Orange Marmalade Recipe
There’s something magical about making your own marmalade! With just five ingredients, this easy Orange Marmalade recipe is perfect for citrus lovers. It’s delicious on toast, biscuits, desserts, and more!
Equipment
- Two 20-ounce Mason Jars (or 5 8-oz jars)
Ingredients
- 4 medium Oranges
- 4 cups White Granulated Sugar
- 2 tbsp Lemon Juice
- 1 tbsp Lemon Zest
- 1/3 cup Water
Instructions
- Wash the oranges and lemon thoroughly, scrubbing the peels clean.
- Trim the ends of each orange. Cut the oranges in half, then cut each half into 4, leaving you with 8 pieces of orange. Discard any seeds; there's no need to remove the peel.
- Add the sliced oranges to a food processor and pulse for approximately 30 seconds until finely minced. If you prefer a chunkier marmalade, stop when the pieces are slightly larger.
- Add the minced oranges, lemon juice, lemon zest, sugar, and water in a medium or large sauce pot.
- Heat the mixture over medium heat, stirring occasionally. When the mixture reaches 220ºF on a food thermometer, let it simmer (at that temperature) for 2 minutes.
- Remove the pot from heat and let the marmalade cool for a few minutes. Spoon the marmalade into clean mason jars, leaving a little space at the top. Secure the lids tightly.
- Allow the jars to cool to room temperature for approximately 2 hours. Once cooled, retighten the lids to ensure a snug fit.
- Place the jars in the fridge and let them chill overnight (at least 8 hours) before enjoying. Your homemade marmalade is now ready to spread and savor!
Notes
Storage: Keep your marmalade refrigerated for up to 1 month.
Shelf-Stable Option: To make the marmalade shelf-stable, process the jars in a water bath canner for 10 minutes. Once a jar is opened, it should be stored in the fridge.
Avoid Overcooking: Do not overcook the marmalade—it will thicken as it cools. Overcooked marmalade can be harder to spread, but it’s still delicious!
Choose the Right Oranges: Use oranges with thinner skin to avoid a bitter aftertaste from too much pith.