I make my mum’s sweet orange marmalade recipe every year in winter when the first gorgeous scented oranges appear!
The fragrant fruity citrus jam with fresh organic oranges is an authentic family recipe prepared without pectin, all-natural, from scratch and includes only two ingredients.
When are Oranges in Season?
Organic oranges are in season throughout autumn and winter.
It makes sense to prepare this easy orange marmalade recipe during this time of the year only.
Always use seasonal produce because fruits growing during the natural seasonal phase are higher in quality, have more taste and don’t get spoiled that easily.
What Oranges to pick to make this orange preserve?
Preferably, you might want to use more sour/bitter orange variations for making this orange marmalade recipe.
The reason for that is because high acidity, resulting in sour oranges, and bitterness in the orange skin are a sign of higher natural pectin amount in citrus fruits, such as oranges.
What is pectin?
Pectin can be most naturally found in higher dosages in fruits such as citrus fruits, apples and pears.
Pectin is a stabilizer and gelling agent, which is used extensively in commercially available jams and sauces.
Pectin gives food items such as preserves a longer shelf life and so extends a jam’s consumable life.
Some jam recipes will call for pectin powder addition, however, I have been trying to abstain from pectin completely simply because there are many fruits which have way enough natural amounts of pectin in them.
Besides that, I follow my mum’s traditional French jam recipes.
Artificial pectin is not a common ingredient in French jam recipes.
Also, pectin powder is difficult to be found in some countries.
Which fruits are rich or poor in pectin?
Certain fruits should not be used without pectin powder addition in the making, such as grapes and cherries because these fruits are poor in natural pectin.
Orange, mandarin, clementine, lemon, lime, grapefruit, pomelo, mosambi and similar citrus fruit peels have the highest amount of natural pectin.
That is exactly why we add the peel into the marmalade.
The peel turns into a delicious candy in the jam which is a true delicacy!
What’s the difference between marmalade, jam
Essentially this is the most common perceived explanation.
- A Marmalade is made with cooked fruit pieces and the skin.
- A Jam is made and cooked with just fruit pieces.
- A Jelly is made by cooking fruits in water first, which is then strained and the juice is cooked with sugar.
How to make Marmalade?
Step one – Add the Orange slices with the sugar to the pot
Step two – Bring to a rolling boil and simmer further until set
Step three – Test if your marmalade is set and bottle it up!
What’s the setting temperature for the orange marmalade?
The perfect setting temperature for your homemade orange marmalade is 105 Celcius/220 Fahrenheit.
Useful tools that you can need to make this Orange marmalade without pectin:
So, before you start making the homemade marmalade, make sure that you have some equipment ready such as…
- large cooking pot to cook the jam
- long handle wooden cooking spoon
- a frozen cold plate to test if the jam is ready
- water bath canner
- tongs to lift the jars from the sterilizing bath
- sterilized jam jars with lids (preferably 300-350 ml)
- rum or vodka to disinfect
- a funnel
- write on labels
Here some tool suggestions to make it easier to prepare the best marmalade:
More DIY Edible Winter Gift Ideas 🍊
- Candied Orange Peel – decadent & healthy sweet snack and fruit candy for cakes
- Merry Christmas Jam
- White Chocolate Liqueur
Dear Reader, have you ever tried orange marmalade? Is it common in your place?
Orange Marmalade Recipe
For the jam:
- 2.2 Pounds Organic Unwaxed Oranges *see Notes
- 4 1/4 cup Sugar
You will also need…
- a few drops Rum *see Notes
- To the oranges in the pot add the whole sugar amount for the recipe and mix the content of the pot well. Keep the pot with the fruits on the stove, cook on slow heat for about 30 mins, while stirring once in a while, until you can see a rolling boil. At that point, the marmalade should be ready and you can take it from the heat.
- Test if the marmalade is set by dropping some on a cold spoon, the preserve is ready if it doesn’t run. If it runs, keep it for some more time on the heat and repeat the test until it doesn’t run anymore.
- Reduce the marmalade to a mash with a hand mixer so that you have only smaller pieces left in the marmalade for some structure. Pour the preserve into the clean previously sterilized jars.
- Add a few drops of rum into the clean jar lids. Then seal the marmalade jars well, keep upside down for a few hours. You can add a sticker label with the name on the jars. Store in a cold, dark and dry place and in the fridge once the jam has been opened.
- Organic unwaxed Oranges are a must because you use the skin in the marmalade as well and you don’t want odd unknown chemicals in your marmalade.
- Use a few drops of rum/vodka and similar to drop into the cap. This is to disinfect further (to avoid mold growth in the long run)
- Marmalade serving -> ~3 Jars = ~70 Teaspoons (1 Teaspoon per serving)