Orange Marmalade Recipe (No Pectin)
Orange marmalade is easier than you think to make at home! This spread is so flavorful and yummier than any you could buy. Perfect for spreading on your toast and breakfast pastries.
Orange marmalade is seriously underrated.
Sure everyone loves jellies and jams.
But this citrus alternative is such a bright way to start your day!
And once you make homemade orange marmalade with no pectin, you’ll love it just as much as other fruit spreads!
Ingredients
To make this you’ll need:
- Oranges– Medium sized ones
- Sugar– Granulated
- Lemon– Both the juice and zest
- Water
How to Make Orange Marmalade with No Pectin
Making orange marmalade with no pectin is pretty easy.
To do it, start by cutting the ends off of the oranges and then cutting each orange into eighths.
Put the oranges into a food processor and pulse them until they are finely minced.
Then add the minced oranges, lemon juice, lemon zest, sugar, and water to a sauce pot over medium heat.
Let the mixture heat until it reaches 220 degrees.
Simmer the mixture at that temperature for 2 minutes.
Remove the marmalade from the heat and let it cool for a few minutes.
Then divvy it out into jars and put lids on the jars.
Let the orange marmalade sit in the jars on the counter until the jars cool to room temperature.
Once the marmalade has cooled to room temperature, retighten the lids.
Refrigerate overnight prior to enjoying.
Serving Suggestions
Orange marmalade is yummy spread on toast, scones, muffins, and other breakfast pastries.
It also makes a delicious addition to glazes for pork chops and grilled chicken.
Storing
Store the marmalade in lidded jars in the fridge for up to a month.
As written this recipe is not shelf stable.
Canning Orange Marmalade
If you are wanting to make longer lasting marmalade, follow the instructions above.
Once the marmalade is jarred, water bathe it in a canner for 10 minutes.
You must refrigerate the marmalade after opening even if you have canned it.
Tips and Tricks
- Be careful not to overcook it. Using a candy thermometer will help you ensure that you don’t overheat it and don’t cook it for too long. If you overcook it, it will get very thick.
- Look for oranges with a thinner skin. If you use an orange that has too much pith, the marmalade may have a bitter after taste.
- While you can enjoy it right after the marmalade cools to room temperature, chilling it overnight gives it more of a chance to set and thicken.
Other Homemade Jams and Spreads
Orange marmalade with no pectin is an easy homemade spread bursting with bright citrus flavor.
Make it and enjoy!
Looking for other homemade spreads and jams?
Try these:
- Christmas Jam Recipe
- Herbed Cream Cheese Spread
- Cherry Habanero Jam
- Instant Pot Apple Pie Filling
- Whipped Ricotta Cheese Spread
- Easy Strawberry Jam
If you’ve tried this ORANGE MARMALADE, or any other recipe on the site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!
Orange Marmalade Recipe (No Pectin)
Ingredients
- 4 Medium Oranges
- 4 cups White Granulated Sugar
- 2 tbsp Lemon Juice
- 1 tbsp Lemon Zest
- 1/3 cup Water
Instructions
- Chop the ends off your oranges and cut them into eighths.4 Medium Oranges
- Add the oranges to a food processor and chop them for about 30 seconds or until finely minced.
- Add the minced oranges, lemon juice, lemon zest, sugar, and water to a medium or large sauce pot.2 tbsp Lemon Juice, 1 tbsp Lemon Zest, 1/3 cup Water, 4 cups White Granulated Sugar
- On medium, heat the mixture, randomly stirring, until you hit 220 degrees and let it sit and simmer at that temperature for 2 minutes.
- Remove from heat, let cool for a couple of minutes.
- Fill jars and put lids on.
- Let sit on the counter until it reaches room temperature. Retighten lids.
- Place in the fridge overnight. Enjoy!
Notes
- Be careful not to overcook it. Using a candy thermometer will help you ensure that you don't overheat it and don't cook it for too long. If you overcook it, it will get very thick.
- Look for oranges with a thinner skin. If you use an orange that has too much pith, the marmalade may have a bitter after taste.
- While you can enjoy it right after the marmalade cools to room temperature, chilling it overnight gives it more of a chance to set and thicken.
Nutrition
