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!
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 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.
Oh, and you’ll absolutely love the smell of this marmalade! Making this recipe is an aromatic experience you won’t soon forget. It will make your kitchen smell better than any candle ever could!
This simple Orange Marmalade recipe is so delightfully easy to make. 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.
If you like the sweet, juicy flavor of oranges, you’ll obsess over how that natural flavor is highlighted in this rustic recipe.
How to Make Orange Marmalade
Prepare to feel like a real home chef when you brag that you can make your very own marmalade!
Slice the oranges. Slice the oranges thinly, approximately 1/8 inch thick, picking out the seeds as you go. A mandolin makes this process move quickly.
Heat the ingredients. 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.
Simmer and stir. 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°F-223°F on a candy thermometer.
Store or serve, and enjoy! 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.
Uses for 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.
- 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 plate in the freezer for 15 minutes. Remove the plate and place a small drop of marmalade on the plate. If it thickens up, your marmalade is ready!
Grab those glass mason jars and let’s get to work!
Get the Recipe: Easy Orange Marmalade Recipe
- 1 pound oranges, about 4 medium
- 1 cup water
- 1 cup granulated sugar
- 1 teaspoon vanilla bean paste or vanilla extract
- 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.