Homemade Orange Jam (Marmalade)
Sunshine in a jar: thin ribbons of citrus peel suspended in a bright, tangy-sweet gel with just the right wobble. This small-batch method keeps things simple and reliable—exactly the kind of foolproof preserve tinsuf readers love for toast, pastries, cheese boards, and glazes.
Choose Seville oranges for classic bittersweet depth, or Valencia/navel for a softer, sweeter profile.
Table of Contents
Meta Section
Ingredients
Instructions
Why This Recipe Works
Troubleshooting & Consistency Tips
Variations & Serving Ideas
Storage & Canning Notes
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Meta Section
Cuisine: International
Category: Preserves
Keywords: orange jam, marmalade, citrus preserve, small-batch
Prep: 25 minutes
Cook: 45 minutes
Total: ~1 hour 10 minutes
Yield: 4–5 cups (about 4 half-pint jars)
Ingredients
2 lb (900 g) oranges (Seville for bitter marmalade, or navel/Valencia for sweeter)
1 lemon (juice; save seeds & membranes)
2 1/2–3 cups (500–600 g) granulated sugar, to taste
2 cups (480 ml) water
Optional: 1/2 tsp vanilla or 1 tbsp orange liqueur to finish
Optional: 1 tbsp powdered pectin if using very sweet, low-pectin oranges
Instructions
Prep the citrus.
Scrub fruit. Peel zest in wide strips, avoiding excess white pith, then slice the zest into fine matchsticks. Halve the fruit; juice and strain. Tie membranes + seeds from oranges and lemon in cheesecloth—this “pectin bag” boosts your set.
Simmer the peel.
In a pot, combine sliced peel, orange + lemon juice, and water. Add the pectin bag. Simmer 15–20 minutes until the peel is tender and translucent.
Add sugar and boil to gel.
Remove the bag; squeeze back juices and discard solids. Stir in sugar (start with 2 1/2 cups), then boil vigorously, stirring often, 15–25 minutes until 220°F/104°C OR until a chilled plate shows distinct wrinkles when you push the edge of a spoonful. Add optional powdered pectin only if needed; boil 1 minute more.
Finish.
Off heat, stir in vanilla or orange liqueur if using. Let stand 2 minutes, then skim foam for a glassy finish.
Jar & store.
Ladle into warm, clean jars (1/4 in headspace). Refrigerate up to 1 month or freeze up to 6 months. For pantry storage, process in a boiling-water bath for 10 minutes; cool 24 hours and check seals.
Why This Recipe Works
Built-in pectin: Seeds and membranes naturally thicken the jam without extra additives.
Balanced acidity: Lemon juice brightens flavor and helps the gel form.
Thinly sliced peel: Tender ribbons disperse evenly for a classic marmalade bite.
Two set checks: Thermometer (220°F/104°C) or cold-plate wrinkle test—choose your style.
Troubleshooting & Consistency Tips
Jam too runny after cooling? Return to pot and boil 2–5 minutes more, or stir in 1–2 tsp lemon juice and simmer briefly.
Too firm? Stir in a splash of hot water or orange juice to loosen.
Bitterness level: For milder jam, blanch sliced peel 1–2 minutes in boiling water, drain, then proceed.
Sugar crystallizing? Dissolve sugar completely before hard boiling and avoid scraping crystallized sides of the pot.
Variations & Serving Ideas
Ginger-Orange: Add 1–2 tbsp finely grated fresh ginger while boiling.
Citrus Medley: Swap 25–50% of oranges for grapefruit, blood orange, or lemon.
Vanilla Bean: Split 1 vanilla pod and simmer with peel; remove at jarring.
Serving: Toast + butter, yogurt swirls, thumbprint cookies, cake glaze (loosen with hot water), or whisk with soy + chili for a sticky chicken glaze.
Storage & Canning Notes
Refrigerator: Up to 1 month (use clean spoon every time).
Freezer: Up to 6 months in freezer-safe jars with 1/2 in headspace.
Shelf-stable: Water-bath process 10 minutes (adjust for altitude). Store sealed jars in a cool, dark place up to 1 year.
