There’s something so satisfying about making orange marmalade from scratch. I love the hands-on process and knowing exactly what’s going into each jar—just fresh oranges, a splash of lemon for brightness, and a hint of vanilla to tie it all together.
Spread it on toast or use it as a glaze—however you enjoy it, this simple recipe is a great way to bring a little sunshine to your kitchen. It also keeps well, so you can stash a jar in the fridge or freezer and enjoy it anytime.
Ingredients:
- 2 medium/large oranges
- ½ lemon – zest and juice
- 3 tablespoons water
- 2 cups granulated white sugar
- ½ teaspoon vanilla extract
Equipment:
- Blender or Food Processor
- Mason Jars for Storing
Prep Time: 8 minutes | Cook Time: 30-35 minutes
Yield: 24 ounces
How to Make Orange Marmalade
Wash the oranges thoroughly under cold water. Slice off the ends, then cut each orange into 8 pieces—first in half, then each half into quarters. Remove any seeds.
Add the orange pieces to a food processor or blender and pulse until the mixture is well combined and the rind is broken down into small pieces.
Pour the blended orange mixture into a large saucepan or pot.
Zest the half lemon directly into the pot, then squeeze in all of its juice. Be sure to remove any seeds that fall in.
Add the sugar and water to the pot, then stir everything together.
Place the pot over medium heat and bring the mixture to a boil. Once boiling, reduce the heat to low and let it simmer for 30–35 minutes, stirring often to prevent sticking.
Keep the pot covered with a lid, as the mixture may splatter while simmering.
You’ll know it’s ready when the marmalade has thickened and slides off the spoon in thick layers instead of dripping.
Remove from the heat and stir in the vanilla extract.
Pour the marmalade into a mason jar or an airtight container to store.
Storage Tips:
Keep in the refrigerator for up to 2 weeks, or freeze for up to 3 months.
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Homemade Orange Marmalade
Equipment
- Blender or food processor
- Mason Jars for Storing
Ingredients
- 2 medium/large oranges
- ½ lemon – zest and juice
- 3 tablespoons water
- 2 cups granulated white sugar
- ½ teaspoon vanilla extract
Instructions
- Wash the oranges thoroughly under cold water. Slice off the ends, then cut each orange into 8 pieces—first in half, then each half into quarters. Remove any seeds.
- Add the orange pieces to a food processor or blender and pulse until the mixture is well combined and the rind is broken down into small pieces.
- Pour the blended orange mixture into a large saucepan or pot.
- Zest the half lemon directly into the pot, then squeeze in all of its juice. Be sure to remove any seeds that fall in.
- Add the sugar and water to the pot, then stir everything together.
- Place the pot over medium heat and bring the mixture to a boil. Once boiling, reduce the heat to low and let it simmer for 30–35 minutes, stirring often to prevent sticking.
- Keep the pot covered with a lid, as the mixture may splatter while simmering.
- You’ll know it’s ready when the marmalade has thickened and slides off the spoon in thick layers instead of dripping.
- Remove from the heat and stir in the vanilla extract.
- Pour the marmalade into a mason jar or an airtight container to store.
