Handwritten recipe for Orange Marmalade
by: salvagedrecipes

Classic Homemade Orange Marmalade

Orange Marmalade
Orange marmalade is a bright and zesty preserve originating from British culinary traditions, beloved for its bittersweet balance and rich citrus aroma. This version uses both oranges and lemons for a vibrant flavor, soaking the fruit to soften the rinds and extract natural pectin before cooking it into a thick, glossy jelly. Traditionally enjoyed on toast or scones, it’s a delightful way to preserve winter citrus into something sunny and spoonable.
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Prep Time 30 minutes
Cook Time 2 hours
Soaking Time 1 day
Total Time 1 day 2 hours 30 minutes
Course Preserves
Cuisine British
Servings 8 pint jars
Calories 793 kcal

Ingredients
  

  • 2 oranges (large)
  • 2 lemons (large or 3 small )
  • 11 cups water
  • 8 cups sugar

Instructions
 

Step 1: Prepare the Citrus

  • Cut oranges and lemons into quarters. Remove all seeds.

Step 2: Soak Overnight

  • Place quartered fruit in a large bowl with 11 cups water. Soak for 24 hours.

Step 3: Drain and Shred

  • Drain fruit, reserving the soaking water. Cut the citrus peels and pulp into small shreds.

Step 4: Return and Boil

  • Return shredded fruit to the soaking water in a large pot. Bring to a boil and simmer for 1 hour.

Step 5: Add Sugar and Finish Cooking

  • Add 8 cups sugar. Boil until the mixture reaches the jelly stage (220°F), or until it thickens and sets when tested on a cold plate.

Step 6: Jar and Seal

  • Pour hot marmalade into sterilized jars and seal according to canning guidelines.

Tips

  • Use organic oranges and lemons since the peel is used.
  • Add a small knob of butter while boiling to reduce foam.
  • Stir in a splash of orange liqueur (e.g., Grand Marnier) after cooking for added depth.
  • Swap part of the oranges for blood oranges for a ruby-red marmalade.
  • Test for gel stage by placing a small spoonful on a chilled plate—if it wrinkles when pushed, it’s ready.
  • Add thinly sliced ginger during soaking for a zesty variation.
  • Reduce sugar slightly for a more bitter-style marmalade.
  • Use a mandoline for uniformly thin peel shreds.
  • Store in sterilized jars for maximum shelf life.

Nutrition

Calories: 793kcalCarbohydrates: 206gProtein: 1gFat: 1gSaturated Fat: 0.01gPolyunsaturated Fat: 0.03gMonounsaturated Fat: 0.01gSodium: 19mgPotassium: 101mgFiber: 2gSugar: 203gVitamin A: 80IUVitamin C: 32mgCalcium: 32mgIron: 0.3mg
Keyword breakfast spread, canning recipe, citrus spread, fruit preserve, homemade marmalade, orange preserve, vintage recipe
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