Here’s an easy to make Homemade Orange Marmalade Recipe great for adding to your weekend breakfasts and brunches.
Homemade Orange Marmalade Recipe
It’s 99 degrees today and I made orange marmalade. It’s easy to make, however you’ll need to have a two day time-slot for this recipe.
You don’t have to baby-sit this process but it takes time for the pectin to set up. It’s not difficult you just need to make it fit into your schedule. The first half of the recipe only takes about 45 minutes from start to finish. Then it needs to sit overnight. The next day it needs only about 2-3 hours to cook. You can do a lot of chores around the house while it’s cooking. And then it’s done. Easy!
I was watching a Barefoot Contessa episode in which Ina made marmalade and it definitely looked like a no-brainer. I decided this was the time to try it.
After researching recipes a few days ago I found that they were all basically the same except some recipes called for putting the pith, seeds and skins in cheese cloth and adding it to the oranges while it cooks. I didn’t have cheese cloth so I chose to use Ina’s “Anna’s Orange Marmalade” recipe.
Ina added everything to one pot. I read all the reviews and made some notes and changes to the recipe based on the reviewers comments.
I like sweets, but I have a limit on the level of sweetness so I reduced the amount of sugar. Since I was reducing the sugar I figured I would need to use less water.
Some reviewers said their results were bitter from the pith, so I peeled the skins and julienned them and then the pith from about about 1/2 of the oranges. This worked for me. The result was a deliciously perfect tasting (for my palate) marmalade.Print
Homemade Orange Marmalade Recipe
Homemade Orange Marmalade recipe is very easy to make with Fresh Seasonal Oranges. It’s a delicious recipe to make in the fall to enjoy for breakfast, brunch or as a topping for some desserts. This recipe is adapated from Ina Garten’s Orange Marmalade recipe.
- Prep Time: 20-30 min.
- Cook Time: 2-3 hours
- Total Time: 3 hrs + chill time
- Yield: 10 oz.
- Category: Condiment
- Cuisine: American
- 3-4 large naval oranges
- 2 cups granulated sugar – (use a little more or less as desired – I used granulated Monk Fruit)
- 1 TBLS. Grand Marnier or Cointreau (optional) — OR – Add vanilla extract to taste
- Use a vegetable peeler and peel the skin from the oranges and julienne – to about 1/3 to 1/4 inch slices. Zest the lemon and set aside with the orange slices.
- Cut away about 1/2 of the white pith.
- Cut the oranges in half and then slice them in 1/4 inch slices.
- Place the cut oranges, julienne slices and lemon zest in a stainless steel pot and then add the 3 cups of water.
- Bring the mixture to a boil, stirring often. When the mixture comes to a full boil remove it from the heat and stir in the sugar until it dissolves. Cover and set aside. Let it sit overnight at room temperature.
- Bring the mixture to a boil. Then reduce the heat to low and simmer uncovered for approximately 2 hours.
- After the 2 hours turn the heat to medium/high and bring to a gentle boil for another 30 minutes, stirring often and add the cointreau or grand marnier at this point. Cook the marmalade until it reaches 220 degrees on a candy thermometer.
Keywords: homemade, orange marmalade, easy recipe, breakfast, brunch, jelly and jams
- I didn’t use a candy thermometer, but you can test if it is done by placing a small amount on a plate and refrigerate it until it is cool (approx. 10 min.) It’s done if it is firm — if it is neither runny or too hard. If it is still a little runny (or watery) cook for a few more minutes depending on how runny it is.
- The color will be a golden orange color or maybe a little darker, depending on how much the sugar caramelizes.
- If you want to preserve the marmalade, use Mason jars and follow the directions for making preserves.
This homemade orange marmalade recipe made about 10 oz. of marmalade. You can use this up quickly if you have a family and enjoy marmalade on toast, pancakes, waffles, marinades, and even as a topping on vanilla ice cream.