A wonderful recipe for you to whip up at home! Jams are always a welcome addition to our breakfast and afternoon tea tables. Today, we’re sharing our favorite homemade orange marmalade recipe with you. You’ll get a fresh, delicious, and preservative-free spread. Let’s get to the recipe!
Ingredients for this Orange Marmalade:
- 4 Oranges (Navel or Valencia work best);
- 4 cups (1 liter) of water (for soaking the oranges);
- 1 ¾ cups (400g) of granulated sugar;
- 3.5 tbsp (100ml) of lemon juice.
How to make Homemade Orange Marmalade:
- The preparation begins the day before.
- First, wash the oranges thoroughly and cut them into thin slices (keep the peel on). Remove all seeds to prevent any bitterness.
- Place the slices in a container with the 4 cups (1 liter) of water, cover, and let it soak in the refrigerator overnight.
- The next day, transfer the oranges along with the soaking water into a blender.
- Be sure to use that same soaking water. Blend everything well; if you prefer it with some texture, pulse briefly. If you want a smoother marmalade, blend until completely smooth.
- Once blended, transfer the mixture to a large, deep saucepan.
- Add the sugar and stir well to combine.
- Cook over high heat until it reaches a boil, stirring occasionally.
- Once boiling, add the lemon juice and stir.
- As the mixture starts to reduce, lower the heat and continue stirring as needed.
- Once you notice it pulling away from the bottom of the pan but still has a syrupy consistency, remove from heat. It will continue to thicken as it cools.
- Wait for it to cool completely before transferring to a glass jar with a lid.
- Store in the refrigerator.
- Enjoy!
Pro Tip:
You can substitute regular sugar with xylitol, demerara sugar, brown sugar, or coconut sugar.
Did you know?
Oranges originated in China but are now cultivated worldwide. The first orange marmalades were made in Europe during the Middle Ages and quickly became popular across the continent. Orange marmalade is a great source of Vitamin C and is incredibly versatile, working perfectly for desserts or even as a tangy accompaniment to savory dishes.
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