Homemade Orange Marmalade (Pectin and No Pectin Recipes)

The most delicious orange marmalade (no bitter taste!) that we have loved to make orange chicken with and even adding to barbecue sauce for grilling. True sunshine in a jar!

This recipe was adapted from Heart’s Content Farmhouse: https://heartscontentfarmhouse.com/orange-marmalade-canning/

Homemade Orange Marmalade Video(s)

Homemade Orange Marmalade Recipe

• 1 box powdered pectin (optional)
• 6 cups sugar
• Water to cover peels
• Pinch of baking soda (optional)
• Slab of butter (optional)

Prepare Orange Peels

Start by peeling the orange skin with a vegetable peeler, being very careful to not get any of the white pith, into ribbons. Place in a pot, cover with water and bring to a boil. Boil for 25-30 minutes. Optionally, add a pinch of baking soda to the water when boiling to further remove any bitterness.

Prepare Oranges In The Meantime

While the peels boil, work to remove any of the pith from the flesh and chop the oranges into small chunks. Once the peels have boiled, strain and rinse, then add the chopped oranges with as much juice as possible to the pot of peels. Place back on the stove and simmer for 10-ish minutes.

Add Pectin

After about 10 minutes, add 1 packet of pectin and a slab of butter (to help with foam) and stir until combined. Bring back to a full rolling boil (cannot be stirred down), boil for 2 minutes.

Omitting the Pectin

If you want to omit the pectin, just skip this step! Still simmer for about 10 minutes before adding sugar then just keep boiling until it’s thickened. You’ll ignore all the timing listed here on out until the canning step (if you choose to can) because you will be looking for a thickened marmalade that sets on a cold spoon (wrinkles when you push it with your finger but holds it’s shape otherwise) or reaches 220 degrees Fahrenheit.

Add Sugar

Then add sugar and stir until fully combined. Bring back to a full rolling boil, boil for 1 minute (with boxed pectin) or boil, stirring constantly, until marmalade sets on a cold spoon (wrinkles when you push it with your finger but holds it’s shape otherwise) or reaches 220 degrees Fahrenheit (for no pectin recipe).

Can or Store Orange Marmalade

Add the hot marmalade to jars of your choosing. This can be eaten fresh, water bath canned or frozen.

For Freezing

If freezing, leave plenty of space in the jar for expansion, allow to cool on counter and place in freezer once cooled.

For Canning

For canning, fill pint jars leaving 1/4 inch headspace then place in boiling water bath canner and process for 10 minutes once the canner comes back to a full rolling boil. Let the jars sit with the lid off for another 5 minutes after, then remove to sit on counter for 12-24 hours before cleaning and storing.

Do you have to soak oranges overnight for marmalade?

Oh no, absolutely not! I believe people do this to help with pectin and bitterness, but this recipe does just fine without all that. It is helpful to simmer the peels for a bit with baking soda but that’s a quick thing done in the process.

Should you stir marmalade while it’s boiling?

Yes, while it boils or it will burn. It only cooks for a few minutes.

What is the difference between orange marmalade and orange preserves?

Orange marmalade has the peel and the chopped fruit while orange preserves are generally just the inside of the fruit. This is why I love marmalade so much more! That peel just adds a beautiful look as well as flavor.

How to make old fashioned marmalade?

Techincally an old fashioned version would be this recipe using the no pectin instructions! You just boil it a little longer until it sets up on it’s own. Orange marmalade is a good one to skip the pectin on because oranges have such a high amount of natural pectin.

Enjoy as a glaze on salmon or chicken, in orange chicken with rice, on top of toast or yogurt or even in a homemade orange barbecue sauce!