Homemade Orange Marmalade
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.
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.
Notes
Storage Tips:
Keep in the refrigerator for up to 2 weeks, or freeze for up to 3 months. Tried this recipe?Let us know how it was!