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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.
First time making marmalade; actually at my girlfriends request. As i am not really sure what it should taste like, i am very happy with the results. Question, is there a lemon marmalade recipe?
Hi Marco, I’m so happy you enjoyed it! Thank you for trusting my recipe. I haven’t tried lemon marmalade myself, but another reader had substituted lemons for oranges and wrote they loved it. Please write again if you have anymore questions! – Meggan
Hi There, I have made this recipe last year and it was a success and well received by all. Just wondering if I I could vary this recipe by adding some ginger to this recipe and if so what quantities would you use and at what stage would you add the ginger. Also have you substitute limes for lemons as I also have an excess of limes.
I have 3 orange trees and was looking for some variations to use up the excess fruit.
You thoughts would be appreciated.
Many thanks
Leigh
Hi Leigh! Thank you for writing! I appreciate you using this recipe again this year. Readers have added ginger and loved it, I haven’t tested it myself, so I cannot say exactly for sure how much to put in. Sorry about that! I would recommend adding ginger in small amounts, starting with 1 tablespoon of freshly grated ginger, and tasting and adding more as you go. And lime works just as well instead of lemons, 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. Thank you again and please write with anymore questions! – Meggan
it’s my 3rd year making this recipe for my shop’s Christmas ice cream Orange Brandy flavour! Thank you for such an easy recipe. I usually sub half the water with orange juice.
You’re welcome, Eve! Thank you for trusting my recipe year after year, I appreciate it! Take care! – Meggan
So easy and delicious
Thank you for sharing your comment, Lorna! Take care! – Meggan
can ii reverse revers the orange and lemon mix and what is the difference. If raw sugar is used ?
Hi Victor, thank you for your questions. Another reader used raw sugar and ran into some issues with the marmalade. If you use more lemons than oranges, your marmalade will not be as orange-flavored and will likely be more sour or tart, depending on the sweetness of the lemons used. If you are looking to make lemon marmalade with raw sugar, I would recommend you use a recipe that was developed for that specifically so your marmalade isn’t ruined. If you do try it, please write back and let me know how it turns out! – Meggan
In the recipe the required temperature lbs stated at 220 degrees. Is that degrees (F) or (C) as there is quite a difference.
Hi Noel, it’s 220 degrees Farenheit. I live in the US so all the recipes are in Farenheit. Sorry for the confusion! I hope you love this marmalade. – Meggan
Delicious! Easy to follow steps.
I’m so happy you enjoyed it, Julie! – Meggan
It looks delicious 😋
Thank you, Charmaine! Thank you for stopping by! – Meggan
been using this recipe for a couple of years now. It’s perfect, simple and makes great marmalade.
Hi Phil, thank you for your comment! I’m happy this recipe has been great year after year. Take care and thank you for visiting! – Meggan
I had to cook it about an hour more to get it to thicken. It’s delicious and easy to make. Thanks for sharing such a great recipe.
This is a sweet and easy recipe! I’m making it again, and I wanted to add a little scotch this time. When do you recommend I add it? I’m thinking about a cup to add some smokiness. Thank you for the great recipe!
Hi Cassandra! You’re so welcome! I would add it after step 5, stirring the scotch in after the marmalade has reached 220 degrees. I would recommend adding it to taste. (Make sure to carefully taste!) I hope this helps! – Meggan