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Orange Marmalade
April 5, 2010
1 of 28 12/31/69, 3:52 PM
Orange Marmalade - Baked Bree https://bakedbree.com/orange-marmalade
I have been intrigued by this recipe for some time. I saw Ina make it on her
show and she made it look so easy. Like caramel, I �nd jams and jellies to
be tricky. I needed to make an orange marmalade for my Orange Tian so I
deviated a bit from the Daring Baker challenge recipe and used this recipe
instead. It worked! I followed the recipe exactly and it really worked!
Don’t laugh. I really do get so upset when my jams don’t jell right or my
canning doesn’t work. You invest so much time and energy only to be
disappointed with the results. While this recipe does take time to make, 2
days to be exact, the actual hands on time is nothing. The most energy
expelled is the slicing of the oranges. I also added a split vanilla bean to
my marmalade. One, I love the vanilla and orange combination, and two, I
thought that pieces of vanilla bean would be gorgeous �ecked throughout
the jelly. I was right.
4 large seedless oranges (organic would be best here because you are
using the whole orange, wash very well)
2 lemons
1 vanilla bean split
8 cups sugar
8 cups water
2 of 28 12/31/69, 3:52 PM
Cut the oranges and lemons in half and then into paper thin slices. I would
have used a mandoline but I couldn’t �nd the right piece so I just did it by
hand. Isn’t that always the way? When you need something you can’t �nd
it?
Put the sliced fruit and all of their juices into a pot. Ina calls for a stainless
steel pot, mine were all occupied at the time so I used a cast iron one. Add
8 cups water and bring the mixture to a boil, stirring often. Remove from
the heat and stir in the sugar until it dissolves. Add the vanilla bean. Cover
3 of 28 12/31/69, 3:52 PM
and allow to stand at room temperature overnight.
The next day, bring the mixture to a boil. Reduce the heat to low and
simmer uncovered for 2 hours. Turn the heat to medium and boil gently,
stirring often, for another 30 minutes. Skim o� any foam. Cook the
marmalade until it reaches 220 degrees on a candy thermometer.
4 of 28 12/31/69, 3:52 PM
If you want to be doubly sure that that the marmalade is ready, place a
small amount on a plate and refrigerate until it is cool. If it is �rm (neither
too runny or too hard) it is done. It will be a golden orange color. If the
marmalade is runny, continue cooking it. If it is too hard, add more water.
Pour the marmalade into clean, hot Mason jars. Wipe the rim thoroughly
and seal the lids. Store in the pantry up to one year.
5 of 28 12/31/69, 3:52 PM
I use orange marmalade all time time. While it is delicious on toast with
butter, it is also delicious in salad dressings, marinades, and pan sauces. I
think that I have gotten over my fear of jams and jellies. Good thing that
spring is in full swing, can’t wait to make another one. How impressed will
your friends be when they have you over and you hand them a jar of
homemade orange marmalade as a hostess gift?
Orange Marmalade
Print (Https://bakedbree.com/orange-marmalade?print=527)
Shopping List
Ingredients
4 large seedless oranges (organic would be best here

because you are using the whole orange, wash very well)
2 lemons
1 vanilla (https://bakedbree.com/homemade-vanilla-
extract) bean split
8 cups sugar
8 cups water
Instructions
1. Cut the oranges and lemons in half and then into paper thin
slices.
6 of 28 12/31/69, 3:52 PM
2. Put the sliced fruit and all of their juices into a pot. Ina calls
for a stainless steel pot, mine were all occupied at the time
so I used a cast iron one. Add 8 cups water and bring the
mixture to a boil, stirring often. Remove from the heat and
stir in the sugar until it dissolves. Add the vanilla bean.
Cover and allow to stand at room temperature overnight.
3. The next day, bring the mixture to a boil. Reduce the heat to
low and simmer uncovered for 2 hours. Turn the heat to
medium and boil gently, stirring often, for another 30
minutes. Skim o� any foam. Cook the marmalade until it
reaches 220 degrees on a candy thermometer.
4. If you want to be doubly sure that that the marmalade is
ready, place a small amount on a plate and refrigerate until
it is cool. If it is �rm (neither too runny or too hard) it is
done. It will be a golden orange color. If the marmalade is
runny, continue cooking it. If it is too hard, add more water.
5. Pour the marmalade into clean, hot Mason jars. Wipe the
rim thoroughly and seal the lids.
by bakedbree
7 of 28 12/31/69, 3:52 PM
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55 Responses to "Orange Marmalade"
Mandy says:
April 5, 2010 at 1:19 pm
Beautiful! I never knew marmalade could be so easy! This
8 of 28 12/31/69, 3:52 PM
will be a de�nite must-try for this summer. Thanks!
Reply
Brenda Bisharat says:

April 5, 2010 at 2:28 pm
Well, I would like to make the comment that I was one of

the lucky ones to receive a jar of this! I used some of it to
make a salad dressing for a wonderful tossed green salad
for Easter. I even took your suggestion and I went to the
Farmers Market on Saturday morning (our local one, not
Davis) and got some very lovely fresh greens…..it was
splendid and the entire salad was gone!…..THANK YOU my
BFF….
Reply
Memoria says:
April 5, 2010 at 8:31 pm
I love that you didn’t have to use pectin!! This looks great!!
Reply
Lisa says:
April 8, 2010 at 4:53 pm
I have a blood orange tree that is loaded with fruit right

now and regular navel oranges as well. This recipe is just
what I have been looking for! I can’t wait to get started. I
also have meyer lemons that I’m going to experiment with.
Thanks for all the tips!
Reply
Cindy says:
April 9, 2010 at 6:47 pm
I just remembered reading a chapter in Mouth Wide Open

by John Thorne that was all about orange marmalade.
9 of 28 12/31/69, 3:52 PM
Apparently, there’s a lot of history behind those little jars

of maralade and Thorne has gone to great lengths to
replicate “authentic” marmalade. Sounds like the real stu�
is extremely bitter and nasty. Anyway, blah blah blah. Like
your blog. Esp the chicken nugget piece. It inspires me to
voice some of my own food opinons on my blog.
Thanks and have a lovely weekend!
Reply
axel g says:
May 26, 2010 at 9:56 am
That’s a nice recipe with many beautiful pics!
I love marmalade on freshly baked bread +_+
Reply
bakedbree says:
May 26, 2010 at 1:00 pm
thank you. I need to make some homemade bread

soon.
Reply
Despina says:
June 2, 2010 at 2:00 pm
It looks delicious. I make orange marmalade very often but

I had never thought of adding vanilla bean. I will try it.
Thanks
Reply
bakedbree says:
June 3, 2010 at 9:57 pm
I really like the creamsicle �avor so I thought that it

would be good here and thankfully, it turned out
delicious. Keep me posted on how yours turns out.
10 of 28 12/31/69, 3:52 PM
Reply
JBE says:
June 22, 2010 at 9:54 am
Just curious…what was your canning processing time for

this? How many minutes did you process them in a water
bath?
Reply
bakedbree says:
June 23, 2010 at 9:02 am
I did not can it. I kept it in the fridge.
Reply
Kimberly says:
February 18, 2014 at 1:34 pm
I would ask that you go back and explain that you

have stored this in the fridge. Many beginning jam
makers may �nd your blog and assume that sealing
the jars means it is now safe to stick on a shelf.
Thanks for helping!!
Reply
Maceo says:
December 21, 2010 at 9:35 pm
This recipe sounds great! How many jars did you make? I
am thinking of using this recipe.
Reply
bakedbree says:
I think 4 jars.
11 of 28 12/31/69, 3:52 PM
Reply
Lynn says:
January 13, 2011 at 8:19 am
I’ve been told keeping a lot of the pith and membranes in

the jam make the end product bitter. Many of the recipes
tell you to either juice or segment the oranges then put the
pith and seeds in a cheese cloth, using only a smaller
amount of peel that’s had the white part cut o�. I haven’t
made orange marmalade yet but am searching for a
technique.
Sounds like your batch keeping all these items in turned

out great. Curious what you’ve heard or learned with your
process Bree!
Reply
bakedbree says:
January 17, 2011 at 7:38 pm
I just bought a beautiful book called the Blue Chair

Jam Cookbook, they are based out of Oakland and
they have classes. I really want to learn to make
jams and jellies well.
Reply
12 of 28 12/31/69, 3:52 PM
Holly says:
October 14, 2013 at 9:12 am
I’ve read that in my research to. I also read that

boiling it takes away a lot of the bitterness and the
sugar balances it out. I will be starting this today
after some yard work, but cutting recipe in half
because I only bought two oranges lol. It’s not
something I keep in stock regularly only because
orange juice has too much acid for my stomach
liking, but I hoping I can enjoy it in a marmalade.
Reply
Sue says:
February 7, 2011 at 12:16 am
Hi Bree,
I made this over the weekend. Used organic oranges from

Italy (a little like navels). The result is absolutely delicious!
I used up a jar of vanilla sugar – about 2 cups – in which I
had vanilla beans sitting for a couple of months. Lovely
subtle but de�nite vanilla �avour. Don’t change a thing.
There is a little bitterness, but that’s what makes orange
marmalade orange marmalade. Those who don’t like it
should make orange jam without peel, but it won’t be
marmalade!
Can’t stop eating the darn stu� 🙂
Reply
bakedbree says:
I am so happy to hear this. I love making it. I recently

got a great book called the Blue Chair Jam
Cookbook, amazing marmalade recipes to try.
Reply
13 of 28 12/31/69, 3:52 PM
Ro says:
June 12, 2011 at 7:06 pm
Great looking recipe – I really love that you have included

pics at every step of the way!
I’m about to give this recipe a try – Has anyone tried

making it without leaving it to stand overnight? (I need to
�nish it today!)
Reply
bakedbree says:
June 13, 2011 at 7:35 am
It needs to stand overnight to develop the pectin. If

you are in hurry, I would tray di�erent recipe.
Reply
Treena says:
September 24, 2011 at 6:08 pm
fabulous recipe, just made marmalade for all for xmas.

What an easy recipe and guess what it set for me which i
always have di�iculty with,
Reply
bakedbree says:
September 25, 2011 at 6:45 pm
That is great Treena!
Reply
Shannon Marmolejo says:

November 9, 2011 at 2:51 pm
How did you seal the Mason jars after you put the
marmalade in? I want to be able to make a large batch and
store for the year, while being mindful of bacteria and
14 of 28 12/31/69, 3:52 PM
such. Thanks!
Reply
bakedbree says:
I would consult the Ball website. I have never

canned it, and am not comfortable giving
information on canning.
Reply
lorie says:
your recipe says to seal the jar. Do you mean in boiling

water? Is it ok to just put in a jar and refrigerate?
Reply
bakedbree says:
Yes it is, I am not comfortable giving canning

directions. Please refer to the ball website for
instructions.
Reply
Tanya says:
I love orange marmalade and this looks fantastic. I’d really

like to make it since the oranges are so awesome at the
farmer’s market right now. One quick question – I’m not
familiar with canning jams or jellies – you don’t need to
process this in order for it to keep for a year? Thanks!
Reply
bakedbree says:
15 of 28 12/31/69, 3:52 PM
Yes you do, I am not comfortable with canning, so I

do not give speci�cs on how to do it. If you want to, I
would try an �nd a reliable source and follow those
directions.
Reply
Kimberly says:
I know this is from a long time ago, but in case

someone new stumbles upon this post… The
National Center for Home Food Preservation is THE
resource when it comes to following tested methods
for home food preservation. http://nchfp.uga.edu/
Reply
Chris Florida says:

That sounds like a lot of trouble. Down here in Florida I

make my own from my own tree oranges. Just wash an
orange cut it in quatres and throw the whole thing in a
food processor and chop until you see small pieces . Make
sure your oranges are thinnner skinned. Ornages and
Lemons have tons of pectin in them so no need to use
Surejell etc… Take a 1/2 a cup of sugar and 2 tablespoons
of water and throw the orange pulp in the pot with the
sugar and water and stir constantly over a gentle boil for
about 15-18 minutes. It should already harden up nice and
�rm. Grab a chair if you cannot stand stirring for 15. Then
just jar them up in some olsd jars with lids. Bleah or a
dishwasher will santize them just �ne. Best Ornage
marmalade you ever had. Just enough swee and bitter.
They kill for it in The UK!
Reply
bakedbree says:
16 of 28 12/31/69, 3:52 PM
All jams and jellies are a lot of trouble. I am not

really sure how our methods are that di�erent, but I
do need to be concerned with using old jars. That is
a food safety issue.
Reply
stephanie says:
April 10, 2013 at 8:34 pm
Chris Florida – is that for 1 orange?
Reply
JDC says:
February 18, 2012 at 10:13 am
Hi Bree,
I wrote you from Madrid (Spain). I’ve done this recipe this
saturday, with oranges and lemons from my parents’s
garden, from in Portugal. I’m an “a�cionado” of Orange
Marmalade and this recipe is really simple and the result
simply Amazing! Thanks for sharing it! I think i’ll never
bought commercial one….
Reply
bakedbree says:
Thank you JDC! I wish that I were in Madrid right

now! I am glad that you like this recipe so much.
Reply
Carol Ann says:

Don’t you have to put them in a waterbath for 5 minutes or

so.? I’ve never made jam that sat on the shelf without the
water bath…
17 of 28 12/31/69, 3:52 PM
Just asking
Carol Ann
Reply
bakedbree says:
It is what the recipe states from Ina. Honestly, I am

not comfortable sharing canning recipes so I would
keep it in the fridge.
Reply
Courtney says:
August 5, 2012 at 10:51 pm
Hi, really like your blog- I have a friend that went to

Scotland and stayed at a b&b where the innkeeper had
made his own marmalade with scotch whisky added. I was
a little intrigued, and wondered when you thought one
should add a couple teaspoons of it. I think I would omit
the vanilla, but de�nitely would like to try your original
recipe on my next batch.
Reply
bakedbree says:
August 6, 2012 at 10:49 am
I would add it at the very end. I would also keep the

vanilla. Whiskey and vanilla are amazing together.
Reply
Jessica says:
November 15, 2012 at 12:42 am
Sorry to repeat the question so many have asked but I’m

confused. Do you need to go through the canning process,
and you are not comfortable giving the instructions? Or
18 of 28 12/31/69, 3:52 PM
can you skip the canning and just store this in the fridge?
I don’t need to keep this in the pantry for a year, but it

seems like if I leave the oranges out overnight and don’t go
through the canning process there might be bacteria. Just
want to be sure. Thanks!!
Reply
bakedbree says:
I am not comfortable giving the instructions. It can

store in the fridge.
Reply
Pat Ung says:

January 4, 2013 at 8:05 am
Hello Bree!
Is it that easy?
I’ll try it!
Thanks so much.
Pat.DessertsLover – Thailand
Reply
bakedbree says:
Yes it is.
Reply
Donalda says:
This looks soooo good and I don’t even like marmalade!!

Lol! But I am going to make I! Thanks for the beautiful post
with amazing pics! Do you know how it would turn out with
19 of 28 12/31/69, 3:52 PM
a sugar substitute? I would love to make this for my

brother in law who is diabetic. Once again thanks for the
beautiful recipe!!
Reply
bakedbree says:
January 22, 2013 at 10:55 pm
I would not attempt to make a marmalade with a

sugar substitute. I don’t think that it would work.
Reply
laura says:
okay for all he I want to knows’s….

sterilize jars
heat lids and screw caps in hot water to sterilize
�ll jars
leave head space
wipe rim
scre on lids but not to tight
place in water bath canner
make sure water covers jars
when water boils
water bath can them for 10 minutes
remove and cool
will store on shelf for one year and probably longer
Reply
bakedbree says:
I appreciate you taking the time to write this, but my

point was that I am not comfortable sharing a
canning recipe unless I tried it myself. I have not
canned this marmalade, therefore I did not feel that
I could say for sure how to do it. I know that not
every jam and jelly cans the same way and I prefer
20 of 28 12/31/69, 3:52 PM
not to share something unless I have tested it

myself.
Reply
stephanie says:
April 10, 2013 at 7:21 pm
It did not thicken…gently boiled for an hour. Any

suggestions???
Reply
bakedbree says:
April 11, 2013 at 11:14 pm
I wish that I could help, but I don’t know what went

wrong.
Reply
Holly says:
October 14, 2013 at 9:17 am
I was just resting Ina’s recipe for this! A few weeks ago I
made my �rst strawberry raspberry jam. It ended up being
slightly more tart then sweet because I was being gentle
on the sugar intake but wanted to follow the recipe closely
as possible and �gured once I mastered it, then I can play
around. I don’t normally eat or drink oranges because the
acid can be rough on my stomach, but I think I’m gonna try
this because I bought two navel oranges for this purpose
and will cut the ingredients in half. I was proud of myself
also for canning and getting it right the �rst time. I see in
the thread people have had issues with it. I think the trick is
to make sure the cans are covered at least an inch or two
under water and boil high for 15 to 25 minutes. Thanks for
the recipe, I don’t have a vanilla bean but I do have the
extract!
Reply
21 of 28 12/31/69, 3:52 PM
bakedbree says:
October 20, 2013 at 10:07 pm
Hope it turns out for you!
Reply
Priscilla says:
I can’t wait to try this recipe. How many jars were you able
to �ll with the marmalade? Ounces in jar?
Reply
bakedbree says:
Please check the source link. I made this almost 4

years ago, I don’t really remember exactly.
Reply
Chris says:
October 14, 2015 at 4:37 pm
I’ve made this recipe a couple of times and love spicy

jellies. i added 1 habanero pepper (took out the seeds) to
my batch. It added a nice heat and the color of the pepper
doesn’t interfere with the color of the marmalade. I plan on
making some this fall, all my friends love it too.
Reply
bakedbree says:
October 15, 2015 at 11:54 am
That sounds delicious. I love a spicy jelly too.
Reply
22 of 28 12/31/69, 3:52 PM

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and allow to stand at room temperature overnight.

4 large seedless oranges (organic would be best here

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55 Responses to "Orange Marmalade"

Beautiful! I never knew marmalade could be so easy! This

will be a de�nite must-try for this summer. Thanks!

Brenda Bisharat says:

Well, I would like to make the comment that I was one of

I have a blood orange tree that is loaded with fruit right

I just remembered reading a chapter in Mouth Wide Open

Apparently, there’s a lot of history behind those little jars

That’s a nice recipe with many beautiful pics!

I love marmalade on freshly baked bread +_+

thank you. I need to make some homemade bread

It looks delicious. I make orange marmalade very often but

I really like the creamsicle �avor so I thought that it

Just curious…what was your canning processing time for

I did not can it. I kept it in the fridge.

I would ask that you go back and explain that you

Thanks for helping!!

I’ve been told keeping a lot of the pith and membranes in

Sounds like your batch keeping all these items in turned

I just bought a beautiful book called the Blue Chair

I’ve read that in my research to. I also read that

I made this over the weekend. Used organic oranges from

I am so happy to hear this. I love making it. I recently

Great looking recipe – I really love that you have included

I’m about to give this recipe a try – Has anyone tried

It needs to stand overnight to develop the pectin. If

fabulous recipe, just made marmalade for all for xmas.

That is great Treena!

Shannon Marmolejo says:

I would consult the Ball website. I have never

your recipe says to seal the jar. Do you mean in boiling

Yes it is, I am not comfortable giving canning

I love orange marmalade and this looks fantastic. I’d really

Yes you do, I am not comfortable with canning, so I

I know this is from a long time ago, but in case

Chris Florida says:

That sounds like a lot of trouble. Down here in Florida I

All jams and jellies are a lot of trouble. I am not

Chris Florida – is that for 1 orange?

Thank you JDC! I wish that I were in Madrid right

Carol Ann says:

Don’t you have to put them in a waterbath for 5 minutes or

It is what the recipe states from Ina. Honestly, I am

Hi, really like your blog- I have a friend that went to

I would add it at the very end. I would also keep the

Sorry to repeat the question so many have asked but I’m

I don’t need to keep this in the pantry for a year, but it

I am not comfortable giving the instructions. It can

Pat Ung says:

This looks soooo good and I don’t even like marmalade!!

a sugar substitute? I would love to make this for my

I would not attempt to make a marmalade with a

okay for all he I want to knows’s….

I appreciate you taking the time to write this, but my

not to share something unless I have tested it