Orange Marmalade to Brighten Up Any Breakfast Meal

orange marmalade recipe

orange marmalade recipe

Breakfast often brings some of your favorite flavors to the table. From fruits to baked goods, it’s easy to get some of your favorites to start your day. Citrus is a big part of breakfast, and marmalades are a fun way to bring it to your favorite bread, biscuit or toast.

orange marmalade recipeMost marmalade recipes are hard to follow and it takes hours to make and prepare. But we have an easy recipe that your family will love when you put it on the table. This easy marmalade recipe can be used on any citrus fruit, and it has natural pectin inside so you wont need to add any pectin for it to thicken up.

Easy, bright flavors and the perfect way to start your day!


  • 5 large Oranges*
  • 2 cups Sugar
  • 1 1/2 cups water
  • 1 tsp Vanilla Extract
  • *Alternative – 4 Large Oranges and 4 mandarin oranges for variety of flavors


  1. orange marmalade recipeWash all of the oranges to remove any dirt or impurities. Cut both the blossom end stem end off the oranges. Slice all into 1/8″ strips. Remove any seeds as you go.
  2. Add all ingredients into a large pot and cook over medium high and stirring occasionally.
  3. Continue to cook down until the marmalade thickens and darkens slightly. You will be able to tell that the marmalade is done when you take a spoonful and it comes from the spoon.
  4. Spoon your done marmalade into clean jars and can with the instructions below, freeze for up to 6 months or place in the fridge for up to 3 weeks.

Canning Instructions: 

  1. Place 5 clean half pint jars on a rack in your stock pot. Fill the jars and stock pot with cool water until it completely covers the top of the jars. Cover and put on medium heat. Simmer but do not boil.
  2. Prepare 5 lid sets, put the bands aside and put the flat lids in a small sauce pan and put on medium heat. Do not boil, but keep warm through the whole process.
  3. orange marmalade recipePrepare your marmalade according to the directions above.
  4. Now, remove the jars from the warm bath. Tip them as you pull them out and pour the water back into the pan. Place them on a towel on the counter with the opening up. Do not dry them! Just put
  5. them down and put the funnel in. Put your ingredients in your jars until there is about 1/2 inch of space in the top. Once all jars are full, take a plastic or wooden utensil and move it around to get extra air bubbles out.
  6. Take the small magnet tool and remove flat lids from their hot bath. Place over
    top of each jar. By hand screw on the collars, but not too tight! Remember some air still needs to get out of each jar.
  7. Place the jars back into the hot stock pot and replace the lid. Turn your temperature up to high. When it starts to do a rolling boil, start a timer for 10 minutes.
  8. After the jars have processed for 10 minutes, turn off the heat and remove the lid to the pan. Let cool for 5 minutes. Remove all the jars without tipping them and place them back on the towel. Remember – don’t towel them off!



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