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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.

At a Glance: Here is a quick snapshot of what ingredients are in this recipe.
Please see the recipe card below for specific quantities.

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.
4.97 from 562 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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Executive Chef and CEO at | Website | + posts

Meggan Hill is the Executive Chef and CEO of Culinary Hill, a popular digital publication in the food space. She loves to combine her Midwestern food memories with her culinary school education to create her own delicious take on modern family fare. Millions of readers visit Culinary Hill each month for meticulously-tested recipes as well as skills and tricks for ingredient prep, cooking ahead, menu planning, and entertaining. She graduated from the University of Wisconsin-Madison and the iCUE Culinary Arts program at College of the Canyons.

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Comments

  1. I chose this recipe because of the reviews and I have not been disappointment. Followed the recipe exactly and turned out so yummy. Have potted for Christmas gifts and I’m sure there will be requests for more. I’m not a breakfast girl but have had breakfast every day since making. My Dad who is living with Dementia is opening his mouth for the next morsel. Unusual for him unless he loves something. Thank you for sharing your talents.5 stars

    1. You’re so welcome, Jane. I’m so happy your dad loved it, too. That’s so sweet. Take care! – Meggan

  2. I liked the ease of this recipe, I too questioned the amount of sugar and ended up using about 4 1/2 cups. I was nervous because the oranges were not vẻry sweet but it is plenty sweet and would be fine with even less. Take seriously the direction to stir frequently for the last 30 minutes of cooking as I forgot to do that and ended up with some burnt sugar in my finished marmalade. Nevertheless, it’s delicious.4 stars

  3. Verry Sweat suggest 2 cups less sugar otherwise it is great. I lightly peeled the oranges and lemons then peeled the bitter off and discarded then put oranges and lemons in a food processor this gave a consistancy throughout the finished product4 stars

    1. Hi Carmen, yes! Absolutely! You can use the slide bar in the recipe to change it to 48 servings and it will change the amount of ingredients for you as well. Hope you love it! Take care!

  4. Hi Megan
    I love how this recipe seems so simple and shall be making today (store bought has really disappointed me over past couple of years) Please could I ask, if I wanted to store in freezer could I do so in ziplock bags please? Or would you recommend something else? Thank you, Katrina UK

    1. Hi Katrina, I don’t see why not! I would just make sure to remove as much air from the bags as possible. Take care! – Meggan

    1. Hi Vicka, other readers have substituted it and said it worked but the marmalade came out darker. Hope this helps! – Meggan

  5. This is the easiest recipe to follow and the colour and flavour is fantastic, fruit distribution through out the jar is perfect. Highly recommend and it is the only recipe I use now..5 stars

  6. Viola! How deliciously quick, easy and satisfying with a taste like one of the other commenters from my grandmothers kitchen. I also halved the recipe used mandarins and loved the flavor and softness of the rind but pulled it out and gave it a good dice for better consistency. Thanks for a perfect recipe5 stars

  7. This is the first time I’ve made Orange Marmalade. A request from my grandson. I’m curious if the peels cook down enough that they won’t need to be chopped/puréed/etc so there aren’t large pieces of rind.

    1. Hi Marilyn, how nice! The rinds will break down and soften some, but the outcome really depends on how thinly the oranges are sliced. I hope you and your grandson enjoy it! Take care! – Meggan

  8. I found this recipe to be surprisingly forgiving. Due to my being generally chaotic in the kitchen, I accidentally halved the amount of sugar and didn’t follow the boiling instructions exactly. To my great surprise, my marmalade passed the fridge test and tastes amazing! Even if you’re not that confident in the kitchen, I would recommend giving this recipe a try.5 stars

    1. Hi Brooke! I’m so glad it worked out! Thank you for taking the time to write me! – Meggan

  9. I made this marmalade yesterday, used half quantity and boiled it for one hour as peels were nice and soft. I added the lemon peels too and there did seem to be a lot of peel and was a little unsure if I’d like it, but unlike supermarket brands the peel is very soft and you only know you’re eating it because you get lovely intense flavour, it was delicious. I’ll definitely be making this again. Thank you so much for sharing.5 stars

  10. I studied abroad in southern France for a year back in 2000. My host mother would make orange marmalade and the rush flavor has haunted me for 22 years.

    This is the first time I’ve been able to either make or buy orange marmalade that has the exact same taste as her classic French recipe. I will be making this for the rest of my life!

    It was easy, CHEAP, and it’s absolutely scrumptious! I didn’t adjust the recipe at all. Everything came out flawless.5 stars

    1. Hi Ken, I’ve never done this but other readers have and said it came out delicious! Hope this helps. – Meggan

  11. Kia Ora Megan from New Zealand. I made this to the recipe last week. It was fabulous. chunky and a little bit tart but what an orange hit it has. It was cloudy but that didn’t bother me….. it looks homemade. I used 10 cups oranges including a lemon all from the garden and 8 cups sugar. I gave 3 jars away to friends who also thought it was a winner. I made some more yesterday/today and added 6 whole cloves and a stick if cinnamon at the initial boil and standing overnight. I removed them towards the end of the final boil. This gives it a hint of spice which is delicious. As a chilli fan, I’m trying 2 x finely diced Manzano Chillies (Seeds removed) to the next batch…….. should be fun. This will be my and now my friends ‘go to’ marmalade recipe.. Thank You, I’ll be trying your Bell Pepper Jelly with my Manazanos in the next few days.5 stars

  12. I used half the amounts as I wanted to be sure that the recipe worked. It worked well. Except for one thing – in simmering the time required if one uses 1/2 of the quantity is not 2 hours – more like 1 hour. Also in boiling at the end for the last 30 minutes I had to add water otherwise it would never have worked. In fact I boiled for only 15 minutes and the pectin emerged just fine. So I suggest that if people want to use 1/2 the quantity in the recipe they calibrate the simmering and watch for the amount of water required in the boiling stage – 2 hours simmering definitely way too much as is the 30 minutes hot boil at the end. Best thing is to watch what is happening closely and use common sense. The end result is that the taste is intense, the consistency is nice and we look forward to eating this excellent marmalade.

    1. Thanks for the info, I just asked if I could cut the recipe in half. Looks like I’ll be making marmalade

    1. Hi Robin, adding lemons thickens it up with the extra pectin they have. If you’d like, you could substitute oranges for the lemons. Hope this helps! – Meggan

    1. Hi Jennie, I’m so sorry but I haven’t tested it with tangerines! It probably would work, as long as you use 3 pounds of them, but again we have tested it so it may not have enough pectin to set. You may want to search for a recipe that uses tangerines! Sorry about that! – Meggan

  13. First time making any sort of jam and I made both orange and lemon marmalade using fruit picked fresh off my sister’s California backyard. Both marmalades turned out perfectly. Neither reached 200F but the cold plate test worked for both.5 stars

  14. Everything went as described in instructions really easy. When canning does mixture set from 24 -48 hours? We always trying new recipes, I think this one is a keeper.5 stars

  15. Hi. I would like to make this marmalade…. It looks like what i had in Turkey. It was home nade by the lady cook and so delicious. Your recipe doesnt give the amount of water ir Sugar. Please can you advise how much i need. I hope mine turns out like you photos . Thankyou. Kind regards Ann in Leeds. UK.

    1. Hi Ann, the recipe cards list the amount of sugar and water needed. Hope you enjoy! – Meggan

  16. There is no measurement of water and sugar. I made this and followed EXACTLY step by step. It did not turn out. It never ‘froth’ and turned to a ‘mush’. There is no translucency to the jelly/sauce. It was a waste of time, money and resources for a failed product. The lemons did not add a good flavor to the mix. I will try a different recipe. Hopefully it works.2 stars

    1. Hi PJ, did you look at the recipe card? All measurements are listed there. – Meggan

  17. I started making this Marmalade yesterday, left overnight as stated and finished it today.
    I dint want the amount specified so I just halved the ingredients.
    Just towards the end I used a potato masher to break down the rind a bit then served into my jars.
    What can I say its fabulous!
    Thank you for the recipe.

    1. When you cut the recipe in half did you use a full 2 cups of sugar? And did you use a water bath for sealing?

  18. Hi! I was thinking on doing this recipe ( it looks sooo good ) and I whanted to know if you can substitute large regular oranges for mandarin oranges. And if you can, do you have to change the recipe in some other way?

    1. Hi Lani, regular seedless oranges work great as a substitute! Hope you enjoy. – Meggan

  19. Great recipe but I had issues with 220 degrees on the candy thermometer. By the time the marmalade reached 220 degrees, it became too hard.
    Next time I think I will rely on cold plate test and maybe 200 degrees on the candy thermometer?

    1. Hi Shahla, I’m sorry about that! I’ve never had that happen to me but perhaps your thermometer needs to be calibrated? Sorry again! – Meggan

    2. Maybe like me … you are trying to find out if 220 is Celsius or Farenheit … maybe that could be your problem.

  20. My question is what do you do with the tines in the marmalade? Do they break up? Or do you blend them to make smaller

    1. Hi Cathy, the rinds do soften up a bit, but do not dissolve completely. Hope this helps! Take care! – Meggan

  21. Yes, an easy recipe! My orange tree is producing small oranges so I doubled the amount of oranges and also cut the recipe in half. I used 1/2pint Ball jars. Ready to make more today. Thank you for a great recipe.5 stars

  22. Hi
    I would love to make the marmalade but don’t know the equivalent uk measurements for cups? Thank you very much.

    1. Hi Jane, I would use 1.36 kilograms of oranges, 227 grams of lemons, 1.9 liters of water, and 1.6 kilograms of granulated sugar. Hope this helps! – Meggan

  23. If you can’t find seville oranges what other kind have you tried with this recipe. Also, if you use another type besides seville does the amount of sugar change?4 stars

    1. Hi Judy, regular seedless oranges work great as a substitute for Seville oranges! – Meggan

  24. This orange marmalade recipe is for sure a WINNER! In 2021 I tried a few recipes to find a favorite. This is it, easy to make and delicious!!!

    My question is how long would I process a 12oz jar of marmalade? I was only able to find that 1/2 pints are processed for 5 min. Then the advise is to go back to the recipe.

    Help, how much time to process 12 oz jar of marmalade in the steam or water bath canner?

    In apprection, Manya

    1. Hi Manya, I don’t have much experience with canning so I would look for specific instructions for 12 oz jars. So sorry about that! – Meggan

  25. Hello,

    I followed your recipe but my after boiling for 2 hours on low heat and 30 mins on medium and reaching 224 F, my mixture is still very runny. I am going to boil it further. I took 4 medium oranges and did not measure them or the slices. Would it happen if the oranges are in lesser quantity?

    1. Hi Radhika, it’s possible since the oranges were on the smaller side that would lead to your mixture being runny. You did exactly what I would do, though! I hope that cooking it longer helped the marmalade thicken up. When there is less orange, that means there is less pectin in the fruit, which is what causes the marmalade to thicken. I hope it came out well! – Meggan

    2. What altitude are you at? I’m at about 2000 feet above sea level and found that I had to boil the mixture far longer than 30 minutes to bring it up to 220ºF – more like 50 minutes. (A candy thermometer is a worthwhile investment for jam and jelly making.)

  26. when searching for orange marmalade recipe, it states in the line underneath that it needs lemon, milk and vinegar….. I think this is a problem with the html first page which wasn’t adapted. Luckily the recipe is fine and does not need those ingredients!

    1. Hi Sandra, so sorry I’m just seeing this I hope you were able to figure it out! Let me know if you have any further questions. – Meggan

  27. I followed this recipe with lemons from my back yard. Turned out great tasting and perfect consistency, but ended up cloudy – what can i do about that?

    1. Hi Zac, it sounds like your lemon crop has a great amount of pectin in them! There’s not a fix to cloudy marmalade as far as I know, sorry about that! I’m glad it tastes great. – Meggan

  28. Loved this recipe, and only went one more hour with the second day boiling to get it firmer. Used Arizona oranges from my tree.5 stars

  29. Forgot to mention when I first made the marmalade I failed to read through the whole recipe. Once I hit 220deg I filled my jars and set them in the water bath. So far has worked beautifully.5 stars

  30. I’ve made this a number of times, mixing citrus types and each time resulting in great marmalade.
    I’m so happy I found this recipe. Thanks5 stars

  31. The marmalade turned out better than expected! Delicious on toast with peanut butter and a cup of coffee in the morning. It took a while for the mixture to come to the jelly stage, but well worth the time. Easy to follow recipe. I will definitely be making more as my neighbor was kind enough to give me some.5 stars

  32. Hi Meggan- I know you’ve mentioned to follow separate canning instructions, but I’m trying to understand any required intermediate steps. If I’m reading your recipe right, you’d jar the marmalade and refrigerate for 24-48 hours and then go directly into the water bath? Or should I let sit in a larger container for the 24-48 hours, reheat and then follow canning instructions? Thank you for any insight you can share!

    1. Hi Katie, you chill in the fridge for 24-48 hours to allow the pectin to set up properly. I’d suggest following canning instructions after this step. Hope this helps! – Meggan

    2. Hi Katie! Wondering what you ended up doing here and how it worked – I’m doing a trial run of this recipe and want to can the results so I can give it out as a favor at my baby shower!

    1. Hi Kate, I’m sorry but I haven’t tried this so I’m not sure if it would work. Sorry about that! – Meggan

    2. I immersion blended grapefruit marmalade after soaking and cooking most of the way through. Be careful if it is hot. It worked fine but did make the jelly part of the marmalade a bit cloudy. Tasted fine though.

  33. This recipe sounds delicious. It’s February in California and ee just picked all our oranges. I plan to can the marmalade in 4 oz jars for winter holiday gifts. Do I can them right away or do I chill them in the fridge for 24-48 hours first?

  34. I left an enquiry as to what I could do to correct a Marmalade that I had made that had set way too firm. You almost need a knife to cut it in the jar!! I am repeating this request for advice as I am not sure my original query reached you. It may have got wiped out before it got sent.
    I will appreciate any help you can give.

    Thank you

    1. Hi David, I’m sorry your first comment didn’t make it through to me. I checked back and don’t even see it as spam, so I’m not sure what happened. Sorry about that! It sounds like your fruit had great pectin content if it was so thick! I would reheat the marmalade with a little bit of water or orange juice, adding more as needed and slowly cooking it back down until you get the consistency you like. I hope this helps! – Meggan

  35. The perfect marmalade! The recipe is very exact . I will definitely stick to this one . Simple to make and right consistency. Its not too sweet and would say its medium cut.4 stars

  36. Hi, making your marmalade right now and love the simple recipe. Question: you mention bringing the temp to 220 degrees… Are you talking °F or °C? Thanks

    1. Hi Ken, I’ve never tried this so I’m not sure that it would work. Sorry about that! – Meggan

    2. Hey Ken, when you halved the recipe, did you let it simmer for 1 hour instead of 2? Just curious, since it’s half the amount of water (I’m also halving the recipe). Thanks!

  37. Marmalade turned out perfect with this recipe!! Used Seville oranges from my garden – included the pips when cooking in a muslin bag – perfect pectin! Used it unrefined cane sugar – gave a dark marmalade but delicious! Thank you for recipe !5 stars

  38. Sounds like a good recipe ,but to much time can you give one that uses pectin a shorter prep and finish product.

  39. Can I use this same recipe but with Blood Orange instead? The rinds are thicker than normal oranges so I’m wondering if it’d make it too bitter?
    Thanks!

  40. This orange marmalade is a winner! Fabulous! The best I’ve made! I cut the oranges into smaller pieces to make it easier to spread. Will try more of her recipes now.

  41. My son and his wife came up from Florida for Christmas and brought us a bunch of oranges that he had picked from her mother’s orange trees. I made two batches of the marmalade from this recipe. It jelled perfectly, looks beautiful and is delicious. I measured 8 cups of sliced oranges and lemons instead of going by using 4 or 5 oranges.

  42. I have just made your orange marmalade, easy to follow instructions. I added some additional flavors, I divided the marmalade and added ginger to 1/2 as well as chocolate to a couple of jars. Delicious!! It made eleven 1/2 pints. Thank you.5 stars

  43. Hello,
    I’m actually in the process of making the marmalade right now and it’s going great except that you do not have a processing time listed for canning. I see that you say to follow the standard that the canner states, but my canner says to follow the recipes process time. As I understand all jams and jellies have different processing times. I am concerned about botulism and I’m wondering what your time and a water bath is.

    Thanks

  44. I made this with Calamansi and the taste is very good, but there’s hardly any rind. It looks more like a jelly. Should I have added more of the fruit?4 stars

    1. Hi Q, I’m not familiar with Calamansi, but it is likely there wasn’t enough pectin in the fruit. Adding more or another fruit, like lemons, would be one way to thicken it up next time. – Meggan

  45. Delicious, thank you! This was my first time making a jelly/jam/preserve. So just to be clear – we don’t need to do the whole steaming/canning thing UNLESS we need to store it to be shelf stable? We can just pour into a jar and refrigerate it, eating within a month?

    If we did do the proper steaming/canning, we would still need to refrigerate upon opening it, correct?

    Thank you so much! Just want to make sure we’re being safe.5 stars

    1. Hi Priya, yes! This can be stored in the refrigerator up to one month, or be canned and refrigerated when opened. Enjoy! – Meggan

  46. Hi dear Meggan,
    I use your description of how to make orange marmelade, with much pleasure.
    It is straightforward and clear.
    As I have grown up with the metric system (meter, kilogram, degree Celsius and so on), I struggled a little about cups and 220 degrees heating. Anyway this was not a great point, because 220 degrees could be Fahrenheit whisch should be equivalent to 100-102 degree Celsius. The cups also were not a real problem, because all ingredients were in cups, so one should simple work with X ??? oranges, X ??? sugar and so on.
    Neverteless I would like to know how much is a cup in grams (g) or milliliter (ml) in your coutry. You seem to be from an english spoken country, but there is the USA, the UK and more. I found out that a UK cup is not the same as an USA cup.
    So if I don’t bother you, could you give me the ingredients list in grams (g) and milliliters (ml) ?
    Finally, the orange marmelade I made with your help, is very much appreciated by everyone whom I give a can with it when it is X-Mas.
    Kind regards,
    Harry

    1. Hi Harry, thank you for the questions! Cups can be different measurements depending on if it is liquid or dry.
      1.36 kilograms oranges
      2 lemons
      1.89 liters water
      1.6 kilograms granulated sugar
      Hope this is helpful! Enjoy! – Meggan

  47. At sea level (Air pressure 14.7 pounds per square inch) water boils at 100°C (212°F).
    However, as an example, a solution with 80% sugar and only 20% water boils at 112°C (233°F).
    Since I reduced the amount of sugar, like much of your feed back, I cannot achieve the 220°F temperature necessary to release the pectin to gel with the sugar.
    The other way to achieve the 220°F would be to heat the mixture in a pressure cooker which can increase the pressure by an additional 15 psi to almost 30 psi. At that pressure water boils at 250°F.4 stars

  48. I plan on using Mandarin Oranges and then canning my batch. My tree is loaded. Do you have any suggestions to add to your instructions for me? I just can’t wait to get started!!

    1. Hi Stephen, that’s great! I recommend using a hot water or steam canner to properly seal lids according to your canner instructions. – Meggan

  49. I cut my oranges and lemons and small as I could. They look the width of your picture. However, the rinds are very chewy. The temperature was 220 degrees and the pectin did set. What is the problem?

    1. Hi Sylvia, did you boil the slices, add the sugar and let sit overnight? If not, that is why they may be tough. – Meggan

  50. My marmalade came out having a super bitter after taste. Will it sweeten at all in the sealed jars? What might have gone wrong?

    1. Hi Stefani, I’m so sorry your marmalade was bitter! Sometimes the marmalade may keep that bitter flavor from the rinds if they are not broken down well while cooking, so making sure your slices are thin will help with that. Sorry and I hope your next attempt works out better! – Meggan

  51. Can you tell me the size of the pot in the photos? my orange tree is going to motivate me to get a big stainless pot but I’ve been waffling on the most practical size. Thanks! Can’t wait to try this!!

    1. Hi Martha, this recipe makes 3 quarts of marmalade. I would suggest getting a pot at least that size or bigger. Hope this helps! – Meggan

  52. Is the sugar in this recipe jam sugar or normal granulated? I’m hoping to make it this weekend, I’ve never made jam so hopefully it isn’t too difficult :)

  53. Great recipe. My orange tree Is abundant so I substituted 1/2 the water with fresh-squeeze OJ and 1/2 the granulated sugar with brown sugar. Fantastic orange marmalade, better than store bought.4 stars

  54. After reading Paddington Bear with my kids we HAD to make marmalade of course! This is such a wonderful recipe. No pectin needed and no fuss. We absolutely love it! Thank you for creating this simple recipe.

  55. Is it possible to add whisky to this recipe. If so when during the process and how much would you recommend for this recipe. Kind regards5 stars

    1. Hi Sally – I would add it after step 5, stirring the whiskey in after the marmalade has reached 220 degrees. I would recommend adding it to taste. (Make sure to carefully taste!) I hope this helps! If you do try this, please let me know how it turns out! – Meggan

  56. Exceptional Recipie:
    My varaiation:
    1. I used Italian lemons and Valencia oranges
    2. I used 5 cups of sugar instead of 8… The bittersweet taste was amazing and was still enough for marmalade to form.
    3. I let it simmer for 1hr on low flame the next day and 30 min, lid closed, stirring at high frequency and then finally, flame on max and continuous stirring….

    Otherwise, I followed the recipe as is…
    By far the best recipe for Marmalade on the net!!!5 stars

  57. This recipe sounds great, and super easy to follow! I love that it doesn’t require added pectin like jams do. Do you know if it’s possible to add anything else in without disrupting the natural pectin? For example, I’d be looking to give this a holiday twist with some cranberries and/or hot peppers. I love making jams with peppers, but I’d be hesitant to try a marmalade recipe that takes 2-3 days and add an ingredient that could throw the whole thing off. Can’t wait to try this recipe either way!

    1. Hi Ryan, this sounds great! I believe you would be able to cranberries to this marmalade with the oranges, since cranberries are high in pectin. Hot peppers sound great, too, and I could see it working well. I haven’t tried it out myself, but adding then to the list for future testing! – Meggan

  58. Finally a recipe that doesn’t lie when it says you don’t need pectin. It works, tasty, great consistency, thanks so much!5 stars

  59. Have made this marmalade many times the way the instructions read – except have cut the sugar to 3 cups. It works fine with less sugar and makes for a tarter marmalade that is good with bagel and cream cheese. Also I use a food processor and chop the oranges and lemons before cooking.5 stars

    1. Hi Misty, yes! A couple other readers used them and loved how it turned out. Good luck. – Meggan

  60. I just mixed in 4 cups of the sugar and already the mixture tastes very sweet. I tent not to like things that are very sweet. Will it get less sweet as it sits and cooks down? (My baker’s logic says no, but I have never made marmalade before.) Should I go ahead and add the rest of the sugar, or if it tastes sweet enough now, can I stop at 4 cups of sugar? Thanks!

    1. Hi Tamara, it would become a little more tart as the lemon and orange flavors blend into the mixture, but other readers have used less sugar and it still comes out well and to their taste. I hope you enjoy it. – Meggan

  61. Hi,Can I freeze oranges to use for marmalade latter in the year. If so what is the max time in the freezer. Thanks

  62. Does the marmalade have to sit “overnight” if it was started in the morning? Or does an 8 hour standing period work just as well?

    1. Hi Anna, yes. I’ve made half batches before with an issue. I have spent a lot of time providing the measurements in all ways I can think of (# of fruit, cups, pounds, etc.) to make cutting it in half easier. :) Thank you! -Meggan

  63. Awesome!! Have ditched my other recipe. This one is so easy and worked exactly as it should. Good setting, easy to prepare the oranges/lemons. Will make this a keeper.5 stars

  64. Thank you for this recipe and instructions. This is the first fruit that I have worked with. I used my pressure canner to finish it off. I am curious how long 6 pints will last me.5 stars

  65. Made the orange marmalade it sat in my refrigerator two and a half days before I could finish it and it came out fantastic love it in the middle of making it again but doubled it this time thank you so much for this recipe and that was the first time I was making it to friends and family love it5 stars

  66. The orange marmalade recipe is really easy to follow and produces lovely marmalade. I have made several batches and had good feedback from family and friends. Thank you so much.

    1. Made this marmalade today. It was a beautiful orange colour but I kept on cooking as it had only reached 140 degrees. All of a sudden it turned to a dark orange. I feel it has been over cooked – what did I do wrong? Thanks ( I’m keen to try again and get it right)

    2. Hi Kirsty, it does darken as it is cooked. It is the sugar caramelizing. As long as it doesn’t taste or smelled burned, you’re good to continue. I hope you love it! – Meggan

  67. I loved it! I have been reading the Mitford series and they are continually talking about orange marmalade and orange marmalade cake. The orange marmalade made by this recipe rivals the wonderful marmalade that I bought while in Europe. The actual flavor is there and not overwhelmed by sweetness.5 stars

  68. It’s delicious but it didn’t set… a luscious syrupy consistency- I’m sure it’s something I did wrong as obviously working for others. I followed instructions to the letter. Oranges maybe too thin skinned? Copious sweet but small oranges on our trees. It’s delicious but more of a dessert accompaniment than a spread for toast. Hints and tips appreciated.5 stars

    1. Hi Irp, you may have cut the oranges too thick. I would suggest following step 5: 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. Hope this helps! – Meggan

    2. Hi Tina, just read your comments on not setting. If it has a thin skin, suggests not enough pith which has the pectin for setting in it. I also made mine a little too sweet so added lime juice which did the trick but will definitely dial back on the sugar next time! Good luck.

  69. Can I put this in Frigidaire just made 1/2 batch but need to go out of town for family will be gone 2 days at most thank you !

    1. If the quantity is half the recipe, should the time to cook also be halved? I did it at half the recipe and I think the sugar got overcooked.

    2. Hi Caye, that sounds awful, I’m so sorry! It should be the same, as long it reaches 220 degrees. I wonder if your heat was too high during step 3. Did you use a thermometer? I’m so sorry your marmalade burned. – Meggan

    1. Hi Dietmar, you can change the serving size by sliding the bar and it will change the ingredients accordingly which will give you the amount of sugar for the amount of oranges you are using. Hope this helps! – Meggan

  70. Delicious! First time marmalade maker, will use this recipe again. I put my fruit thru the food processor too, coz I’m lazy! Loved the texture of the fine peel throughout 🙂5 stars

  71. It looks pretty but mine turned out super bitter! There has to be a way to make this less bitter, beside adding more sugar. I think next time I will boil the rinds alone, draining them and then boiling them again with the sugar. That way the taste of orange peel isn’t so strong in the final product. It did turn out pretty though, just like the picture. Just bitter.2 stars

    1. Hi Amber, I’m so sorry your marmalade was bitter! Sometimes the marmalade may keep that bitter flavor from the rinds if they are not broken down well while cooking, so making sure your slices are thin will help with that. Sorry and I hope your next attempt works out better! – Meggan

  72. It’s turning out really good. Very yummy with simple ingredients!!! Thank you very much for your sharing the recipe 🙏🙌🏼5 stars

  73. Can I substitute tangerines? Peel is thinner than oranges so not sure if that will affect the set. If so, any other changes to recipe? Thx!4 stars

    1. Hi Ali, I’m so sorry but we haven’t tested it with tangerines! It probably would work as long as you use 3 pounds of them, but again we have tested it so you may want to search for a recipe that uses tangerines! Sorry about that! – Meggan

  74. 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

  75. 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

  76. 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

  77. 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

  78. 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

  79. 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

  80. 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

  81. Great recipe! I make a lot of jam, but haven’t made marmalade before. This was beautifully explained and worked like a charm. It’s delicious.
    I used equal quantities of water and sugar, though I made my own judgement on how much in comparison to fruit. My oranges were small and it seemed like the suggested quantity would be too much. It did still take longer to get to 220.5 stars

  82. Love this recipe! I didn’t have any problems at all. I think it just depends on the oranges. Some are juicier than others so using your adjustments should always work. Looking forward to using more of your recipes.5 stars

    1. Thank you Tinamari! I made this marmalade again yesterday myself, and I just love it because it’s so easy. Take care! -Meggan

  83. Question?
    I am eager to try this being a marmalade lover🙂
    Can honey be used instead of sugar?

    1. Hi Mike! Honey doesn’t work well in this recipe unfortunately. It isn’t sweet enough to penetrate the rind properly (same with agave syrup; no good). This recipe has the rind and pith in it because they contain natural pectin for setting up the marmalade. If you found a recipe without rind/pith that also added external pectin, you might be able to get away with using honey as your sweetener. But in our recipe, no, it is no good. Sorry about that! If you have any other questions, please let me know. Thank you! Kind regards – Meggan

  84. Your recipe looks great but I’m curious about using the whole orange and lemon. Every other recipe I’ve checked out reinforces the need to remove the pith due to its bitterness.

    1. Hi Mary! If you remove the pith, you will need to add pectin to get the marmalade to set up. This recipe takes advantage of the natural pectin in the pith. I’ve made this many times and you can see from the comments, so have many other people. You slice the fruit quite thin and then it sits overnight in boiled sugar water. You then cook it for an extended period of time the next day, and this process sweetens the pith. You cannot use an alternative sweetener, though; it has to be sugar. And you can’t try to speed it up in an instant pot or use the convenience of a slow cooker (we have tested it many ways). The recipe definitely works as written, but you are free to explore other recipes and choose the one that sounds best to you. I hope you are able to find what you are looking for! And if you have any other questions, please let me know. Kind regards – Meggan

  85. I followed the recipe, but my marmalade was so horribly bitter that it isn’t edible… what could I have done wrong?

    1. Hi Jen, I’m so sorry your marmalade was bitter! Sometimes the marmalade may keep that bitter flavor from the rinds if they are not broken down well while cooking, so making sure your slices are thin will help with that. Sorry and I hope your next attempt works out better! – Meggan

  86. This recipe is so easy and delicious. The soaking over night really softens the rind.

    I am going to try my next batch using pink grapefruit and just one lemon for the essential tartness.5 stars

  87. I made this, but used 2 1/2 cups of sugar instead and it already tasted very sweet (and kept well). My mum loved it so much, she looks forward to the next time I’ll make it (or she did until I told her how much sugar was in it 😂). As you can tell, this is the first time preserves have been made in this household.5 stars

  88. Hi,
    Have you tried any sweet substitutes, besides agave? Sweet leaf, Swerve, ethererol (sp), or similar? I find in chocolates I still need to add a bit of regular sugar to cut the taste of stevia. I am trying to make conserves and marmalades suitable for diabetics and dieters.
    Thanks

    1. Hi Sara, I haven’t tested it with an alternative sweetener like Swerve. I think it’s very sweet you would like to do that. Best of luck! – Meggan

  89. Wish I would have know in the beginning all peels would be used. I feel like there are a little too any and I think I should have cut them tiny. It took along time to get to 220°. Mine came out darker than I would have liked. I think it will taste good. Wish I could add a photo.4 stars

  90. I don’t know if I didn’t cook it long enough. I did double the recipe. I don’t think I added to much water as it tastes great. But it is really runny. I have even let it set for several days in hopes it would set up. No luck… Can I pour it back in a pan and cook it longer? Can I reuse the jars I have and just clean them real good? I hate to waste all the product that I have.

    1. Hi Cynthia, yes! You can put it back into the pot and bring it up to 220 degrees to thicken it. – Meggan

  91. Hello Meggan, I loved the simplicity of your recipe. I followed the method as written but reduced the sugar (about 400gms for every kg of an extremely sweet variety of oranges) and it was delicious. My friends have appreciated it too. Thanks for this winner5 stars

    1. Hi Stephanie, I haven’t tried it, but I think it would work just fine. Since turbinado sugar has such large grains, I would recommend running it through a food processor first to break down the large crystals. You’ll want to make sure they are able to be absorbed. – Meggan

  92. I haven’t tried the recipe yet, but might do so tomorrow. Question: What is the purpose of including lemon in the recipe? I’m thinking of adapting this recipe to Tangelos which are pretty tart, so wondering if lemons are included for tartness or some other reason. Thanks!

    1. Hi Barb! Great question, the lemons are needed for acidity and for the pectin in their rinds and pith. They help the marmalade set nicely. I hope you enjoy it! – Meggan

  93. Quick question: where does the fat come from? This recipe lists 1 g of saturated fat per serving, but I can’t find any ingredient that contains any fat…

    1. Hi Lise, that’s definitely wrong. I looked at the nutrition calculator and it’s pulling the fat (saturated fat, even) from the oranges. I don’t know why. They don’t contain fat. I am going to reach out to the developer and find out. I’m really sorry about that! You’re right, there is no fat. :( -Meggan

  94. Excellent recipe, used 8 oranges, 2 lemons with 8 cups sugar and 8 cups water, followed the recipe thereafter and it is perfect. Yielded 8 jars and tasted great.
    Thank you for an easy to follow recipe.
    Best marmalade I ever tasted in my country of Trinidad &Tobago. West Indies

  95. I made half the amount. Followed every step and was a little skeptical the next day, it seemed like so much water…but over the last steps it thickened up pretty quickly, and I was able to spread it after just a couple hours of refrigerating. I added a little allspice and vanilla too. Very tasty and easy recipe5 stars

  96. I once had marmalade that didn’t set, waited 2 weeks. It was thick but not set. Did not want to redo it so I mixed it half and half with sweet and sour sauce for orange. It’s also great this way with barbecue sauce.

  97. Wow, thanks so much for this recipe, Meggan!

    I made so many mistakes – only had 7 cups of sugar, added the sugar from the start, don’t know if I stirred enough or not – but it turned out beautifully! This is my first time making marmalade, and I am so relieved it worked out. The jam set perfectly and the flavor is amazing.

    May I always have the time and patience to cook my own marmalade! Thanks again.5 stars

  98. The first time I tried to make it in the slow cooker it wasn’t hot enough to work. So I transferred it to a stainless pot and it was great.
    This time, I’m afraid I didn’t let it thicken up enough.
    It’s been in jars in the refrigerator for 24 hours. If it doesn’t really set up by tomorrow, can I put it all back in the pot and heat it a bit longer it is it too late?
    Thanks5 stars

    1. Hi Eric, yes! If it doesn’t set up, you can bring it back up to a boil and cook to 220 degrees. – Meggan

  99. Your orange Marmalade is terrific and much easier than my Aunt Ruth’s recipe. Thank you for sharing it for all to use.

  100. Just tried your recipe out and love it! I was wondering if I wanted to combine orange with another flavor such as pineapple or mango, can this recipe be adjusted? If so, what proportions of fruit and/or juice would you recommend? Thanks!5 stars

    1. Hi Nicci, this sounds great! I believe you would be able to add a cup of fresh mango or pineapple to this marmalade with the oranges. I haven’t tried it out myself (yet!) but the issue possibly is adding a low pectin fruit which may cause the marmalade to not set as well. – Meggan

    1. Hi Mary, you don’t remove the peel or zest from the oranges. The oranges and lemons just need to be scrubbed well and then sliced into half-moon shapes. – Meggan

  101. Just made a batch with your recipe. I have never made any “jam” before. Most of the recipies I saw on the internet were complicated. Yours is wonderfully simple and the result is super delicious! Thanks a lot.
    I just went to the supermarket to get some more oranges as the season is coming to an end.5 stars

  102. Love marmalade with my St. Patrick’s Day soda bread. So, if I wanted to add a bit of Irish whiskey to the batch, when would I do that?

    1. Hi Margaret, YUM! I would add it after step 5, stirring the whiskey in after the marmalade has reached 220 degrees. – Meggan

  103. Hi Meggan, I have a very large batch of satsumas I’m using for this and ended up remembering the “about 3 pounds”part and not 4 oranges! I measured 3 lbs into my pot to boil. So now my question is should the water cover the oranges? 8 cups for what I have doesn’t. Satsumas are about half the size of a regular orange and Im going to guess I have about 15 to 20 in the 3 lbs that I measured.

  104. DEEEELISH RECIPE, Meggan!
    I’m on my second batch. I put the sugar in on the second boil, because the last time I buggared up my marmalade & burned my sugar. threw it all away. this time it’s wonderful. I cut the oranges into small pieces. easier to cook, chew & impregnate w/sugar. great recipe! I bet it would be tasty w/a touch of lime too. thanks for sharing!
    patty5 stars

    1. Same here! I burned mine on the bottom during the final 10 minutes. Bitter and terrible. Stir and and keep close to the cookpot for the last step! On the plus side, the batch was definitely jelled nicely and thickened. I will try again as we have a tree loaded with oranges.

  105. Hi. I would like to add whiskey to the next batch of marmalade. At what stage would I do this and following the amounts in the recipe how much would I use. Thank you.5 stars

    1. Hi Jo, I haven’t tried this myself. Sorry about that! I did look into it, and it seems most folks add it after step 5, stirring the whiskey in after the marmalade has reached 220 degrees. I would recommend adding it to taste. (Make sure to carefully taste!) I hope this helps! If you do try this, please let me know how it turns out! – Meggan

  106. I would not recommend using the slow cooker function of the Intant Pot. It didn’t get hot enough to do anything. After a while, I put it in a pot and finished it on top of the stove. It didn’t take as long as I expected and it started to burn. I had cut the recipe in half since there are just 2 of us, however I ended up with only 4 jars of jam instead of the 6 I was expecting. The jam is very thick and I should have added more water, and I’ll do that when I open each jar. The other thing that I would do in the future is cut the oranges smaller. My slices are thin enough but they are a little too long. No matter – it’s all good. We’re not giving it to anyone. It’s quite delicous!4 stars

  107. Great recipe but I cut the fruit into smaller pieces the second time I made it. Much easier recipe than several others I have seen and tried.5 stars

  108. This is by far the best marmalade recipe I have found in my 11 years of trying to make marmalade! Superior results! Just so thankful to finally have found my fo to recipe!5 stars

  109. Tried this recipe with (1) cara cara orange, cutting the recipe by 4. Recipe worked well until I transferred to a jar and kept it in the refrigerator for a week. When I took it out, marmalade was rock solid. Too much pectin? Overcooking?4 stars

    1. I used some cara cara, too. Added a nice tang! I don’t think they would have caused your marmalade to get that thick.

  110. Excellent Orange, Lemmon Marmalade but I added some Cinnamon, nutmeg, cloves and ginger. Dried mango and some cocktaila cherries. Tastes real good.

  111. I followed the recipe as close as I could. I could not find how many cups make a pound. I think telling us how many cups of fruit to cook would be useful. I may have used to much fruit. Otherwise I followed the recipe to a t. It’s very thick…already set up and still hot. But the color and flavor are good. Better to thick than too thin..

    1. Hi Eric, thanks for taking the time to comment! I’m glad your marmalade tastes great, and it sounds like your fruit had great pectin content if it was so thick! I appreciate your suggestion, it would be great to determine how many cups make up the pound, but each variety of oranges and lemons have different volumes so it would vary greatly, that’s why we list not only the approximate count of the oranges and lemons, but also their weight. Thank you and take care – Meggan

  112. I made this exactly as the recipe instructed and it turned out beautiful. How ever it is a little too bitter for my taste. I am hoping the bitterness goes away with time, would it? Next time I would separate the skin, boil it once and discard the juice, then follow the instruction. First day and the jam is set already. Thank you for the perfect instruction.5 stars

    1. I boiled the peel 3 times for an earlier recipe and that helps. They got a little too soft for me but once or twice might do the trick for you. (I like the bitterness but not everyone does.)

    1. Hi Ping, you’re welcome! I haven’t tried it in an Instant Pot, but I’m adding it to my list to try out. Thank you for the suggestion! – Meggan

  113. I made this recipe twice. The first time I sliced the oranges and lemons as thin as I could get them which with doubling the recipe took me forever. It turned out good but thought the pieces of oranges and lemons were too large and the flavors weren’t as cohesive as I would have liked. The second time I pulsed the oranges and lemons in the food processor so they were between medium and fine rather than slicing and the texture and favors were spot on. I used your amounts and cooking instructions. It was a time saver and the end product was much improved. You should try it, I think you’d love the outcome!5 stars

  114. To my mind you have made orange jam! I’m sure it tastes fine but I believe true marmalade is made with Seville oranges which gives the finished article a characteristic bitter sweet taste.

  115. Thank you for this recipie, I have not made marmalade before, this is so easy, no fuss and lovely marmalade. Am hooked!!5 stars

  116. Thank you very much for such an easy going process, The old formula of peeling, skinning every piece of the orange, cutting the skin separately, really takes off the interest and enthusiasm of making marmalade.

  117. My husband says this orange marmalade is the best he’s ever tasted! It was easy to make too. Now I have grapefruit and wondered if I could just substitute grapefruit for oranges? Still using the lemons and same amount of sugar? Thank you for your advice!

  118. Can’t wait to try this! Is it okay to chop the fruit a bit finer (rather than thin half moons) or do the stops break down?

    1. That would be amazing! You will need the lemons still for the acid as well as the pectin their rinds provide. – Meggan

  119. This was easy and so delicious!

    Question: After sealing them with a canning method, are they shelf-stable long enough to ship to friends? I am thinking so, but new to this and wanted to be sure. Thanks!5 stars

  120. Hi Megan,
    For the overnight soak is it ok to soak for longer than 8 hours? Do you think there’s a maximum soak time you wouldn’t want to exceed? Thank you so much for the recipe!

    1. Hi Bon, it’s absolutely fine to soak longer than 8 hours. Soaking is to soften the fruit and the peels and I’ve definitely soaked them longer than 8 hours. I don’t know if there is a maximum time, but the longer it soaks the softer the peels should be. – Meggan

  121. I too overcooked this. It happened so quickly. It is amber to brown, but tastes good. However it is a little hard. I want to use this on top of a marmalade cake. Is there a good way to soften it up?

    1. No problem Maggie! Just reheat it and add a little water, a little bit at a time, until it loosens up. You’ll be fine. The recipe is very forgiving. Thank you! -Meggan

  122. Hi Meggan, thanks very much for sharing your recipe!!! its well explained. I complemented it with my great grandomother´s bitter orange recipe (adding one more day of soaking rind and not adding the lemon peel) and it turned out delicious, soft rind, lightly thick, a mix between sweet and bitter flavour and an attractive orange-brownish colour. Thanks again =)

  123. This is the first time I’ve ever made marmalade. Made it for my mother and she loves it!
    So easy to do and looks really pretty as well. Thanks for sharing.5 stars

  124. Hi, please can you clarify how many liters are the 8 cups of water in this recipe? And 8 cups of sugar in kilograms please?

    1. Hi Dominika, 8 cups of water is 1.892 liters, and 8 cups granulated sugar is 1.6 kilograms. Take care! – Meggan

  125. Also, sorry for the second comment Megan but I did also make the same error I read below and accidentally put the water and sugar in at the same time before cooking/boiling the first day. Turned out perfect anyway, so thankful this recipe is so forgiving!5 stars

  126. I just finished my first batch… LOVE IT! I doubled it and because we grow sweet Satsumas that’s what I used. When I doubled it I used about 20-25 TRIMMED oranges because the card small with thicker ends and 4 oranges. Also to answer a question I read in the comments, I did verrry thinly sliced about 5-7 oranges and all lemons, I put all the remaining peels in my mini food processor and ground/chopped them, it worked beautifully and saved me countless hours of tiny slicing! Looks great in the finished product too! Highly recommend this recipe, I’m making my 2nd doubled batch now! Last one made 11 pints, but I’m going to do these in smaller jars for gifting! Love, love, love!5 stars

  127. Thank you SO much for this FANTASTIC recipe! This was my first time making marmalade! I used all oranges (no lemons) and gave a splash of lemon juice instead. I also added a scant handful of crushed green cardamom pods to the overnight soak and next day simmer.I had to the fish the husks out but the flavor was worth it, and the remaining black seeds look pretty in the jar! Thanks again!5 stars

    1. Hi Sarah, no, you don’t have to wait at all. Once you’ve done the “plate test” to ensure it’s at the right consistency, you can divide it into jars and process them for storage immediately. Thank you! -Meggan

    1. Hi Tandra, I haven’t tried using coconut sugar, so I can’t say it will for sure. Sorry about that! I did try it with agave syrup instead of sugar and it didn’t turn out well. If you do try it, please let me know how it turns out! – Meggan

  128. Great recipe. Thanks for the hint about coming to 220 degrees. Now in saying it is great, I will tell you I changed it. I used satsumas from my tree, used satsuma juice instead of water, cut the sugar to 3 cups and 1 cup of splenda and a handful of dried stevia leaves (again from my garden). It is plenty sweet and the rinds are soft. It set perfectly. I think I could cut the sugar by one more cup. Will do that next time since I do not need to make anymore for this year.5 stars

    1. I have a stevia plant… I am of course wanting to use it for tea and etc… I am assuming you used the leaves whole and then took them out after cooking process ….is that correct? thank you

  129. I just finished making a batch with 4 homegrown oranges and 2 large lemons. It appears like a moderate fail so far. It’s brown instead of pretty orange, not actually sure if it got to 220 degrees F because the meat thermometer took to long to work (so have to buy a candy thermometer. Does it “get any sweeter” after setting up? First impression is that its not very sweet at all despite all that sugar. If not, I’ll call it “2020’s Bitter End – Marmalade.” Plenty more on the tree to give it another shot, maybe one I chose wasn’t ripe enough.

  130. Mine took over an hour to reach 220 degrees fahrenheit, and as soon as it got there, it was burning. I don’t know if that’s just a common problem, maybe I need a new candy thermometer.

  131. Great recipe as for flavor and cooking instructions. I did tweak a bit for consistency.
    After soaking I chopped the oranges and lemons (sans sugar water) in my food processor to get smaller chunks. I then returned to the sugar water and simmered two hours.
    The last 1/2 hour I stirred constantly while cooking on high to the temp of 220 Fahrenheit (I did use a thermometer) I pulled it off the heat just as it came to temp.

    My husband has traveled all over Europe and lived in Italy for several years. He says it’s as good as any orange marmalade he’s ever had – so it’s definitely a keeper!5 stars

  132. This was my first go at making marmalade. My neighbour offered me oranges from her tree (Arizona) so I thought I would try it. I added 1/2 grapefruit and 1/4 tsp of ground cinnamon. It is very tasty but I could not get it to set. I started it in a slow cooker and finished it on a gas stove. Any suggestions for future would be appreciated.5 stars

  133. Hello! I live in Malta (Europe). I’ve never had much success with orange marmalade. I loved your recipe, it’s very easy and fun to make. Unfortunately, mine burnt a little but still tasted lovely. My cooker’s “low” isn’t really that “low” so I overcooked the marmalade a little. I’ve got two orange trees full of fruit so I will definitely be making this recipe over and over again, but will be more careful! Thank you!5 stars

  134. Great recipe ! I used crockpot for first 2 steps and then pot for last one. I left it on the stove a bit to long and my pan started to burn but I saved it ! Very nice thank you!!5 stars

  135. Thank you for this great recipe! Can you tell me if it’s ok to let it sit for just 6 hours? Would love to finish it today but don’t want to spoil it.

    1. Hi Roni, the reason it sits overnight is to let the rind soften up. It should be fine, but you might find at the end the rinds are not as soft as they could be. – Meggan

    1. Hi Dolores, thank you so much!! I personally love it too, it’s almost impossible to mess up and it tastes so good. Thank you! -Meggan

  136. I madr Orange Mamalade for the first time. I followed this recipe. My suggestion is only 1 lemon! I am getting more lemon flavor than orange. It is still flaovorful.

    1. Hi Lewis, the marmalade will last in the fridge for a month, or three months if you freeze it. Thanks! – Meggan

  137. Also, is it safe to say that the water should more than cover the oranges? Like make the pan twice as full? I’m trying a bigger batch and just wondering…thanks!

    ~misty

    1. Hi Misty! You should go by the weight of all your fruit and use that as your guide to follow the recipe. Otherwise, it will be really hard to keep track. You don’t need to break it down in to smaller batches unless the recipe (scaled per the weight of your fruit) doesn’t all fit in one pot. And, the water is not double the fruit, it covers it but not by much. You just cook off the extra water anyway, the marmalade won’t get to 220 degrees until the water has cooked off. So, it just takes longer if you add more water. It’s not wrong, it doesn’t really matter, the recipe is very forgiving! I hope this helps, sorry I didn’t get back to you sooner. Thanks. -Meggan

  138. I have just prepared A LOT of oranges for marmalade…different varieties and sizes…I would say maybe 20 oranges, at least. In the mix was also a few lemons, limes and one grapefruit. I have it all in a large pot. I would love to just get it all going at once, but should I break it out into smaller batches? Thanks!

  139. Hi there,
    Would it be at all possible to add extra flavours, such as ginger or whisky? and if so when, and how much would you suggest. Thank you very much.
    P.S. I’ve not made it yet but I’m excitingly waiting for my jam thermometer to arrive

    1. Hi Kat! I don’t see why you wouldn’t be able to add extras. I haven’t personally tested it, so I cannot say exactly for sure how much to put in. Sorry about that! I would recommend adding them in small amounts, and tasting as you go. The addition of whiskey sounds great with the oranges. – Meggan

  140. I find the pieces of rind remaining in the final product too large for me. Can I maybe run the whole mixture through a blender before I put it in jars?5 stars

    1. Hi Alex, I haven’t tried doing that to break up the large pieces. Sorry about that. – Meggan

    1. Hi Tessy, it takes a few hours but 3 1/2 “should” be enough. Basically what you have to do is cook off the water so you can get the marmalade to 220 degrees. Water boils at 212 degrees right? So until the water is gone, the marmalade won’t go above 212. You can’t get it to 220. So all I can think is, you still have a lot of water in there. When the water is gone and the temperature can get to 220, the pectin will activate and the marmalade will set. I’m sorry for the trouble. I hope it finishes up for you soon! I do know that it’s not a sign of you doing anything “wrong” or that the batch is bad. It’s just taking it’s sweet time, and I’m sorry about that. Hopefully you can hang in there! Thanks. -Meggan

  141. Slightly failed but gave it a 5 star rating because it tasted really good! I got caught up in my son’s class that I went over the 30 minute cooking time and and it turned a bit darker than the golden orange. This is my first time making marmalade and I thought I did good, my wife and kids think so too, lol.
    Thanks for sharing, next time I’ll follow the directions to a T!5 stars

  142. I have not tried it yet, but I will soon. I am busy moving house, but I will come back to you once I have made this and report.

    1. Hi Lora! Yes, the lemons provide flavor and also have a higher pectin content, which helps the marmalade set. Thanks! – Meggan

    2. I used half the amount of sugar and half the water and it was fantastic. I’ll definitely be making it again.5 stars

    1. Hi Kimberly, I would taste it! It does darken as it’s cooked, so it may be a part of the cooking process. Also, did you use dark brown sugar? That may also be why. If it tastes burnt, then I would throw it away, but otherwise, it might just be cooking down. Let me know how it turns out. – Meggan

  143. Meggan, I love marmelade and just happened to come across your recipe. My question is, can I use a sugar substitute like Stevia? I am diabetic and 8 cups sounds like a lot of sugar!

    1. Hi Catharina! I haven’t tried it with Splenda. I am not honestly not sure if that would work because I tried it with agave (which also has a lot of sugar) and the agave could not properly penetrate the rind to make it taste good. I suspect Splenda can’t either. I’m not sure. I do agree 8 cups is a lot. You could try it, but based on my agave test, I guess I am not super optimistic. I don’t want you to be disappointed. But if you took out the rind after cooking it might be fine. I don’t know if you could strain it and the rind would stay behind? Something to try if you want to, I guess! -Meggan

  144. So good! Just made this and it’s the PERFECT bend of sweet & bitter. Love, love, love how easy it was to make!

    1. I am making my second batch of this marmalade in 2 months, as I write. I have never made marmalade before and my family can’t get enough of it. I make a lot of jams but this recipe is both simple and easy to follow. The simplicity of letting it sit over night is great and you are correct it really sets well in the jars. I even sent my in-laws back in the UK a jar because it was such a hit here at home. Thank you and I love reading all the posts and learning from them!5 stars

    1. Hi Jenny! No, you don’t cover the pot when it’s cooking. I will update the recipe so this is clear. I do cover the pot when I’m letting it sit overnight, but other than that, you want the water to cook off so you can get it to 220 degrees and the pectin is activated. Thanks! -Meggan

  145. My second batch of orange marmalade..
    Great recipe and tripled the amount this time…
    My husband says its the best marmalade he’s ever had..
    Thank you!! ❤️5 stars

  146. “Got an orange tree in the backyard and a passion for orange marmalade? Click and slide the number next to “servings” on the recipe card below to adjust the ingredients to match how many you’re feeding—the recipe does the math for you, it’s that easy.”
    I’m not seeing a way to slide the numbers on the recipe card. Am I missing something here? It’s just myself and I don’t want jars and jars of marmalade… could you tell me the measurements for 12 oz please?
    Thank you and can’t wait to try this!!! :)

    1. Hi Susan! Sorry for the confusion. The recipe slider (just for future reference) is right by “Servings” and you’ll see the number of servings is linked. So you’ll see “96 servings” and the 96 is blue and underlined. So you can click on that blue 96 and adjust the servings. In any case! I would say the smallest reasonable batch is 24 ounces, or 1 orange. So in that case you want 1 orange (about 12 ounces), 1/2 lemon, 2 cups sugar, and 2 cups water. I have never tested a small batch like this, but I am sure it would work fine. I’ve done a half batch (2 oranges/1 lemon/4 cups sugar/4 cups water) and had no issues. Thanks for the question and if you need anything else, just let me know! -Meggan

    1. Hi Lynn, good quesiton! Maybe. Probably. I found something on the internet about this which you can take a look at if you want to. It depends on your altitude, but it sounds like yours might be done sooner than mine. The other thing is, this article is talking about pectin which is added to normal jam recipes. But in the case of orange marmalade, we’re talking about pectin within the pith that breaks down. So I have no idea if it performs the same way. I do have a “test” you can do where you put some on a plate and refrigerate it and see if it gels. So you could do that a bunch of times. Ultimately it’s up to you, whether you want to take a gamble on it or not. Overall I find this recipe to be very forgiving. And I know people in Mexico have made it at around 6,000 feet above sea level. Good luck! -Meggan

      https://www.exploratorium.edu/cooking/icooks/01-06-03.html

    2. I live in Colorado at 9,000 ft. The only thing I’ve noticed is that I don’t need the extra 30 minutes of hard boil at the end. Mine was set at the end of the 2 hour simmer. I burned it the first go around using the extra 30 minutes. It was heartbreaking!

  147. Hi,
    I’ve never made marmalade, and I think I already made a mistake!! I put the water and sugar in the pit at the same time, and brought to boil. It’s now sitting until tomorrow as recipe says. Should I start over? Will it still work? Thanks, Sandra

    1. Hi Sandra! Don’t start over! This is a very forgiving recipe and I’ve honestly made that exact same mistake myself. The marmalade will be just fine. Just let it sit overnight and cook it tomorrow for a couple of hours, and then bring it to 220. You’ll be fine, I’m so sure. Don’t worry! It’s going to be fine! Thanks. -Meggan

  148. Hello,
    I’m intrested on making your Orange Marmalade and the recipe seems simple enough, however,I do have one question.
    After the first cook should i place it in the fridge or leave it out on the counter? We are careful not to let things stay out too long and I am aware this is citrus but better be safe than sorry. :)

    1. Hi Nicole! Food safety is REALLY important to me, I have my ServSafe Food manager’s license. I totally get it! This is fine to leave out on the counter. That’s how it works. It’s one of those old-fashioned techniques that sounds weird but it’s fine. Thanks for checking! -Meggan

  149. I started out great; was on step 4 then fell in the kitchen and required at trip to the hospital. After 5+ hours there, I was sent home and told I needed bed rest and elevate my leg and foot. So my marmalade got an extra 12 hour additional wait I finished up. What a terrific recipe to forgiving to my unexpected medical problems and still come out just right.5 stars

    1. Hi Kate, wow you really had me going in the first half! I was visualizing you falling because you slipped on marmalade or something. Glad everything is okay. Stay safe out there! -Meggan

    1. Hi Towela! Sorry for the confusion. You cannot set a temperature on a burner like that. You need to use a thermometer to monitor the temperature and see when it gets to 220 degrees. It takes a while because you have to cook off enough water to raise the temperature above the boiling point (212 degrees). I hope this helps! Thanks. -Meggan

  150. Excellent recipe, I am mad about marmalade and this is by far the easiest recipe and yet the best result I’ve had! I’m making it for the second time now. First time was with Navel oranges but Seville are now in their very short season (August in Australia) and trying it with the them. This time I’ve switched the lemons for an additional 2 Oranges since I love the extra peel and thought that Seville would give me the bitterness without the lemon. Also, I make my peel quite chunky, which is more of a British style.
    BTW I thought that any Bourbon drinkers might enjoy a creative way to use your marmalade. I discovered that it goes really well in an Old Fashioned believe it or not! Since you’re putting sugar and orange into your Bourbon anyway, try it with a spoonful of marmalade. Just add Bitters and ice. Delicious5 stars

    1. Hi Terry, you’re just my favorite. I love the idea of adding Bourbon AND using it in an old fashioned! So creative! I am going to try making sandwich cookies with marmalade closer to the holidays. And, I keep experimenting with an “orange marmalade” granola. I haven’t figured it out yet, but it seems like it would be a great idea. So I just have to keep trying. Thank you so much for your creativity and for trying my recipe. I’m so grateful. Take care! -Meggan

  151. Absolutely delicious! Used Seville oranges and followed recipe to a tee.
    Thank you a definite winner!5 stars

  152. Hi Meggan,
    Your recipe says to use a stainless steel pot. Can I use an enameled pot?
    Looking forward to making this recipe once I’m out of self-isolation.

    1. Hi Esther, yes, you should be fine. I don’t know why I wrote that? I think it just needs to be a non-reactive pot. Not aluminum, not cast-iron. Enameled should be fine. Thanks! -Meggan

  153. Hi Meggan, loved your recipe. Had been given alot of oranges from a friends tree and found your recipe online while searching for ways to use them. Have now made your easy peasy marmalade several times for family and friends to also enjoy. They all want more! Have found a way to cut down on the amount of peel in it (dont really want that much on my toast!). Firstly cut it fine to start with but also use a stick blender to reduce the amount. I still make sure I leave some there though so that it “looks” like marmalade. Thanks and stay safe.5 stars

  154. Can I use lime instead of lemon?

    Also, I want to make spicy with jalapenos but not sure when to add them? I was thinking when I turn up heat to 220.

    1. Hi Jess! Lime works just as well, the peel might be a little more noticeable but that’s it. My friends in Mexico have made this with limes because they rarely have lemons there. As to when to add the jalapenos (sounds like a fantastic idea honestly), I think when you turn it to up to 220 also. That sounds like a good time. I’d love to hear how it works out, if you end up doing it, and if you feel like reporting back. Take care! Thanks. -Meggan

  155. You say to slice the oranges and lemons thinly. Could I use the slicing disk of my food processor, or perhaps my mandolin slicer; or do you think that the slices would be too thin?

    1. Hi Paulette, I don’t think the slices could ever be “too thin.” The thinner the better. I just don’t know that a mandolin or food processor could cut through rind like that. I have tried a mandolin myself – it didn’t work. It’s just awkward. A food processor, well, I just don’t really see it working but maybe I’m wrong? I could see a commercial maybe working, but I mean like something a grocery store deli would have, not anything a home cook would have. You are welcome to try but I’d hate to have anything happen to your food processor. Thanks! -Meggan

  156. Dear Meggan,
    Your recipe is a lot easier than the old way. With COVID-19, the local food banks have been giving out fruit boxes weekly and included are oranges. Just heard we’re back on stay-home orders so I figured this was the time to make Marmalade. Your recipe sounded a lot easier so I gave it a try. Drove my neighbors crazy with the perfume of marmalade and now they keep coming hoping to snag a jar.I’m nevering buying it again. Thanks for the wonderful recipe. Stay safe and keep on cooking.5 stars

    1. Hi Kaity, I don’t see a problem at all with that, should be just fine! Thanks. -Meggan

  157. For step 1, should we juice the fruit and just put the rinds in? Where is the juice is being referred to in this line (“Place the sliced fruit along with their juices“) coming from?

    1. Hi Liv, sorry for the confusion about the way that is written. It just means the juices on the cutting board. You don’t juice the fruit, you just slice it, but in my experience you end up with a lot of juice on your board. So just dump that all in the pot. You slice the oranges (rinds and all) and put that in the pot. Sorry again. Thanks! -Meggan

  158. Hi Meggan – I love your marmalade recipe as it’s so easy. Fortunately, I had bought a set of US measuring cups a few years ago as we weigh everything here. I only used 6 cups of sugar and added one lime for extra tang. It was a very soft set as I was a bit nervous on the rapid boil, but it tasted sublime! I’m now making my 2nd batch and trying out my new jam thermometer.
    Many thanks.
    Linda, Wales, UK.5 stars

    1. Hi Linda, that’s great! I know the American measuring cups are so silly, but I’m glad you have a set. And I’m glad the marmalade worked out for you! I love hearing that. Thank you so much. -Meggan

  159. Good day Megan,
    I made my first batch of the jam but it is hard like jelly. How do I get it to the right consistency.

    Patricia, from South Africa5 stars

    1. Hi Patricia, it’s an easy fix! Just add more water until you get the consistency you want. Thank you! -Meggan

    1. Again – how long have you been cooking it? Probably not long enough. Please reserve judgement until you’ve completed the recipe. You need to cook it for 2 1/2 hours and then bring it to 220. Thanks. Sorry for the confusion. -Meggan

    2. I made this a few months ago using oranges from our Orchard. They still had seeds in them but I thought what the hey….and threw them in. I only used 4 cups of sugar as the thought of 8 was making me ill LOL. I also added a Cinnamon stick AND Star Anise and followed your instructions and OMG….absolutely de-licious. It’s all gone now so will make another batch but this time going to experiment with Grapefruit and Oranges. By the way you might want to add that during the 2 hours of high intense heat (is that 220 degrees Fahrenheit? I’m in Australia so we use Celsius) that you don’t leave the pot unattended (duh). Hubby was not too pleased trying to scrape off the black bits off the bottom of his fave pot…for over week. But he LOVED the marmalade ☺️5 stars

  160. I am blasting the gas on the power burner on my stove and cannot get it higher that 215 degrees Fahrenheit

    1. How long have you been cooking it? You need to cook it for 2 1/2 hours before you can try to get it to 220 degrees. You need to cook the water off. Obviously water boils at 212 degrees. You can’t get the entire mixture above boiling point until enough water has been been cooked off.

    1. Hi Liz, yes, 220 degrees Farenheit. I live in the US so all the recipes are in Farenheit (for better or for worse). Thanks! -Meggan

  161. On day two after simmering for two hours, how long do you boil? I was trying to boil for 30 minutes and a low boil but my temp came up to 220 degrees after about 15 minutes. I didn’t have a proper set even though the tempature was up. Any tips

    1. Hi Ali, you need to simmer it for at least 2 hours and 30 minutes before worrying about the temperature. It takes a long time for the pectin to dissolve properly so it will set up. You can always throw it back on the stove and cook it some more. Thanks! -Meggan

  162. Hi! I live in Costa Rica snd I have an orange tree that produces a variety of orange that us sour and has green skin. It is orange inside. Think they will work?

    1. Hi Myrs, I think it is worth a try if you have some sugar. You could even make a smaller batch and just see what happens. I think it would work because the pith should have pectin. As for the taste, I’m not sure! But with so much sugar, I don’t see how it could be bad. I think it is worth trying if that is what you have. I hope you are doing well in Costa Rica! -Meggan

    1. Hi Lucas, no you don’t. This recipe includes an overnight soak in sugar water which softens and sweetens the pith (while also releasing the natural pectin in the pith). So by the time you’re done making it, it will taste like marmalade. It has a hint of bitterness the way marmalade does, but overall there is so much sugar, it’s very sweet. Thanks for the question! -Meggan

  163. I never in a million years thought I could make my own marmalade! It is delicious! I feel like Paddington! 5 stars

  164. Hi Megan,
    I’m so happy to report that yesterday I was able to use only 1/2 of the sugar (4 cups) and the recipe turned out great. I also used Sure Jell Low or No Sugar Pectin. My concern was adding the pectin and letting it sit overnight, but it worked great! I followed the recipe exactly except I removed 1/2 cup of the sugar and mixed it with the pectin before adding the mixture to the boiling fruit. After the pectin mixture dissolved, I added the rest of the sugar, as directed, and let it sit overnight. The next day, I brought it up to a boil, and then jarred it up. I did not have to cooked it for an additional 2 hours. I also loved the way you suggested to cut-up the fruit. That is so much easier than pealing the fruit, removing the pith, and slicing the fruit to remove the membrane around each section of the fruit. The marmalade turned out great. Thanks, Nancy Searle5 stars

  165. Hi. This recipe sounds lovely! Please could you tell me what size cup is used in this recipe. Is it a US cup measurement? Or a 250ml cup?

    1. Hi Lisa! Sorry for taking so long to get back to you. It’s an American cup, about 8 ounces. Sorry for the confusion! Thanks. -Meggan

  166. Hi Meggan,
    Greetings from India! Making the marmalade as we speak. It smells and tastes super already. Boiled, added sugar and now wondering why I have to wait for 8 hours. I know im being impatient but would like to use it with Pork Chops tonight :) .

    I do hope I hear from you soon… I know, the time difference and all that but shall wait patiently for your reply.
    Thank you.
    Stay safe and well.5 stars

    1. Hi Ambia! It’s my understanding that the waiting part has to do with getting the natural pectin to release from the orange peel.. but I’m not a food scientist. So, I’m going to make another batch and skip the waiting part, and see what happens. I wonder if it will still set up! I’ll reply back and let you know, and I’ll update the post with my findings. It’s a good question!!! I will see. :) -Meggan

    1. Hi Laura! Neither. The peels do not dissolve, but you don’t remove them either (if you have huge chunks from trimming the ends of the oranges, you can take those out). The peels become very sweet and the pith dissolves (that’s where the pectin is). And you just eat it like that. It tastes great, I make it all the time. I have 10 jars on hand at the moment. I hope you like it. If you have more questions, please let me know! Thanks. -Meggan

    1. Hi Margaret, it’s four large oranges which is about 3 pounds of oranges. And also 1/2 pound of lemons (2). And then you add in 8 cups of sugar. So, I guess that’s how it happens? On the surface it looks wrong, but it’s not. I made this just last week to double-check the yield because another reader wanted to know. Thanks! -Meggan

  167. I have some home grown oranges which have quite a thick skin with large pith. Will these still work?

    1. Hi Maria, I think so? I can’t imagine why not. The pith is what has the natural pectin in it which makes this whole thing work. And you cook it down significantly so I don’t think you’ll have an issue. Just make sure you cook it to 220 degrees as directed, and try the cold plate test. I think it will be great! I’m excited for you. I made this last week to count how many jars it fills (I got 12 8-oz jars BTW) and now I eat it every day. I just love it. I hope you like it too! Thanks. -Meggan

  168. Is it possible to double the recipe? I know with jams and jellies it is not usually recommended but I have about 30lbs of oranges we were given!

    1. Hi Rachel! Yes you should be fine! Just a question of if you have a pot big enough. :) I use about 3 pounds of oranges in 1 batch. I see no issue with doubling it, it just might take a little longer to cook down. Make sure you always get it to 220 degrees, that’s the temperature that makes the pectin magic happen. I think you’ll be just fine. And also use the cold plate test method described in the recipe, just in case! That way you’ll know if you are having success. It’s a forgiving recipe, really hard to mess it up. Good luck! And wow you’re so lucky to get all those oranges!!! -Meggan

  169. Hi! I had more oranges than we needed and am so excited to find your recipe. I’m trying the crockpot method just because I didn’t have time to tend to it on the stove. So far, so good! It smells and tastes delicious; just waiting for it to fully set up. It’s taking a little longer in my crockpot so letting it simmer a little longer.5 stars

  170. Just a quick question. How many 1/2 pints will 1 batch make? I’ve got to ship it to California so wondering how much it’ll make.
    Thank you in advance

    1. Hi Teresa, off the top of my head I don’t know how many 1/2 pints. The recipe is flexible so it somewhat depends on the exact size of your oranges and how long you cook it. I will make it again so I can get these exact details ironed out. I’d say it will make at least a dozen. But I have to make it to find out for sure, and package it up. I will do it this weekend. Thanks! -Meggan

    2. Hi Teresa, sorry it took me so long to get back to you. 1 batch (4 large oranges, about 3 pounds total, and 2 lemons, about 1/2 pound total) yields almost exactly 12 half-pint jars. For me, it was 12 1/2 jars. I’ll update the post with this information. thank you! -Meggan

  171. Hi Im making marmalade for the first time and trying your recipe. Can it sit out for longer than 8 hours or longer in the fridge as I didn’t think of that when I started making it and its 2 pm and just finished dissolving the sugar.

    1. Hi Nina, yes it’s fine, there’s so much sugar in it that it can sit out for more than 8 hours. It’s no problem. You’ll be good! Just start heating it up tomorrow when you wake up. Thanks! -Meggan

  172. I made this today and it tastes store bought I’m told ! Such good easy to follow directions. I had to boil it for longer than the recommended time. I added cardamom and vanilla and a stick of cinnamon. I’m wondering why home made always has a darker colour as compared to store bought ? Thank you!!!4 stars

  173. I only used 5 1/2 cups of sugar and found it sweet enough. Will probably cut sugar down next time, but marmalade was delicious. It was really easy to follow. I did the freezer test and it was perfect. Thank you.5 stars

  174. Hello,
    Just finished making your recipe and it was so easy! I started it in the morning, let it sit about 8 hours, and finished it at night. I am definitely going to make it again and try less sugar. During the process the first time I put it in the fridge to test it came out like hard candy, added more water to it, tested again and it was better, but still a little too thick. I added more water and by the third time it was the consistency I wanted! I also think I cooked it too long since the color is more caramel, so I would say keep an eye on it those last 30 minutes, I had walked away. Still good but I refuse to give up and will be making again.5 stars

  175. This was my first time making orange marmalade and I canned it as well. Kept some out for us now and could not have asked for a better recipe to use. Taste was fantastic and
    recipe was easy to follow.

    Thank You

  176. I’m a novice and this came out great! It did come out a bit thick once refrigerated so I reheated with water and it was perfect. Made for my husband’s birthday and he loved it. Thanks for sharing this great recipe:)5 stars

  177. Marmalade was delish- I did it in crock pot but needed an extra 5 hours or so as mine didn’t get very hot.
    I have around 8 jars of marmalade now- what is the shelf life? Do I have to store it in the fridge or will the cupboard be fine of unopened?
    Loving it! Sally, South Africa5 stars

    1. Hi Sally! Thanks for trying the recipe! There is no shelf-life outside of the fridge – all that sugar, no preservatives, it has to be refrigerated. Or you can freeze it! I’m glad it worked for you, even in the crock pot. Thank you! -Meggan

  178. Hello! I’m almost done boiling it. It’s tasty and then has a very bitter aftertaste. I’ve never had marmalade before. Did I do something wrong or is it an acquired taste? I did a 1/2 batch.. good fruit. Thanks!

    1. Hi Krista! Marmalade should not have a very bitter aftertaste, although it is possible it is acquired and I don’t notice it anymore. You used sugar right? I know that when I attempted to make it with agave, it was really bitter. The agave couldn’t penetrate the rind the way it needed to. I would say if you don’t like it, put it back on the stove and add a little more sugar. Maybe another cup? You said you did a half batch, so I’m thinking another cup. It’s okay if you’ve already chilled it in the fridge, just take it out and reheat it. If you want. I am really sorry you’re having issues. I feel confident in the recipe only because I’ve made it so many times and so many other people have made it to. I’m sorry about that! -Meggan

    2. Thank you I’ll try that! Yes I used 4 cups of Raw cane sugar. It looks the right color and texture. I cut the pieces as thin as I could but see some are thicker than others and not as soft despite all the soaking and cooking. Will try more sugar, Maybe grind up some pieces too, thanks!

  179. Meghan,
    I’ve never been much of a cook but was given a bag of oranges so decided to try to make marmalade for a friend. Your recipe is perfect and easy enough that even I was able to do it! Thank you…it’s so yummy! I love the sliding serving calculation tool as well.
    Tiffany5 stars

  180. After boiling oranges without removing the white pith from under zest you can as well throw it all away. It’s unbelievably bitter, inedibly bitter. You don’t mention any proportions of oranges to water either. This is a kind of recipe that anyone can write: just cook oranges and add some sugar. Unfortunately, it absolutely doesn’t work with oranges.

    1. Hi Kris, have you actually made this recipe? I have made it loads of times, so have so many other people who love it. It’s not unbelievably bitter, inedibly bitter. I have no idea what you’re talking about. You don’t need to remove the pith. Thanks for sharing your weird ideas that don’t make any sense…. Meggan.

    2. Hi Kris
      Look for recipe button.Recipe lays out a nice proportion to follow: 4 oranges, two lemons, 8 cups water, 8 cups sugar. Tastes great! Love this because spares the work of zesting and peeling or making supremes.

  181. I’m using leftover oranges. They are small to medium sized. How many cups and or grams of oranges do you use?

  182. Meghan,
    After 48 hours, I’m still runny. Can I unpack and reheat now or is it too late?5 stars

    1. Hi Robin, I’m so sorry for the delay. Yes, go ahead and unpack and reheat. -Meggan

  183. Will I be able to freeze extra jars of this marmalade if I do not have the means to properly can them for long terms storage?5 stars

    1. Hi Scott, I haven’t personally frozen the marmalade, but I don’t see why it wouldn’t work! Just make sure it is completely cooled before freezing, and leave about 1/2 inch at the top of the container so it has room to expand. -Meggan

  184. Hi Megan
    I’ve made your marmalade. It’s resting now and tastes wonderful. We live in Colorado so the cooking times were different. I made it in a crock pot which kept it so much easier to watch.
    I am going to try putting it in the food processor to make the rind smaller pieces. In the last few months my son has begun baking bread. On Easter Sunday he made English muffins that were so amazing that I’ve asked for a second batch for my birthday and now I have something wonderful to put on them.
    Thank you for the great recipe take care. L

    1. Hey Laurie!
      I’m in colorado as well! Denver area. My marmalade is currently on the six hour step In my crock pot! Could you tell me what was different about the cooking times for you?
      Thanks so much!

    2. I also just made this but substituted the sugar with equal parts coconut palm sugar and honey because I’m allergic to regular processed sugars and I’m surprised at how delicious even without white sugar! Any chance you would pass on your son’s English muffin recipe? This marmalade on home made muffins sounds amazing.

  185. As an ex-pat Brit living in South America one of my favourite moans is about the lack of decent orange marmalade almost anywhere other than the UK. I had always assumed that making marmalade was tricky to get right so I never really bothered to try.

    Now in lockdown with plenty of time on my hands and the last of my imported marmalade devoured I decided to give it a go. I found this recipe, followed it to the letter (although I replaced 50% of the white sugar with brown sugar for a deeper colour and taste) and it’s simply amazing!

    I am one happy ex-pat right now. Thank you Meggan you’re my new favourite person!!5 stars

    1. Hi David! You’re so nice! I love your idea of using half brown sugar. I’m making this again tomorrow so I’m going to try that, using half brown sugar. My main interest is whether I can put this in a food processor (in batches) after it’s finished to try to chop up the rind a little more, so it looks more like the marmalades from the store. No idea if this will work. But I’ll give it a shot! I’ll put my results in the post. Take care, and thanks for the lovely comment. -Meggan

    1. Hi Marta, I can’t think why not. I don’t know exactly how much you would use, but this is a very forgiving recipe. On the second day, you just basically cook it until it thickens (I have more exact instructions in the recipe, but that’s what you’re aiming for). If it’s too thick, you can add more water. If it’s too thin, you just cook it longer. So try lemon juice, maybe do like 1/4 cup? 1/2 cup? Something like that. Good luck! Thanks. – Meggan

  186. Hi, I made mine with 6 oranges and 3 lemons, but with the same amount of sugar and it tastes great. However, it came out really thick after it was refrigerated. Can I return it to the pot and water and warm it to mix?
    Thanks,
    Peyman

  187. Hi, you say over night, is there a specific amount of time, I made my batch by 1pm, at 9pm it’ll be 8 hrs sitting. Also can you substitute real orange juice for water?5 stars

  188. My marmalade is simmering and has been for 30 mins and temp is already 200 but it’s still runny any help would be appreciated thank you

    1. Hi Nikki, you need to simmer it for 2 hours and 30 minutes total, so that might be why it’s still runny. After the 2 1/2 hour simmer, bring it 220 degrees and see where you’re at. Thank you! -Meggan

  189. Hi Meggan, I love the simplicity of this recipe after having made much more complicated versions in the past. Mine turned out thick and chunky which is how my husband loves it. To simplify it even further I used all the quantities you suggested but reduced the water by 2 cups. This reduces the final boiling time. I boiled mine fairly rapidly from the start and it was ready in about 45 minutes. I soaked my oranges without adding the sugar until I reheated them for the final cook. This has the advantage of bringing the mixture to a boil quickly without worrying about burning. Thanks for sharing this great recipe.5 stars

  190. Hi, haven’t tried your recipe yet, but will do so tomorrow, so far since March I have made a total of 50 pints, grape, grape/pomegranate, blueberry, apple and orange jellies. My mom taught me many moons ago, her favorite and mine was elderberry. So instead of water, I was thinking real orange juice no water added, what do you think, stay safe in these strange times.

    1. I used your recipe but used tropicana orange juice instead of water. Came out delicious.5 stars

    2. I’m definitely going to try it this way next time Mark! Thanks for the great idea!! -Meggan

  191. Wow! What a difference homemade makes! The taste is so fresh and I’m a convert. This was so easy and worth the effort.5 stars

  192. Hi Meggan,
    I started this recipe, but only realized I didn’t have quite the 8 cups of sugar. Do you have any thoughts on using less sugar? And how this may affect the marmalade? Or should I really stick to the full amount?

    Thank you!

    1. Hi Lena, I am not sure about using less sugar. I’ve made this with agave and it didn’t really firm up well, I’m wondering if the same thing would happen with using less sugar. Since you started the recipe, you probably finished it by now. I was wondering what happened? Sorry about that! -Meggan

    2. Meggan,
      It took a lot longer, but turned out delicious with 5 cups of sugar. It thickens well, but possibly the orange peel remains a bit bitter since it absorbs less sugar. I am really happy with the outcome, though, perhaps next time I will try slicing oranges a bit thinner. Thank you so much!
      Lena

  193. I’m making the marmalade in the crock pot and I just turned it off after 4 hours on high, uncovered. What is supposed to happen with the orange peel? It is very soft but it is still whole with the peel, pith and some fruit attached.

    1. Hi Debbie, you leave the orange peel in. I know it sounds weird, but you just eat it! It tastes good! That’s what makes it marmalade. It becomes sweet and soft and you just eat it. I remember telling this to my mom too and she was like “WHAT!” But yes. That’s how it is. You eat the peel. Please let me know what you think once you’ve tasted it, if you’re bored and feel like replying. Take care! -Meggan

    2. Hi, Meggan! I tasted the peels and they are yummy. It’s just that there are more peels than there is jam. It would be like you’re spreading the peels on your toast. And they are about 2 inches long. It tastes great but it definitely doesn’t look like run-of-the-mill orange marmalade. I thought I missed something in the recipe. So my first batch of orange marmalade is a winner! I’ll be making it again in the crock pot since it is so simple. Thanks!!

    3. Hi Debbie, yeah, I know exactly what you mean. I felt the same way the first time I made it. Literally just like spreading orange peels on your toast, LOL! Yes. Well I don’t remember if the ratio was more peels than jam, but either way yes. Peels on toast. I thought about it and I tried to figure out how to fix that, but I didn’t come up with anything. Ultimately the peels needs to be thinner and smaller, but in a non-commercial setting it’s just not feasible. I have a mandoline which I tried to use for slicing the oranges, but it’s just a disaster. I imagine in the factories where they make actual marmalade, they can cut the peels really thin into the tiniest slivers. We could do that by hand here, but it would take SO much time, if it even worked well. So. That’s how we ended up here – peels on toast. 🥴 Thanks for your feedback. -Meggan

    4. Hi, Meggan! I spent about 5 minutes with my kitchen shears and now I have orange marmalade with chunky peels. It’s a lot easier to scoop out. Thanks again for the DELICIOUS and EASY recipe!5 stars

  194. Is it okay if the sugar went in earlier than the water boiling? I was working with a friend and she poured in the sugar a bit too early.

    1. Hi Alisha, I haven’t tested it to see what would happen if the sugar went in earlier. But I would say just roll with it, how bad can it be? But I don’t know for sure! Hopefully it turns out okay. I would be really grateful if you replied back and let me know what happened. Also, when did she pour it in? I can test it out that way, if I know what she did. Thanks! -Meggan

    2. Hi Meggan,
      It’s Alisha again, I’m in the process of doing day 2, today. though it seems a little watery still, this might just be an effect of the sugar going in too early? Do you have any tips to help thicken it up, or should I just let it keep cooking at 220 for now?
      – alisha

    3. Hi Alisha, you can definitely keep simmering it until it seems thicker. I realize you left your comment almost 2 hours ago so you are probably all done making marmalade! There is a trick where you can test how thick it is by smearing a little bit on a plate and chilling it in the refrigerator. The thing is that the marmalade thickens as it cools, so that’s why you can test it that way. Having said, that, I’ve made this many times and it always seems thick by the time I’m done cooking it. So just simmer it longer. You should be fine – I hope you’re fine! Please let me know. I’m standing by! Thanks. -Meggan

  195. I tried the recipe and the taste is good, however I wonder why the amount of water is not adjusted to the number of oranges. The calculator does not adjust the water if you use 8 or 4 oranges. Please confirm the correct amount of water for 4 oranges.
    Thanks

    1. Hi Erich, I’m really sorry about that! The slider only updates what’s in the ingredient list, not what’s in the instructions. Water isn’t listed as an ingredient so it’s not updating. I’m adding the water to the ingredient list now so it will update going forward. It’s 8 cups of water for 4 oranges, so it would be 16 cups of water for 8 oranges. I’ll fix it now. Sorry about that, thanks for letting me know! -Meggan

  196. Hi Meggan, thank for your recipe :*
    How many minutes to boil on the first step, before adding the sugar? Thank you ☺️

    1. Hi Mihaela, it depends on how cold the water is that you add and how hot your stove top is! I’d say maybe 10 to 15 minutes to bring it to a boil? It wasn’t too long, but I don’t know for sure for your particular stove. But not too long? I hope this helps. Just let me know if you have any other questions. :) -Meggan

    2. Using water according to the ratio is way too much. I used 16 oranges and adjusted the water accordingly and it’s way too much water. My marmalade has been boiling now for 3 1/2 hours and it’s nowhere near done (still has way too much liquid). Also, I added less sugar because it seemed the adjusted sugar quantity would be too much and I am glad I used less otherwise it would have been way too sweet.

    1. Hi Marina, I used just regular white granulated sugar. I tried it with agave one time too and it didn’t work very well. Thanks! -Meggan

  197. Instructions were easy to follow and I DID think it was going to be too much sugar! But I stuck to the recipe as it was written, except I substituted 4 cups of ground cherry juice for that equal amount of water. I had it left over after making Ground Cherry Lemon Drop jelly and thought it would work. My marmalade reached 220 degrees well before the indicated time in the recipe. I did the cold freezer plate test and thought it should cook longer. When the final 30 minutes was up, my marmalade was up to 230 degrees. I’d rather it be a little too thick than too thin and runny anyway. I ended up with 8 half pint jars + about another 3/4 full jar that will go in the fridge to eat right away. Can’t wait to try some in the morning on my toast!4 stars

    1. Hi Shari, I am going to test this out and let you know. I will likely cut the recipe in half because that would be a lot of agave. My understanding is I will use less water to compensate for the agave, but I’ll do all the conversions and figure it out and test it. And report back. It might take a few weeks but it’s on my list! Thanks. -Meggan

    2. Hi Shari, I tested the marmalade with agave. I don’t think it works as well, flavor-wise. The texture was fine, but the agave didn’t penetrate the rind with enough sweetness, in my opinion. Sugar works much better. If you don’t mind the flavor rind, you’d be okay with agave. But personally, this isn’t a substitution I love. Thanks for the question! -Meggan

  198. Never knew it could b so easy. I think I over boiled though. My jam is very stiff. Boiling to 220 deg f might b too long.5 stars

    1. Hi Melissa, if it gets too stiff you should just be able to add more water and fix it. I just made this last week and I left it on the stove way too long, forgot about it for a while. It was fine! Just add a little more water. Thank you! -Meggan

  199. I like the slider so you can change the size of the recipe and know the amount of fruit and sugar needed. However, in the cooking instructions, the amount of water stays the same regardless of the size of the recipe. Should I change the amount of water in proportion to the size of the recipe? I.e., if I double the recipe, should I cook with 16 cups of water instead of 8?

    1. Hi Alberto, yes you should double to water. I should have the water listed in the ingredient list, I’m sorry about that, I’ll fix it. But no, the slider unfortunately won’t update the instructions (it’s not that advanced). Sorry for the confusion! Thanks. -Meggan

  200. I am trying the crockpot version and have a question. After it boils down do u put it in storage containers & refrigerate for how long before its ready?5 stars

  201. Hi Lindsey, the darker color comes from the brown sugar. But I’m sure it’s going to taste great! Thanks for the comment. -Meggan