Here’s a classic orange marmalade recipe—zesty, slightly bitter, and perfect for toast or pastries:
Ingredients (makes about 3–4 cups)
- 4 medium oranges (preferably Seville or another bitter variety)
- 1 lemon
- 4 cups (800 g) granulated sugar
- 4 cups (960 ml) water
Instructions
- Prep the fruit
- Wash oranges and lemon thoroughly.
- Peel off the zest (orange part only) in thin strips. Avoid the white pith—it’s very bitter.
- Slice the fruit thinly, removing seeds. You can chop the slices into small pieces if desired.
- Cook the fruit
- In a large pot, combine fruit, zest, and water.
- Bring to a boil, then reduce heat and simmer 30–40 minutes until peel is tender.
- Add sugar
- Stir in sugar until dissolved.
- Bring back to a boil and simmer, stirring frequently, until the mixture reaches a jam-like consistency (~20–30 minutes).
- Test for setting
- Drop a small spoonful onto a cold plate. If it wrinkles when pushed with a finger, it’s ready.
- If not, simmer a few more minutes and test again.
- Jar the marmalade
- Sterilize jars by boiling them in water for 10 minutes.
- Pour hot marmalade into jars, leaving about ¼-inch headspace.
- Seal and let cool to room temperature, then refrigerate.
💡 Tips:
- For a smoother marmalade, chop the fruit finely or pulse in a food processor before cooking.
- You can adjust sweetness by reducing sugar slightly if your oranges are very sweet.
- Marmalade keeps in the fridge for up to 3 months, or you can water-bath can it for shelf-stable storage.
If you like, I can also give a quick 1-hour marmalade version that’s less fiddly but still full of zing—perfect if you don’t want to simmer all day.
Do you want that shortcut version too?
