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
