Orange Marmalade Recipe

This orange marmalade recipe is started the day before you’ll actually be canning it. The chopped oranges need to soak for 12–18 hours, so I usually start this in the evening, then finish it late the next morning or after lunch the following day.

You can read through the tips and details below, or jump straight to the recipe card if you already know the process.
There’s also a step-by-step video tutorial further down the page.

Jump to Recipe

How Orange Marmalade Is Made

Orange marmalade is a sweet spread made with citrus. Often oranges, lemons and grapefruit are mixed for various marmalade flavors. It is a little different from most jams because it uses the flesh of the orange as well as the peel. The combination gives a wonderful tartness to the final spread.

Day one – Preparing your citrus.

How to Prepare the Oranges

You’ll need about 1 quart of chopped oranges.
The easiest way to do this is to:

1. Thinly slice the oranges
2. Cross-cut those slices into small pieces

You want them fairly small, not chunky.

Important note about the pith:
As you peel the oranges, don’t remove all the white pith underneath the peel. That’s where the natural pectin lives. I’ll pull off any especially thick or chunky sections, but I don’t remove it completely. In the photos on this page, you’ll notice these oranges didn’t have much pith to begin with.

Preparing the Orange Peel

Thinly slice the orange peels.
You’ll need about 2 cups, more or less depending on your taste.

A Note About the Lemons

When I made this batch, my lemons weren’t great — not very juicy, and the flesh was thick and tough. I knew that would make the marmalade chunky, which I didn’t want.

Instead, I squeezed the lemons and used only the juice (with a bit of pulp) so I’d still get the lemon flavor. (It really enhances the orange.) I left out most of the meat of the lemons. If you’ve got nice lemons, cut them up the same as the oranges, but do NOT use the peels.

Overnight Soak (why it matters)

Combine:
• Chopped oranges
• Orange peel
• Chopped lemon (or lemon juice)
• Water
Bring it to a boil, simmer for 5 minutes, then cover and let it stand in a cool place for 12–18 hours.
This soak is essential — don’t skip it. It allows the flesh and peels to soften, and absorbs moisture.

Day 2 – Canning Orange Marmalade Recipe

Day two is when everything starts coming together. You’ll make marmalade out of your soaked citrus and then can it in a water bath or steam canner.

Start by preparing jars, and get water in your canner heating.

(see Water Bath Canning for full directions)

Cooking the Marmalade

Measure your orange mixture. You will need an equal amount of sugar later. For example, If you’ve got 4 cups orange mixture, measure out 4 cups sugar. (don’t mix it in yet!)

Place a spoon in the freezer. You’ll use that in a little bit to test for the gel. Alternatively you can use a thermometer. More about that below.

Heat orange mixture to boiling and cook until peel is tender. This takes about 30 minutes. The mixture will boil up! Make sure you have a large enough pot so you don’t end up boiling over. I soaked my citrus in one pot overnight then moved it to a larger one for boiling.

Now is when you add your sugar to the mixture. Bring back to a boil stirring until sugar dissolves and your marmalade reaches your gelling point.

How to Know When Marmalade Has Reached the Gelling Point

There are two ways to determine your jelling point.

Cold Spoon Test

Cold spoon test is one way to check the gel. Take your cold spoon and scoop up a bit of marmalade. It will cool quickly and you can tell if it is starting to gel. If it is still runny simply cook a bit longer. As the mixture thickens you will need to stir more often to keep it from scorching.

Thermometer Test

Determine the boiling point temperature by holding a candy thermometer in boiling water. Add 8 degrees. This is your gelling point.

This temperature is the point where the jam should set up nicely! This gelling point is the same for any jam or jelly you make where you don’t add commercial pectin. Write it down in your notes so the next time you’ll remember.

When your marmalade reaches this temperature, remove it from the heat.

Filling the Jars and Processing

Pour the hot marmalade into hot jars. Leave a 1/4 inch headspace. Wipe the rims of your jars clean. Marmalade can be sugary and sticky. You don’t want that to interfere with the seal of the lid. Next, place the lids on your jars and follow water bath canning directions to process. Details below or at this link.

Processing times by altitude

Processing Times for Water Bath Canner (Hot Pack) 

Altitude – Half Pints and Pints are Processed the Same 

• 0-6,000 feet – 10 minutes
• above 6,000 feet – 15 minutes

Source: Ball Blue Book of Preserving.

Canning Orange Marmalade – Video tutorial

Supplies and tools Used in the Video

• Canning Supplies
• Thermometer
• Measuring bowl
• Pomonas Pectin
• Pomonas Pectin Book
• Lg Mason Storage Jar
• Steam Canner with domed lid
• Steam Canner with gauge
• Headspace Bubble Tool

Printable Orange Marmalade Recipe. If you skipped to here don’t forget to read the tips and hints included on this page too. Some below the recipe card.

Orange Marmalade Tips and Frequently asked Questions:

Optional Spices for Marmalade

I don’t include spices in marmalade for my family, but flavors like cinnamon or cloves would make a fantastic addition. Go easy on the cloves. I’ve found they get strong! 

How to Prevent Scorching Marmalade

As the mixture thickens and gels, stir more often to keep it from scorching. Towards the end of the cook time, stir constantly! Don’t go through all this work just to scorch it! (Yes, I’ve done it before.)  

How do you use marmalade?

Serve on toast or spread on pancakes for a scrumptious breakfast. I like it slathered on saltine crackers! Jars of orange marmalade make a great addition to any gift basket. 

Why Orange Marmalade didn’t set up.

A question I received in my email from Lillian. “I have many jars of orange marmalade “syrup”. What did I do wrong?

Possible reasons:

• Gelling temperature wasn’t correct for your elevation
• Not enough sugar
• Too much pith removed (that’s where the pectin is)

Before reprocessing, wait a bit. Marmalade sometimes thickens after it cools and sits.

If it still hasn’t set:

• You can reprocess
• You can add pectin (follow package directions)

Or… just use it as-is. It’s great poured over chicken in the crockpot with a little soy sauce for an easy orange chicken.

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