Imen This Ina Garten Orange Marmalade is a glossy and citrusy recipe, which uses fresh oranges and lemon juice. It’s a classic, foolproof recipe, ready in about 2 hours and 40 minutes.
Ina Garten Orange Marmalade Ingredients
- 1¾ pounds oranges (about 4–5 medium)
- 1 lemon, zest grated and juiced
- 6 cups water
- 3 pounds + 12 oz granulated sugar
How To Make Ina Garten Orange Marmalade
- Prep the fruit: Wash the oranges and lemon thoroughly. Cut oranges into eighths, remove seeds, and finely chop them with the peel. Do the same with the lemon.
- Soak overnight: In a large pot, combine the chopped fruit, lemon zest and juice, and water. Let the mixture sit overnight to develop flavor.
- Simmer the mixture: Bring the mixture to a boil, then reduce the heat and simmer uncovered for 2 hours.
- Add sugar and boil: Stir in the granulated sugar until completely dissolved. Increase heat to high and boil until the marmalade reaches 220°F, about 30 minutes. Stir frequently to avoid burning.
- Check for doneness: Test on a chilled plate—if the surface wrinkles when pushed, the marmalade is ready.
- Jar and store: Ladle hot marmalade into sterilized jars, leaving ¼” headspace. Seal jars and process in a water bath for long-term storage. Let cool completely, and refrigerate after opening.
Recipe Tips
-
How to prevent bitterness in marmalade:
Remove all seeds and use only the peel—not the white pith—if you’re sensitive to bitter flavors. -
Do I have to soak the fruit overnight?
Yes, this step helps extract natural pectin and intensifies the flavor. -
Can I reduce the sugar?
Reducing sugar will affect preservation and texture. Stick to the recipe for best results. -
How to sterilize jars for marmalade:
Wash jars in hot, soapy water and boil for 10 minutes, or run them through a hot dishwasher cycle.
What To Serve With Orange Marmalade
This marmalade adds a sweet citrus pop to all kinds of dishes:
- Toast or English muffins
- Glazes for chicken or pork
- Swirled into Greek yogurt
- Layered in cakes or cupcakes
- With cheese boards and crackers
How To Store Orange Marmalade
Refrigerate:
Once opened, store jars in the fridge for up to 3 weeks.
Pantry:
Unopened, properly sealed jars can be stored in a cool, dark place for up to 1 year.
Freeze:
If not canning, freeze marmalade in airtight containers for up to 6 months.
Orange Marmalade Nutrition Facts
- Calories: 697 kcal
- Carbohydrates: 180g
- Sugar: 170g
- Fiber: 3g
- Protein: 1g
- Fat: 0g
- Sodium: 5mg
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Can I use other citrus fruits?
Yes, you can mix in grapefruit, tangerines, or blood oranges for a flavor twist.
Why didn’t my marmalade set?
It may not have reached 220°F. Try boiling again or adding a little pectin.
Can I make marmalade without peel?
You can, but it won’t have the traditional texture or bitter-sweet balance.
How long does homemade marmalade last?
Properly sealed jars last up to a year. Opened jars last about 3 weeks refrigerated.
Try More Recipes:
Ina Garten Orange Marmalade
Description
A vibrant, citrus-forward marmalade made with oranges and lemon—perfect for breakfast, baking, or savory glazes.
Ingredients
Instructions
- Wash and chop the fruit with peel; remove seeds.
- Combine fruit, lemon zest + juice, and water in a pot. Let sit overnight.
- Bring to a boil, then simmer uncovered for 2 hours.
- Stir in sugar and boil until it reaches 220°F (about 30 minutes).
- Test doneness on a cold plate—wrinkles indicate readiness.
- Ladle into sterilized jars, seal, and process if storing long-term. Refrigerate after opening.
