• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
PantsDownApronsOn
  • About
  • Shop
  • Recipes
  • Contact
  • Subscribe
  • Navigation Menu: Social Icons

    • Facebook
    • Instagram
    • Pinterest
    • RSS
menu icon
go to homepage
  • About
  • Shop
  • Recipes
  • Contact
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • RSS
  • subscribe
    search icon
    Homepage link
    • About
    • Shop
    • Recipes
    • Contact
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • RSS
  • ×

    Home » Recipes » Basic skill tutorials

    Homemade Orange Marmalade With Pectin (Video)

    Published: Apr 11, 2022 by Charlé Visser · This post may contain affiliate links · 2 Comments · 1211 words. · About 7 minutes to read this article.

    jump to recipe Jump to Video

    Orange marmalade is a classic bitter-sweet preserve often served with British scones, English muffins or simply on buttered sourdough toast for breakfast.

    Although Seville oranges are popular for making marmalade, you can use regular oranges and get the same delicious result.

    Orange marmalade in glass jar on wooden board.
    Jump to:
    • Best oranges to use
    • With or without pectin
    • Ingredients
    • Instructions
    • Video
    • Tips for success
    • Serving suggestions
    • Storage options
    • Frequently asked questions
    • Useful equipment
    • Related recipes
    • Recipe
    • Comments

    Best oranges to use

    Any.

    Many claim Seville oranges to be the best, but I guarantee you, any good quality orange will make a great orange marmalade.

    Choose seasonal oranges with firm flesh, not too thick skin and as always, sweet as honey.

    Blood oranges also make amazing marmalade, especially when they are fully ripe and the juice is deep red.

    With or without pectin

    Many recipes avoid using pectin. This is an error. Here's why.

    The natural pectin in citrus vary from fruit to fruit and might not be enough to thicken or set the marmalade.

    To compensate for this, I've seen cooks trying to reduce it, with bad results.

    This can lead to very runny or overly bitter and heavily reduced marmalade. Some recipes call for extracting the pectin from lemon pith. Although you might get natural pectin, there is a big problem.

    Orange marmalade should be bitter-sweet, but not too bitter. Extracting the pectin from any pith and not removing the orange pith will result in overly bitter marmalade.

    When we remove the pith, we are left with almost no naturally occurring pectin to thicken the marmalade. Hence, we add in apple pectin, easily found in most stores or online.

    This way we get a perfectly balanced marmalade, and we can control the thickness by adjusting the amount of pectin used.

    Ingredients

    Ingredients-for-making-orange-marmalade-on-marble-background.
    • Oranges - The best you can get. Bad oranges will make even worse marmalade.
    • Pectin - Apple pectin is the standard and widely available in most stores, found in the baking section.
    • Lemon - Lemon is used to give balance and also most importantly to activate the pectin. Citric acid in powder form can also be used, but you lose on the flavour.
    • Sugar - Any regular white sugar will do. Avoid using brown sugar or muscovado sugar, as the final marmalade colour will not be beautiful.

    Instructions

    Picture-steps-for-making-orange-marmalade.
    1. Cut the oranges and lemons in half.
    2. Juice them and set the juice aside while removing the pith from the lemons and the oranges with a spoon.
    3. Cut the orange and lemon rind into smaller petals, then carefully remove the rest of the pith attached to the peel until only a thin layer is left.
    4. Chop the peel into thin strips, then bring to a boil in plain water. Let it sit in the water for a few minutes, then discard the water.
    Picture-steps-for-making-orange-marmalade.
    1. Mix the sugar and the pectin well and place into a pot with the citrus peel and juice.
    2. Bring to a slow boil, then simmer gently until the temperature reaches 105° C or 221° F.
    3. Check the set by placing a bit on a cold plate and into the freezer for 10 minutes.
    4. Store your marmalade in Mason jars in the fridge or as instructed in the storage chapter.

    Video

    Tips for success

    • Make sure to use the best oranges with firm flesh, thin skin and sweet as honey.
    • Always remove the pith as much as possible and blanch it for a few seconds in plain water. It makes the bitterness level perfect.
    • Never boil marmalade vigorously. You'll end up with tough, rubbery peel if you do.
    • Make sure to mix the pectin and the sugar together and add to the peel when cold. Adding pectin to hot mix results in undissolved pectin that will ruin the batch.
    • Use a kitchen thermometer to accurately judge the setting temperature of the marmalade. It should be 105° F or 221° F.
    • Test the set by placing a bit on a cold plate into the freezer for 10 minutes.

    Serving suggestions

    • On toasted sourdough, sourdough baguettes or English muffins with butter.
    • As an alternative to strawberry jam on British scones with homemade clotted cream.
    • On vanilla or dark chocolate ice cream.
    • As a topping for carrot cake or pumpkin bread with pumpkin cream cheese spread.

    Storage options

    Canning - Steam or boil your canning equipment. While still hot, pour the warm orange marmalade into the jars, seal and cool it down immediately to fully seal airtight.

    Vacuum sealing - Cool down the marmalade completely before placing in vacuum bags and vacuum until all the air is out.

    Freezing - Freeze in plastic containers or vacuum bags, but there is very little need for freezing as it's well-preserved.

    Fridge - I simply store mine in the fridge in a sealable container. As long as you only use clean utensils and don't double-dip the spoon, your marmalade will keep for months.

    Frequently asked questions

    How long does it keep?

    If stored correctly, sealed airtight, marmalade will outlive anything alive today. If canned, it will even be longer.

    What's the difference between marmalade and jam?

    Marmalade is made from citrus rind. Jam can be made from any fruit or fruit juice and does not necessarily contain rind. In fact, it hardly ever does.

    How to make orange marmalade less bitter?

    Two ways. Remove the pith and boil the peel in plain water for a few seconds. This will leech some bitterness out.

    Why is my marmalade peel hard?

    Mostly this happens because you boiled it too fast or over reduced it.

    Another way to ensure tender peel is to marinate the peel in sugar overnight.

    Useful equipment

    kitchen thermometer

    Temperature Probe

    BUY NOW
    kitchen scales

    Electronic Kitchen Scales

    BUY NOW
    citrus juicer

    Citrus Juicer

    BUY NOW
    kilner jars

    Small Kilner jars

    BUY NOW

    Related recipes

    • Easy Homemade Strawberry Jam Without Pectin (Video)
    • The Best Carrot Cake Recipe In The World Ever(Video)
    • Cherry And Almond Tart
    • English muffins (Video)
    • Homemade English Muffins (Video)
    • Super Soft Burger Buns - Hokkaido Milk Rolls (Video)
    • Homemade English Muffins (Video)
    • Traditional Russian Pirozhki (Hand pies) - Complete Guide And Video
    • British Scones/American Biscuits(Video)

    This site contains affiliate links. I may earn a tiny commission on qualifying purchases at no extra cost to you. By bookmarking these links you help support the upkeep of this site.

    If you found this post helpful or have learned something, comment, subscribe, and follow me on social platforms for more tasty recipes.

    Recipe

    Orange marmalade in glass jar on wooden board.
    5 from 2 votes
    Pin Recipe Print

    Homemade Orange Marmalade With Pectin

    The correct and professional way to make orange marmalade from any type of orange.
    Author Charlé Visser
    Prep Time 15 minutes
    Cook Time 30 minutes
    Total Time 45 minutes
    Servings 30 portions
    Course Condiments
    Cuisine British
    Prevent your screen from going dark

    Ingredients

    • 6 each (6 each) Oranges - Medium sized.
    • 2 each (2 each) Lemons - Medium sized.
    • 900 grams (4 ½ cups) Sugar - Any white sugar.
    • 8 grams (1 tablespoon) Pectin

    Instructions

    • Cut the oranges and lemons in half. Juice them and set the juice aside while removing the pith from the lemons and the oranges with a spoon.
    • Cut the orange and lemon rind into smaller petals, then carefully remove the rest of the pith attached to the peel until only a thin layer is left.
    • Chop the peel into thin strips, then bring to a boil in plain water. Let it sit in the water for a few minutes, then discard the water.
    • Mix the sugar and the pectin well and place into a pot with the citrus peel and juice. Bring to a slow boil, then simmer gently until the temperature reaches 105° C or 221° F.
    • Check the set by placing a bit on a cold plate and into the freezer for 10 minutes.
    • Store your marmalade in Mason jars in the fridge or as instructed in the storage chapter.

    Video

    Notes

    Storage instructions :
    Canning - Steam or boil your canning equipment. While still hot, pour the warm marmalade into the jars, seal and cool it down immediately to fully seal airtight.
    Vacuum sealing - Cool down the marmalade completely before placing in vacuum bags and vacuum until all the air is out.
    Freezing - Freeze in plastic containers or vacuum bags, but there is very little need for freezing as it's well-preserved.
    Fridge - I simply store mine in the fridge in a sealable container. As long as you only use clean utensils and don't double-dip the spoon, your marmalade will keep for months

    Nutrition

    Serving: 30g Calories: 116kcal Carbohydrates: 30g Protein: 1g Fat: 1g Polyunsaturated Fat: 1g Sodium: 1mg Potassium: 1mg Fiber: 1g Sugar: 30g Vitamin A: 1IU Vitamin C: 1mg Calcium: 1mg Iron: 1mg
    Keywords:orange marmalade, orange preserve
    Save RecipeSaved!
    Did you make this?Tag @pantsdownapronson or hashtag #pantsdownapronson so I can see your hot skills!

    More Basic Cooking Skills Anyone Can Learn

    • Authentic Thai Red Curry Paste (Video)
    • Garlic And Ginger Paste
    • Homemade Apricot Chilli Chutney
    • Homemade Authentic Indian Madras Curry Masala Powder

    Reader Interactions

    Comments

      Have your say Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




      This site uses Akismet to reduce spam. Learn how your comment data is processed.

    1. Ian

      at

      You tube says 8 g pectin - which one is korek broo??

      Reply
      • Charlé Visser

        at

        8g correct, my bad

        Reply

    Primary Sidebar

    black and white picture of chef standing against wall

    Hi, I'm Charlé!

    I'm a Professional Chef.

    I believe eating and cooking well attributes majorly to a happy life.

    I am here to teach you how to.

    The best thing is.

    It's free.

    Forever.

    More about me →

    Latest recipes

    • Tomato Bredie - Traditional South African Stew (Video)
    • Traditional Homemade Bread Kvass (Video)
    • Thai Beef And Pork Jerky (Video)
    • Authentic Thai Jungle Curry | Kaeng Pa | แกงป่า (Video)
    • Traditional Cape Malay Bobotie (Video)
    • Homemade South African Droëwors - Beef, Venison And Pork (Video)

    Most popular recipes

    • Classic Caesar Salad
    • Bavette Steak - What Is It And How To Cook It
    • Flaxseed Meal Sourdough Bread
    • Juicy Oven Baked Chicken Breast
    • Authentic Indian Butter Chicken Recipe (Murgh Makhani)
    • Pork Belly Braai | Slow-Roasted Over The Fire
    • How To Make Koji (Video)
    • Burst Cherry Tomato, Mozzarella And Parsley Pasta
    • Red Lentil Soup
    • Adjika Paste | Authentic Georgian Spice Paste
    Subscribe

    Useful tools

    shop now page

    My favourite recipes

    • Ultimate Biltong Recipe - South African Beef Jerky (Video)
    • How To Cook A Ribeye Steak Perfectly In A Skillet
    • Luxuriously Creamy Mashed Potatoes (Video)
    • Perfect Fried Rice
    • Italian Salsa Verde - The Ultimate Green Sauce
    • Easy Thai Spiced Beef Koftas
    • Authentic Greek Salad Recipe
    • Semi Dried Cherry Tomatoes
    • Beef Adobo | Famous Filipino Streetfood
    • The Best Carrot Cake Recipe In The World Ever(Video)
    youtube subscribe link

    Footer

    ↑ back to top

    Legal stuff

    • Privacy Policy
    • Disclaimer
    • Terms & Conditions
    • Accessibility Policy

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact

    As an Amazon Associate, I earn from qualifying purchases at no extra cost to you.