Homemade Orange Marmalade (Gluten-Free, Pectin-Free)
Bright and citrusy, this homemade orange marmalade is made with just fresh oranges, lemons, and sugar, no added pectin required! A delicious orange preserve packed with real citrus flavor, perfect for spreading on toast, drizzling over yogurt, or baking. Gluten-free and vegan too.
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Make Your Own Orange Marmalade
If you’ve never made your own marmalades and jams before, it’s definitely time to do so. Not only is it easy, the satisfaction that you get from making homemade marmalade is just unbeatable.
I’ve made plum jam, strawberry jam, apricot jam and even kumquat marmalade.
And today, we’re making orange marmalade.. glossy, smooth and with pieces of sliced orange peels. Perfect over toast with a generous spread of butter. Or on top of yogurt. Just YUM!
Why You’ll Love this Recipe:
- Simple Ingredients: You literally need just a few ingredients for this orange marmalade recipe (all of which are easily accessible at the local grocery store).
- Easy to Make: Preparing this orange preserve takes time, but the steps are uncomplicated and it’s so worth it!
- Totally Gluten-Free, Vegan & No Added Pectin: The best part is that this homemade marmalade recipe is 100% gluten-free, vegan, with not added pectin! This means that even those with Celiac disease or gluten or lactose intolerances, or those simply on a gluten-free diet or vegan diet can enjoy it without issues!
Ingredients You’ll Need:
Here’s a visual overview of the ingredients required for making this homemade orange marmalade recipe.
(For exact measurements, please scroll down to the printable recipe card at the bottom of this post.)
Recipes Notes + Substitutions:
- Oranges: The best oranges for making homemade orange marmalade are the oranges which have a good balance between sweetness, bitterness and a high amount of natural pectin. Seville oranges are the best choice (they are slightly more bitter than regular oranges, which gives orange marmalade its characteristic bitterness), but if you don’t have those, naval oranges or Valencia oranges will work too.
- Lemon Juice: Adding lemon juice increases the acidity level of the marmalade, making it easier for the pectin from the oranges to activate and form a gel (pectin requires acid, heat and sugar to set), which is the texture you need for marmalades.
- Sugar: I used a mix of both white and brown sugar, but you can also use all white sugar if you prefer.
How to Make Orange Marmalade
Wash Oranges & Lemons:Â Wash the oranges and lemons thoroughly. Cut them in half.
Squeeze Juice:Â Squeeze the juice from the oranges and lemons into a large bowl, then remove any seeds that fall in.
Scoop Out Pulp:Â Scoop out the orange pulp and white membranes from the orange halves.
Slice Peels:Â Slice the peels into thin strips.
Combine in Pot:Â Add the water, strained citrus juice (without seeds), and sliced peels to a large pot.
Place Pulp & Seeds in Muslin Bag & Simmer: Place the pulp and seeds into a muslin bag, tying it securely to the pot handle, and submerge it in the liquid. Simmer for 30 to 60 minutes, until the peels are soft. Remove the muslin bag and let it cool slightly, then squeeze out the pectin-rich liquid back into the pot (super important!)
Add Sugar & Cook:Â Add both white sugar and brown sugar. Bring mixture to a boil, stirring until fully dissolved. Cook until the marmalade is thick and reaches 218F (103C), using a kitchen thermometer to check the temperature. Marmalade should be ready within 15 to 30 mins.
Transfer to Jars: Pour into sterilized mason jars and seal with sterilized lids. The orange peels will rise as the jam cools, so you can turn the jars over every 30 minutes while cooling so the peels are evenly distributed in the jam.
Dish by Dish Tips:
- How to Test if Marmalade is Set: If you have a kitchen thermometer, cook marmalade until it reaches 218F (103C). If you don’t have a kitchen thermometer, place a small plate in the freezer before adding the sugar and cooking the marmalade. Start testing after 15 minutes by dropping a little marmalade onto the cold plate. It should wrinkle when you push it with your finger.
Other Orange Recipes to Make:
Other Jams/Marmalades You’ll Enjoy:
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Homemade Orange Marmalade (Gluten-Free, Pectin-Free)
- Total Time: 1 hour 45 minutes
- Yield: 5 jars 1x
- Diet: Dairy-Free, Gluten-Free, Vegan, Vegetarian
Description
Bright and citrusy, this homemade orange marmalade is made with just fresh oranges, lemons, sugar, and time, no added pectin required! A delicious orange preserve packed with real citrus flavor, perfect for spreading on toast, drizzling over yogurt, or baking. Gluten-free and vegan too.
Ingredients
- 2 pounds Seville oranges
- 2 lemons
- 2 cups white sugar
- 1/2 cup brown sugar
- 3 cups water
Instructions
- Wash Oranges & Lemons: Wash the oranges and lemons thoroughly. Cut them in half.
- Squeeze Juice: Squeeze the juice from the oranges and lemons into a large bowl, then remove any seeds that fall in.
- Scoop Out Pulp: Scoop out the orange pulp and white membranes from the orange halves.
- Slice Peels: Slice the peels into thin strips.
- Combine in Pot: Add the water, strained citrus juice (without seeds), and sliced peels to a large pot.
- Place Pulp & Seeds in Muslin Bag: Place the pulp and seeds into a muslin bag, tying it securely to the pot handle, and submerge it in the liquid.
- Simmer: Simmer for 30 to 60 minutes, until the peels are soft.
- Remove Muslin Bag: Remove the muslin bag and let it cool slightly, then squeeze out the pectin-rich liquid back into the pot (super important!)
- Add Sugar: Add both white sugar and brown sugar. Bring mixture to a boil, stirring until fully dissolved.
- Cook Until Ready: Place a small plate in the freezer. Cook until the marmalade is thick and reaches 218F (103C), using a kitchen thermometer to check the temperature. The marmalade should be ready within 15 to 30 minutes, but you can start testing after 15 minutes by dropping a little marmalade onto the cold plate. It should wrinkle when you push it with your finger.
- Transfer to Jars: Pour into sterilized mason jars and seal with sterilized lids. The orange peels will rise as the jam cools, so you can turn the jars over every 30 minutes while cooling so the peels are evenly distributed in the jam.
Notes
Oranges: The best oranges for making homemade orange marmalade are the oranges which have a good balance between sweetness, bitterness and a high amount of natural pectin. Seville oranges are the best choice (they are slightly more bitter than regular oranges, which gives orange marmalade its characteristic bitterness), but if you don’t have those, naval oranges or Valencia oranges will work too.
Lemon Juice: Adding lemon juice increases the acidity level of the marmalade, making it easier for the pectin from the oranges to activate and form a gel (pectin requires acid, heat and sugar to set), which is the texture you need for marmalades.
Sugar: I used a mix of both white and brown sugar, but you can also use all white sugar if you prefer.
- Prep Time: 15 mins
- Cook Time: 1 hour 30 mins
- Category: Marmalade
- Method: Stovetop
