An absolutely scrumptious orange marmalade recipe made with sweet naval and tangy blood oranges. So simple to make you will never need to buy store-bought marmalade again!
Orange marmalade reminds of my Dad. He was true old-school meat and potato man but loved his sweets. So much so that we had a whole cupboard dedicated to his stash which included jube jubes, licorice candies, candied orange gummies and Dad’s oatmeal cookies.
Almost every day he would eat the same things on rotation and breakfast was no exception. Cereal if he was in a hurry or dip-eggs with one piece of buttered toast cut into fingers to dip and the other slice of toast would be loaded with… you guessed it… Orange Marmalade!
Ingredients you’ll need:
- 1 naval orange
- 1 blood orange
- 1 cup granulated sugar
- 1 1/2 cups water
how to make orange marmalade
The Wrinkle test: Knowing when marmalade is done
There are a few ways to know when your marmalade is done. I prefer the Wrinkle Test. Place a saucer or two in the freezer. After about 20 minutes of your marmalade cooking at a rolling boil take a small spoonful and drop on the cold saucer. Leave for a minute to cool down and then push your finger through it. If it wrinkles up a bit then it is ready. If not let it boil for another 5 minutes and try the test again. All oranges are different but I find that this recipe was set at about the 40-minute mark.
Do I need to add pectin?
Not for this recipe. Naval, Seville and blood oranges all have higher levels of pectin in them naturally so there is no need to add additional pectin.
What if I can’t find a blood orange?
You can use another naval orange, Seville orange or a small ruby red grapefruit instead.
Why do you need to boil the orange peel first?
Boiling the orange peel helps to remove the bitterness and helps to soften the rind.
How long does marmalade keep?
About one year if stored in a cool dry place unopened. Once opened it is best to store it in the fridge and consume it within 3 months but it can be stored and eaten for up to a year. Click here for more information.
My marmalade is too sticky and thick?
No problem, just put it back in the pot and add a 1/3 cup of water and bring back to a boil. Repeat the wrinkle test. Let cool in the pot for about 10 minutes before pouring back into the jar to cool and reset.
Orange Marmalade Recipe
- Potato peeler
- Paring knife
- Small Pot
- Measuring Cup
- Small glass jar with lid
- 2-3 saucers or small plates (optional)
- 1 naval orange washed well
- 1 blood orange washed well
- 1 cup granulated sugar
- 1 1/2 cups water plus extra to boil the peel in a small pot and discard
- Peel the oranged with a potato peeler to get smooth strips of the orange rind without the white pith. Using a paring knife slice the orange peel into long matchstick like strips.
- Place the saucers or small plates in a freezer carefully to cool.
- Add water to a small pot and add the matchsticked orange peel. Boil the orange peel in the water and then drain the water. Repeat this process 2 more times so that you have boiled and drained the water with the peel 3 times.
- While the peel is being boiled slice the oranged into sections and using the paring knife remove the flesh of the oranged from the white pith and remove any seeds. Dice the orange flesh into small chunks and set aside.
- Add the orange pieces, 1 cup of sugar and 1 1/2 cups of water to the pot with the boiled and drained orange peel. Bring the ingredients to a low boil and stir until the sugar has been completely dissolved.
- Turn up the heat and bring the mixture to a rolling boil for about 20 minutes to reduce the liquid. Then take a small spoon and drop a little of the mixture onto the cold plate from the freezer and wait a minute. Using your finger push your finger across the cooled mixture and if it wrinkles the marmalade is done. If it doesn't then continue to boil for another 5 minutes and try again.
- Once the marmalade has passed the wrinkle test and creates a wrinkle when tested remove mixture from heat and let rest for about 10 minutes. Then pour the cooled contents into a small glass preserves jar with a lid and place in the fridge to set for 24 hours.
- Use on toast, scones, or in marinades as you see fit!