Total Time
Prep 0 mins
Cook 0 mins

Orange marmalade has long been a favorite spread for breads. However, marmalades are used not only as a sweet spread, but also as a main ingredient in a variety of breads and desserts as well as in sweet and savory sauces for meat, poultry, and vegetables.

Ingredients Nutrition


  1. Measure chopped fruit and place in heavy saucepan.
  2. Measure equal amounts of water and pour into saucepan.
  3. Bring to boil.
  4. Lower heat and simmer for 5 minutes.
  5. Remove from heat, cover, and let stand in a cool place for 24 hours.
  6. Again bring to a boil and cook over high heat for 10 minutes.
  7. Remove from heat, cover, and let stand in a cool place for another 24 hours.
  8. Measure out fruit mixture.
  9. Add equal amount of sugar.
  10. Again bring to a boil over medium heat.
  11. Cook, stirring constantly, for another 15 minutes, or until mixture begins to gel.
  12. Remove from heat and immediately pour into hot sterilized jars.
  13. Vacuum seal.
Most Helpful

What a fun recipe. I had two large lemons, and many small oranges, so used 2 and 6. The total was 6 cups fruit when measured to add sugar. I had 9 cups of marmalade finished. It has the true marmalade taste, I cooked it 5 minutes longer for a firmer gel, and processed it 10 minutes in a boiling water bath.

SLS March 08, 2004

This is more than a simple recipe, it's a formula allowing one to cook as little, or as much, marmalade as one wants. In addition to this, the finished product is delicious. First time ever making marmalade and it's a rousing success, thank you for sharing.

Just to add. Having recently tried spicy pineapple salsa on cream cheese, I added a bit of water to some of this marmalade, along with a bit of diced onion, jalapeno and hot pepper sauce. Served same way, over cream cheese with crackers, it was a hit.

rodney h. February 28, 2013

Great recipe! This is the second year I am making this recipe. I made this recipe about four times last year. I made close to 60 pints of it last year. We eat it on sandwiches, on toast or biscuits and on salads. Over the holidays I put it over ham & turkey as it cooks. It great! I change this recipe up each time according to what I have to use. I use more oranges than lemons because I like it sweeter; but I use lemons or limes. Sometimes I add tangerines. Love this recipe.

arprevatte December 04, 2009