Orange Marmalade

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This traditional orange marmalade rewards patience with an intensely flavored, perfectly set preserve. Whether spread on toast or paired with cheese, it is a satisfying addition to any pantry. Enjoy the deep citrus aroma and the perfect balance of sweet and bitter flavors, crafted with care the old-fashioned way.

Prep Time3

Cook Time50

Canning Time10

Total Time3 1

Course: marmalade

Cuisine: English

Keyword: Orange Marmalade

Servings: servings (5 to 6 half pint jars)

Equipment

Ingredients

1 ½ lbs oranges cut into eighths
1 lb oranges halved crosswise, each half cut lengthwise into quarters and sliced as thinly as possible, seeds removed
5 cups cane sugar 2 1/2 lbs
¼ cup lemon juice freshly pressed from 2 lemons

US Customary - Metric

Instructions

Day 1: Preparing the Oranges

Place the orange eighths in a nonreactive pot where they fit snugly in a single layer.
Add enough cold water to allow the fruit to float freely.
Cover the pot tightly and let it sit overnight at room temperature to help soften the fruit and begin extracting pectin.

Day 2: Cooking the Fruit

Bring the pot with the orange eighths to a boil over medium-high heat, then reduce to a gentle simmer.
Cook, covered, for about 3 hours, stirring occasionally. Add water as needed to keep the fruit submerged.
Once the oranges are very soft and the liquid slightly syrupy, strain the juice by pouring the mixture through a fine strainer into a heatproof container.
Cover the container and let it drip overnight to extract all the flavorful liquid.
Meanwhile, prepare the thinly sliced oranges by placing them in a wide stainless-steel pot and covering them with cold water.
Bring to a boil over high heat, then reduce to a simmer and cook for 5 minutes.
Drain and discard the water, then add fresh water to cover the slices by 1 inch.
Cook, covered, at a lively simmer for 2 hours, stirring occasionally. Remove from heat, cover, and let rest overnight at room temperature.

Day 3: Combining and Cooking the Marmalade

Place a small plate in the freezer for testing later, and if canning, prepare a waterbath canner and jars.
Remove and discard the cooked orange eighths, straining their juice through a fine mesh sieve to remove solids.
In a large jam pot, combine the sugar, strained orange juice, fresh lemon juice, and cooked orange slices with their liquid. Stir well.
Bring the mixture to a boil over high heat.
Cook at a rapid boil, stirring occasionally. As the mixture thickens and foams, stir gently every few minutes to prevent scorching.
Continue cooking until the setting point is reached (at least 20 minutes, and as much as an hour).
Testing for Doneness: Remove the marmalade from heat and place a bit on a plate that’s been chilled in the freezer. Let it cool for a few seconds, then run your finger through the marmalade; if it wrinkles and holds its shape without running back together, it is set. If not, continue cooking and test again every few minutes.
Alternately, test for set with an instant read thermometer. Marmalade usually sets at around 220 F at sea level, or at 8 degrees above the boiling point of water. The boiling point of water decreases at higher altitudes, and it drops by 1 degree for every 500 feet of elevation. For example, at 1,000 feet the set point is 218 F.
Once done, turn off the heat but do not stir.
Skim off any foam using a stainless-steel spoon.
Ladle the marmalade into prepared jars, leaving ¼ inch of headspace.
If canning, process the jars in a water bath canner for 10 minutes (or 15 minutes if above 6,000 feet in elevation.)

Notes

Seville oranges provide the ideal bitterness and pectin level for a well-set marmalade. If unavailable, a mix of sweet and lemon can be used instead. Use 1 lb sweet oranges and ½ lb lemons in place of the 1 ½ lbs oranges in the first ingredient. Still use all orange slices in the finished marmalade.

The exact amount will vary—ensure the fruit is covered completely to extract maximum pectin and flavor.

The high sugar ratio helps with preservation and setting. If you’d like to reduce sugar, you’ll need to use a low-sugar pectin to ensure set.

Simmering time may vary based on fruit ripeness. Always check for the correct consistency before proceeding to the sugar stage.

Troubleshooting Your Marmalade

Even with careful preparation, sometimes things don’t go as planned. Here are some common issues and how to fix them:

Marmalade Didn’t Set: If your marmalade remains runny after cooling, it may not have reached the correct temperature (220°F) during boiling. Try reheating it and boiling for a few more minutes, testing with the frozen spoon method.
Marmalade is Too Thick: If your marmalade is overly thick or stiff, it may have been cooked too long. Adding a small amount of boiling water and stirring can help loosen the consistency.
Sugar Crystallization: If sugar crystals form in the marmalade, it may not have been stirred well enough when the sugar was added. Ensure the sugar is fully dissolved before boiling.
Cloudy or Foamy Appearance: This can be caused by stirring too much after the marmalade has started to set or by not skimming off foam during the boiling process. Always skim foam before jarring for a clear, glossy finish.

Nutrition