Marmalade Recipe


  • 1 kg (2.2 lbs) thin-skinned oranges (Seville oranges are ideal, but navel oranges work too)
  • 2 lemons
  • 2 kg (4.4 lbs) granulated sugar
  • 2 liters (8.5 cups) water


  • Large, heavy-bottomed pot or preserving pan
  • Sharp knife
  • Vegetable peeler
  • Cheesecloth or muslin
  • Candy thermometer (highly recommended)
  • Sterilized jars with lids



Wash and sterilize:

  • Thoroughly wash the oranges and lemons.
  • Sterilize your jars by washing them in hot soapy water and placing them in a preheated oven at a low temperature (around 120°C/250°F) for about 15 minutes.

Cut the fruit:

  • Remove ends of the oranges. Slice each orange in half, then slice thinly into half-moon shapes.
  • Zest the lemons and squeeze out the juice. Reserve both.

Marmalade Making:

  • Tie the seeds and pith: Place any seeds and the white pith from the oranges into a piece of cheesecloth or muslin and tie it tightly into a bundle. This contains pectin that will help your marmalade set.
  • Combine ingredients: Place the sliced oranges, lemon juice and zest, water, and the seed bundle into the large pot.
  • Soak: Cover with a lid and leave the mixture to soak overnight (or for at least 12 hours).
  • Boil and add sugar: The next day, bring the mixture to a boil over high heat, then reduce heat to medium. Stir in the sugar until it dissolves completely.
  • Simmer and test: Simmer the marmalade gently, uncovered, for about 1-2 hours until it begins to thicken. Stir occasionally to prevent sticking. To test for setting:
  • Wrinkle test: Place a spoonful of marmalade onto a cold plate and place it in the freezer for a couple of minutes. Push the marmalade with your finger – if it wrinkles, it’s ready.
  • Thermometer test: For a more accurate result, the marmalade should reach 105°C/220°F on a candy thermometer.
  • Remove seeds and skim: Remove the seed bundle and discard. Skim off any foam that may have risen to the surface during cooking.
  • Jar and seal: Carefully ladle the hot marmalade into the sterilized jars, leaving a small gap at the top. Wipe away any spills on the rim, then seal the jars tightly.


  • Unopened jars of marmalade can be stored in a cool, dark place for up to a year.
  • Once opened, store in the refrigerator and use within a few weeks.


  • Variations: Experiment with other citrus fruits like grapefruit or a mix of oranges and lemons.
  • Spicing it up: Add a pinch of ground ginger or cinnamon for a warm, spiced flavor.
  • Reducing bitterness: If you find the marmalade too bitter, add a bit more sugar to balance it out.
  • Canning: If you want to preserve your marmalade for longer, follow proper canning procedures to ensure safety.

Enjoy your delicious homemade marmalade!


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