Orange marmalade captures winter’s sunshine in a jar with its vibrant citrus flavor and beautiful amber color. This classic preserve transforms whole oranges into a versatile condiment that brightens everything it touches.

Unlike many preserves that require special ingredients, this five-ingredient recipe relies on the natural pectin found in citrus peels to create the perfect consistency. The balance of sweet and tangy notes makes this marmalade distinctively refreshing while the tiny bits of orange peel provide delightful texture in every spoonful.

Why You’ll Love This Recipe

Creates bright citrus flavor that perfectly balances sweetness and tang without being overly sugary
Requires no added pectin since oranges naturally contain everything needed for perfect setting
Offers incredible versatility for both sweet and savory applications throughout your kitchen

I rediscover the joy of making orange marmalade every winter when citrus season arrives. The first time I made it, I was surprised by how dramatically different it tasted from store-bought versions.

My neighbor, who claimed to dislike marmalade her entire life, became an instant convert after trying a spoonful on a warm buttermilk biscuit. Now she appears at my door with a basket of oranges each January, hopeful that I’ll share a jar or two when the batch is finished.

Simple Ingredients

Fresh oranges (6 medium): Form the heart of this recipe with their juice, flesh, and peel providing both flavor and natural pectin
Granulated sugar (4 cups): Balances the natural tartness while helping achieve the perfect preserving and setting properties
Fresh lemon (1 whole): Contributes essential acidity that activates the pectin for proper thickening while brightening flavors
Water (2 cups): Creates the perfect consistency by helping dissolve sugar and extract pectin from the fruit
Lemon zest (from 1 lemon): Adds depth and complexity with its concentrated citrus oils that complement the orange flavor

Preparation Method

Selecting Oranges Choose oranges with relatively thin skins to minimize bitter pith.

Varieties like naval, Cara Cara, mandarins or tangerines work beautifully in this recipe.

Look for fruit that feels heavy for its size, indicating juiciness.

Initial Preparation Cut the ends off each orange before slicing them into eighths.

Remove any seeds you notice but keep all the peel intact as it contains essential pectin.

Pulse the orange pieces in a food processor for about 30 seconds until finely minced but not puréed.

Zesting and Juicing Carefully zest your lemon using a microplane or fine grater, avoiding the bitter white pith underneath.

Cut the lemon in half and extract all juice, straining out any seeds.

Set both zest and juice aside to add to the mixture.

Cooking Process Combine minced oranges, sugar, lemon juice, lemon zest and water in a heavy-bottomed large pot.

Stir thoroughly to incorporate all ingredients before placing over medium heat.

Bring the mixture to a gentle boil, stirring occasionally to prevent sticking or scorching.

Temperature Control Continue cooking while stirring until the mixture reaches 220°F on a candy thermometer.

This temperature, known as the “jam setting point,” ensures proper thickening.

Allow the mixture to simmer at this temperature for exactly two minutes, no longer.

Cooling Stage Remove the pot from heat and let the hot marmalade cool slightly for a few minutes.

Transfer carefully to clean glass jars using a ladle and funnel to prevent spills.

Secure lids while still warm but allow to cool completely on the counter before refrigerating.

You Must Know

Avoid overcooking the marmalade beyond the two-minute mark at 220°F or it will become too thick to spread easily
Using a candy thermometer provides the most reliable results for achieving perfect consistency
The mixture will continue to thicken as it cools so don’t worry if it seems slightly thin when first removed from heat

I find something deeply satisfying about transforming winter citrus into preserves that can brighten breakfast tables for weeks to come. My grandmother taught me to make marmalade using oranges from her backyard trees in Florida.

She always saved the very last jar of each batch to open on the first truly hot day of summer, claiming that the taste of winter citrus was most appreciated when the temperature climbed above 90 degrees. Following her tradition has become one of my favorite culinary rituals, connecting seasons and generations through the simple magic of preserved fruit.

Serving Inspirations

This versatile preserve enhances both sweet and savory dishes throughout your kitchen repertoire.

Spread on warm toast, English muffins or buttermilk biscuits for the classic breakfast experience everyone loves.

Spoon over vanilla ice cream or pound cake for an elegant dessert that balances sweetness with vibrant citrus.

Whisk with olive oil, vinegar and herbs to create an exceptional salad dressing with complexity and brightness.

Use as a glaze for roasted chicken or pork tenderloin during the final minutes of cooking for a caramelized finish.

Flavor Variations

Experiment with different citrus combinations to create unique marmalade variations throughout the season.

Add a cinnamon stick or several whole cloves during cooking for warm spice notes that complement the bright citrus.

Incorporate fresh ginger by grating 1-2 tablespoons into the mixture before cooking for a zingy flavor dimension.

Try adding a split vanilla bean to the cooking process for a sophisticated sweet-floral undertone.

For those who enjoy heat, finely mince half a jalapeño (seeds removed) and include it for a subtle spicy kick.

Storage Solutions

Store properly sealed jars in the refrigerator where they maintain optimal quality for up to one month.

For longer storage, freeze marmalade in freezer-safe containers with headspace for expansion for up to three months.

If you prefer shelf-stable preservation, process filled jars in a water bath canner for 10 minutes following standard canning protocols.

Allow canned jars to rest undisturbed for 24 hours before checking seals and storing in a cool, dark place.

Label all containers with the date of preparation to keep track of freshness regardless of storage method.

Professional Tips

Remove any visible seeds before processing but don’t worry about getting every tiny one as they’ll be strained out naturally
For clearer marmalade with less cloudiness, strain the mixture through cheesecloth before jarring if desired
Warm your jars in the oven at 200°F while cooking the marmalade to prevent thermal shock when filling

My relationship with orange marmalade began as a simple winter preserving project but has evolved into an annual tradition that marks the seasons. There’s something magical about capturing the brightness of winter citrus at its peak and preserving it to enjoy throughout the year.

What I appreciate most about this recipe is how it transforms simple ingredients into something that brings genuine joy to ordinary moments. A spoonful of homemade marmalade turns basic toast into a special breakfast, adds character to a simple yogurt parfait, or elevates a weeknight chicken dinner to something memorable.

The process itself has become a meditative winter ritual in my kitchen – the rhythmic chopping, the gradual transformation on the stove, and finally, the satisfaction of lining up jewel-toned jars on the counter. Each batch tells the story of that particular winter’s citrus crop while connecting me to generations of home cooks who preserved seasonal abundance long before refrigeration existed.