Condiments

Easy Orange Marmalade (No Added Pectin)

By Samira Kazan

published January 27, 2026

Every winter, I make a batch of orange marmalade that tastes bright, gently bitter, and full of citrus. This version uses a whole-fruit simmer so you can make it with Seville oranges or everyday sweet oranges and still get that classic marmalade texture.

Close-up photo of jar of homemade orange marmalade. - 1

The method is simple: simmer whole fruit until tender, slice, add sugar equal to the prepared peel and pulp by weight, then boil to setting point. The seeds provide natural pectin, so no packets needed.

If homemade preserves make you happy, try my blackberry jam and raspberry jam too.

What you’ll need
How to make orange marmalade
Samira’s tips
How to serve orange marmalade
FAQs
More marmalade and jam recipes
Easy Orange Marmalade Recipe

What you’ll need

Photo of the ingredients needed to make orange marmalade. - 4

Oranges : (any variety: navel, Cara Cara, blood orange, mandarins/tangerines, or Seville). Choose based on flavor; thinner pith varieties taste sweeter and less bitter, while Sevilles bring classic bittersweet depth.
Lemon : Lifts the flavor and supports the natural pectin in the fruit.
Granulated white sugar : Match the weight of the prepared peel and pulp for a reliable set and safe canning.
Water : To simmer the whole fruit and loosen the mixture so sugar dissolves smoothly.

See printable recipe card below for the full ingredients list and quantities.

How to make orange marmalade

Wash the oranges and the lemon well. Place them whole in a large pot, cover fully with water, bring to a boil, then lower to a gentle simmer. Cook until a knife slides through the peel and flesh with no resistance, about 1½ hours. Lift out the fruit and reserve the cooking liquid. Let it cool until comfortable to handle.

Open the oranges. Gather all seeds and tie them in a small heat-safe bag or clean cloth. Separate the peel from the flesh. Slice the tender peel into neat strips and chop the pulp. Keep peel and pulp together, then weigh them so you can add the same weight of sugar.

Combine the sliced peel and chopped pulp in a clean pot with the sugar and the seed bag. Add just enough of the reserved cooking liquid to help the sugar dissolve and the mixture move freely. Stir over medium heat until the sugar has fully dissolved; avoid very high heat to prevent caramel notes.

Step-by-step instructions for making orange marmalade. - 5

Increase the heat slightly and bring to a steady boil. Cook, stirring regularly, for about 15 minutes. To test for set, use the cold plate test: a spoonful on a chilled plate should wrinkle when nudged after 30–60 seconds. Repeat as needed until it passes. Remove the seed bag, squeeze it well back into the pot, then discard.

While the marmalade boils, prepare a boiling water bath canner and hot, sterilized jars. Ladle the hot marmalade into hot jars, leaving ¼ inch headspace. Remove air bubbles, wipe rims, add lids and bands, and process in a boiling water bath for 10 minutes. Cool completely and check seals before storing.

Once opened, store in the fridge for up to 1 month. Uncanned jars can also be frozen for up to 3 months.

For detailed instructions on canning, see the water bath canning guide .

Samira’s tips

Easy Orange Marmalade (No Added Pectin) - 6

Pick your orange to match your taste: Navel and Cara Cara are sweeter and less bitter; Seville is more bittersweet; blood orange is richer and jammy; mixing varieties gives balance. Cook until truly tender: The whole-fruit simmer should make the peel very soft so the strips slice neatly and bitterness mellows. Use the seeds: The seed bag is your natural pectin booster; squeeze it well before discarding. Watch the heat: Keep a steady boil and stir often to avoid scorching or darkening at the bottom. Set with a cold plate: Look for a soft wrinkle; if it slides like syrup, boil a few more minutes and test again.

How to serve orange marmalade

Homemade orange marmalade is so versatile—it’s more than a breakfast spread. You can enjoy it sweet, savory, or even in baked treats. The natural pectin from the orange peel and seeds (extracted through the seed bag) gives it a soft, glossy texture that makes it easy to spoon, glaze, or swirl.

Try spreading a thick layer over warm, buttery croissants , toast, or slices of crusty bread for breakfast.

It’s also wonderful spooned onto homemade biscuits fresh from the oven. The sweet-tart flavor adds a lift to classic comfort baking.

For a savory twist, add a small bowl of orange marmalade to a cheese board . Its gentle bitterness pairs beautifully with creamy brie, aged cheddar, or tangy goat cheese.

You can even warm a spoonful with a splash of water to create a quick glaze for roasted vegetables or chicken, just enough to coat them in citrus shine.

Once you’ve tried it in all these ways, you’ll see why keeping a jar in the fridge feels essential all year round.

Jar of homemade orange marmalade served with sliced bread spread with butter and marmalade on a wooden board.” - 7

A citrus preserve made with peel and pulp suspended in a soft gel; the peel gives texture and that signature citrus edge.

Marmalade uses citrus peel and pulp; jam is made from crushed fruit without the citrus peel pieces.

Simmer the whole fruit until very tender and keep the final boil steady, not aggressive; tenderness and even cooking keep flavors balanced.

More marmalade and jam recipes

Side view of peach jam in a spoon with peaches and jars on the side - 10

Side view of peach jam in a spoon with peaches and jars on the side - 11

If you make this orange marmalade recipe , I’d love to hear how it went. Drop a comment and please leave a five‑star review so more people can find the recipe.

Equipment

7 Canning jars (8 oz)
Canning funnel
Canning tongs (Jar lifter)
Large stockpot
Water bath canner
Cutting board
Sharp knife
Cheesecloth (Muslin cloth)

Ingredients1x2x3x

▢ 9 oranges (Seville, navel, Cara Cara, blood orange, or a mix), whole
▢ 1 lemon
▢ 3 lb 5 oz granulated white sugar (equal to prepared peel and pulp weight)
▢ 1 ½ cup reserved orange cooking liquid or more
▢ water as needed to boil the fruit

Instructions

Wash the oranges and lemon thoroughly. Place the whole fruit in a large pot, cover completely with water, bring to a boil, then reduce to a gentle simmer. Cook until a knife slides in easily, about 1 1/2 hours. Lift out the fruit and reserve the cooking liquid. Cool until easy to handle.
Cut the cooled oranges open. Collect all seeds and tie them in a small heat-safe bag or cloth. Separate the peel from the flesh. Slice the softened peel into neat strips and chop the pulp. Keep both together and weigh the prepared peel and pulp.
Return the peel and pulp to a clean pot and add an equal weight of granulated sugar. Add the seed bag. Pour in just enough reserved cooking liquid to help the sugar dissolve and the mixture move freely. Stir over medium heat until the sugar is fully dissolved. Avoid very high heat.
Increase the heat slightly and bring to a steady boil. Boil for about 15 minutes, stirring regularly. Test for set on a chilled plate. If it wrinkles when nudged after 30–60 seconds, it is ready. If not, boil a few minutes more and test again. Remove and squeeze the seed bag well, then discard.
Prepare a boiling water bath canner and sterilized jars. Ladle hot marmalade into hot jars, leaving 1/4 inch headspace. Remove air bubbles, wipe rims, and seal with lids and bands. Process in a boiling water bath for 10 minutes. Cool completely and check seals before storing.

Notes

Nutrition

Nutrition information is automatically calculated, so should only be used as an approximation.