- Dish type
We can't always find marmalade easily here in Brittany so I've started making my own - usually from what's in the fruit bowl! It doesn't last long because it's usually scoffed each morning with croissants or baguette and butter. It's THE easiest recipe and I'm now converting our French neighbours to marmalade.Makes 4 x 400g jars
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- 1 kilo of your favourite citrus fruits (l used clementines and 1 large lemon)
- 3 or 4 pieces of crystallised ginger ( optional)
- 1 kilo of jam sugar
- Cut off any blemishes on the skin of the fruit and quarter. You can remove the pips but I never bother.
- Blitz the fruit in a blender/liquidiser together with the ginger.
- Place the fruit in a large microwave bowl and stir in the sugar until it has dissolved.
- Microwave for 15 minutes on 900W, stirring every 5 minutes.
- Allow to cool then spoon into sterilised jars.
I used a Vitamix to blitz the fruit. Blitz in two halves pureeing the first half and leaving the second batch a little chunkier then add all to the bowl before stirring in the sugar. I used a 900W microwave.
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15 Recipes With Orange Marmalade
Like many people, you might have a jar of orange marmalade in your pantry or fridge. But orange marmalade isn't just fabulous on toast or a scone, it's also a key ingredient that adds sweetness and citrus zing to chicken, ham, seafood, fruit salads, cakes, cookie bars, and more.
Fruity and tangy, orange marmalade is an incredibly versatile ingredient that can be used in dishes for breakfast, lunch, dinner, or dessert. Made from just oranges and sugar, marmalade has a more concentrated flavor than fresh oranges and a gooey texture that thickens as it cooks. It's less sweet than other kinds of jams or jellies, is more complex, and lends itself to both sweet and savory recipes. It features prominently in a wide variety of main dishes, glazes, sauces, and fillings.
Once you open a jar, it's best to use it within three months, so these recipes with orange marmalade will help you finish a jar before the sugar crystallizes.
1 large orange with a good quality peel
1 cup white sugar or sugar substitute
Wash orange well. Remove stem end if still attached, and any blemishes. Cut in eighths with a serrated knife and carefully remove all seeds.
Process in food processor until most chunks or peel are fairly small and uniform. Add sugar and pulse to mix.
Place mixture in an uncapped glass container (a clean glass jar works great if you've kept the lid) and place in microwave. Cook on high for 2 minutes. Stir, and cook for another minute. Stir again.
Watch carefully so the marmalade doesn't scorch or boil over and microwave for 1 minute more. Repeat a 4th time. Cool, then cap and store in the fridge.
Great for toast, bagels or crispy rice cakes with lite cream cheese, or stirred into low fat or fat free yogurt or cottage cheese. Or throw calorie caution to the wind and use it to make a Miami Sundae.
This recipe can be made on the stovetop also: Bring to a boil over medium heat, stirring frequently. Turn heat as low as possible and simmer gently, stirring often, for about eight minutes.
Easy Orange Marmalade Recipe
Makes 3 cups of marmalade
- 3 large oranges, or four small ones
- 2 cups (roughly 1lb) white sugar - the same weight of sugar as the weight of your oranges once they're peeled.
No need to use special jam sugar or setting agent. Oranges have plenty of pectin in them so the marmalade will thicken up nicely even with regular sugar.
- Use a peeler to remove a thin layer of zest from the oranges. Slice the zest thinly and put it aside.
- Peel the white pith away from the oranges. Remove seeds. Chop the oranges finely and put them in a large bowl along with the zest. A 3L or 3 quart bowl should be big enough.
- Measure out the same weight of sugar as your peeled oranges , and add it to the bowl. If you don't have kitchen scales, then just use the same volume (i.e. 1 cup sugar for each cup of chopped oranges).
- Microwave on high for 15-20minutes , uncovered, stirring every few minutes. Remember to stir and check on it, or it might boil over. Placing the bowl on a dinner plate will make it easier to put in/out of the microwave when it's hot.
- Smear a little bit of marmalade onto a cold plate and check the consistency . If it's not thick enough yet, then microwave it a little longer.
- While marmalade is in microwave, prepare some clean jars by pouring boiling water over them to sterilise them.
- When marmalade is finished, ladle it into the jars , up to 1/2 inch from the top. Put lids on jars, and turn jars upside-down for 5 minutes to seal and sterilise the lids. Then turn upright and let cool.
Like all homemade gifts in a jar, make sure you dress it up nicely! A bit of fabric and ribbon will do the trick :-)
Make your own marmalade to spread on toast, whether it's traditional orange or tangy lemon. We have savoury marmalades too, plus ideas for how to use them.
Ultimate Seville orange marmalade
The original, and classic, English marmalade, as made famous by Paddington Bear
Seville orange, vanilla & cardamom marmalade
Make this zesty orange, vanilla and cardamom marmalade to spread on toast, scones or
Red onion marmalade
Soft, sticky onion marmalade - great with pâtés and terrrines or a ploughman's lunch
These craggy individual cupcakes are filled with oats, citrus and a melting middle - they're low-fat too
A delicious loaf cake with the citrus tang of orange marmalade and a crunchy demerara topping
Seville orange marmalade
Seville oranges are the key ingredient for this delicious, tangy marmalade
Homemade marmalade needn't be hard work - this simple method cooks lemons whole to start, saving time and effort
Add a kick to a classic. Marmalade lovers won't be able to resist
Pork steaks work perfectly with a sticky orange sauce. Serve with potatoes and your favourite vegetables
How to make marmalade
Seize the short Seville orange season with homemade marmalade. Follow our simple step-by-step instructions to make this brilliant breakfast offering
Sticky, buttery and sweet - this versatile side dish is simple yet glorious
Dark muscovado & whisky marmalade
A real grown-up marmalade – rich, dark and just a hint of boozy flavour
Mascarpone & marmalade ice cream
This grown-up ice cream is total heaven with anything chocolaty
Sticky marmalade ham
A Christmas classic from John Torode that will have all your guests wanting more
Shortcut Seville marmalade
If you've never made marmalade before then this shortcut recipe is for you - it saves hours on the traditional method
Lower sugar marmalade
A lower sugar version of the classic breakfast preserve. We use unsweetened apple juice to cut the sugar while maintaining an intense fruit flavour.
Harissa & marmalade roasted roots
These sticky, caramelised root veggies have a dollop of marmalade to bring a sweet fruity element and delicate rose harissa for a little heat
Marmalade glazed roast duck
Try roast duck as an easy alternative to the usual turkey dinner on Christmas Day. A sticky Seville orange and marmalade glaze makes it even more festive
Microwave Marmalade Recipe
This is a sweetish Marmelade. But if you like yours English-style, like I do, reduce the sugar. This also works nicely with any other citrus fruit, even grapefruit.
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How to make it
- Cut orange into chunks. In a food processor, process orange chunks, using an on/off motion, until coarsely chopped. There should be about 1 1/2 cups (375 mL) chopped orange.
- Place chopped orange in a microwave-safe bowl. Stir in sugar.
- Microwave on high for 6 - 8 minutes, stirring every 2 minutes, until mixture is thick and translucent.
- Serve warm or at room temperature.
- May be refrigerated for up to 2 weeks.
- Makes 1 1/4 cups (300 mL).
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Citrus Marmalade Recipe with Sweetening Variations '> Citrus Marmalade Recipe with Sweetening Variations
I was determined to make a sugar-free version, or at least a very reduced sugar version, and end up with a citrus marmalade I could enjoy more often.
I found that quite challenging. And it took a lot of tinkering. I wanted to reconcile at all costs my love for all things jam and preserves with my very moderate sugar consumption. While I find it very hard to swear off all sugar (life without an occasional cookie or ice cream scoop would not be worth living!), I like to use my modest sugar allowance as judiciously as I possibly can. I thought, if I could pull off a great Sugar-free jam of some sort, I could go back to slathering it on whole grain toast, with a layer of peanut or almond butter, and call it lunch: one of my favorite treats. Just like in my young care-free lean years when diet was a dirty word!
So I tinkered until I dropped.
My Sugar-Free Marmalade was an Instant Hit
This is my most recent batch. This hit came after much trial and error. In fact it drove me a little nuts. I hated the drab and lackluster color I kept getting without any sugar, even though the flavor was terrific. It was missing the pristine sheen of sugar-based preserves, and frankly it was none too inviting. If Mind Over Matter didn’t work for me, the artisan, how on earth would it work for anyone? We all know our eyes eat first, and my eyes were not having any of it, thank you very much!
What do I mean by Sugar-Free Citrus Marmalade?
I resolutely distance myself from the Splenda crowd, sorry. So no, not going there. Rather, I experimented with natural sweeteners that had a much more respectable pedigree: Erythritol was the winner, hands down, not just for its perfect flavor but for its nutritional profile (read the info in the link). In fact I love it so much I always make sure I have it on hand. No objectionable taste whatsoever I have been using it with increasing confidence in cookies, muffins, even chocolate cake! You will enjoy dessert more often now!
Reduced Sugar Citrus Marmalade
I have a whole chapter on all-fruit jams in my book, The Whole Foods Kosher Kitchen. But I wanted to streamline the recipe further, and I am mighty pleased with my results. The color and the sheen was perfect when I used two parts erythritol and one part sugar. Just to keep the math clear: that is a third of the sugar used in all-sugar preserves. A bargain, don’t you think?
The choice of a pot is important:
It must be non reactive: stainless steel. And your mixture must be as shallow as possible. This means choose a pot with a broad bottom.
OK. Watch out for berry jam and apricot jam next.
Now that I got the hang of it with sugar-free orange marmalade, the rest is easy!
I am using using about 2/3 oranges and 1/3 lemons, but you can use all oranges. You can even use 1/3 orange, 1/3 grapefruit, and 1/3 lemon.
Regular Sugar Citrus Marmalade
It goes without saying that, if you don’t mind the sugar (Lucky you!), you can use sugar, in the exact same proportions as erythritol.
Pomona Fruit Pectin
That is my great favorite pectin. It is pure, that’s why! Plus it works beautifully without the presence of sugar. Inexpensive and easy to find I always get it online.
It freezes very well!
So don’t divide the recipe. Freeze! Some friends would be delighted to be gifted a jar. Just sayin’!
- 8 cups orange juice marked "lots of pulp"
- 4 large thick-skinned navel oranges (if you are more adventurous, use 3 navel oranges and 1 pink grapefruit), skin and all
- 4 large thick-skinned lemons, skin and all
- 1/4 cup Pomona Pure Pectin
- 3 cups erythritol OR 3 cups sugar, if you don’t mind an all-sugar marmalade. My favorite is 2 cups erythritol and 1 cup sugar, and this is the ratio I recommend
- 1/4 cup fresh lemon juice
In a heavy broad bottom stainless steel pot, bring the juice to a boil.
Wash the fruit thoroughly, quarter it, and remove any seeds. Shred the fruit in a food processor (use the shredding blade), and add to the pot. When it comes to a boil again, reduce the flame to medium low, and cook uncovered about 1 hour, stirring often to prevent scorching. The mixture will start thickening.
Put a little of the cooked fruit in a bowl, and mix the pectin into it throughly. Return to the pot, and add the sugar and the lemon juice, and cook just a few more minutes.
A discussion on microwave cooking on another board (The Modern "Microwave" Oven, NAF) prompted me to post this simple recipe that I use all winter for instant, delicious marmalades from the microwave oven.
Because it is so easy and quick, I only make small batches and have no idea how this would work for pounds of fruit.
I choose one large piece of citrus fruit or two small ones - orange, lemon, tangerine, lime, etc. Wash it well and cut into chunks, skin and all. Remove all seeds & coarsly chop.
NOTE: for grapefruit, I discard the white pith as it can be extremely bitter.
Measure fruit and add equal amount of sugar to 8 C Pyrex measuring cup or similar size bowl. Stir to blend. Cook on 100% power approx 8 minutes, stirring occasionally. Cook until thickened. Pour into jam jar, cover and refrigerate.
I don't cover this while cooking, although I suppose you could. I tried this using apples once figuring that their high pectin level might work well also but got some too-sweet sort of applesauce instead. Have stuck to marmalade ever since.
1. microwave directions: Score outer peel of fruit into quarters. Remove thin layer of peel a quarter at a time. Discard white membrane from peel and fruit. Cut peel into very thin strips.
2. In 2-quart microwave-safe bowl, combine peel, water and baking soda. Cover microwave on high for 5 to 8 minutes or until mixture comes to a full rolling boil. Continue to boil for 10 minutes, stirring once halfway through cooking.
3. Meanwhile, in shallow bowl, finely chop fruit, being careful not to lose any juice. Add fruit with juice to peel mixture. Cover microwave on high for 3 to 4 minutes or until mixture comes to full rolling boil. Continue to boil for 10 minutes, stirring once halfway through cooking.
4. Remove all but 2 cups fruit mixture from bowl discard removed fruit. Add sugar and pectin to 2 cups fruit mixture mix well. Microwave on high for 6 1/2 to 9 minutes or until mixture comes to full rolling boil, stirring twice during cooking. Continue to boil for 1 minute.
5. Spoon mixture into 3 clean, hot 8-oz. jars or moisture-vaporproof containers, leaving 1/2-inch headspace cover with tight-fitting lids. Cool at least 3 hours. Store in refrigerator for up to 3 weeks or in freezer for up to 3 months.
Nutrition Information: Not possible to calculate because of recipe variables.
This Citrus Marmalade recipe is from the Cook'n with Pillsbury Cookbook. Download this Cookbook today.
Making Marmalade in a Slow Cooker
John had a hankering for ‘real marmalade’ so as Seville oranges are in season we decided to have an attempt at making it. The first task, not having made it before, was to track down a straightforward simple recipe and the second to adapt it for the slow cooker to cut out on the ‘faffing about’.
So as the weather forecast wasn’t great today – we made marmalade and damn fine it is to as you can see in the photo below!
Here is our marmalade recipe. Makes 6-8 jars
1 kg Seville oranges
1.7 litres near-boiling water
Juice of 2 lemons
2 kg sugar
Wash and scrub the oranges if you are obsessive then cut them in half, squeeze the juice and keep it somewhere for later. Remove the membrane, pith and pips etc. with a spoon (you can slightly warm the cut oranges in a microwave if you want to make this easier) and tie all this up in a piece of muslin. Slice the orange peel into strips (removing as much pith as possible), chunks, or whatever you prefer. The slices you cut at this point will determine the size of the shreds/chunks in the finished marmalade don’t feel you have to put it all in. We tend to put about two thirds of the rind in.
Put the peel and the muslin bag full of pips and orange flesh in to the cooking pot of the slow cooker. Pour over the water and lemon juice. Cover and switch to high, leave for 6 hours. Alternatively we reckon that you could put it on low and leave it overnight – but we haven’t tried this yet. The peel must be really soft before adding the sugar.
Remove the muslin bag and leave it until cool. Squeeze the liquid from it into a large pan. Add the rind and cooking liquid from the slow cooker and then add the sugar. Finally pour over the orange juice you squeezed from the oranges earlier. Heat gently until the sugar has dissolved.
Put a plate in the freezer at this point to test the setting point later.
Bring to the boil and keep boiling rapidly for 15 minutes until the marmalade reaches 105°C on a sugar thermometer. If you don’t have a sugar thermometer, you can put a few drops of the liquid onto your frozen plate out of the freezer, and leave it for about a minute. Push it along a bit with a finger. If it leaves a ‘wrinkly track’ then it has reached the setting point – if not, keep boiling.
The setting point was a learning curve for us (and we don’t have a thermometer) but get it boiling gently. You don’t want a big ‘frothy’ boil – more of a point just beyond a simmer. For the first 15 minutes or so it will look a bit watery, as it gradually thickens it will become more viscous and you should have what other recipes describe as a ‘rolling boil’ (this is sort of how you imagine an Icelandic mud hole bubbling away). Keep stirring to ensure it doesn’t burn. Ours actually took about 30 minutes in total before the it left a ‘tacky track’ on the plate test.
Once the setting point has been reached, turn off the heat and skim off any scummy nastiness from the top. Leave it all to cool for about 15 minutes.
Put your clean jars into the oven, at about 120°C so that they are sterilised and warm when the hot marmalade goes in later alternatively get them hot (and dry) out of the dishwasher when it has finished.
Stir the marmalade to distribute the peel evenly, then ladle into the heated jars. Seal with waxed paper, clean and leave to cool with a cloth over the top. When they have completely cooled, top with jam pot covers and lids and label.
Store somewhere cool and dry and use within a year.
Actually it tastes pretty good. Next year we’ll experiment with some variations perhaps adding some grapefruit juice to make it a tad sharper or even some whisky for a more adult flavour. Anyway, it certainly beats that crap in the supermarkets.
Homemade Citrus Pectin
Pectin is a naturally occurring substance in fruit that makes sweet preserves thicken. However, some fruits are low in pectin and need added pectin in order to gel. You can buy commercial pectin, or you can make your own from citrus peels. You can also make pectin from apples.
High-pectin citrus peel is what makes marmalade gel without added pectin. Keep in mind that it is the white pith or inner part of the citrus peel that is rich in pectin. Under-ripe fruits have more of this pith than fully ripe fruits. You can use any citrus for this recipe, but grapefruit works especially well because of its larger pith.
You will be removing the citrus zest, the colored part of the rind. Set it aside for another use such as limoncello. The zest is wonderfully aromatic and flavorful, but it could overwhelm the flavors of other fruits in your jams and jellies (especially if you aren't making a citrus jam) and it doesn't bring any pectin to the party. Be aware that this pectin can have a little bitterness to it, so it's best to use in preserves that have spices or very flavorful fruits rather in more subtle preserves.