Easy Marmalade Recipe: A Simple and Delicious Homemade Treat

A jar of vibrant orange marmalade with a spoon inside, surrounded by fresh tangerines and green leaves on a white surface. The marmalade has visible citrus peel pieces, and there are light spill marks around the jar.

5 from 1 vote

Easy Marmalade Recipe: A Simple and Delicious Homemade Treat

This easy marmalade recipe transforms fresh citrus into a bright, tangy, and perfectly spreadable treat using only simple ingredients—no added pectin required! With a balance of sweet and bitter flavors, this homemade marmalade is perfect for toast, pastries, or even as a glaze. Follow this foolproof method to achieve the perfect set and enjoy a small-batch preserve that tastes better than store-bought!

Prep Time20

Cook Time30

Total Time50

Course: Preserves

Cuisine: British

Keyword: marmalade, orange marmalade, citrus marmalade, easy marmalade recipe

Servings: servings

Calories: 68kcal

Author: Kaity Farrell

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.

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