Once you learn how to can orange marmalade, you’ll never be the same.

The stuff you find in the store is packed with sugar, food coloring, and artificial sweeteners. The marmalade you make at home is so much better.

I’ll guide you through the steps involved in making orange marmalade at home.

And I’ll give you a few of my favorite (and unexpected!) ways to use it.

Easy Orange Marmalade Canning Recipe

There are hundreds of different marmalade recipes out there, including some that use alternate citrus fruits like grapefruit.

I’m sticking with the tried-and-true orange version here.

Easy Orange Marmalade Canning Recipe — These oranges are perfect, as they’re both big and ripe.

Equipment Needed

Ingredients

List required ingredients and volumes, indicate in brackets if something is optional eg.

About 3 pounds of oranges
1 large lemon
6 cups of water
6 cups of sugar

Step 1: Pick Your Produce

You’ll need both oranges and their peels for this recipe. Most recipes call for Seville oranges, as they have a nice ratio of peel to fruit.

You can choose other varieties (like Cara Cara) if you can’t find Seville oranges near you.

You’ll also need one lemon, and again, you’re using both the peel and the meat. Ensure that you’re using an actual lemon and not a hybrid product (like a Meyer lemon).

A substitution won’t give you the punch you need.

Pick Your Produce — These oranges have thick skins and plenty of raw materials needed for canning.

Since you’re using both the meat and the peel, opt for organic fruit. You’ll pay a little more, but you’ll have a reduced risk of pesticides in your marmalade.

Better yet, grow your own!

Step 2: Wash Your Produce

Dunk your produce in water, and grab a vegetable brush. Scrub all of the edges of your fruit for a few seconds to remove any pesticides, dirt, or contaminants.

Remember that you’re using the peel, so it’s important to keep it clean!

Step 3: Prepare Your Orange Peels

With your vegetable peeler, peel the oranges and retain the peel. Try to use long strokes here, as you’ll need long strips.

After you peel each orange, cut the peels into 1/8-inch strips. Keep the white bits (the albedo) attached to the back end of the peel. The albedo contains the pectin that will cause the substance to gel.

It’s important!

Prepare Your Orange Peels — Collect your peels and set your meat aside for the next step.

Keep a measuring cup nearby, and stop when you have 4 cups of prepared peel ready to go.

Step 4: Prepare Your Orange Fruit

Remove the seeds from each orange section.

With your paring knife, cut away the membrane from the outer sections of your oranges.

You’ll only want the juicy insides for your marmalade.

Prepare Your Orange Fruit — Orange membranes like this harden in the canner and make marmalade less tasty.

This is a sticky step that can take a long time to finish. When you’re done, you should have about 4 cups of chopped oranges.

Step 5: Prepare Your Lemon

Cut your lemon into slices that are 1/8-inch thick.

Remove the seeds from each slice.

If you’re using smaller jars (as I am), cramming an entire lemon slice into a jar isn’t easy.

Cut them into quarters to ensure they’ll fit.

Step 6: Cook Your Fruit

Place your fruit, peels, and water in a stainless steel pot. Bring it to a boil, and cook it over medium heat until the peel is tender.

This takes about an hour.

Stir your marmalade regularly as it cooks. Oranges come with natural sugar, and that can cause burning and scorching.

Stirring keeps things moving so they won’t stick.

Cook Your Fruit — Marmalade starts very juicy, but it cooks down over time.

Step 7: Add Sugar (and Cook More)

Add your sugar to the fruit and stir until it dissolves. You’ll know it’s ready when the liquid looks less cloudy.

Bring the mixture to a boil over medium heat and cook for about 45 minutes. Stir occasionally to prevent scorching and ensure that the sugars are evenly distributed.

Step 8: Prepare Your Jars

While your marmalade is cooking, wash your jars under warm water with plenty of soap. You’ll need about seven jars for this recipe, but I prepared eight in case I had overflow product.

Place your jars in the canner and fill it with water. Bring the water to a simmer with the jars inside. Keep the simmer going until you’re ready to can.

Sterilizing jars before canning isn’t always required. However, this recipe calls for processing times that are shorter than 5 minutes.

Since the jars will be in hot water for such a short time, it’s critical to sterilize the jars in advance.

Don’t skip this step.

Place your lids in a saucepan over low heat. This step will ensure that the adhesive is warm and ready for activation in your canner.

Step 9: Check the Marmalade

As your marmalade cooks, the natural pectins in the fruit will cause the mixture to form a jelly. There’s just one problem. You may not see it solidifying until it’s cool.

A spoon test can help you ensure it’s cooked long enough.

I grab a metal spoon and dip it into my jams and marmalade’s. I know I’ve reached the right stage when the substance no longer drips freely from the bottom of the spoon.

Instead, it should coat the spoon completely and barely drip at all.

Check the Marmalade — A cold spoon works best for a drip test. When it’s ready, the liquid should hardly drip at all.

In general, it’s best to can marmalade too early (rather than too late). If you can it too early, you can always pop it on a heat source and cook it down before serving it.

If you can it too late, it will turn into glue that you can’t fix later.

Step 10: Fill Your Jars

With your jar lifter, remove the glass from the canner. With your funnel, fill each jar with marmalade, leaving ¼-inch of space at the top for the jam to expand as it cooks.

You may splatter some marmalade on your jars as you fill them, and that’s fine! Dampen a paper towel and wipe down the top of every jar to remove it.

Using your lid lifter, remove the lids from the water bath and apply them to the jars. Screw down the rings until they’re finger-tight.

Step 11: Process Your Marmalade

Place every filled jar in your canner and ensure the tops are covered with an inch of water. Bring the water to a boil, and process your jars for 5 minutes. Adjust for your elevation as needed.

After 5 minutes, open the lid and turn off the heat. Let your jars sit for another 5 minutes to allow the pressure to stabilize.

Step 12: Remove and Cool

With your jar lifter, carefully pull every jar out of the boiling water. Do your best to keep the jar completely upright as you lift without sloshing the liquid inside.

Place your jars on a cutting board or towel to cool for 24 hours. Don’t push the lids or shake the jars during this time.

The liquid inside the jars will stabilize as the fluid rests, and tight seals will form.

Step 13: Check Your Seals

After 24 hours, your jars should be cool enough to handle, and the seals should be fully formed. It’s important to check, as jars with bad seals won’t be safe to store now or eat later.

Remove the ring from each jar and examine the lids. The center should be slightly depressed, and the lid should be so tightly affixed that you can’t get it off with your fingers.

Write the date on the lid of every sealed jar. Store in a cool, dark, dry place. (I use my basement.)

Check Your Seals — This marmalade is ready for storage.

If a jar doesn’t seal, place it in your refrigerator and eat it within a day or so. (The ideas at the end of this piece may inspire you!)

How Long Does Canned Marmalade Last?

Per the USDA, home canned food should be consumed within about a year. At that point, the contents will retain their high vitamin content, and the marmalade will remain brightly colored and very tasty.

If you wait longer than a year, you run the risk of reduced nutrients and vitamins. Your marmalade may not taste as good, either. In some cases, old marmalade seals can loosen and make the food unsafe to eat.

Label all canned goods carefully, and examine your stock regularly. If something you canned last year is still on your shelf, it’s time to cook something!

Ideas for Using Orange Marmalade

We all know orange marmalade is a tasty toast topping. However, there are plenty of novel ways to use this amazing spread.

These are a few of my favorites:

Mix with butter and slather on squash before you roast it.
Mix with olive oil for a bright salad dressing.
Add to rice dishes for a zesty finish.
Spoon over yogurt or cottage cheese.
Eat directly from the jar when you need Vitamin C.
Add marmalade to your favorite muffin recipe.
Use as a glaze on pork or chicken.

Super Easy & Delicious Canned Orange Marmalade Recipe

Homemade orange marmalade is vibrant, flavorful, and far better than store-bought versions. Follow this easy water bath canning recipe to capture the taste of citrus all year long!

Print Recipe Pin Recipe

Prep Time: 1

Cook Time: 2

Canning Time: 5

Total Time: 3 5

Course: Preserves

Cuisine: American

Keyword: Citrus, Orange Marmalade, Oranges, Water Bath Canning

Servings: Half-Pint Jars

Equipment

Ingredients

3 lbs Oranges (preferably Seville or Cara Cara)
1 Large lemon
6 cups Water
6 cups Sugar

Instructions

Prepare The Fruit

Select Fruit: Use 3 lbs of oranges and 1 lemon. Opt for organic produce since both the peel and fruit are used.
Wash Thoroughly: Scrub the fruit with a vegetable brush under running water to remove dirt and pesticides.
Peel Oranges: Use a vegetable peeler to remove the orange peels in long strips. Slice the peels into 1/8-inch strips, keeping the white albedo attached for its pectin content. Measure 4 cups of prepared peel.
Prepare Orange Sections: Remove seeds and membranes from the orange flesh, keeping only the juicy segments. Chop into small pieces to yield 4 cups.
Prepare Lemon: Slice the lemon into 1/8-inch thick pieces and remove seeds. Cut the slices into quarters for easier jar packing.

Cook The Marmalade

Combine Ingredients: Place the orange peel, orange flesh, lemon slices, and 6 cups of water in a stainless steel saucepan.
Boil: Bring the mixture to a boil over medium heat and simmer for 1 hour, stirring occasionally until the peel is tender.
Add Sugar: Stir in 6 cups of sugar until fully dissolved. Boil for another 45 minutes, stirring regularly to prevent scorching.
Check Consistency: Use the cold spoon test—dip a cold spoon into the marmalade. The mixture should coat the spoon and drip slowly.

Prepare Jars and Lids

Sterilize Jars: Wash jars with soap and warm water. Place them in your canner, fill with water, and bring to a simmer.
Warm Lids: Place lids in a saucepan of warm water on low heat to soften the adhesive.

Fill and Process Jars

Fill Jars: Use a funnel to ladle marmalade into jars, leaving ¼ inch of headspace. Wipe jar rims with a damp paper towel to remove sticky residue.
Seal Jars: Place lids on jars and screw rings on until fingertip-tight.
Process in Canner: Submerge jars in the canner, ensuring they’re covered with at least 1 inch of water. Process for 5 minutes (adjust for altitude if necessary).

Cool and Inspect

Cool Jars: Remove jars with a jar lifter and place them upright on a towel or wooden cutting board. Let cool undisturbed for 24 hours.
Check Seals: After 24 hours, press the center of each lid. If it doesn’t flex, the jar is sealed.

Notes

Organic Fruit: Since the peel is used, organic oranges are preferable to avoid pesticide contamination.
Consistency: If marmalade is undercooked, it can be reheated and thickened before use. Overcooked marmalade may turn too stiff.
Storage: Store jars in a cool, dark place for up to 1 year.

Tried this recipe?Let us know how it was!