Easy Orange Marmalade Recipe

This Easy Orange Marmalade Recipe will become a staple in your kitchen. Sweet and tart, spiked with vanilla, it’s perfect on toast, pancakes or stirred into a savory sauce.

This Easy Orange Marmalade Recipe is spiked with vanilla and perfect spread on absolutely everything! | TheSuburbanSoapbox.com

I’m a jam fan….really…I am.  I always loved spreading jelly and jam in a thick, clumpy layer on a slice of bread before sandwiching together with an equally generously peanut buttered slice…making the messiest, tastiest PB&J sandwich ever.

When I was little, I always thought I was a culinary adventurous when I broke out the strawberry and raspberry jam.  I mean, really…didn’t everyone reach for the Concord grape?  I was a rebel living on the edge.

This Easy Orange Marmalade Recipe is spiked with vanilla and perfect spread on absolutely everything! | TheSuburbanSoapbox.com

Until one time…..I saw a jar of bright and sunny Orange Marmalade.  I was curious and excited.  I couldn’t wait to dip my trowel into that jar and once I did….holy cow, why were there orange rinds in there!?!??

I was seriously horrified and didn’t even bother trying it.  I mean, who in their right mind would eat something that was swimming with the part of the orange that I throw in the trash.

This Easy Orange Marmalade Recipe is spiked with vanilla and perfect spread on absolutely everything! | TheSuburbanSoapbox.com

Fast forward about 15 years (yeah, it took a little while to shake that one off) and I encountered a little coffee shop near my office that had the most fabulous scones.  They were served with a variety of homemade jams and spreads, like this Strawberry Jam.

Then I saw it….the gorgeous glow of the Orange Marmalade.  It smelled fabulous…with a hint of vanilla that kinda reminded me of an orange creamsicle. So, I dove in and spread a healthy helping of the marmalade on my cinnamon scone.

And then I hated my younger self for not trying this fantastic creation years ago.  I had missed out on the gloriousness of orange marmalade.

This Easy Orange Marmalade Recipe is spiked with vanilla and perfect spread on absolutely everything! | TheSuburbanSoapbox.com

This Easy Orange Marmalade recipe is so simple 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 rewarded.

Try to use a sweet orange like a Cara Cara. And don’t skip the vanilla, it adds a creamy note that is absolutely amazing making it stand out from the usual marmalades I’ve tried. It’s fantastic spread on pancakes or a slice of homemade bread.

This Easy Orange Marmalade Recipe is spiked with vanilla and perfect spread on absolutely everything! | TheSuburbanSoapbox.com

And if you’re feeling adventurous….and can get your hands on some figs, definitely give this Fig Jam a try.  It’s equally amazing! Or even go the savory route with this Sweet Tomato Jam!  It’s so easy and a pleasant surprise to your holiday cheese board in the winter months!

This Easy Orange Marmalade recipe is fabulous used in SAVORY recipes, too!  I made my own twist on everyone’s favorite Slow Cooker meatballs HERE!

Easy Orange Marmalade Recipe

Course: Condiment
Cuisine: American
Keyword: jam, jelly, spread
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 3 cups
Calories: 332 kcal
Author: Kellie

Quick and easy Orange Marmalade recipe made from scratch! Sweet, tangy and fantastic for all your breakfast and brunch spreads.

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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

  1. Slice the oranges thinly, approximately 1/8 inch thick, picking out the seeds as you go. A mandolin makes this process move quickly.
  2. Place the orange sliced in a medium saucepan over medium heat.
  3. Stir in the water, sugar and vanilla.
  4. Bring the mixture to a boil, then turn the heat to low.
  5. 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.
  6. Carefully transfer the marmalade to canning jars and seal with the lid.
  7. Marmalade can be stored in the refrigerator for up to 10 days in an airtight container.
Nutrition Facts
Easy Orange Marmalade Recipe
Amount Per Serving (2 g)
Calories 332
% Daily Value*
Fat 0g0%
Saturated Fat 0g0%
Cholesterol 0mg0%
Sodium 4mg0%
Potassium 273mg8%
Carbohydrates 84g28%
Fiber 3g13%
Sugar 80g89%
Protein 1g2%
Vitamin A 340IU7%
Vitamin C 80.4mg97%
Calcium 60mg6%
Iron 0.1mg1%
* Percent Daily Values are based on a 2000 calorie diet.

36 comments on “Easy Orange Marmalade Recipe”

  1. This recipe sounds great and easy! Love marmalades and jams. I am considering doing enough to cold pack to seal them. Do you think it will work?

  2. Do u have an easy recipe rhubarb sauce I can’t wait try orange marmalade, will let u know does it cost to sign up on c to this website

    • Hi Cheryl! It’s free to sign up for my emails. And I’ll have a rhubarb jam in a few weeks that you will probably like. I haven’t tried a sauce yet but will definitely give it a go this rhubarb season!

  3. Up to 10 days!!? That’s a lot to take. What can I do to make that longer like 6 months or so?

    • You could freeze it, I transfer it to an airtight container (like the disposable Glad or Ziplock containers) and cover with plastic wrap before sealing with the lid.

    • You can also just put the mixture into smaller jars and can them. So you just open a new jar as you use them. if you added some lemon juice you should be able to have a low enough PH level. also the orange oil in the oranges should suppress bacteria.

  4. Try just canning it in small jars. may need to ass a little lemon juice to hit your ph level.

  5. I made the recipe but found that I needed to add another cup of water and more sugar. I just added a cap of vanilla and that was enough. Then I had to cook it down because I don’t like a thin marmalade. But the vanilla seemed to do something to bring out more of the orange flavor. It occurs to me that with a little white vinegar this could be a good glaze for pork.

  6. So how much lemon juice do you think you should add? I really want to make this to put up for winter….

  7. What a nice and easy recipe. I’ve been wanting some marmalade like I had years ago at a hotel in Washington DC. As I recall it was called “Pecan Praline Orange Marmalade”. The pecans had been toasted before adding them to the marmalade. I’m trying to work out in my head how best to do this… I’m thinking to toast the pecans in some butter and add it in just prior to canning … the vanilla in your recipe will punch up the “praline” side of things. ‘course, maybe just make a glazed pecan, chop and add.. What do you think? Any suggestions?

    • I would add the pecan right before canning, I think the oils in the nuts could make it difficult for the marmalade to set up so definitely hold off on adding them until the end.

  8. I tried this recipe exactly as written and basically I am out a pound of oranges. I cooked the mixture for over an hour and it never changed color nor did the rinds soften or the mix thicken as stated it would. I was excited to try this but am very disappointed.

    • Hi Chandra, I’m so sorry it didn’t work out for you and that you wasted your oranges. I’ll test the recipe again but other readers have made it with great results. Please let me know if there’s anything I can do to help you through the process should you decide to give it another try.

  9. When you freeze it in the plastic containers are you putting the marmalade directly in the container or the jars in the container? Thank you! 

  10. My daughter and I tried this yesterday, and it never thickened nor did it turn darker. Not sure what went wrong. We did exactly as the recipe said.

    • I’m finding that some oranges may react differently and have to be cooked a bit longer. Sometimes up to an hour or hour and a half. I’m sorry it didn’t work out for you but I’ll need to go back and add my favorite orange varieties for this recipe.

  11. Hi, your recipe sounds lovely.  Before I dive in to cook all the oranges we’ve grown, did you really mean this marmalade has to be eaten in 10 days ?.?  Probably not – but how long will it keep out of the refrigerator?  thankyou for a great-sounding recipe.  Maggie

  12. Can I can it in jars and seal so it will last?  I am making for Christmas baskets?  Also should I use pectin?

    • You don’t need to use pectin and you can can it in jars/seal it. Some readers have left some great tips if you want to read through those. I’m not a canning expert and usually just eat it within a month.

  13. I know this is a year later, but altitude is a major factor, as well as humidity. If you live at a higher altitude, then sugary recipes tend to not set up like they are supposed to. Also high humidity will cause similar issues. 

  14. I have a bumper crop of naval oranges this year but I hate canning and making preserves so I was looking for a simple marmalade recipe that would allow me to enjoy my oranges all year long without a huge production. I have to admit though that after trying this recipe, I did not like it. The inclusion of the pith makes the marmalade too bitter to overcome with any amount of sugar. However, I did enjoy the simplicity of this recipe so with a couple minor tweaks, I was able to produce a delicious marmalade that will be my go-to recipe from now on. All I did was use a cheese grater to remove the rind from the whole oranges, then I sliced the oranges in half, sliced off the pith, and finished them off with the mandolin and followed the cooking instructions as shown in the recipe. I also replaced half the sugar with honey, which gives it a nice honey-orange flavor. I agree that the vanilla adds a nice touch. Delicious!

    • Love all your tips! I do know that when I use large navels the pith is a bit more bitter so you can do what you did or add a bit more sugar. I try to use a thinner skinned orange for this reason.

  15. i am making this but will add 3 tbs chia seeds may will make thick will let you know

  16. Tried two batches, even weighed my oranges. The sugar and water evaporate leaving me with just semi soft oranges. First time making a marmalade so I tried twice. Same issue. Even used a candy thermometer but this just didn’t turn out like a spreadable “jam” like it sounds like it’s supposed to.
    Never got to the “jammy” consistency you mentioned even after an hour.
    Anyone else who’s had problems, have you figured out a solution?
    I was so excited to have this for breakfast.

    • Oh no! I’m so sorry you had issues with the jam not setting up. I’m wondering now if the oranges may be the culprit. I recreated the recipe yesterday using cara cara oranges and it’s IMPERATIVE that the oranges are thinly sliced. I’ll try again with a navel orange. What type of oranges were you using? I have a marmalade expert I can ask for troubleshooting tips, too.

  17. Can I use coconut sugar instead of white sugar!

  18. I have never eaten (or prepared) orange marmalade before, but I have a recipe for glazed carrots that called for it that I wanted to try. THIS IS SO GOOD. I had mandarin oranges on hand, so that’s what I used. I threw them in the food processor with the slicing blade and cooked it all up, per the instructions. It’s delicious.

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