This Orange Marmalade recipe is made with ordinary oranges and lemons, and it’s as unfussy as it is delicious. It follows the “old fashioned” technique of sitting in a pot overnight, and every spoonful will make your morning toast sparkle.

This recipe makes about 3 quarts total, or 12 (8 ounce jars). It freezes beautifully or you can process it in a water bath for canning.

3 jars of homemade orange marmalade.
Table of Contents
  1. Recipe ingredients
  2. Ingredient notes
  3. Step-by-step instructions
  4. Recipe tips and variations
  5. Orange Marmalade Recipe

Recipe ingredients

Labeled ingredients for orange marmalade.

Ingredient notes

  • Oranges: This recipe is made with regular seedless oranges. You can definitely substitute Seville oranges if you can find them. They are only in season from the end of January to mid-February, but they have an intense flavor that is ideal for marmalade.

Step-by-step instructions

  1. Cut oranges and lemons in half crosswise, then into very thin half-moon slices. Discard any seeds. In a large stainless steel pot, add the sliced oranges, lemons, and any accumulated juices.
Oranges and lemons sliced into half moons for orange marmalade.
  1. Add water and bring the mixture to a boil, stirring often. Remove from the heat and stir in the sugar until it dissolves. Cover and let stand overnight at room temperature.
A pot full or orange and lemon slices for orange marmalade.
  1. The next day, bring the mixture back to a boil. Reduce heat to low and simmer uncovered for 2 hours. Turn heat up to medium and boil gently, stirring often, for another 30 minutes. Skim off any foam that forms on the top. Cook the marmalade until it reaches 220 degrees (you must hit this temperature for the natural pectin to gel with the sugar).
Scraping the foam off a pot of orange marmalade that is cooking.
  1. To test if the marmalade is ready, place a small amount on a plate and refrigerate it until it’s cool but not cold. If it’s firm (neither runny nor hard), it’s ready. It will be a golden orange color. If the marmalade is runny, continue cooking it; if it’s hard, add a bit more water.
The orange marmalade "cold plate test" to see if it's finished.
  1. Pour the marmalade into clean hot mason jars; wipe the rims thoroughly with a clean damp paper towel, and seal with the lids. Chill in the refrigerator. It may take 24-48 hours for the natural pectin to set up properly.
A pot full of finished orange marmalade.

Recipe tips and variations

  • Yield: This recipe makes about 3 quarts (96 ounces) of marmalade.
    • If using 1/2-pint (8 ounce) jars, you’ll need 12.
    • If using 1 pint (16 ounce) jars, you’ll need 6.
    • If using the tiny jelly jars (4 ounce), you’ll need 24.
  • Storage: Store covered in the refrigerator for up to 1 month.
  • Freezer: Freeze for up to 3 months. Thaw overnight in the refrigerator.
  • Cold-plate test: To test if your marmalade is ready, spoon some hot marmalade on to a plate and put it in the freezer to chill, or spoon some over an icy cold plate fresh from the freezer. If the mixture wrinkles slightly when you draw a spoon or finger across it, it has reached the setting point. Your marmalade is ready to go! If not, keep boiling and make sure the temperature reaches 220 degrees.
  • Set-up time: Orange marmalade takes 24-48 hours for the natural pectin to set up completely. If your marmalade is still a little runny looking when it cools, check again in a day or two.
  • Pectin: While many jam and jelly recipes require added pectin, you don’t need to add any to this marmalade. Pectin is naturally concentrated in the pith of the orange (the bitter white part under the peel). This recipe coaxes out that natural pectin by letting the citrus soak overnight and then boiling it rapidly until enough water has evaporated that the mixture can reach 220 degrees.
  • Agave nectar: Agave cannot penetrate and sweeten the peel as well as sugar can. When I tested it, the consistency was fine, but the rind tasted like raw rind. I don’t recommend this substitution.
  • Low sugar: I haven’t tested low-sugar/alternative sweeteners in this recipe other than agave as listed above. I recommend seeking out recipes from experts in that area.
  • Canning: If putting up for storage, use a hot water or steam canner to properly seal lids according to canning instructions. Otherwise, refrigerate and use within the month. Or, freeze for up to 3 months.
  • Slow cooker marmalade: While it is technically possible to make marmalade in your slow cooker, it really depends on the power of your appliance. I no longer recommend that method because it isn’t reliable enough.
  • Instant pot marmalade: Even with an overnight soak, the IP doesn’t break down the rind sufficiently. I don’t recommend this method.
Orange marmalade on toast.

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3 jars of homemade orange marmalade.

Orange Marmalade

This Orange Marmalade recipe is made with ordinary oranges and lemons, and it’s as unfussy as it is delicious. It follows the "old fashioned" technique of sitting in a pot overnight, and every spoonful will make your morning toast sparkle. This recipe makes about 3 quarts total, or 12 (8 ounce jars). It freezes beautifully or you can process it in a water bath for canning.
4.98 from 239 votes
Prep Time 10 mins
Cook Time 3 hrs
Overnight soak 8 hrs
Total Time 11 hrs 10 mins
Servings 96 servings (2 tbsp each)
Course Pantry
Cuisine British
Calories 68

Ingredients 

  • 4 large seedless oranges scrubbed clean (about 3 pounds or 8 cups slices, see note 1)
  • 2 lemons (about ½ pound or 1 cup slices)
  • 8 cups water
  • 8 cups granulated sugar

Instructions 

  • Cut oranges and lemons in half crosswise, then into very thin half-moon slices. Discard any seeds. In a large stainless steel pot, add the sliced oranges, lemons, and any accumulated juices.
  • Add water and bring the mixture to a boil, stirring often. Remove from the heat and stir in the sugar until it dissolves. Cover and let stand overnight at room temperature.
  • The next day, bring the mixture back to a boil. Reduce heat to low and simmer uncovered for 2 hours. Turn heat up to medium and boil gently, stirring often, for another 30 minutes.
  • Skim off any foam that forms on the top. Cook the marmalade until it reaches 220 degrees (you must hit this temperature for the natural pectin to gel with the sugar).
  • To test if the marmalade is ready, place a small amount on a plate and refrigerate it until it's cool but not cold. If it's firm (neither runny nor hard), it's ready. It will be a golden orange color. If the marmalade is runny, continue cooking it; if it's hard, add a bit more water.
  • Pour the marmalade into clean hot mason jars; wipe the rims thoroughly with a clean damp paper towel, and seal with the lids. Chill in the refrigerator. It may take 24-48 hours for the natural pectin to set up properly.

Recipe Video

Notes

  1. Oranges: This recipe is made with regular seedless oranges. You can definitely substitute Seville oranges if you can find them. They are only in season from the end of January to mid-February, but they have an intense flavor that is ideal for marmalade.
  2. Yield: This recipe makes about 3 quarts (96 ounces) of marmalade.
    • If using 1/2-pint (8 ounce) jars, you’ll need 12.
    • If using 1 pint (16 ounce) jars, you’ll need 6.
    • If using the tiny jelly jars (4 ounce), you’ll need 24.
  3. Storage: Store covered in the refrigerator for up to 1 month.
  4. Freezer: Freeze for up to 3 months. Thaw overnight in the refrigerator.
  5. Cold-plate test: To test if your marmalade is ready, spoon some hot marmalade on to a plate and put it in the freezer to chill, or spoon some over an icy cold plate fresh from the freezer. If the mixture wrinkles slightly when you draw a spoon or finger across it, it has reached the setting point. Your marmalade is ready to go! If not, keep boiling and make sure the temperature reaches 220 degrees.
  6. Set-up time: Orange marmalade takes 24-48 hours for the natural pectin to set up completely. If your marmalade is still a little runny looking when it cools, check again in a day or two.
  7. Pectin: While many jam and jelly recipes require added pectin, you don’t need to add any to this marmalade. Pectin is naturally concentrated in the pith of the orange (the bitter white part under the peel). This recipe coaxes out that natural pectin by letting the citrus soak overnight and then boiling it rapidly until enough water has evaporated that the mixture can reach 220 degrees.
  8. Agave nectar: Agave cannot penetrate and sweeten the peel as well as sugar can. When I tested it, the consistency was fine, but the rind tasted like raw rind. I don’t recommend this substitution.
  9. Low sugar: I haven’t tested low-sugar/alternative sweeteners in this recipe other than agave as listed above. I recommend seeking out recipes from experts in that area.
  10. Canning: If putting up for storage, use a hot water or steam canner to properly seal lids according to canning instructions. Otherwise, refrigerate and use within the month. Or, freeze for up to 3 months.
  11. Slow cooker marmalade: While it is technically possible to make marmalade in your slow cooker, it really depends on the power of your appliance. I no longer recommend that method because it isn’t reliable enough.
  12. Instant pot marmalade: Even with an overnight soak, the IP doesn’t break down the rind sufficiently. I don’t recommend this method.

Nutrition

Serving: 2tbspCalories: 68kcalCarbohydrates: 18gProtein: 1gFat: 1gSaturated Fat: 1gSodium: 1mgPotassium: 13mgFiber: 1gSugar: 17gVitamin A: 13IUVitamin C: 4mgCalcium: 4mgIron: 1mg
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Meggan Hill

I’m the Executive Chef and head of the Culinary Hill Test Kitchen. Every recipe is developed, tested, and approved just for you.

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Comments

  1. This recipe is absolutely yummy. I made this recipe twice. First time I overcooked it and it came out much too thick. Second time around it came out perfect and I also added a grapefruit to the mix. Oh my goodness . The chunky bits of fruit on fresh made bread will set you for the day.

    Thank you for sharing.5 stars

  2. Just made this jam for the second time. First time around it did not turn out right. It was entirely my fault, when I overcooked it. Today I did it right and oh boy! the flavour and texture is absolutely delicious. I made a slight change, I added grapefruit and the jam was elevated to a whole new level. I just love anything citrus.. Thank you for sharing .5 stars

  3. hello Megan
    My kids are keen to make “PADDINGTON MARMALADE” since we have an orange Tree in the garden with a load of ripening oranges. Can we adjust this marmalade recipe to store longer? We have a lot of oranges.

    1. Hi Anne! We are big fans of Paddington Marmalade in my house, too! The notes section in the recipe card has instructions for freezing and canning if you want longer storage than a month in the fridge. I hope this helps! Thank you! – Meggan

  4. Could you please advise on the number of oranges to be used for the orange marmalade

    Thank you

    It will be the first time for me to make orange marmalade for the huge harvest of navel oranges

    1. Hi Bee! This recipe calls for 4 large seedless oranges, about 3 pounds or 8 cups slices! Hope this helps! -Meggan

  5. Hi, does the pot need to be stainless steel? Would it work in an induction non stick Dutch oven pot? I’ve never made any kind of jam before.
    Thanks,
    Emma

    1. Hi Emma, it should work it just needs to ba a non-reactive pot. Not aluminum, not cast-iron. Enameled should be fine. Thanks! -Meggan

  6. I was just wondering if you could leave marmalade stand overnight? It says 8 hours could you leave for longer? Thanks!

    1. Hi Gigi, yes, definitely overnight! I’ve left it as long as 12 hours at room temperature and it’s fine. -Meggan

  7. Absolutely the best recipe with the least waste. I’m about to make my second batch. The batch I made last winter is nearly gone. Make sure you have a really sharp knife so you can easily cut such thin slices.
    Great taste, great texture, what’s not to love? Enjoy!5 stars

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