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Homemade Orange Marmalade

This homemade orange marmalade is sweet, bright, and bursting with fresh citrus flavor. Made with whole oranges, sugar, and water, this old-fashioned preserve creates beautiful amber jars perfect for spreading on toast, stirring into yogurt, or gifting to friends and family. Includes water bath canning instructions for long-term pantry storage.
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Course: Condiment
Diet: Vegetarian
Keyword: citrus marmalade recipe, fruit preserves, homemade orange marmalade, homemade preserves, homestead canning recipes, how to make orange marmalade, old fashioned orange marmalade, orange marmalade canning recipe, orange marmalade recipe, water bath canned orange marmalade
Prep Time: 30 minutes
Cook Time: 1 hour 30 minutes
Canning Time: 10 minutes
Total Time: 2 hours 10 minutes
Servings: 8 half-pint jars
Calories: 45kcal
Pin Recipe
Author: Victoria Herbert

Equipment

  • Large stockpot
  • Sharp knife
  • Cutting Board
  • Measuring cups
  • Water bath canner
  • 8 half-pint canning jars
  • New lids and bands
  • Jar lifter
  • canning funnel
  • Ladle
  • Candy thermometer (optional)

Ingredients

  • 4 pounds oranges
  • 8 cups water
  • 6 cups granulated sugar

Optional:

  • Juice of 1 lemon

Instructions

Prepare the Oranges

  • Wash the oranges thoroughly.
  • Thinly slice the oranges, removing any seeds.
  • Cut larger slices into smaller pieces if desired.
  • Keep the peel, pith, and fruit together.

Cook the Marmalade

  • Place the sliced oranges and water into a large stockpot.
  • Bring to a boil.
  • Reduce heat and simmer for 45–60 minutes, or until the peels become tender.
  • Stir in the sugar until completely dissolved.
  • Add lemon juice if using.
  • Return the mixture to a steady boil.
  • Continue cooking until the marmalade reaches 220°F or passes the cold plate test.

Test for Gel Stage

  • Place a small spoonful of marmalade on a chilled plate.
  • Let it cool for 1 minute.
  • Push the marmalade gently with your finger.
  • If the surface wrinkles, the marmalade is ready.

Water Bath Canning Instructions

  • Prepare the Jars
  • Wash jars, lids, and bands according to manufacturer instructions.
  • Keep jars hot until ready to fill.
  • Bring water in the canner to a simmer.

Fill the Jars

  • Ladle hot marmalade into prepared jars.
  • Leave ¼-inch headspace.
  • Remove air bubbles.
  • Wipe rims clean.
  • Apply lids and bands until fingertip tight.

Process the Jars

  • Place jars into the water bath canner.
  • Ensure water covers jars by at least 1 inch.
  • Process for 10 minutes.

Cool and Store

  • Remove jars and place on a towel-lined counter.
  • Allow jars to cool undisturbed for 12–24 hours.
  • Check seals before storing.
  • Store sealed jars in a cool, dark pantry for up to 18 months.

Notes

Organic oranges are ideal since the peels are included.
Seville oranges create the most traditional marmalade flavor.
For a less bitter marmalade, remove some of the white pith before cooking.
Marmalade may continue to thicken as it cools.
Refrigerate after opening and use within 3–4 weeks.

Nutrition

Serving: 1tablespoon | Calories: 45kcal | Carbohydrates: 12g | Fiber: 0.5g | Sugar: 11g
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