🍊 International · Preserves
Homemade Orange Marmalade
A classic bittersweet orange marmalade with tender ribbons of peel suspended in a glossy citrus set.
Behind the plate
Good marmalade balances three things: sweetness, the aromatic oils in the peel and a measured bitterness from the pith. Simmering the sliced oranges in water before adding sugar softens the peel and extracts the natural pectin needed for the set.
The sugar is added only after the peel is tender, because concentrated syrup can prevent tough peel from softening properly. This version is stored under refrigeration unless a tested canning process is followed separately.
Why this recipe works
Cooking the whole sliced fruit first softens the peel and draws pectin into the liquid. Once sugar is added, a steady boil concentrates that pectin, acid and sugar into a glossy gel while keeping the peel evenly distributed.
The recipe
Ingredients
- 4 large oranges, thoroughly washed
- 800 g granulated sugar
- 2 cups water
Method
- Wash the jars and lids thoroughly and keep the jars warm. Plan to refrigerate the marmalade unless following a separately tested water-bath canning recipe and process.
- Trim the ends from the oranges. Quarter the fruit, remove every seed and slice the peel and pulp as thinly and evenly as possible, retaining the juices.
- Place the sliced fruit, juices and water in a wide saucepan. Bring to the boil, then simmer until the peel is completely tender when pressed between two fingers.
- Add the sugar and stir over medium heat until fully dissolved. Bring back to a controlled boil.
- Cook for 35–45 minutes, stirring frequently, until the marmalade is glossy and a spoonful on a cold plate wrinkles when pushed.
- Let the pan stand for 5 minutes so the peel distributes more evenly, then ladle into the warm jars. Wipe the rims, close with clean lids, cool and refrigerate.
Chef’s notes
- Remove every seed, but keep the sliced pulp and natural juices because both contribute flavour and pectin.
- Do not add the sugar until the peel is tender; peel firms in concentrated syrup and may remain chewy.
- Resting the finished marmalade briefly before filling helps prevent all the peel floating to the top of each jar.
- Hot filling and a vacuum seal alone are not a complete shelf-stable canning method. Use an independently tested formula and altitude-adjusted process for pantry storage.
- Keep this version refrigerated and use within 3 weeks. Discard if mould, gas, leakage or an unusual odour appears.
At the table
Serve on toast or warm scones, brush over roast duck or glazed ham, or whisk a spoonful into a sharp citrus dressing.