Homemade Orange Marmalade

Homemade orange marmalade made with fresh oranges and lemon is thick, sweet, and slightly tangy. Perfect for toast, croissants, or as a glaze for meats, this easy citrus preserve brings bright flavor to breakfast and cooking.

Ingredients

• 2.0 to 2.3 pounds oranges (about 4 medium)
• 1 lemon, zest and juice
• 1/3 cup water
• 4 cups granulated sugar

Instructions

1. Prepare the fruit: Wash the oranges and lemon thoroughly, scrubbing the peels well. Trim off the ends of the oranges. Cut each orange in half, then slice each half into 4 pieces, removing any seeds.
2. Chop: Place the orange pieces in a food processor and pulse until the rind is in very small pieces. Place a small plate in the freezer to use later for testing the marmalade’s doneness.
3. Cook the marmalade: Transfer the chopped oranges to a large saucepan over medium heat. Add the lemon zest and juice, water, and sugar. Stir to combine. Bring the mixture to a boil, then reduce the heat to maintain a low boil. Simmer, stirring frequently, for 30–35 minutes until the mixture thickens.
4. Test for doneness: Drop a spoonful of marmalade onto the chilled plate. It should form a soft gel that slides slightly when tilted. If it runs too easily, continue simmering and test again after a few minutes.
5. Store: Once ready, pour the marmalade into jars or airtight containers. Allow to cool to room temperature. Store in the refrigerator for up to 2 weeks, or freeze for up to 3 months.

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Tips

• Stir often while simmering to prevent scorching.
• Using a chilled plate is the most reliable way to check if the marmalade has set.
• For a slightly less bitter flavor, you can remove some of the white pith from the oranges before chopping.

Variations and Substitutions

• Citrus swap: Try a mix of oranges and grapefruit for a tangy twist.
• Sugar alternatives: Substitute part of the sugar with honey, though it will slightly change the flavor and texture.
• Spiced marmalade: Add a cinnamon stick or a few cloves during cooking for a warm spiced version.

FAQs

Can I use less sugar?
Sugar is essential for setting and preserving the marmalade. Reducing it too much may affect texture and shelf life.

Can I can this marmalade for long-term storage?
Yes, you can process jars in a water bath canner for shelf-stable marmalade. Follow safe canning guidelines.

Do I need a food processor?
No, you can finely chop the fruit with a knife, though it will take more time.

Serving Suggestions

• Spread on toast, English muffins, or croissants for breakfast.
• Use as a glaze for roast chicken, ham, or pork.
• Swirl into yogurt or oatmeal for a citrusy boost.
• Pair with cheese and crackers for a simple appetizer.

Why You’ll Love This Recipe

This homemade orange marmalade captures the bright, bold flavor of fresh citrus in a spread that’s both sweet and tangy. It’s easy to make with just a few ingredients and brings a burst of sunshine to everything from breakfast toast to savory glazes.