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Homemade orange marmalade is the perfect balance of sweet, tangy, and slightly bitter—just like the classic British spread you know and love. With minimal effort and just a few pantry staples, you’ll have a delicious homemade marmalade that’s perfect for toast, pastries, or even glazing meats.
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Cuisine: British
Prep Time: 15 minutes
Cooking Time: 1 hour 30 minutes
Resting Time: 24 hours
Total Time: 1 day 1 hour 45 minutes
Servings: 4 cups
Why You’ll Love Making It
- Fresh and Natural – Free from preservatives, this homemade marmalade is full of real fruit flavor.
- Beginner-Friendly – Uses simple ingredients and a straightforward method, even if you’re new to making jams or preserves.
- Versatile – Perfect as a spread for toast, a topping for yogurt, or even as a glaze for meats and baked goods.
- Great for Gifting – A homemade jar of orange marmalade makes a thoughtful, delicious gift!
Ingredients
- 2 large navel oranges (about 12oz/340g total) – Choose fresh, ripe oranges with thin skin for the best balance of sweetness and zest.
- 1 small lemon (about 2oz/57g) – Adds tartness and boosts natural pectin to help the marmalade set.
- 2 cups (16 floz/480ml) water – Helps extract the pectin and soften the fruit.
- 2 cups (16oz/454g) granulated sugar – Sweetens the marmalade while aiding in thickening and preservation.
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Instructions
Step 1: Prepare the Fruit
Wash the oranges and lemon thoroughly to remove any wax or dirt. Using a sharp knife, finely chop the whole fruit, including the peel. Remove and discard any seeds, as they can make the marmalade too bitter.
Step 2: Soak the Fruit
Place the chopped oranges and lemon in a medium saucepan. Pour in the water and bring to a simmer over medium heat. Once it starts simmering, turn off the heat, cover the saucepan, and let it sit for at least 24 hours. This step helps extract pectin from the fruit, softens the peel, and reduces bitterness.
Step 3: Cook the Mixture
The next day, return the saucepan to medium heat and bring the fruit mixture back to a gentle simmer. Cook for 20 minutes to 1 hour, stirring occasionally, until the mixture has reduced by half and the peels are very soft.
Step 4: Add Sugar and Thicken
Stir in the sugar and increase the heat to medium-high. Let the marmalade simmer rapidly for 15-20 minutes, stirring frequently to prevent burning. The mixture will start to thicken and become glossy.
Step 5: Test for Doneness
To check if the marmalade is ready, place a small spoonful on a cold plate and refrigerate it for 1 minute. If it forms a slight gel and wrinkles when pushed with a finger, it’s done. If it’s too runny, continue simmering for a few more minutes and test again.
Step 6: Cool and Store
Once the marmalade reaches the perfect consistency, remove it from heat and allow it to cool completely. Transfer to a clean, airtight jar, then store it in the refrigerator for up to 6 weeks.
FAQs
Can I use different types of oranges?
Yes! While navel oranges are a great choice, Seville oranges will give a more traditional, slightly bitter marmalade, while Mandarins create a sweeter, more delicate flavor.
Why does my marmalade taste bitter?
The bitterness comes from the white pith of the oranges and lemons. To reduce bitterness, use thinner-skinned oranges, remove excess pith before chopping, or add a little extra sugar to balance the flavors.
