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I grew up making Orange Marmalade the old-fashioned way: soaking citrus overnight and boiling it rigorously to extract the natural pectin in the rind. When you follow my technique, you don’t need to add any store-bought pectin, and you get the best, cleanest-tasting marmalade.
Nearly 1,000 5-star reviews prove this unfussy technique is simple and easy to follow. I also include my handy “cold plate test” so you can know for sure whether your marmalade is done or needs a little bit more time on the stove.
Home cooks everywhere are putting their abundant citrus to use to make their own homemade marmalade, and now you can, too. 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.
Table of Contents
Marmalade Ingredients
At a Glance: Here is a quick snapshot of what ingredients are in this recipe.
Please see the recipe card below for specific quantities.
- 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.
How to make Orange Marmalade
- Using a sharp knife, cut oranges and lemons in half crosswise, then into very thin half-moon slices. Discard any seeds. In a large pot (stainless steel), add the sliced oranges, lemons, and any fruit juice.
- Add water and bring the mixture to a boil over medium heat, 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 in the pot or saucepan. 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 until it reaches 220 degrees on a candy thermometer (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 it’s still runny, continue cooking it; if it’s hard, add a bit more water.
- Pour or ladle the marmalade into clean hot mason jars (I use this wide-mouth jar funnel for this recipe and so many others). 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.
Orange Marmalade Recipe Variations
- Pectin: While many jam and jelly recipes require added pectin, you don’t need to add any here. 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 nor have I tweaked the amount of sugar in the recipe. I recommend seeking out recipes from experts in that area.
- Slow cooker: 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: Even with an overnight soak, the IP doesn’t break down the rind sufficiently. I don’t recommend this method.
Marmalade Recipe Tips
- 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.
- Cold-plate test: To test if your marmalade is ready, spoon some hot marmalade on to a small 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 and 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 it’s is still a little runny looking when it cools, check again in a day or two.
Storing and Canning Orange Marmalade
Storage: Store covered in the refrigerator for up to 1 month.
Freezer: Pack in freezer-safe containers or jars leaving 1/2-inch of headspace for expansion. Label, date, and freeze for up to 3 months. Thaw overnight in the refrigerator.
Canning: If putting up for storage, use a hot water or steam canner with a rack to properly seal lids on canning jars according to canning instructions. Otherwise, refrigerate and use within the month. Or, freeze for up to 3 months.
Frequently Asked Questions
Pectin is naturally concentrated in the pith of the orange (the bitter white part under the peel), so you don’t need to add any here. 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.
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.
Even with an overnight soak, the IP doesn’t break down the rind sufficiently. I don’t recommend this method.
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.
I don’t recommend making this recipe in a regular cast iron pan. It should be made in a non-reactive pan. Enameled cast iron, stainless steel, and non-stick are best and will not affect the color or taste of the marmalade
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Orange Marmalade
Equipment
- Jar funnel (for wide mouth jars)
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 (see note 4). 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
- 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.
- 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.
- 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 and is ready to go! If not, keep boiling and make sure the temperature reaches 220 degrees.
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.
Can you use orange juice instead of water?
Hi Ken, I’ve never done this but other readers have and said it came out delicious! Hope this helps. – Meggan
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.
Hi Meggan,
Is the 220 degrees in farenheit or celcius?
Hi Cathy, fahrenheit! – Meggan
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.
Thanks for the info, I just asked if I could cut the recipe in half. Looks like I’ll be making marmalade
Haven’t made it yet….Do you have to use lemons with the orange?
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
Is it possible to make this recipe with tangerines (cuties)?
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
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.
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.
Hi Mike, yes! Give it a cold plate test to be sure it’s set. – Meggan
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.
Hi Ann, the recipe cards list the amount of sugar and water needed. Hope you enjoy! – Meggan