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4.68 from 154 votes
Top-down view of easy marmalade in a jar.
Easy Orange Marmalade Recipe
Cook Time
1 hr 30 mins
Restest for
1 d
 

Let my Easy Orange Marmalade recipe bring you the comfort of the lovely citrus spread you know and adore — just in an incredibly easy way!

Course: Breakfast, Lunch
Cuisine: American
Servings: 4 Cups
Author: Gemma Stafford
Ingredients
  • 2 large (about 12oz/340g) navel oranges
  • 1 small (about 2oz/57g) lemon
  • 2 cups (16floz/480ml) water
  • 2 cups (16oz/454g) granulated sugar
Instructions
  1. Wash the oranges and lemon well and then finely chop. If you find any seeds, set them over to the side. 

  2. Place the fruit in a medium saucepan along with the water and bring to a simmer over medium heat.

  3. Turn off the heat, cover, and let the mixture sit for 24 hours. (Don’t skimp on the soaking time. It is important for drawing out the pectin from the oranges, softening the rind, and mellowing the bitterness)

  4. The next day, place the saucepan over medium heat and return to a simmer. Let cook, stirring occasionally, for about 20 minutes to an hour, until the mixture is reduced by half.

  5. Add the sugar and stir until dissolved. Turn the heat up to medium-high and simmer rapidly for about 15-20 more minutes, stirring frequently to prevent burning, until thick.

  6. To test for doneness, place a spoonful on a cold plate and place it in the refrigerator for a minute. The marmalade should gel and hold its shape. If it seems runny, continue to cook for a few more minutes and test again until it sets.

  7. Let cool completely, then refrigerate in an airtight container for up to six weeks.

Watch the Recipe Video!