
  • jars
  • Labels

Instructions

    Cup of Yum
  1. Wash your oranges well. Cut off ends.
  2. Cut in half and into thin slices.
  3. Place the orange slices in a pot and pour sugar over the oranges.
  4. Combine everything well so that the sugar melts and the fruit slices are covered with it.
  5. Optional: Keep to macerate overnight. This can result in a better marmalade.
  6. Keep your marmalade over a medium to high flame and stir occasionally. Bring to a rolling boil.
  7. Cook down the marmalade over low to medium heat and stir occasionally to make sure nothing sticks to the bottom.
  8. Reduce marmalade to the desired consistency with a hand blender.
  9. The marmalade is ready when the fruit skin appears translucent and cooked. Test if the marmalade is set by dropping some of it into an ice-cold plate. If the marmalade is not running, it is set. You can test setting with a thermometer too (*see post above for details). If it runs, keep it for some more time on the heat and repeat the test until it doesn't run anymore.
  10. Pour the preserve into clean sterilized jars up to the rim.
  11. Pour a few drops of liquor (vodka, rum,...) into the lid to kill the remaining bacteria. Close jam with lid tight. Turn upside down quickly to create a vacuum.
  12. Clean jar on the outside with sponge and label with marmalade name and date.
  13. Store in a cool and dry place until further use. Keep in the fridge once opened.

Notes

  • Use organic unwaxed oranges to ensure the peel is safe and pesticide-free.
  • Add a few drops of strong liquor like rum or vodka to each jar cap to help prevent mold during storage.
  • This recipe makes approximately three 8-ounce jars, totaling around 100 teaspoons of marmalade.

Nutrition Information

Serving 9g Calories 34kcal (2%) Carbohydrates 9g (3%) Protein 1g (2%) Fat 1g (2%) Saturated Fat 1g (5%) Sodium 1mg (0%) Potassium 18mg (0%) Fiber 1g (4%) Sugar 8g (16%) Vitamin A 22IU (0%) Vitamin C 5mg (6%) Calcium 4mg (0%) Iron 1mg (6%)

Nutrition Facts

Serving: 100 Teaspoons

Amount Per Serving

Calories 34

% Daily Value*

Serving 9g
Calories 34kcal 2%
Carbohydrates 9g 3%
Protein 1g 2%
Fat 1g 2%
Saturated Fat 1g 5%
Sodium 1mg 0%
Potassium 18mg 0%
Fiber 1g 4%
Sugar 8g 16%
Vitamin A 22IU 0%
Vitamin C 5mg 6%
Calcium 4mg 0%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.