Orange Marmalade

By Bree Hester Jump to Recipe

In need of a sweet spread for your toasties? Then you have to try this delicious Orange Marmalade recipe made with just five ingredients.

Why I Decided to Make Orange Marmalade

I have been intrigued by this recipe for some time. Like caramel, I find jams and jellies to be tricky. But I decided to give it a go and I have no regrets!

While this recipe does take time to make, 2 days to be exact, the actual hands on time is nothing. The most energy expelled is the slicing of the oranges. I also added a split vanilla bean to my marmalade recipe. One, I love the vanilla and orange combination, and two, I thought that pieces of vanilla bean would be gorgeous flecked throughout the jelly. I was right.

I eat orange marmalade all the time now. While it is delicious on toast with butter, it is also delicious in salad dressings, marinades, and pan sauces. I think that I have gotten over my fear of jams and jellies. Good thing that spring is in full swing, can’t wait to make another one. How impressed will your friends be when they have you over and you hand them a jar of homemade orange marmalade as a hostess gift?

Why this Orange Marmalade is Great

• Very easy to make 
• Requires only 5 ingredients 
• Incredibly versatile 
• Delicious and fresh
• Can be stored for a long time

What is Orange Marmalade Made Of

Orange marmalade is a fruit preserve and is typically made from the peels of citrus fruits, sugar and water. Typically a marmalade is made from bitter oranges but there are many other varieties of marmalade made from lemons, grapefruits, sweet oranges etc. I usually add a vanilla bean in my recipe because the flavors of orange and vanilla work very well together and enhances the taste.

What is the Difference Between Jam and Marmalade

Jam is more diverse in terms of fruits it can be made of, while marmalade is typically made from citrus fruits. Jam is made by crushing an entire fruit, while marmalade is made from peels and juice rather than the whole fruit.

What Can You Eat Orange Marmalade With

• Toast: One of my favorite ways to eat orange marmalade is by spreading it on a toasted slice of bread with butter. It’s quick, easy and delicious.
• Yogurt: I love having a bowl of Greek yogurt topped with some granola, fruits and orange marmalade.
• Salads: When I make a salad at home, I also tend to make the dressing for it at home. I love a citrus and zesty vinaigrette and adding a bit of orange marmalade into your dressing will give you an amazing flavor and zest.

How Long Does Homemade Orange Marmalade Last

To keep homemade marmalade you need to make sure to store it appropriately. You need to store the marmalade after it has cooled down in a sterilized mason jar. Its should be stored in a cool, dry place away from direct light. It can be stored in a pantry for up to a year. However, once you have opened the jar make sure to keep it refrigerated and can be used for up to a month.

Orange Marmalade

Bree Hester

4.50 from 2 votes

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 2 hours hrs 30 minutes mins

Additional Time 1 day d

Total Time 1 day d 3 hours hrs

Course Breakfast, condiment, spread

Cuisine American, British

Servings 64 (4 pints)

Calories 101 kcal

Ingredients

  

1x2x3x

• 4 large seedless oranges organic would be best here because you are using the whole orange, wash very well
• 2 lemons
• 1 vanilla bean split
• 8 cups sugar
• 8 cups water

Instructions

 

• Cut the oranges and lemons in half and then into paper thin slices. I would have used a mandoline but I couldn't find the right piece so I just did it by hand. Isn't that always the way? When you need something you can't find it?
  
• Put the sliced fruit and all of their juices into a pot. Ina calls for a stainless steel pot, mine were all occupied at the time so I used a cast iron one. Add 8 cups water and bring the mixture to a boil, stirring often. Remove from the heat and stir in the sugar until it dissolves.
  
• Add the vanilla bean. Cover and allow to stand at room temperature overnight.
  
• The next day, bring the mixture to a boil. Reduce the heat to low and simmer uncovered for 2 hours. Turn the heat to medium and boil gently, stirring often, for another 30 minutes. Skim off any foam. Cook the marmalade until it reaches 220 degrees on a candy thermometer.
  
• If you want to be doubly sure that that the marmalade is ready, place a small amount on a plate and refrigerate until it is cool. If it is firm (neither too runny or too hard) it is done. It will be a golden orange color. If the marmalade is runny, continue cooking it. If it is too hard, add more water.
  
• Pour the marmalade into clean, hot Mason jars. Wipe the rim thoroughly and seal the lids. Store in the pantry up to one year.
  

Nutrition

Calories: 101kcalCarbohydrates: 26gProtein: 0.1gFat: 0.1gSaturated Fat: 0.003gSodium: 2mgFiber: 0.3g

Keyword Breakfast spread, Citrus preserves, Citrus spread, Easy marmalade recipe, Fruit preserve, Homemade marmalade, Marmalade with vanilla, Orange marmalade, Toast topping, Vanilla bean marmalade

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