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Orange Marmalade

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In need of a sweet spread for your toasties? Then you have to try this delicious Orange Marmalade recipe made with just five ingredients.

orange marmalade recipe

Why I decided to make orange marmalade //

I have been intrigued by this recipe for some time. I saw Ina make it on her show and she made it look so easy. Like caramel, I find jams and jellies to be tricky. I needed to make an orange marmalade for my Orange Tian so I deviated a bit from the Daring Baker challenge recipe and used this recipe instead. It worked! I followed the recipe exactly and it really worked! Don’t laugh. I really do get so upset when my jams don’t jell right or my canning doesn’t work. You invest so much time and energy only to be disappointed with the results.

While this recipe does take time to make, 2 days to be exact, the actual hands on time is nothing. The most energy expelled is the slicing of the oranges. I also added a split vanilla bean to my marmalade. One, I love the vanilla and orange combination, and two, I thought that pieces of vanilla bean would be gorgeous flecked throughout the jelly. I was right.

I use orange marmalade all time time. While it is delicious on toast with butter, it is also delicious in salad dressings, marinades, and pan sauces. I think that I have gotten over my fear of jams and jellies. Good thing that spring is in full swing, can’t wait to make another one. How impressed will your friends be when they have you over and you hand them a jar of homemade orange marmalade as a hostess gift?

Ingredients //

  • 4 large seedless oranges (organic would be best here because you are using the whole orange, wash very well)
  • 2 lemons
  • 1 vanilla bean split
  • 8 cups sugar
  • 8 cups water

Instructions //

Step 1:

Cut the oranges and lemons in half and then into paper thin slices. I would have used a mandoline but I couldn’t find the right piece so I just did it by hand. Isn’t that always the way? When you need something you can’t find it?

Step 2:

Put the sliced fruit and all of their juices into a pot. Ina calls for a stainless steel pot, mine were all occupied at the time so I used a cast iron one. Add 8 cups water and bring the mixture to a boil, stirring often. Remove from the heat and stir in the sugar until it dissolves. Add the vanilla bean. Cover and allow to stand at room temperature overnight.

Step 3:

The next day, bring the mixture to a boil. Reduce the heat to low and simmer uncovered for 2 hours. Turn the heat to medium and boil gently, stirring often, for another 30 minutes. Skim off any foam. Cook the marmalade until it reaches 220 degrees on a candy thermometer.

Step 4:

If you want to be doubly sure that that the marmalade is ready, place a small amount on a plate and refrigerate until it is cool. If it is firm (neither too runny or too hard) it is done. It will be a golden orange color. If the marmalade is runny, continue cooking it. If it is too hard, add more water.

Step 5:

Pour the marmalade into clean, hot Mason jars. Wipe the rim thoroughly and seal the lids. Store in the pantry up to one year.

orange marmalade recipe

Orange Marmalade

Yield: 4 pints
Prep Time: 30 minutes
Cook Time: 2 hours 30 minutes
Additional Time: 1 day
Total Time: 1 day 3 hours

How to make Orange and Vanilla Bean Marmalade.

Ingredients

  • 4 large seedless oranges (organic would be best here because you are using the whole orange, wash very well)
  • 2 lemons
  • 1 vanilla bean split
  • 8 cups sugar
  • 8 cups water

Instructions

  1. Cut the oranges and lemons in half and then into paper thin slices. I would have used a mandoline but I couldn't find the right piece so I just did it by hand. Isn't that always the way? When you need something you can't find it?
  2. Put the sliced fruit and all of their juices into a pot. Ina calls for a stainless steel pot, mine were all occupied at the time so I used a cast iron one. Add 8 cups water and bring the mixture to a boil, stirring often. Remove from the heat and stir in the sugar until it dissolves.
  3. Add the vanilla bean. Cover and allow to stand at room temperature overnight.
  4. The next day, bring the mixture to a boil. Reduce the heat to low and simmer uncovered for 2 hours. Turn the heat to medium and boil gently, stirring often, for another 30 minutes. Skim off any foam. Cook the marmalade until it reaches 220 degrees on a candy thermometer.
  5. If you want to be doubly sure that that the marmalade is ready, place a small amount on a plate and refrigerate until it is cool. If it is firm (neither too runny or too hard) it is done. It will be a golden orange color. If the marmalade is runny, continue cooking it. If it is too hard, add more water.
  6. Pour the marmalade into clean, hot Mason jars. Wipe the rim thoroughly and seal the lids. Store in the pantry up to one year.
Nutrition Information:
Yield: 8 cups Serving Size: 1
Amount Per Serving: Calories: 825Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 13mgCarbohydrates: 213gFiber: 3gSugar: 208gProtein: 1g

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Bobbie's Berries | Baked Bree

Friday 21st of January 2022

[…] Orange Marmalade […]

Isabel

Saturday 5th of January 2019

I have made this twice now and it’s a lovely marmalade. Smells are sweet and fragrant in the kitchen. Thanks

bakedbree

Sunday 6th of January 2019

You are very welcome. Thank Ina. :)

Classic Orange Rolls • Longbourn Farm

Tuesday 27th of March 2018

[…] comes from orange marmalade. I just purchase this, but homemade would be AMAZING! This homemade orange marmalade recipe looked […]

Chris

Wednesday 14th of October 2015

I've made this recipe a couple of times and love spicy jellies. i added 1 habanero pepper (took out the seeds) to my batch. It added a nice heat and the color of the pepper doesn't interfere with the color of the marmalade. I plan on making some this fall, all my friends love it too.

bakedbree

Thursday 15th of October 2015

That sounds delicious. I love a spicy jelly too.

Priscilla

Monday 9th of December 2013

I can't wait to try this recipe. How many jars were you able to fill with the marmalade? Ounces in jar?

bakedbree

Saturday 14th of December 2013

Please check the source link. I made this almost 4 years ago, I don't really remember exactly.

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