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This orange marmalade brings fruitiness, freshness and an irresistible aroma to your dining table. With its bright color, it also puts you in a good mood. It is ideal for breakfast on freshly baked croissants or fluffy rolls, for filling pastries and for enhancing desserts. You can find a detailed orange marmalade recipe with the exact quantities and step-by-step instructions below.
Heavenly fruity and aromatic orange marmalade
This homemade orange marmalade tastes incredibly fruity and is very aromatic, similar to the mandarin jam. Just like my apricot jam or my strawberry jam, it contains three times as much fruit as sugar. In addition, the orange zest that I have added to the orange puree gives it an irresistible aroma and a more intense color.
With apple pectin, agar agar or preserving sugar
I made the orange marmalade once with apple pectin and once with agar agar and the normal sugar. The two vegetable gelling agents are ideal for this. However, you can also simply use preserving sugar 3:1 instead, just like for the raspberry jam recipe or the quince and apple jam recipe.
Orange marmalade with apple pectin
Use pure apple pectin without sugar or other additives for the orange marmalade recipe, just like for the cornelian cherry jam recipe. You can check the list of ingredients on the packaging.
Orange jam with agar agar
I used agar agar with gel strength 900 for this recipe, just as I did for the Bird’s milk sweets or the blackcurrant zephyr. A small amount is sufficient. If your agar agar has a weaker gel strength, you will need more of it for the marmalade.
Orange marmalade with preserving sugar
If you want to make the orange jam with preserving sugar, replace the sugar and apple pectin or agar agar together with preserving sugar 3:1 in my recipe below. For 1.5 kg of orange puree, you need 500 g of preserving sugar 3:1. It is best to buy preserving sugar that consists only of sugar, gelling agent pectin and possibly citric acid and does not contain any additives such as preservatives.
Gelling point test
To make sure your orange marmalade has the desired consistency, you can do a gelling point test.
Place a small clean plate in the fridge beforehand. Pour a small amount of orange marmalade onto the cold plate while you are cooking it. If it sets after about 1 minute, the marmalade is ready. If it remains liquid, cook it for a few more minutes.
This homemade orange marmalade is
- very fruity,
- sweet sour,
- fresh,
- slightly tart,
- fine,
- incredibly delicious,
- heavenly aromatic,
- colorful,
- vegan,
- with three times as much citrus fruit as sugar,
- with pieces of orange peel,
- with apple pectin or agar agar and normal sugar – or with preserving sugar 3:1,
- quick and easy to make,
- perfect on bread for breakfast, for pastries and desserts,
- ideal as a gift, in addition to the rhubarb jam and the blackberry jam.
How to make orange marmalade: tips and tricks
- You can replace apple pectin or agar agar and sugar together with the same amount of preserving sugar 3:1.
- Depending on the desired consistency of your marmalade, you can adjust the amount of the respective gelling agent. Follow the instructions on the packet. The amount of gelling agent also depends on its gel strength.
- You can refine the orange jam with various spices, such as cinnamon, cardamom, cloves or ginger.
- Store the homemade marmalade in sealed glass jars in a cool, dark place. Once opened, you should store the jam jar in the fridge.
Did you make the orange marmalade using this recipe? Which gelling agent did you use? I look forward to your result, your star rating and your comment below on how it turned out and how it tasted.
Also try these recipes for homemade jam:
- Apple jam recipe – how to make without gelling agent
- Quince jam recipe – the best
- Strawberry rhubarb jam recipe – aromatic fruity
Orange marmalade
Equipment
- sterilized preserving jars
Ingredients
for the orange marmalade with pectin
- approx. 2 kg organic oranges (1.5 kg orange puree)
- 500 g sugar
- 30 g apple pectin
for the orange marmalade with agar agar
- approx. 2 kg organic oranges (1.5 kg orange puree)
- 500 g sugar
- 5 g agar agar gel starch 900
Instructions
Preparation of the orange marmalade with pectin
- Cut only the yellow zest off 1 kg of oranges very thinly, for example with a peeler, then cut this zest into very thin strips and place them in a large saucepan.
- Peel all oranges and cut them into large pieces, removing the pips if necessary.
- Put the orange pieces in a blender, puree them finely and weigh out 1.5 kg of orange puree (peel and puree more oranges if necessary).
- Add the orange puree to the orange zest in the saucepan.
- Mix sugar with apple pectin, add it to the orange puree and stir.
- Bring the orange mixture to the boil while stirring and continue to boil for approx. 7 - 10 minutes while stirring.
- Immediately pour the hot orange marmalade into sterilized preserving jars, seal the jars, place them on the lids for approx. 15 minutes, then turn them over and leave them to cool.
Preparation of the orange marmalade with agar agar
- Cut only the yellow zest off 1 kg of oranges very thinly, for example with a peeler, then cut this zest into very thin strips and place them in a large saucepan.
- Peel all oranges and cut them into large pieces, removing the pips if necessary.
- Put the orange pieces in a blender, puree them finely and weigh out 1.5 kg of orange puree (peel and puree more oranges if necessary).
- Add the orange puree to the orange zest in the saucepan, add sugar and stir.
- Bring the orange mixture to the boil while stirring and continue to simmer for approx. 5 - 7 minutes while stirring.
- Add agar agar and boil the orange mixture for a further 2 - 3 minutes, stirring constantly.
- Immediately pour the hot orange marmalade into sterilized preserving jars, seal the jars, place them on the lids for approx. 15 minutes, then turn them over and leave them to cool.
Notes
- You can replace apple pectin or agar agar and sugar together with the same amount of preserving sugar 3:1.
- Depending on the desired consistency of your marmalade, you can adjust the amount of the respective gelling agent. Follow the instructions on the packet. The amount of gelling agent also depends on its gel strength.
- You can refine the orange jam with various spices, such as cinnamon, cardamom, cloves or ginger.
- Store the homemade marmalade in sealed glass jars in a cool, dark place. Once opened, you should store the jam jar in the fridge.
- Take note of the detailed tips and tricks for making the orange marmalade at the top of the article.
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