Easy Orange Marmalade Recipe
If you are like us, the thought of homemade jams, jellies, preserves, and marmalades can be intimidating. However, you really should consider making your own jam instead of buying these from the store. Thanks to recipe developer Catherine Brookes, this easy recipe for orange marmalade requires only 4 ingredients and one hour of time. It doesn't get easier than that!
And hey what makes it a marmalade versus a jam anyway? Brookes tells us, "Marmalades are typically made from citrus fruits, using both the peel and fruit flesh, whilst jams are made from other types of fruit such as berries."
Once you have orange marmalade prepared in the fridge, you can use it for up to one month on a variety of foods like drizzling on oatmeal or sweetening up fruit salad. Brookes recommends "This is great spread on toast or scones, added to yogurt, or it can be used to fill cakes too."
Gather the ingredients for this easy orange marmalade
To make this easy orange marmalade, you can start by gathering your ingredients. For this recipe, you will only need oranges, lemon, sugar, and water.
Clean the citrus before slicing the oranges and zesting the lemon
Because you are going to use the entire orange and the zest of the lemon, it's really important to clean the rind of the citrus well. Slice off the ends of the oranges and then cut them into wedges. Then, zest the lemon. Next, place the orange wedges, including the rind, in a food processor. Blend up the orange wedges until a pulp is formed.
Boil all ingredients until thickened
Add the blitzed oranges, the lemon zest, lemon juice, sugar, and water to a large saucepan. Stir the ingredients until they are well-incorporated. Then, bring the mixture to a boil. Lower the heat to a simmer and allow to cook for 45 minutes, stirring occasionally. After the time is up, you will see that the marmalade has thickened.
Transfer to a storage container
Test the thickness by spreading a small spoonful of the marmalade onto a chilled plate. If the mixture starts to set and become jelly-like, it's done. Transfer the mixture to an airtight storage container and allow it to fully cool before putting the lid on and storing it in the fridge. Brookes notes, "It's a great one to make all year round as keeps really well in the fridge (up to 1 month) and can be used for many different things."
- 3 large oranges
- 1 lemon
- 3 cups sugar
- ½ cup water
- Thoroughly clean the skin of the oranges and lemon. Slice the ends from the oranges and slice them into wedges. Zest the lemon.
- Place the orange wedges (skin on) into a food processor and blitz until broken down into a pulp.
- Add the orange pulp, lemon zest, juice of the lemon, sugar and water to a large saucepan. Mix well, bring to a boil then reduce to a low simmer and leave to bubble for about 45 minutes, stirring occasionally. Once ready, the marmalade will be thickened. To test whether it's ready, you can place a small plate in the freezer for about 5 minutes, then spread a small spoonful of marmalade on the plate. If it becomes more set and jelly-like and balls up when you scrape it back on itself, it's ready.
- Transfer the marmalade to a storage jar or container of choice and leave to cool to room temp. Then refrigerate until ready to use.
Nutrition
| Calories per Serving | 261 |
| Total Fat | 0.1 g |
| Saturated Fat | 0.0 g |
| Trans Fat | 0.0 g |
| Cholesterol | 0.0 mg |
| Total Carbohydrates | 67.3 g |
| Dietary Fiber | 1.6 g |
| Total Sugars | 65.3 g |
| Sodium | 1.2 mg |
| Protein | 0.6 g |
