Easy Orange Marmalade Recipe
Quick and easy Orange Marmalade recipe made from scratch! Sweet, tangy and fantastic for all your breakfast and brunch spreads.
Servings: 3 cups
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.
Notes
- Set check: Marmalade is ready at 222–223°F or when it wrinkles on the freezer-plate test.
- It thickens as it cools: Don’t judge final thickness while it’s boiling hot.
- Prevent bitterness: Avoid excess pith (white layer) and don’t let the mixture scorch once sugar is added.
- Stir more near the end: As it thickens, stir frequently to prevent burning.
- If it’s too runny: Simmer a bit longer and re-test.
- If it’s too thick: Warm gently and stir in water 1 Tbsp at a time until loosened.
Nutrition
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