Marmalade Recipe

This Marmalade Recipe is a bright and zesty recipe, which is made with fresh oranges and lemon. It’s a classic, foolproof recipe, ready in about 1 hour and 30 minutes.

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Marmalade Ingredients

3 lb. Oranges
1 Lemon
6 cups Water
6 cups Sugar

How To Make Marmalade

Prep for testing and slicing: Place a small plate in the freezer to chill for later. Thoroughly wash the oranges and lemon. Thinly slice all the citrus, removing any seeds as you go. Stack the slices and cut them into quarters.
Soften the peel: In a large, non-reactive pot, combine the citrus slices and the water. Bring the mixture to a boil over high heat. Once boiling, reduce the heat, cover, and let it simmer for 30 minutes.
Reduce the mixture: Uncover the pot and let it simmer for an additional 15 minutes, or until the citrus peel is very soft.
Cook the marmalade: Increase the heat to bring the mixture back to a boil. Add the sugar and stir until it has completely dissolved. Continue to boil, stirring occasionally, for about 30 minutes, or until the mixture darkens and reaches 223°F on a candy thermometer.
Test for set: To test if the marmalade is ready without a thermometer, place a small spoonful onto the chilled plate from the freezer. Let it sit for 30 seconds. It should form a soft gel that wrinkles when you push it with your finger. If it’s still runny, continue to boil for a few more minutes and test again.
Prepare for canning: Once the marmalade has reached its setting point, it is ready for canning in sterilized jars.

Recipe Tips

How do I know when the marmalade is set without a thermometer? The cold plate test is the classic method. A small dollop of the hot marmalade on a frozen plate should cool down quickly and become gel-like. When you push it with your finger, the surface should wrinkle.
Why is my marmalade bitter? The bitterness in marmalade comes from the white pith of the citrus fruit. Slicing the fruit very thinly helps to minimize the amount of pith in each piece. Some bitterness is characteristic and desirable in a classic marmalade.
Can I use other citrus fruits? Absolutely. You can make marmalade with a variety of citrus fruits. Try using Seville oranges for a classic bitter marmalade, or a mix of grapefruit, lemons, and oranges for a “three-fruit” marmalade.
Do I need to sterilize my jars? Yes. For the marmalade to be shelf-stable, it’s crucial to sterilize your canning jars and lids in boiling water before you fill them with the hot marmalade.

What To Serve With Marmalade

This classic preserve is wonderfully versatile and is a staple on the breakfast table.

Spread on hot, buttered toast
Served with warm scones and clotted cream
As a glaze for roasted duck or ham
As a filling for cakes and tarts

How To Store Marmalade

Canning: For long-term storage, pour the hot marmalade into hot, sterilized canning jars, leaving about ¼-inch of headspace. Seal with sterilized lids and process in a water bath canner for 10 minutes. Properly sealed jars will keep in a cool, dark place for up to a year.
Refrigerate: If you are not canning the marmalade, it can be stored in a clean jar in the refrigerator for up to 3 months.

Marmalade Nutrition Facts

Serving Size: 1 tablespoon
Calories: 55 kcal
Fat: 0g
Carbohydrates: 14g
Protein: 0g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

What does non-reactive pot mean?

A non-reactive pot is one made from a material that won’t react with acidic ingredients like citrus. Stainless steel, enameled cast iron, and glass are all non-reactive. Avoid using pots made from aluminum, copper, or un-enameled cast iron, as they can give the marmalade a metallic taste.

Why did my marmalade not set?

This usually means it was not cooked for long enough to reach the setting point of 223°F. The natural pectin in the citrus needs to combine with the sugar and acid and reach this temperature to form a gel.

Can I reduce the amount of sugar?

t is not recommended to significantly reduce the sugar in a traditional marmalade recipe. The sugar is not just for sweetness; it is essential for the marmalade to set properly and also acts as a preservative.

Try More Recipes:

Recipe by MarryCourse: Side DishCuisine: BritishDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

hour

minutes

Calories

kcal

A classic homemade orange and lemon marmalade, perfect for toast, scones, and glazes.

Ingredients

3 lb. Oranges
1 Lemon
6 cups Water
6 cups Sugar

Directions

Thinly slice the washed oranges and lemon, removing the seeds, then quarter the slices.
In a large, non-reactive pot, combine the citrus and water. Bring to a boil, then cover and simmer for 30 minutes.
Uncover and simmer for another 15 minutes until the peel is very soft.
Add the sugar and stir until dissolved.
Bring back to a boil and cook for about 30 minutes, until the mixture reaches 223°F on a candy thermometer or passes the cold plate gel test.
Pour the hot marmalade into sterilized jars and seal.

Notes

Using a candy thermometer is the most accurate way to ensure your marmalade will set.
Be very careful when working with the hot sugar mixture.
This recipe is a fantastic way to preserve citrus when it’s in season.
For the best flavor, use fresh, high-quality oranges and lemons.