Orange Marmalade is like sunshine in a glass jar! It’s got tons of naturally sweet and tart flavor that’s enhanced by sugar and a dash of vanilla bean paste. Serve it on a slice of toast, with a stack of pancakes, or even stirred into a savory sauce. You’ll love having this multipurpose homemade marmalade in your kitchen!

A spoon is sitting next to an open jar of orange marmalade.


Orange Marmalade

I’ve always been a jam girl. As a little kid, when it came to making a PB&J sandwich, I’d always plead for more J and less PB. I’m the same way as an adult! While I’ll always have a nostalgic soft spot in my heart for store bought grape jelly, my tastes matured to greener pastures with recipes like this truly incredible homemade Orange Marmalade.

The most delicious thing (in my humble opinion) about this sweet Orange Marmalade is the touch of vanilla in there. There’s just enough to make you think of an orange creamsicle when you taste it, but not so much that it competes with the tangy orange flavor. It’s the perfect balance of sweetness to offset the bitter taste of the orange peel.

This easy Orange Marmalade recipe is so delightfully easy to make with no added commercial pectin. You’ll need some time to hang out a bit so you can stir occasionally, and it takes a bit of time to thicken up to a jam consistency, but your patience will be greatly rewarded by the most beautiful results.

It’s the perfect spread for your popovers or with a smear of cream cheese on toasted brioche bread.

Short and Sweet Ingredient List

  • Fresh Oranges – Seville oranges are, by far, the best for marmalade but we love using Cara Cara oranges, Navel oranges, blood oranges, clementines, Valencia oranges and mandarin oranges. You can use other citrus fruits like grapefruit and lemon but Orange marmalade is as classic as it gets.
  • Sugar – Granulated sugar adds the perfect balance of sweetness.
  • Vanilla – Not traditional in marmalade, pure vanilla extract adds a sweet earthiness.

For full ingredients list and instructions, see the recipe card below.

A white bowl full of orange slices is placed next to vanilla and sugar.

How to Make Orange Marmalade

Prepare to feel like a real home chef when you brag that you can make your very own marmalade!

  1. Slice the oranges. Slice the oranges thinly with a sharp knife, approximately 1/8 inch thick, picking out the seeds as you go. A mandolin makes this process move quickly. You’re using the whole fruit for this recipe.
  2. Heat the ingredients. Place the orange slices in a large pot over medium heat. Stir in the water, sugar and vanilla. (Be sure you use enough water to cover the sliced oranges.) Increase the temperature to high heat. Bring the mixture to a full rolling boil, then turn the heat to low.
  3. Simmer and stir. Continue to simmer, stirring occasionally, until the orange mixture has darkened in color and thickened to a jammy consistency. The process will take approximately 35-40 minutes and the temperature will read 222°F-223°F on a candy thermometer. There will still be pieces of orange rind in your marmalade mixture and that’s ok.
  4. Store or serve, and enjoy! Carefully transfer the hot marmalade to canning jars and seal with the lid. Allow the marmalade to cool to room temperature and then transfer to the refrigerator. Marmalade can be stored in the refrigerator for up to 10 days in an airtight container.
Two jars of marmalade are placed next to each other on a white surface.

How To Use Orange Marmalade

Grab a spoon and eat this jarred sunshine all by itself! (Kidding… Kind of!)

  • Pair it with your favorite bready carb. Pancakes, Biscuits, Waffles, croissants, and toast are just a few of my favorite treats to pair with orange marmalade.
  • Make it savory. Orange marmalade? Savory? YES! One of my favorite appetizer recipes of all time is my classic Slow Cooker Spicy Orange Marmalade Meatballs.
  • Use it in a sandwich. Smear this homemade Orange Marmalade on a piece of bread and layer your sandwich with brie and turkey for a delicious lunch! You can really get creative with your sandwich building.

Tips for the Best Orange Marmalade

  • Don’t let it burn! Make sure you stir the marmalade occasionally as it cooks to ensure it’s mixed well and not burning in the pan. Also, don’t forget to lower the temperature after it reaches a boil. If your mixture burns you will end up with a bitter marmalade.
  • Check the temperature. Use a candy thermometer to check if the marmalade is done. It should reach about 223°F before you remove it from the heat. If you take it off the heat too early, the consistency will not be jammy and thick.
  • Freezer test! If you’re unsure if your marmalade is ready, put a small plate in the freezer for 15 minutes. Remove the plate and place a small drop of marmalade on the frozen plate. If it thickens up, your marmalade is ready!
Three croissants are placed on a white plate with marmalade.

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A spoon is sitting next to an open jar of orange marmalade.

Get the Recipe: Easy Orange Marmalade Recipe

Yield: 3 cups
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Quick and easy Orange Marmalade recipe made from scratch! Sweet, tangy and fantastic for all your breakfast and brunch spreads.
4.69 from 38 votes
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Ingredients

  • 1 pound oranges, about 4 medium
  • 1 cup water
  • 1 cup granulated sugar
  • 1 teaspoon vanilla bean paste or vanilla extract

Instructions 

  • Slice the oranges thinly, approximately 1/8 inch thick, picking out the seeds as you go. A mandolin makes this process move quickly.
  • Place the orange sliced in a medium saucepan over medium heat.
  • Stir in the water, sugar and vanilla.
  • Bring the mixture to a boil, then turn the heat to low.
  • Continue to simmer, stirring occasionally, until the mixture has darkened in color and thickened to a jammy consistency. The process will take approximately 35-40 minutes and the temperature will read 222-223 F on a candy thermometer.
  • Carefully transfer the marmalade to canning jars and seal with the lid.
  • Marmalade can be stored in the refrigerator for up to 10 days in an airtight container.
Serving: 2g, Calories: 332kcal, Carbohydrates: 84g, Protein: 1g, Fat: 0g, Saturated Fat: 0g, Cholesterol: 0mg, Sodium: 4mg, Potassium: 273mg, Fiber: 3g, Sugar: 80g, Vitamin A: 340IU, Vitamin C: 80.4mg, Calcium: 60mg, Iron: 0.1mg
Author: Kellie
Course: Condiment
Cuisine: American