Sweet & Simple Same Day Orange Marmalade

Have you always wanted to make your own preserves? I’m here to tell you that now’s your time! This Simple Same Day Orange Marmalade is accessible to everyone!!

With less than 4 ingredients and no fuss, this recipe takes the intimidation out of the process, even for the most beginner bakers.

Orange marmalade is the best topping to add some extra flavor to toast, biscuits, croissants, muffins, the list goes on! I also like to bake it into bread or serve it with baked brie. It’s so versatile!

How To Make Simple Same Day Orange Marmalade

Orange You Ready To Prep Your Citrus?

The combination of orange and lemon in this Simple Same Day Orange Marmalade makes for a bold zesty finish to an otherwise super sweet spread.

But in order to optimize the taste of your citrus, we have to separate both fruits into three parts: the peel, the pith, and the pulp. I know, not confusing at all 🤣.

Let me break it down for you:

Step 1

The first step is to clean your two oranges and your lemon really well since we will be using the peel in our marmalade. Cut the ends off of all six sides of your 3 fruits. This will allow you to stand the fruit up vertically and make it easier for you to detach the peel.

Step 2

Use a vegetable peeler to remove the peels from the lemon and oranges. Try to thinly slice, to leave as much as the pith behind as you can (if I’ve lost you, the pith is the white spongey stuff underneath the peel).

Step 3

We will be using the peel in the marmalade, so now is the time to slice it to your desired size. I usually slice my peels into super-thin strips varying from 1 to 3 inches in size, but you can also choose to opt for smaller pieces.

Step 4

Use your hands to separate the pith from the pulp—the orange part of the fruit that has all the juice. It’s best to do this over a mixing bowl—you will definitely want to capture all that tasty juice!

Step 5

Isolate the pulp from its membrane as much as you can. The cleaner you get your pulp, the quicker and smoother your marmalade will come together.

Step 6

Dispose of the pith and use the pulp, juice, and sliced peel to make your marmalade.

Marmalade Fruit Is the Sweetest

Okay, I know the saying goes “forbidden fruit is the sweetest”, but once you taste this marmalade you’ll agree.

Marmalade forms its gel-like texture when the sugar and water heat and reacts with the citrus. So really, all you have to do is chuck it in a pot and let it do it’s thing. A stainless steel pot or Dutch Oven is best.

Bring your mixture to a boil, stir it a couple of times until the sugar is dissolved, and then let it simmer on high. If you have a candy thermometer, use it to make sure your marmalade reaches 220 degrees Fahrenheit before testing if it’s set. Otherwise, test it after about 20 minutes.

Green Tip: Never throw away your almost-expired citrus! Make a finger-lickin’ good marmalade that will extend the life of your fruit another 4 weeks!

The Great Plate Experiment

The best way to check if your Simple Same Day Orange Marmalade is ready is by chilling a plate in the freezer while your marmalade is cooking. When you’re ready to test it, put a small spoonful on the chilled plate and tilt the plate to the side.

You’ll know it’s ready if it just slowly starts to droop in the direction of the leaning plate. If it immediately runs down the plate, it’s not quite ready yet. Bring your heat back up and test it every 2 minutes.

You May Need Some Help and That’s Okay

If it seems like your marmalade is too chunky and not coming together, don’t fret! It just means that some of the pith was left on your orange. This may have (fine, definitely) happened to me my first couple of times making this—and that’s okay!

Just take an immersion blender and run it through your Simple Same Day Orange Marmalade to break up the extra chunks. Heat it for another 5 minutes or so and you’ll be good to go!

Looking for other ways to use your oranges? (I feel you, fellow Floridians). Check out this Reinvented Classic: New Fashioned!

Simple Same Day Orange Marmalade

4.5 from 4 votes

Marley Goldin

Print Save Saved! Rate

This Simple Same Day Orange Marmalade will have you enjoying your favorite sweet spread in no time. No-fuss and lasts up to four weeks!

Prep Time 20 minutes minutes

Cook Time 25 minutes minutes

Total Time 45 minutes minutes

Servings 18 ounces

Equipment

• Dutch Oven (optional)

Ingredients

  

1x2x3x

• ▢ 2 large oranges
• ▢ 1 medium lemon
• ▢ 2 cups granulated sugar
• ▢ 1 cups water

Shop Ingredients on Jupiter

Cook ModePrevent your screen from going dark

Instructions

 

• Prepare your citrus by washing your oranges and lemon well and slicing off both ends. You should now easily be able to use a peeler to remove the peel. Slice the peel into thin strips and set aside.
• Over a bowl, use your hands to peel off as much of the pith as possible (the white spongy substance inside the peel). Separate all the pulp from its membrane as best as you can and add it to the bowl with all the juices. You can use the same technique for both the lemon and the oranges. If you're a little confused, don't worry! There are more detailed instructions with pictures at the beginning of the post.
• Add your orange pulp, juice, and peel to a stainless steel pot or Dutch Oven. Boil with sugar and water. Place a small plate in the freezer to chill.
• Stir until the sugar is dissolved. Crank your heat up and stop stirring. Let it cook for 20 – 25 minutes uncovered. Your marmalade should reach 220°F. Remove from heat.
• Make sure there aren’t too many chunks of orange pulp. If you find that your marmalade is too chunky, use an immersion blender to break it down. Be careful, the marmalade is still hot!
• Time to test if your marmalade is ready! Take a small spoonful of marmalade and place it in the center of your chilled plate. Lift the plate and tilt it to the side. If your marmalade is ready, it will very slowly start to tilt. If it's not quite ready, it will immediately start to drip. If it's not ready, continue to heat it for another 2-3 minutes and check again.
• Once your marmalade is ready, transfer to a clean, heat-safe container with a lid and refrigerate until completely cooled, usually about 1 hour.
• Enjoy on bread, muffins, biscuits, or inside bread or pastry!

Pro Tips

• This marmalade can last up to 1 month in the refrigerator if stored properly.
• Try your best to remove as much of the pith of the orange and lemon as you can. It will allow your marmalade to form smoothly.
• If you left some on, don’t fret! You can always use an immersion blender to smooth it out.
• Your peel strips will remain solid in your marmalade, so cut them to your desired size. I usually slice them into super-thin strips anywhere from an inch to 3 inches long.

Share This Recipe

Email Facebook Pin Twitter

Course Sauces and Dressings

Cuisine European

Diet Vegan

Keyword 5 Ingredients or Less, Orange Marmalade, Same Day Marmalade

Did you make this recipe?Say thanks and buy me a coffee!

The Inspiration Behind this Homemade Orange Marmalade

The development of this recipe was inspired by a collaboration between fellow food bloggers called The Great Instagram Baking Collaboration.

It was inspired by the Great British Bake-off and had three rounds, all of which were to be Holiday themed. In round 1, the “Signature Challenge”, we all made Iced Cookies. I went with my Chocolate Peppermint Christmas Cookies.

For round 2, the “Technical”, we all made the same recipe for Swedish Saffranskrans, which is a saffron-infused bread shaped like a wreath, filled with orange marmalade and golden raisins.

You can see my photos for the competition entry below:

In round three, “The Showstopper”, we were challenged to make a Croquembouche, or a tower of cream pastries, traditionally stacked together using caramel.

I put my Marley’s Menu twist on it and filled Choux Pastry (recipe coming soon!) with my Sinful Boozy Chocolate Mousse, and stacked them together using tempered white chocolate for a “white Christmas” feel as seen below.

The challenge was such an awesome way to push me out of my comfort zone and try new recipes that I may not have otherwise been inspired to try!

Cheers!