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Orange Marmalade Recipe

Winter Orange Blossom Marmalade

 Orange Marmalade

In Summer I preserved what I thought was a large amount of jam to last through the year. We picked fresh berries at a local berry farm early in the year and made some glorious strawberry jamI also made a Mixed Berry and some Apricot Jam. A few jars were give to friends as a gift but I still expected there to be an abundance…… It is all gone! All the jam I made has disappeared. 

In a spin, after desperately pulling out all of the jars of other Summer goodies I preserved in a bid to find more jam, I posted my woes on Instagram. I was reminded that I could make marmalade at this time of year…OF COURSE! I have no idea why it did not occur to me.

This past weekend there were no farmers markets in my area. I didn’t have time to do a farm-gate visit so I ducked into a local organic produce store and grabbed fresh juicy Navel oranges. My lemon tree is still producing beautifully.  I added a few into the mix to cut down the sweetness of the orange. 

The day I chose to make this marmalade was gloomy, raining and cold. When I looked at the finished jars of brilliant golden orange reflecting it the light they made me smile. This is the recipe I made – Sunshine in a jar

You can not be anything but happy when you open a jar of this marmalade. I am enjoying the addition of the orange blossom water. It is sweeter than regular marmalade so the kids enjoy it also.  

Orange Marmalade Recipe
Prep time
Cook time
Total time
Sunshine in a jar. You can not help but be happy when you open a jar of this marmalade. It is sweeter than regular marmalade so the kids enjoy it also.
Recipe type: Breakfast
Cuisine: Preserves
Serves: 1200 ml
  • 4 oranges (approx. 800 grams)
  • 2 lemons (approx. 200 grams)
  • 2 cinnamon sticks
  • 1 liter of water
  • 1.5 kg of sugar
  • 1 and ½ teaspoons orange blossom water
  1. Wash and dry the fruit
  2. Thinly slice the fruit and add it with the cinnamon sticks to a large wide base pan
  3. Add the water and simmer very gently for 1 hour 30 minutes
  4. Add the sugar and stir for a minute to allow it to dissolve
  5. Bring to a rapid boil for 15 minutes
  6. Test for setting point and pot into warm steralised jars
  7. Seal jars and set aside to cool
  8. Store in a cool dry location
Monitor the jam while it is on rapid boil to ensure it does not boil over or start to burn.
For information on setting point, steralising and storage please refer to this earlier post here
If you can purchase spray-free fruit to use in your jam please try to
Fresh OrangesI did not put all of the peel into the jars when I potted the jam. I kept aside about 2/3 of it and froze it in small containers to add to baking.

Do you have a Winter food favorite that makes you smile? I would love to hear what it is in the comments below.





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