Orange Marmalade

Posted by Sia | Wednesday, October 28, 2009 | , , , , , | 8 comments »

I love to prepare jams at home with seasonal fruits. That too if you prepare without pectin, it is totally guilt free. Use brown sugar if possible – I mean cane sugar which gives caramel taste to the jam. But it won’t go with all fruits. Jaggery – I tried – but not good for jams. Jams and marmalade are same group only. In Marmalade the zest is added and you will feel the fruit bites here and there.

Preparing marmalade at home is a real pleasure. The sweetness of the fruit and the bitterness of the zest – nothing is wasted here. Even the seeds are used for pectin. A very simple recipe here for BC reader. Kids will ask more and they will enjoy their breakfast bread with this without any fuss. I simplified the recipe to save time but the quality and taste is same like original one.

Orange Marmalade3
Orange Marmalade

Recipe: Orange Marmalade
Prep Time: 40 minutes
Cooking Time: 30-40 minutes
Yields: One 500 gms jar
Receipe Level: Easy/Beginner
Recipe/Post by: Viji
2 cups cut orange segments (one lemon included)
2 cups fresh orange juice (one lemon included)
1 cup orange and lemon zest
2 cups sugar

Special Utensils:
Dry bottle
Zest peeler
One microwave proof vessel

LemonOrange Zest
Orange zest for Orange Marmalade

  1. Wash the bottles with hot water, the lid also. Dry them naturally.
  2. Depends on the size and juicy nature of oranges you might need 6-8 to make the above quantity. You need 2 big lemons.
  3. Take 4 oranges and 1 lemon. Peel the zest with the peeler. Keep aside. Squeeze the juice and collect the seeds in a cheese cloth. This can be used instead of pectin.
  4. Take the rest of the 4 oranges and one lemon. Remove the skin and seeds . Cut them into bite sized cubes. Save the juice too.
  5. In a bowl, add the juice, cut fruits and sugar. Drop the seeds pack also. Leave it for 2-4 hours.
  6. Start cooking in MW high for 20-30 minutes. Till they settle. Remove the seeds bag and throw it. At the end stage, you might feel, it is still watery. But drop a spoon on a plate and keep it in the fridge to test the consistency. It will be sticky and thickened immediately. That’s the correct stage. Normally no spices are added to it.
  7. When it is cool enough, scoop it in the cleaned bottles and store. Simply delicious.

Special Notes/Tips:

  • Use juicy and sweet oranges.
  • Don’t use too much zest (skin).

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  1. Sudeshna // 28 October 2009 at 19:01  

    This looks so damn good :). The first time when I tried making orange marmalade, and for that matter, the first time I tried making any kind of jam, it was horrible. I had put in the whole of the orange peels, and the whole thing became so bitter. I didn't know about using the zests, this time I'll try out your recipe.

  2. Sunshinemom // 28 October 2009 at 21:16  

    I am inspired! Bottled stuff is just not my cup of tea! Great job, Viji:)

  3. Mansi // 29 October 2009 at 01:07  

    perfect for the loadful of tangerines lying in my pantry:) was thinking about what to do with them!:)

  4. meeso // 29 October 2009 at 03:16  

    Great pictures, awesome colors!

  5. Supriya // 29 October 2009 at 09:59  

    G8 compliment for bread or toast. Very versatile recipe, thanks for sharing!

  6. Divya Vikram // 30 October 2009 at 06:31  

    Bookmarked! VERY pretty!

  7. Ambika // 30 October 2009 at 21:42  

    hey Sivalli, Thank you so much!!

  8. Spice // 1 November 2009 at 09:32  

    Looks delicious....never made orange one....I should give it a try...