Homemade Easy Orange Marmalade Recipe

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Try this quick and easy homemade orange marmalade recipe when you’re in a hurry or when you just have a craving for a delicious marmalade!

Homemade Easy Orange Marmalade Recipe

Homemade Easy Orange Marmalade

1 orange*
1 Tbsp. water
1/2 cup sugar

Cut the un-peeled orange and place it into a blender or food processor with the water. Pour the mixture into a saucepan with the sugar and boil for 15 minutes.

*If you use a non-organic orange for your marmalade, wash it thoroughly.


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  1. Emily says

    how long will this keep in the fridge? Long enough to spread on a few slices of toast and make a few sandwiches? đŸ˜‰

    • says

      This will last just as long as any jam or jelly does after you open a jar of it. Most jams and jellies are “acidy” and orange is especially so which means it has a natural preservative. Most of the time even after a couple of months they don’t get “bad” they just start sugaring which mean the sugar in them starts to crystallize and even then you can still use them by heating them a little the crystals dissolve.

  2. Patricia says

    This recipe is one I am going to make. A great way to use up an extra orange, and I just bought sugar on sale yesterday. Yeh!

  3. says

    Will go nicely in a gift basket for Christmas.
    Would I double the water if I added in a lemon?
    haven’t made marmalade in years as I can’t have it so this would be fun to make and give away.
    Also a change from rhubarb jam and preserves I have been making for 4 weeks now.

    • says

      Depending on the size of the lemon but you might want to add a little extra water and sugar or you could just use lemon zest and leave it as is.

  4. says

    I’m wondering if you could can this yummy looking stuff? Do you think the acidity is high enough for hot water bath canning?

    Can’t wait to try this out!

  5. Michele Stratton says

    Jill–could I use apricots (taking out the pit of course) instead of oranges? My dad’s apricots all almost ripe on his apricot tree.

    • says

      I have never tried apricots but you could try a few and see what happens. There is so few ingredients that you wouldn’t be out much plus if it fails the worse that would happen is it might be too mushy or syrupy which you could use a syrup; a sweetener in tea; sweetener in with some kind of juice.

    • says

      You blend it until the orange peels are the consistency and size that you like them. If you like bigger pieces of orange peel do it less and some people like a more fine orange peel.

  6. Rachel H says

    I really love orange marmalade, as well as strawberry preserves. Like Tawra I have FM, and my daughter gave me a nutrition and cook book that says I should not have sugar or sugar substitutes. I admit that if I stay off the sugar I do feel better. I can however use honey, molasses or maple syrup as a sweetener. I may just have to try this out with some honey, may not taste the same, may be better, who knows?

  7. Lorene Terwilliger says

    I use a lot of local honey for sinuses and allergies and sometimes before I get the big glass jar used up, it will crystalize. I know the microwave can fix it but so can the dishwasher. I make sure the cover is on tight and run it through the cycle on the top shelve. Works great!

    • says

      It is kind of the way we use to do it in the “olden” days before microwaves. We would put the honey or syrup in a pan of hot water on the stove to heat it up. I asked my grandkids one day if they had to warm up syrup without a microwave how would they do it and they didn’t have a clue so the had a lesson in heating things. Never thought about the dishwasher though. Great idea.

  8. Martine says

    Very interesting softening honey in the dishwasher. It reminds me how recently I heard on radio some people have invented a new method to use the dishwasher as a kind of “low-temperature-cooker” – they seem to put the food in really tight containers and then put them in the dishwasher like Lorene does with the honey. Cannot say however whether this really works because I did not try this myself but those people telling on the radio were very happy with their new cooking method.

  9. Mary Jane says

    In Canada, oranges often come on sale in late February to early March. I guess that is when they are clearing out the storage warehouses to make room for new crops. Any way, that is a good time to buy the oranges in large amounts and make a good batch of marmalade. My recipe is an older traditional one, but it was easier to make than I expected, and well worth it. The flavour of homemade jam or marmalade can’t be beat. The freshness of marmalade is also welcome treat after months of winter.

    • says

      I have never tried this exact recipe with other fruit but most jams and jellies are basically fruit juice, sugar and a little water. You will be using only 1 piece of fruit and a little sugar so if it doesn’t work you won’t be out a bunch of expensive ingredients. Usually the only thing that goes wrong in a recipe like this too is it doesn’t thicken quite enough and if that happens just use it for syrup instead.

  10. Catherine says


    I’m wondering if I could cut the sugar in half and still have a thickish marmalade? Thank you – your recipe looks so easy, I thought I would try it, but with less sugar (I use organic sugar when I cook).

    • says

      You could easily try it with this recipe because the most you will be out if it doesn’t work is 1 orange and a small amount of sugar. The most that will happen is you may have a little trouble with it setting up.

      • Catherine says

        Thank you Jill, I’m sure it will still be edible :-) We have many fruit trees and I have made lots of peach and apricot jam but never marmalade – I use my jams/preserves for a fruit and nut bread (the preserve replaces the usual fruit and sugar).


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