Quick and easy orange marmalade that can be served as a dessert too! Double this recipe if you want more yields. You can add a hint of other fruits like apricot, apples, lemon, rhubarb, gooseberry, or peach to add variety and flavor. Like lime. Yes, some orange peels are included, you may use all the peels or some of the orange peels and make sure to scrape the white pith.
Use this recipe as your ratio if you have more oranges than listed below.
Updated: January 7, 2023
Orange Peel Marmalade
- 2-3 large oranges, chopped (including orange peel, julienned, remove the white pith, remove the seeds from the flesh)
- 1 cup sugar
- 2 cups water
- Stir sugar and water in a medium sauce pot and let them boil.
- Add in your chopped oranges in the pot and let it simmer over the lowest heat in your stove.
- Simmer and cook it for one hour and forty five minutes until consistency becomes thick as a jam. Stirring from time to time.
- Turn off heat and let it cool.
- Transfer into sterilized jars and seal it tightly. You can put little cloth on top and tie it with a string. This will prevent air from coming in and to lengthen shelf life.
- Place the jars in a dry place and keep it at room temperature. Once opened, you can keep it in the fridge for longer shelf life. The longer it soaks, the better the light bitterness comes off as it get soaked in sugar.
- Shelf life is approximately 1 month up to a year depending on how you store it.
- Happy cooking and enjoy!