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Orange Marmalade Recipe

Orange Marmalade Recipe
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★★★★★

4.8 from 7 reviews

This classic Orange Marmalade recipe combines tangy seedless oranges and lemons, cooked slowly with sugar to create a sweet, zesty spread perfect for toast, baking, or gifting. Infused with orange and vanilla extracts, this homemade marmalade offers a balanced citrus flavor with a smooth yet chunky texture.

Ingredients

Scale

Fruits

  • 5 large seedless oranges (about 3 1/2 – 4 pounds, scrubbed clean)
  • 2 lemons (about 1/2 pound, scrubbed clean)

Liquids and Flavorings

  • 8 cups water
  • 1/2 teaspoon orange extract
  • 1/2 teaspoon vanilla extract

Sweetener

  • 8 cups white granulated sugar

Instructions

  1. Wash the fruits: Thoroughly wash the oranges and lemons to remove any dirt or residues, as the peel will be used in the marmalade.
  2. Slice the fruits: Cut the fruits in half crosswise, then slice into very thin half-moon slices to ensure even cooking and release of pectin from the peels.
  3. Discard seeds: Remove any seeds found in the slices to avoid bitterness in the marmalade.
  4. Combine ingredients: Place the sliced fruits into a large stainless steel pot and add 8 cups of water.
  5. Initial boil: Bring the mixture to a boil over medium-high heat, stirring frequently, then boil for 2-3 minutes to soften the peels.
  6. Sweeten and soak: Remove from heat, stir in the sugar until completely dissolved, then cover the pot and let it stand overnight at room temperature to allow flavors to meld and sugars to infuse.
  7. Cook the marmalade: The next day, bring the mixture back to a boil over medium heat. Reduce to low and let it simmer uncovered for about 2 1/2 hours, stirring occasionally to prevent sticking.
  8. Skim foam: Remove and discard any foam that forms on the surface to ensure clarity and texture.
  9. Test for doneness: Continue cooking until the marmalade reaches 220°F (105°C). To test, place a small spoonful on a chilled plate and let it cool; it should be gel-like, not runny or overly hard.
  10. Adjust consistency: If too runny, cook longer; if too firm, stir in a little water until desired consistency is reached.
  11. Add extracts: Stir in the orange and vanilla extracts for enhanced flavor right before final removal from heat.
  12. Jar the marmalade: Carefully pour the hot marmalade into clean, sterilized mason jars and seal with lids.
  13. Chill and set: Refrigerate the sealed jars for 24-48 hours to allow the marmalade to fully set and develop flavor before using.

Notes

  • Using seedless oranges makes preparation easier and reduces the need for seed removal.
  • Overnight soaking improves the infusion of flavors and softens peels for a better texture.
  • Sterilize jars before filling to extend shelf life if storing long term.
  • Monitor the temperature closely to avoid overcooking or undercooking the marmalade.
  • Store opened marmalade refrigerated and consume within one month for best quality.

Nutrition

Keywords: Orange marmalade, citrus marmalade, homemade marmalade, marmalade recipe, orange preserves

Find it online: https://lucabites.com/orange-marmalade-recipe/