Ina Garten Orange Marmalade Recipe

This Ina Garten Orange Marmalade Recipe is a bright and zesty homemade preserve, which uses fresh oranges and lemons. It’s a classic, foolproof recipe, ready in about 1 hour and 20 minutes.

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Ina Garten Orange Marmalade Recipe Ingredients

• 4 large oranges, preferably seedless
• 2 large lemons
• 8 cups granulated sugar
• 8 cups water

How To Make Ina Garten Orange Marmalade Recipe

1. Prepare the citrus: Wash the oranges and lemons thoroughly. Slice them in half lengthwise, then into thin half-moons, including the peel. Remove any seeds during slicing.
2. Boil the fruit and water: In a large, heavy-bottomed pot, combine the sliced citrus and water. Bring to a boil over high heat, then reduce to low and simmer uncovered for 1 hour, stirring occasionally.
3. Add sugar: Stir in the sugar until completely dissolved. Increase the heat and bring the mixture to a rolling boil.
4. Cook to set point: Continue boiling for 15–20 minutes, stirring frequently. Use a candy thermometer and cook until the mixture reaches 220°F (104°C).
5. Test the set: Drop a spoonful of marmalade onto a chilled plate. Let it cool for a minute. If it wrinkles or holds shape when pushed, it’s ready.
6. Jar the marmalade: Remove from heat and skim off any foam. Ladle the hot marmalade into sterilized jars, leaving about 1/4 inch headspace. Seal tightly and let cool.

Recipe Tips

• Can I use a food processor to slice the fruit?
  Yes, for faster prep, use a slicing attachment for even, thin slices.
• How long does marmalade last?
  Properly sealed jars last up to 1 year in a cool, dark place. Refrigerate after opening.
• What’s the best way to sterilize jars?
  Boil jars in water for 10 minutes or run them through a dishwasher cycle.
• Can I reduce the sugar?
  It’s not recommended. The sugar acts as a preservative and helps the marmalade set.
• Why is my marmalade bitter?
  Too much white pith can cause bitterness. Thin, even slicing helps reduce this.

What To Serve With Orange Marmalade

This sweet-tart spread is versatile and pairs with both breakfast and savory dishes:

• Toasted sourdough or English muffins
• Croissants or biscuits
• Glazed over roast chicken or pork
• Cheese boards (especially with Brie or goat cheese)
• Stirred into yogurt or oatmeal

How To Store Orange Marmalade

Refrigerate: Opened jars should be stored in the fridge and used within 3-4 weeks.

Pantry: Sealed jars can be kept in a cool, dark place for up to 12 months.

Freeze: Marmalade can be frozen in freezer-safe containers for up to 6 months.

Orange Marmalade Nutrition Facts

• Calories: 56
• Total Fat: 0g
• Carbohydrates: 14g
• Sugars: 13g
• Fiber: 0g
• Protein: 0g
• Sodium: 0mg

Nutrition information is estimated and may vary based on fruit size and cooking methods used.

FAQs

Can I use blood oranges or other citrus?
Yes! Blood oranges, grapefruits, or even tangerines make fun variations.

Why didn’t my marmalade set?
It may not have reached 220°F or needed more cooking time. Let it boil longer next time or add a bit of pectin.

Can I use less sugar for a healthier version?
You can try low-sugar recipes with added pectin, but this version requires full sugar for preservation.

Is canning necessary?
Not for short-term use. For long-term storage, proper canning or freezing is best.

Can I double this recipe?
It’s best to make in smaller batches to ensure even cooking and proper setting.

Try More Recipes:

• Ina Garten Yogurt Mint Sauce Recipe
• Ina Garten Homemade Chicken Stock Recipe
• Ina Garten Brown Butter Sage Sauce Recipe