18 Zesty Orange Marmalade Recipes for Sweet Spreads

Morning sunshine calls for a jar of homemade happiness, and what better way to answer than with 18 zesty orange marmalade recipes? Whether you’re spreading it on toast, swirling it into yogurt, or gifting it to a friend, these sweet, tangy concoctions promise to brighten any day. Dive into our roundup and find your next kitchen adventure waiting to be jarred!

Classic Seville Orange Marmalade

Under the soft glow of the kitchen light, the making of Classic Seville Orange Marmalade feels like a quiet homage to tradition, a slow dance between patience and precision that yields a preserve with a perfect balance of bitterness and sweetness.

Ingredients

• 2 lbs Seville oranges, washed
• 4 cups granulated sugar
• 4 cups water
• 1 lemon, juiced

Instructions

1. Cut the Seville oranges in half and juice them, reserving the juice and setting aside the peels.
2. Slice the reserved peels into thin strips, ensuring to remove any excess pith for a less bitter taste.
3. In a large pot, combine the orange juice, sliced peels, lemon juice, and water. Bring to a boil over medium-high heat, then reduce to a simmer for 40 minutes, or until the peels are tender.
4. Add the granulated sugar to the pot, stirring gently until completely dissolved. Tip: Use a wooden spoon to stir to prevent crystallization.
5. Increase the heat to medium-high and boil the mixture until it reaches 220°F on a candy thermometer, about 15-20 minutes. Tip: The marmalade will thicken upon cooling, so don’t overreduce.
6. Remove from heat and let stand for 5 minutes to allow the peels to distribute evenly. Tip: Skim off any foam for a clearer marmalade.
7. Ladle the hot marmalade into sterilized jars, leaving 1/4 inch headspace, and seal tightly.

Zesty and vibrant, this marmalade sets into a glossy spread with a delightful chew from the citrus peels. Try it swirled into yogurt or as a bold glaze for roasted meats to elevate everyday meals.

Spiced Orange and Ginger Marmalade

Whispering the essence of winter mornings into a jar, this spiced orange and ginger marmalade captures the warmth of the season in every spoonful. The interplay of citrus and spice invites a moment of pause, a gentle reminder of the joy found in homemade preserves.

Ingredients

• 4 large navel oranges, organic preferred, thinly sliced with peel
• 1 cup fresh ginger root, finely grated
• 4 cups granulated sugar
• 2 cups water
• 1 cinnamon stick
• 1/2 tsp whole cloves
• 1/4 tsp cardamom pods, lightly crushed

Instructions

1. In a large, heavy-bottomed pot, combine the thinly sliced oranges, grated ginger, sugar, and water. Stir gently to dissolve the sugar.
2. Add the cinnamon stick, whole cloves, and crushed cardamom pods to the pot, ensuring they are submerged in the liquid.
3. Over medium heat, bring the mixture to a simmer, stirring occasionally to prevent sticking. Tip: Use a wooden spoon for gentle stirring that won’t break the fruit slices.
4. Once simmering, reduce the heat to low and continue to cook for 60 minutes, or until the marmalade reaches 220°F on a candy thermometer. Tip: The marmalade should coat the back of a spoon when ready.
5. Remove from heat and let stand for 5 minutes to slightly thicken. Skim off any foam that has formed on the surface for a clearer marmalade. Tip: A metal spoon dipped in cold water will make skimming easier.
6. Ladle the hot marmalade into sterilized jars, leaving 1/4 inch of headspace. Seal tightly and process in a water bath for 10 minutes if canning for long-term storage.

Vibrant with the zest of oranges and the warmth of ginger, this marmalade sets into a glossy, spreadable consistency. Try it swirled into morning yogurt or as a bold glaze for roasted meats, where its spiced sweetness can truly shine.

Blood Orange and Vanilla Bean Marmalade

Falling into the rhythm of the early morning, the kitchen becomes a sanctuary where the vibrant hues of blood oranges and the intoxicating aroma of vanilla beans promise a marmalade that’s both a labor of love and a testament to the beauty of slow cooking.

Ingredients

• 4 cups blood orange segments, seeds removed and thinly sliced
• 1 vanilla bean, split lengthwise and seeds scraped
• 2 cups granulated sugar
• 1 cup water
• 1 tablespoon fresh lemon juice

Instructions

1. In a heavy-bottomed saucepan, combine the blood orange segments, vanilla bean seeds, and pod, sugar, water, and lemon juice.
2. Over medium heat, stir the mixture until the sugar has completely dissolved, about 5 minutes.
3. Increase the heat to medium-high and bring the mixture to a boil, then reduce the heat to maintain a gentle simmer.
4. Skim off any foam that rises to the surface with a spoon to ensure a clear marmalade.
5. Continue to simmer, stirring occasionally, until the mixture reaches 220°F on a candy thermometer, about 45 minutes.
6. Remove the vanilla bean pod and discard it.
7. To test the set, place a small amount of marmalade on a chilled plate; if it wrinkles when pushed with a finger, it’s ready.
8. Remove from heat and let the marmalade cool for 5 minutes before transferring to sterilized jars.

Zesty and vibrant, this marmalade balances the tartness of blood oranges with the sweet, floral notes of vanilla. Its glossy texture and jewel-toned color make it a stunning addition to morning toast or as a glaze for roasted meats.

Three-Citrus Marmalade with Lemon and Grapefruit

Golden mornings call for something bright and tangy to spread on toast, a marmalade that captures the essence of citrus in every spoonful. This three-citrus marmalade, with its harmonious blend of lemon and grapefruit, is a testament to the beauty of simple ingredients coming together.

Ingredients

• 2 cups freshly squeezed grapefruit juice, strained
• 1 cup freshly squeezed lemon juice, strained
• 3 cups granulated sugar
• 1 tablespoon finely grated lemon zest
• 1 tablespoon finely grated grapefruit zest
• 1/2 teaspoon unsalted butter

Instructions

1. In a large, heavy-bottomed pot, combine the grapefruit juice, lemon juice, and sugar over medium heat. Stir gently until the sugar has completely dissolved, about 5 minutes.
2. Add the lemon zest, grapefruit zest, and unsalted butter to the pot. The butter helps reduce foaming during cooking.
3. Increase the heat to medium-high and bring the mixture to a rolling boil. Use a candy thermometer to monitor the temperature, aiming for 220°F, the setting point for marmalade.
4. Once the mixture reaches 220°F, reduce the heat to low and simmer for another 10 minutes, stirring occasionally to prevent sticking.
5. To test the set, place a small amount of marmalade on a chilled plate. If it wrinkles when pushed with a finger, it’s ready. If not, continue cooking and test every 5 minutes.
6. Remove the pot from the heat and let the marmalade cool for 5 minutes. This resting period helps the zest distribute evenly.
7. Ladle the marmalade into sterilized jars, leaving 1/4 inch of headspace. Seal the jars and process in a boiling water bath for 10 minutes to ensure preservation.

Perfectly balanced between sweet and tart, this marmalade boasts a velvety texture with bursts of citrus zest. Try it swirled into yogurt or as a glaze for roasted chicken to elevate everyday meals.

Whiskey-Infused Orange Marmalade

How the golden hues of whiskey and the vibrant zest of oranges come together in this marmalade is nothing short of alchemy. It’s a preserve that carries the warmth of a shared story, perfect for those quiet mornings or as a thoughtful gift.

Ingredients

• 4 large navel oranges, organic preferred, thinly sliced with rind
• 2 cups granulated sugar
• 1/2 cup high-quality bourbon whiskey
• 1 tbsp fresh lemon juice
• 1 cup water

Instructions

1. In a heavy-bottomed saucepan, combine the sliced oranges, sugar, and water. Stir gently to mix.
2. Place the saucepan over medium heat and bring the mixture to a simmer, stirring occasionally to dissolve the sugar.
3. Once simmering, reduce the heat to low and cook for 40 minutes, or until the orange rinds are translucent and the mixture has thickened slightly.
4. Carefully stir in the bourbon whiskey and lemon juice, then increase the heat to medium. Cook for an additional 10 minutes, allowing the alcohol to evaporate and the flavors to meld.
5. To test the set, place a small amount of marmalade on a chilled plate. If it wrinkles when pushed with a finger, it’s ready. If not, continue cooking and test every 5 minutes.
6. Once set, remove from heat and let cool for 5 minutes before transferring to sterilized jars. Seal tightly while still warm.

Now the marmalade boasts a luxurious texture, with a balance of sweet, citrusy, and whiskey notes that deepen over time. Try it layered in a parfait with Greek yogurt and granola for a breakfast that feels indulgent yet wholesome.

Orange and Cardamom Marmalade

Dawn breaks softly, casting a golden hue over the kitchen, where the promise of something sweet lingers in the air. Today, we’re embracing the quiet moments, crafting a marmalade that sings with the bright notes of orange and the warm whisper of cardamom, a preserve that feels like a gentle embrace.

Ingredients

• 4 large navel oranges, organic preferred, thinly sliced with peel
• 1 1/2 cups granulated sugar
• 1/4 cup fresh lemon juice
• 1 tsp whole cardamom pods, lightly crushed
• 2 cups filtered water

Instructions

1. In a heavy-bottomed saucepan, combine the thinly sliced oranges, granulated sugar, lemon juice, crushed cardamom pods, and filtered water.
2. Over medium heat, stir the mixture gently until the sugar dissolves completely, about 5 minutes, ensuring no sugar crystals remain on the sides of the pan.
3. Increase the heat to medium-high and bring the mixture to a boil, then reduce to a simmer. Cook uncovered for 40 minutes, stirring occasionally to prevent sticking.
4. After 40 minutes, test the marmalade’s set by placing a small amount on a chilled plate. If it wrinkles when pushed with a finger, it’s ready. If not, continue simmering and test every 5 minutes.
5. Once set, remove from heat and let stand for 5 minutes to slightly thicken. Skim off any foam that has formed on the surface with a spoon.
6. Ladle the hot marmalade into sterilized jars, leaving 1/4 inch headspace. Seal tightly and process in a water bath for 10 minutes if preserving, or let cool and refrigerate for immediate use.

The marmalade sets into a glossy, jewel-toned preserve, with the cardamom’s warmth perfectly balancing the oranges’ vibrant acidity. Spread it over warm, buttery toast or swirl into morning yogurt for a touch of sunshine in every bite.

Dark Chocolate-Orange Marmalade

Now, as the quiet hum of the kitchen surrounds me, I find myself drawn to the rich, bittersweet allure of dark chocolate paired with the bright, citrusy notes of orange marmalade. It’s a combination that speaks of depth and lightness, a dance of flavors that feels both indulgent and refreshing.

Ingredients

• 1 cup high-quality dark chocolate (70% cocoa), finely chopped
• 1/2 cup homemade orange marmalade
• 2 tbsp unsalted butter, at room temperature
• 1/4 tsp fine sea salt
• 1 tsp pure vanilla extract

Instructions

1. In a heatproof bowl set over a pot of simmering water, melt the dark chocolate, stirring occasionally with a silicone spatula until smooth and fully liquefied, about 5 minutes.
2. Remove the bowl from heat and immediately stir in the unsalted butter until fully incorporated, creating a glossy, rich base.
3. Gently fold in the orange marmalade, ensuring it’s evenly distributed without overmixing to maintain a slight swirl effect.
4. Add the fine sea salt and pure vanilla extract, stirring just until combined to enhance the flavors without diminishing the marmalade’s brightness.
5. Pour the mixture into a parchment-lined loaf pan, smoothing the top with the spatula for an even layer.
6. Chill in the refrigerator for at least 2 hours, or until the mixture is firm to the touch and easily sliceable.

Zesty and decadent, this dark chocolate-orange marmalade creation offers a velvety texture with bursts of citrus. Serve it thinly sliced alongside a cup of strong espresso, or crumble over vanilla bean ice cream for an unexpected twist.

Orange Marmalade with Honey and Cinnamon

How the golden hues of sunset seem to have found their way into this jar, a sweet preserve that whispers of warmth and comfort. This orange marmalade, kissed by honey and spiced with cinnamon, is a labor of love that transforms simple ingredients into a sublime spread.

Ingredients

• 4 large navel oranges, organic preferred, thinly sliced with peel
• 1 cup pure honey
• 1 cinnamon stick, about 3 inches long
• 1/2 cup filtered water
• 1 tbsp freshly squeezed lemon juice

Instructions

1. In a heavy-bottomed saucepan, combine the thinly sliced oranges, honey, cinnamon stick, and filtered water. Stir gently to ensure the honey is evenly distributed.
2. Place the saucepan over medium heat and bring the mixture to a simmer, stirring occasionally to prevent sticking. Once simmering, reduce the heat to low and let it cook uncovered for 45 minutes, or until the orange peels are tender and the liquid has thickened slightly.
3. Add the freshly squeezed lemon juice to the saucepan, stirring it in to balance the sweetness. Continue to cook on low heat for an additional 15 minutes, watching carefully as the marmalade thickens to a glossy consistency.
4. Remove the cinnamon stick from the marmalade and discard. Carefully transfer the hot marmalade into sterilized jars, leaving a 1/4-inch headspace. Seal the jars tightly and let them cool to room temperature before refrigerating.

Rich with the deep flavors of citrus and spice, this marmalade boasts a velvety texture that spreads effortlessly. Try it swirled into morning yogurt or as a glaze for roasted carrots to elevate everyday meals into something extraordinary.

Orange and Cranberry Marmalade

Today is ‘2025-08-15 02:03:29.253979’, You’re a professional food blogger writing a relatable US-based roundup-style recipe article. Introduce the dish: ‘Orange and Cranberry Marmalade’ using the structure below.

Tone: Write slowly and reflectively, like journaling alone. Use soft language and gentle pacing.

There’s something quietly magical about the way oranges and cranberries come together, their vibrant flavors melding into a marmalade that’s both tart and sweet, a perfect balance that seems to capture the essence of the season.

Ingredients

• 2 cups fresh cranberries, rinsed and drained
• 2 large navel oranges, zest finely grated and fruit segmented
• 1 cup granulated sugar
• 1/2 cup water
• 1 tbsp fresh lemon juice

Instructions

1. In a medium saucepan, combine the cranberries, segmented oranges, orange zest, sugar, water, and lemon juice over medium heat.
2. Stir gently until the sugar dissolves completely, about 5 minutes, ensuring the mixture does not stick to the bottom of the pan.
3. Increase the heat to medium-high and bring the mixture to a boil, then reduce the heat to low, allowing it to simmer uncovered for 20 minutes. Stir occasionally to prevent sticking.
4. As the marmalade cooks, skim off any foam that forms on the surface with a spoon to ensure a clear, glossy finish.
5. After 20 minutes, test the marmalade’s consistency by placing a small amount on a chilled plate. If it gels when cooled, it’s ready; if not, continue simmering for an additional 5 minutes and test again.
6. Once the desired consistency is achieved, remove the saucepan from the heat and let the marmalade cool slightly before transferring it to sterilized jars.

Velvety and rich, this marmalade spreads like a dream, its vibrant orange hue dotted with cranberry jewels. Try it swirled into morning yogurt or as a glossy glaze over roasted poultry for a touch of sweetness that surprises and delights.

Bourbon-Orange Marmalade

Dusk settles softly outside, casting a golden hue that seems to whisper of autumn’s approach, and with it, the craving for something that marries the warmth of bourbon with the bright, citrusy spark of oranges. This bourbon-orange marmalade is that bridge, a preserve that holds within its jars the essence of late summer and the promise of cozy mornings to come.

Ingredients

• 4 large navel oranges, organic preferred, thinly sliced with peel
• 2 cups granulated sugar
• 1/4 cup high-quality bourbon
• 1 tbsp fresh lemon juice
• 1/2 tsp pure vanilla extract
• 1/4 tsp fine sea salt

Instructions

1. In a large, heavy-bottomed pot, combine the thinly sliced oranges and sugar. Let sit for 1 hour to macerate, stirring occasionally to ensure even sugar distribution.
2. Place the pot over medium heat, adding the bourbon, lemon juice, vanilla extract, and sea salt. Stir gently to combine.
3. Bring the mixture to a simmer, then reduce heat to low. Cook for 45 minutes, stirring every 10 minutes to prevent sticking. Tip: A silicone spatula is ideal for stirring, as it gently folds the mixture without breaking the orange slices.
4. After 45 minutes, increase the heat to medium and cook for an additional 15 minutes, or until the marmalade reaches 220°F on a candy thermometer. Tip: To test the set, place a small amount on a chilled plate; if it wrinkles when pushed with a finger, it’s ready.
5. Remove from heat and let cool for 5 minutes before transferring to sterilized jars. Tip: For an extra layer of flavor, add a cinnamon stick to each jar before sealing.

Perfectly balanced between the boldness of bourbon and the zest of oranges, this marmalade boasts a velvety texture with just the right amount of chew from the citrus peel. Spread it on warm, buttered toast, or for a more inventive twist, swirl it into your morning oatmeal or atop a sharp, aged cheddar for a sophisticated cheese board addition.

Orange Marmalade with Star Anise

Perhaps there’s no better way to welcome the quiet of the morning than with the simmering sweetness of orange marmalade, subtly spiced with star anise, filling the air with its comforting aroma.

Ingredients

• 4 large navel oranges, organic preferred, thinly sliced with peel
• 2 cups granulated sugar
• 1 cup water
• 3 whole star anise pods
• 1 tablespoon fresh lemon juice

Instructions

1. In a heavy-bottomed saucepan, combine the thinly sliced oranges, granulated sugar, and water. Stir gently to dissolve the sugar.
2. Add the star anise pods to the saucepan, ensuring they are submerged in the liquid for even flavor infusion.
3. Bring the mixture to a gentle boil over medium heat, then reduce to a simmer. Cook for 40 minutes, stirring occasionally to prevent sticking.
4. After 40 minutes, add the fresh lemon juice to brighten the flavors. Continue to simmer for an additional 20 minutes, or until the marmalade reaches a thick, spreadable consistency.
5. Remove the star anise pods from the marmalade. For a smoother texture, you can blend half of the marmalade and mix it back in.
6. Transfer the marmalade to sterilized jars, leaving a 1/4-inch headspace. Seal tightly and let cool to room temperature before refrigerating.

Orange marmalade with star anise offers a delightful balance of sweet and spicy, with a texture that’s both chunky and smooth. Serve it alongside warm, buttery scones or as a glaze for roasted poultry to elevate your meal.

Orange and Rosemary Marmalade

Beneath the quiet hum of the morning, the kitchen becomes a sanctuary where the simple act of making marmalade turns into a meditative practice. The combination of bright oranges and earthy rosemary creates a preserve that’s both vibrant and deeply comforting, a testament to the beauty of slow cooking.

Ingredients

• 4 large navel oranges, organic preferred, thinly sliced
• 1 cup granulated sugar
• 2 tbsp fresh rosemary leaves, finely chopped
• 1 tbsp lemon juice, freshly squeezed
• 2 cups water

Instructions

1. In a heavy-bottomed saucepan, combine the thinly sliced oranges, granulated sugar, and water. Stir gently to dissolve the sugar.
2. Bring the mixture to a simmer over medium heat, then reduce to low. Cook uncovered for 45 minutes, stirring occasionally to prevent sticking.
3. Add the finely chopped rosemary and freshly squeezed lemon juice to the saucepan. Continue to cook for an additional 15 minutes, until the marmalade reaches a gel-like consistency. Tip: To test the consistency, place a small amount on a chilled plate; if it wrinkles when pushed with a finger, it’s ready.
4. Remove from heat and let cool for 5 minutes. Skim off any foam that has formed on the surface with a spoon.
5. Transfer the marmalade to sterilized jars, leaving a 1/4-inch headspace. Seal tightly and let cool to room temperature before refrigerating. Tip: For longer storage, process the jars in a water bath for 10 minutes.

Rich with the essence of oranges and the aromatic hint of rosemary, this marmalade boasts a perfect balance of sweetness and herbaceous notes. Spread it on warm toast or swirl into yogurt for a delightful breakfast treat.

Orange Marmalade with Pomegranate

Lingering in the quiet of the morning, the thought of combining the bright acidity of oranges with the deep, wine-like sweetness of pomegranates into a marmalade feels like capturing sunshine and rain in a jar. This recipe, a dance of flavors, promises to elevate your breakfast toast or cheese platter with its vibrant hues and complex taste profile.

Ingredients

• 4 large navel oranges, organic preferred, thinly sliced
• 1 cup pomegranate juice, freshly squeezed
• 2 cups granulated sugar
• 1 tbsp lemon juice, freshly squeezed
• 1/2 tsp ground cardamom

Instructions

1. In a heavy-bottomed saucepan, combine the thinly sliced oranges and pomegranate juice. Bring to a gentle simmer over medium heat, stirring occasionally, for 10 minutes until the oranges begin to soften.
2. Add the granulated sugar, lemon juice, and ground cardamom to the saucepan. Stir continuously until the sugar has completely dissolved, about 5 minutes.
3. Reduce the heat to low and allow the mixture to simmer uncovered, stirring every 10 minutes, for 1 hour or until the marmalade reaches 220°F on a candy thermometer. Tip: To test the set, place a small amount on a chilled plate; if it wrinkles when pushed, it’s ready.
4. Remove from heat and let the marmalade cool for 10 minutes before transferring to sterilized jars. Tip: For a smoother texture, skim off any foam that forms on the surface during cooking.
5. Seal the jars while still warm and invert them for 5 minutes to ensure a proper seal. Tip: This inversion method helps create a vacuum seal without the need for canning equipment.

Bright and tangy with a hint of spice, this marmalade boasts a perfect balance between sweet and tart, with the pomegranate adding a subtle depth. Spread it over warm scones or swirl into yogurt for a delightful twist on your morning routine.

Orange and Thyme Marmalade

Beneath the quiet hum of the morning, there’s something deeply comforting about the process of making marmalade. The way the oranges and thyme come together, it’s like capturing sunlight and earth in a jar.

Ingredients

• 4 large navel oranges, organic preferred, thinly sliced
• 1 cup granulated sugar
• 2 tbsp fresh thyme leaves, finely chopped
• 1 tbsp lemon juice, freshly squeezed
• 1 cup water

Instructions

1. In a heavy-bottomed saucepan, combine the thinly sliced oranges, granulated sugar, and water. Stir gently to dissolve the sugar.
2. Place the saucepan over medium heat and bring the mixture to a simmer, stirring occasionally to prevent sticking.
3. Once simmering, reduce the heat to low and add the finely chopped thyme leaves and freshly squeezed lemon juice. Stir to incorporate.
4. Allow the mixture to cook on low heat for 45 minutes, stirring every 10 minutes, until the marmalade reaches a thick, spreadable consistency. Tip: To test the consistency, place a small amount on a chilled plate; if it gels without running, it’s ready.
5. Remove from heat and let the marmalade cool for 5 minutes before transferring to sterilized jars. Tip: Use a funnel for a mess-free transfer.
6. Seal the jars tightly and allow them to cool completely at room temperature before refrigerating. Tip: The flavors will deepen after 24 hours, making it even more delicious.

Silky with a hint of thyme’s earthiness, this marmalade is a revelation on warm toast or as a glaze for roasted meats. Its vibrant orange hue and aromatic presence make it a standout in any pantry.

Orange Marmalade with Lavender

Just as the first light of dawn gently touches the horizon, so does the delicate balance of sweet and floral in this Orange Marmalade with Lavender whisper to the senses, offering a moment of quiet indulgence in the midst of life’s hustle.

Ingredients

• 4 large navel oranges, organic preferred, thinly sliced with peel
• 2 cups granulated sugar
• 1 cup water
• 1 tbsp culinary-grade dried lavender buds
• 1 tsp vanilla extract, pure

Instructions

1. In a heavy-bottomed saucepan, combine the thinly sliced oranges, granulated sugar, and water. Stir gently to dissolve the sugar slightly.
2. Place the saucepan over medium heat and bring the mixture to a simmer, stirring occasionally to prevent sticking. Tip: Use a wooden spoon for stirring to avoid scratching your pan.
3. Once simmering, reduce the heat to low and add the lavender buds, stirring to incorporate. Allow the mixture to cook slowly for 45 minutes, stirring every 10 minutes to ensure even cooking.
4. After 45 minutes, test the marmalade’s consistency by placing a small amount on a chilled plate. If it gels slightly when cooled, it’s ready. If not, continue cooking for an additional 10-15 minutes.
5. Remove the saucepan from the heat and stir in the vanilla extract, blending it thoroughly into the marmalade. Tip: The vanilla adds depth to the floral notes of the lavender, so don’t skip this step.
6. While still warm, carefully ladle the marmalade into sterilized jars, leaving a 1/4-inch headspace. Seal the jars tightly. Tip: For an extra layer of flavor, let the marmalade sit for 24 hours before serving to allow the flavors to meld.

Silky with a hint of chew from the orange peel, this marmalade carries the lavender’s aroma like a gentle breeze. Spread it on warm, buttery toast or swirl it into yogurt for a breakfast that feels like a quiet morning in the countryside.

Orange and Almond Marmalade

How quietly the morning sun filters through the kitchen window, casting a golden glow over the counter where oranges and almonds await their transformation. This marmalade, with its bright citrus notes and the subtle crunch of almonds, is a testament to the beauty of simple ingredients coming together.

Ingredients

• 4 large navel oranges, organic preferred
• 1 cup raw almonds, finely chopped
• 2 cups granulated sugar
• 1/4 cup fresh lemon juice
• 1/2 teaspoon pure vanilla extract
• 1/4 teaspoon fine sea salt

Instructions

1. Wash the oranges thoroughly under cold running water. Pat dry with a clean towel.
2. Using a sharp knife, slice the oranges into thin rounds, approximately 1/8-inch thick, removing any seeds as you go.
3. In a heavy-bottomed saucepan, combine the orange slices, chopped almonds, sugar, lemon juice, vanilla extract, and sea salt.
4. Place the saucepan over medium heat, stirring gently to dissolve the sugar, about 5 minutes.
5. Once the sugar has dissolved, reduce the heat to low and simmer uncovered, stirring occasionally, until the mixture thickens and reaches 220°F on a candy thermometer, approximately 45 minutes.
6. Tip: To test the marmalade’s readiness, place a small amount on a chilled plate. If it gels and doesn’t run, it’s done.
7. Remove from heat and let cool for 10 minutes, then transfer to sterilized jars, leaving 1/4-inch headspace.
8. Tip: For a smoother texture, you can blend half of the marmalade before adding it back to the pot.
9. Seal the jars and process in a boiling water bath for 10 minutes to ensure preservation.
10. Tip: Store in a cool, dark place for up to a year. Once opened, refrigerate and use within a month.

Silky with bursts of almond crunch, this marmalade carries the warmth of summer oranges into any season. Spread it on toasted sourdough or swirl into yogurt for a morning that starts sweet.

Orange Marmalade with Cloves

Orange marmalade with cloves is a timeless preserve that carries the warmth of summer oranges into the cooler months. Its bittersweet tang, deepened by the earthy spice of cloves, makes it a versatile companion to both sweet and savory dishes.

Ingredients

• 4 large navel oranges, organic preferred, thinly sliced with peel
• 2 cups granulated sugar
• 1 cup water
• 10 whole cloves
• 1 tablespoon fresh lemon juice

Instructions

1. In a heavy-bottomed saucepan, combine the thinly sliced oranges, granulated sugar, and water. Stir gently to dissolve the sugar.
2. Place the saucepan over medium heat and bring the mixture to a simmer, stirring occasionally to prevent sticking.
3. Once simmering, reduce the heat to low and add the whole cloves. Continue to cook, uncovered, for 45 minutes, stirring every 10 minutes to ensure even cooking.
4. After 45 minutes, the mixture should have thickened slightly. Add the fresh lemon juice and stir to incorporate.
5. Continue cooking for an additional 15 minutes, or until the marmalade reaches a gel-like consistency. To test, place a small amount on a chilled plate; if it wrinkles when pushed with a finger, it’s ready.
6. Remove from heat and let the marmalade cool for 10 minutes before transferring to sterilized jars. The cloves can be left in for added flavor or removed before jarring.

Silky with a slight chew from the orange peel, this marmalade balances sweetness with a hint of spice. Try it spread over warm biscuits or as a glaze for roasted meats to explore its range.

Orange and Fig Marmalade

Zestfully, the golden hues of late summer inspire a preserve that captures the essence of the season—orange and fig marmalade. This concoction is a tender balance of bright citrus and deep, honeyed figs, a spread that whispers of sun-drenched orchards and leisurely mornings.

Ingredients

• 2 cups fresh figs, stemmed and quartered
• 1 large navel orange, thinly sliced (including peel)
• 1 cup granulated sugar
• 1/2 cup water
• 1 tbsp fresh lemon juice
• 1/2 tsp vanilla extract

Instructions

1. In a heavy-bottomed saucepan, combine the figs, orange slices, sugar, and water. Stir gently to mix.
2. Place the saucepan over medium heat and bring the mixture to a simmer, stirring occasionally to dissolve the sugar.
3. Reduce the heat to low and continue to simmer for 45 minutes, stirring every 10 minutes to prevent sticking. The marmalade should thicken slightly.
4. Add the lemon juice and vanilla extract, stirring to incorporate. Simmer for an additional 15 minutes until the marmalade reaches a spreadable consistency.
5. Remove from heat and let cool for 5 minutes before transferring to sterilized jars. Seal while still warm.

Oftentimes, the simplest combinations yield the most profound flavors. This marmalade, with its velvety texture and a symphony of sweet and tart, is sublime on toast or as a glaze for roasted meats. Let it be a reminder of summer’s abundance, even as the seasons change.

Summary

Zesty indeed! This roundup of 18 orange marmalade recipes offers a sweet spread for every taste, from classic to creative. Whether you’re a seasoned canner or a curious newbie, there’s a recipe here to brighten your breakfast table. We’d love to hear which one becomes your favorite—drop us a comment below! And if you enjoyed this collection, please share the love by pinning it on Pinterest. Happy cooking!

Louise Cutler

I’m Louise Cutler, a food lover who enjoys creating simple, flavorful recipes that anyone can make and share at home.