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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.
Hi Im making marmalade for the first time and trying your recipe. Can it sit out for longer than 8 hours or longer in the fridge as I didn’t think of that when I started making it and its 2 pm and just finished dissolving the sugar.
Hi Nina, yes it’s fine, there’s so much sugar in it that it can sit out for more than 8 hours. It’s no problem. You’ll be good! Just start heating it up tomorrow when you wake up. Thanks! -Meggan
I made this today and it tastes store bought I’m told ! Such good easy to follow directions. I had to boil it for longer than the recommended time. I added cardamom and vanilla and a stick of cinnamon. I’m wondering why home made always has a darker colour as compared to store bought ? Thank you!!!
I only used 5 1/2 cups of sugar and found it sweet enough. Will probably cut sugar down next time, but marmalade was delicious. It was really easy to follow. I did the freezer test and it was perfect. Thank you.
Hello,
Just finished making your recipe and it was so easy! I started it in the morning, let it sit about 8 hours, and finished it at night. I am definitely going to make it again and try less sugar. During the process the first time I put it in the fridge to test it came out like hard candy, added more water to it, tested again and it was better, but still a little too thick. I added more water and by the third time it was the consistency I wanted! I also think I cooked it too long since the color is more caramel, so I would say keep an eye on it those last 30 minutes, I had walked away. Still good but I refuse to give up and will be making again.
This was my first time making orange marmalade and I canned it as well. Kept some out for us now and could not have asked for a better recipe to use. Taste was fantastic and
recipe was easy to follow.
Thank You
I’m a novice and this came out great! It did come out a bit thick once refrigerated so I reheated with water and it was perfect. Made for my husband’s birthday and he loved it. Thanks for sharing this great recipe:)
Marmalade was delish- I did it in crock pot but needed an extra 5 hours or so as mine didn’t get very hot.
I have around 8 jars of marmalade now- what is the shelf life? Do I have to store it in the fridge or will the cupboard be fine of unopened?
Loving it! Sally, South Africa
Hi Sally! Thanks for trying the recipe! There is no shelf-life outside of the fridge – all that sugar, no preservatives, it has to be refrigerated. Or you can freeze it! I’m glad it worked for you, even in the crock pot. Thank you! -Meggan
Simple and tasted great!
Hello! I’m almost done boiling it. It’s tasty and then has a very bitter aftertaste. I’ve never had marmalade before. Did I do something wrong or is it an acquired taste? I did a 1/2 batch.. good fruit. Thanks!
Hi Krista! Marmalade should not have a very bitter aftertaste, although it is possible it is acquired and I don’t notice it anymore. You used sugar right? I know that when I attempted to make it with agave, it was really bitter. The agave couldn’t penetrate the rind the way it needed to. I would say if you don’t like it, put it back on the stove and add a little more sugar. Maybe another cup? You said you did a half batch, so I’m thinking another cup. It’s okay if you’ve already chilled it in the fridge, just take it out and reheat it. If you want. I am really sorry you’re having issues. I feel confident in the recipe only because I’ve made it so many times and so many other people have made it to. I’m sorry about that! -Meggan
Thank you I’ll try that! Yes I used 4 cups of Raw cane sugar. It looks the right color and texture. I cut the pieces as thin as I could but see some are thicker than others and not as soft despite all the soaking and cooking. Will try more sugar, Maybe grind up some pieces too, thanks!
How many pint jars does this make?
Meghan,
I’ve never been much of a cook but was given a bag of oranges so decided to try to make marmalade for a friend. Your recipe is perfect and easy enough that even I was able to do it! Thank you…it’s so yummy! I love the sliding serving calculation tool as well.
Tiffany