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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.
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.
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.
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.
I’m using leftover oranges. They are small to medium sized. How many cups and or grams of oranges do you use?
Meghan,
After 48 hours, I’m still runny. Can I unpack and reheat now or is it too late?
Hi Robin, I’m so sorry for the delay. Yes, go ahead and unpack and reheat. -Meggan
How long is the shelf life fir the marmalade?can I freeze it too?
Very good
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?
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
Excellent instructions!
Thank you! -Meggan
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
I’m so glad you like it! Thanks for your kind words! -Meggan
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!
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.
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!!
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
Having a hard time finding lemons right now. Will lemon juice work instead?