Love the bright, zesty flavor of citrus? This easy marmalade recipe transforms fresh oranges and lemons into a perfectly sweet and tangy spread—no store-bought pectin required! With just a few simple steps, you’ll have a homemade treat that’s perfect for toast, desserts, and more.
If you’ve ever dreamed of making homemade jams, this easy marmalade recipe is the perfect place to start. With just a few ingredients and a little patience, you can create a small batch of bright, citrusy marmalade that’s perfect for spreading on English muffins, Sourdough Scones, or my popular Guinness Brown Bread recipe, swirling into ice cream, or even gifting to friends. This method keeps things simple, requiring no store-bought pectin while still achieving a beautiful set thanks to the natural pectin found in citrus peels.
Table of contents
Why You’ll Love This Recipe
- Simple Ingredients – No need for fancy or hard-to-find items; just basic pantry staples.
- No Added Pectin – The natural pectin in citrus peels helps the marmalade set perfectly.
- Versatile Uses – Enjoy on toast, in desserts, or as a glaze for meats.
- Perfect for Beginners – A straightforward method that’s easy to follow.
- Great for Gifting – Homemade marmalade makes a thoughtful present for loved ones.
What is Marmalade?
Marmalade is a type of confiture d’orange made by cooking down citrus fruit with white sugar and enough water to create a thick, glossy preserve. Unlike other fruit jams, marmalade includes the outermost orange peel, which gives it a slightly bitter taste and rich complexity. Whether you’re using bitter Seville oranges, navel oranges, mandarin oranges, or even a mix of blood oranges and Meyer lemon, each type of orange adds its own unique flavor.
Ingredients for This Easy Marmalade Recipe
Mixed Citrus – A combination of oranges, lemons, and other citrus fruits adds complexity and natural pectin.
Sugar – Balances the tartness of citrus and helps with preservation.
Water – Provides the necessary liquid for cooking and extracting pectin.
Salt – Enhances the flavor and cuts through any excessive bitterness.
Step-by-Step Instructions
1. Prepare the Citrus
Start by washing your fresh oranges in warm soapy water to remove any wax or residue. Using a vegetable peeler, carefully remove the outermost orange peel, avoiding the white part (or bitter pith), which can make your marmalade overly bitter. Thinly slice the zest into fine strips.
Next, peel away the remaining white part from the fruit using your fingers or a paring knife. If your type of orange has a thin peel with little pith, you can slice the whole fruit directly. Slice the peeled fruit into rounds and remove any seeds.
2. Cook the Marmalade
Place the prepared orange slices and zest into a medium saucepan with the sugar, water, and salt. Bring the orange mixture to a boil over high heat, then reduce to medium heat and simmer for about 30-40 minutes.
As the marmalade cooks, stir occasionally and use the back of a spoon to break up large pieces of fruit juice. If you notice any large pieces of segment walls or membranes that don’t break down, remove them.
3. Test for the Setting Point
To check if your marmalade has reached the setting point, use the cold-plate test (also known as the wrinkle test). Place a small plate in the freezer for a few minutes, then spoon a small amount of marmalade onto the frozen plate . Let it sit for 30 seconds, then push the marmalade with your finger. If it wrinkles, it’s ready.
Alternatively, you can use a candy thermometer or an instant-read thermometer to check if the mixture has reached 220 degrees F (105˚C)—the perfect temperature for setting.
4. Jar and Store Your Marmalade
Once the marmalade is ready, ladle the hot marmalade into sterilized jars and seal them. Let them cool at room temperature before storing. For long-term storage, process the jars in a water bath canner for 10 minutes, then store them in a dark place for up to one year. If you skip the canning step, refrigerate your marmalade and enjoy it within two weeks.
Recipe Tips and Tricks
- Control the bitterness: Remove all of the seeds and as much of the white pith of the citrus fruit as possible to reduce the bitterness.
- Adjust the sugar: Some prefer low sugar marmalade, but reducing the amount of sugar too much may affect the set.
- Try different citrus blends: Experiment with bitter oranges aka Seville oranges, blood oranges, mandarin oranges, or even grapefruit for a little different twist.
- Check for doneness: If your marmalade is too runny, cook it a little longer; if it’s too thick, add a splash of orange juice or lemon juice.
- Add optional add-ins: Try spices like cinnamon, ginger, or even vanilla for a unique flavor.
Storage and Serving Suggestions
- Refrigerator: Store in an airtight container for up to two weeks.
- Pantry Storage: Process jars in a water bath canner and keep them in a dark place for up to a year.
- Serving Ideas: Spread on Guinness Brown Bread or Sourdough Scones, drizzle over ice cream, or mix into baked goods.
Recipe FAQs
The white part of the citrus contains bitterness. Make sure to remove as much of it as possible.
Sugar helps with preservation and setting, but you can reduce it or use honey as an alternative. If you reduce the amount of sugar consider using a low-sugar pectin to help it set properly.
You may not have cooked it long enough. Use the cold-plate test or a candy thermometer to check the temperature.
It’s not necessary, as citrus peels contain natural pectin, but you can add some if you prefer a firmer set.
Wash them in warm soapy water, rinse, then place in a large pot of boiling water for 10 minutes before using.
Making marmalade at home is a rewarding process, and once you master this easy recipe, you’ll never want to go back to store-bought versions. Whether it’s your first time making marmalade or you’re a seasoned pro, this guide will help you achieve the perfect jar of marmalade every time! Get creative with different citrus blends, experiment with add-ins, and enjoy the fruits of your labor!
More delicious Recipes to Try:
- Beach Plum Jam
- Easy Sourdough Scones
- Whole Berry Cranberry Sauce
- Guinness Brown Bread
- Easy Sourdough Irish Soda Bread Recipe
- Easy One Bowl Cranberry Orange Loaf Cake Recipe
Love This Recipe?
Please leave a star rating of the recipe and let me know what you think in a comment below. This small act is a great way to show your support for the food blogs you read and love.
Tag @fareisle in your photos on Instagram with #fareisle so I can see your creations!
Easy Marmalade Recipe: A Simple and Delicious Homemade Treat
Ingredients
- 907 g citrus fruit (2 pounds)
- 454 g granulated sugar (1 pound)
- 240 g water (1 cup)
- 1/4 teaspoon kosher salt
Instructions
- Remove citrus zest with a vegetable peeler, leaving behind as much as the white pith as possible. Then thinly slice zest pieces with a sharp knife.
- Peel away any remaining white pith on the fruit with your fingers and discard. Then slice peeled citrus into rounds and remove any seeds. If the peels are very thin with little to no white pith then you can just slice the fruit whole.
- Add fruit and zest to a saucepan with the rest of ingredients.
- Bring up to a boil then reduce heat to medium-low and cook marmalade for about 30-40 minutes until it has thickened. Break up any large pieces of fruit with the back of spoon as it cooks. Remove any large pieces of the inner membrane or segment wall of the fruit that do not break down easily.
- Test for consistency by spooning some on a frozen plate and let it sit for 30 seconds. It will firm up as it cools.
- Spoon marmalade into sterilized glass jars, seal with lids then invert the jars and let them cool at room temperature. Store in the refrigerator for up to 2 weeks.
Notes
- To properly can the jars for long storage, process them in a boiling hot water bath for 10 minutes, let them cool at room temperature, remove the rings, label the jars with the date and store them at room temperature for up to 1 year.
- To sterilize jars, wash them in warm soapy water, rinse, then place in a large pot of boiling water for 10 minutes before using.
Kaity Farrell
Ask me anything!