Orange Marmalade

29 Feb

February is traditionally marmalade making month.  I´m a little behind this year, and hope this recipe doesn´t reach those of you, who want to give it a try, too late.

First of all though, I´d like to say a big thank you to two fellow bloggers who very kindly nominated me for awards.  Waterfalls and Caribous chronicles the adventures of a young couple travelling the world.  They´re currently in South Korea, and if, like me, you have never been to a Love Motel (it´s not rude, I promise!), click here. Thanks guys for the Versatile Blogger Award, and here´s my previous post on that if you want to check it out.

The lovely Alli over at Pease Pudding very kindly awarded me the Liebster Blog Award. If you haven´t visited this great blog yet, do pop over, it´s written by a lass from Northern England now living in beautiful New Zealand. Thanks Alli, and if you missed it, here´s where I share the love.

Last year I posted a more traditional way of making it, this year I´m using a slightly quicker method (no hand chopping and a quicker set), although marmalade making from scratch is a fairly lengthy, but rewarding process.

For the other method, click here.


  • For every kilo (or just over) of oranges, two kilos of sugar and 1.25 litres of water and one lemon
  • The biggest, heavy based, saucepan you have
  • A wooden spoon
  • A couple of large jugs or bowls and a fine sieve
  • About 6 regular sized jams jars and lids per kilo of oranges

Start by washing and drying the oranges, and lemons and putting them in the biggest saucepan you have and covering them with water.  You will now bring to the boil and cook gently until softened.  Unless they are tightly packed they will probably float, so just turn them around in the water every so often. This will take about an hour and they are ready when you can easily pierce them with a skewer.

Remove the oranges from the liquid (don´t discard it) and when they are cool enough to handle, cut them in half and scoop out the flesh, pips and pith and place into the reserved liquid.  You will also probably need to cuts the skins into quarters and with a knife or spoon, scrape off as much of the white pith which still clings to it.  This is important as it will give you that precious pectin which will make your jam set. Put the two halves of each lemon in with the pulp.

Now bring the liquid with all the pulp and pith to a boil and using a potato masher, press down on the pulp as it boils. Leave it boiling gently for about 10 minutes and press the pulp a couple of times during this period.

As this is boiling you can process the skin – either by hand into fine shreds, or in a food processor into tiny chunks.

Now strain the liquid from the pulp and keep pressing as you pass it through the sieve to get any last drops of pectin out.

Put the liquid back into the pot, add the sugar and the chopped orange skin and cook gently until the sugar has dissolved.  Now bring up to a quicker boil until it reaches setting point.  You´ll find this happens quite quickly with this method, and if you like a thicker set marmalade, cook for a few minutes longer.  Personally I like a softer texture – the choice is yours.

Once it is ready, leave to cool slightly for about 10-15 minutes and to allow the shreds to settle, then pour into sterilised jars, seal and wait for them to cool before labeling (if you do this). Now enjoy the wonderful smells of oranges which will still fill your house and cut yourself a lovely slice of bread to enjoy the fruits of your labours.

Spree has also made the most of the lovely oranges around at this time of year. Check out her beautiful rhubarb and orange jam.


74 Responses to “Orange Marmalade”

  1. Food,Photography & France February 29, 2012 at 11:46 #

    I’m mad for marmalade in cakes at the moment, and your marmalade sounds delicious.

  2. cookinginsens February 29, 2012 at 12:44 #

    I’ve always liked marmalade with toast.

    • Chica Andaluza February 29, 2012 at 13:09 #

      And plenty of unsalted butter for me too – what a treat!

  3. Mad Dog February 29, 2012 at 14:20 #

    Excellent recipe – mind the step ladder (or is that just for medlars) 😉

    • Chica Andaluza February 29, 2012 at 14:43 #

      Well, now that you mention it, I did have to get the step ladder out to put the jars away and I was very, very careful as I was alone in the house!

      • Mad Dog February 29, 2012 at 18:16 #

        I’m glad to hear it 😉

  4. Tandy February 29, 2012 at 15:05 #

    I have just bought pectin to make marmalades with, thanks for this recipe 🙂

    • Chica Andaluza February 29, 2012 at 15:24 #

      With luck, you won´t even need to use it if you make this version, although I guess you´ll be using sucrose, so not sure if that means you need to include pectin?

  5. gardenfreshtomatoes February 29, 2012 at 15:16 #

    No pots of molten sugar and fruit around here until Angel learns better not to get underfoot in the kitchen – we should be good in time for strawberry season. 🙂
    (But, I’d love a slice of fresh bread with a bit of your Bottled Sunshine, if you’ve a bite to spare!)

    • Chica Andaluza February 29, 2012 at 15:26 #

      A wise decision I think – and you´d never get it all done during nap time! Would love to send you some bottled sunshine if I could 🙂

  6. ChgoJohn February 29, 2012 at 15:41 #

    This looks delicious, Tanya. Serving it, as you do, atop freshly baked buttered bread must taste too good for words. I mustn’t linger here too long. I simply do not wish to break out the canning supplies so early. I’m just not ready! 🙂

    • Chica Andaluza February 29, 2012 at 16:37 #

      Ah but John – the early bird catches the worm…or the early canner fills the pantry!

  7. deairby February 29, 2012 at 15:57 #

    if you like waterfallsandcaribous check out this blog of my daughter and son-in-law who live in India

  8. Just A Smidgen February 29, 2012 at 16:45 #

    I’ve made jam but not marmalade before and can’t wait to try this. I’m wondering if I can avoid sterilizing my jars and just put them in the freezer instead? And which citrus fruit have you tried? Will all citrus make a marmalade with this method? xo Smidge

    • Chica Andaluza February 29, 2012 at 16:59 #

      I always sterilise my jars but if you´re going to freeze the marmalade I guess you wouldn´t need to do this. You can always just stick them in the microwave or hot oven for a while – that works too. This recipe works with any citrus fruit, I´ve made lovely lemon marmalade in the same way and if they´re thick skinned they have loads of pectin and it sets very, very easily! Not sure if you´d need to add pectin if you used mandarins or grapefruit, but maybe try a very small batch to see how it reacts. And do let me know!

  9. bitsandbreadcrumbs February 29, 2012 at 17:22 #

    This is an interesting way to make marmalade and I like that it’s quicker, and hopefully doesn’t need pectin. I’ve just made marmalade once, and it probably needed pectin. I just want to dip a spoon into yours, it looks so good in the picture with that lovely bread!

    • Chica Andaluza February 29, 2012 at 17:32 #

      Thank you- and it is just a little easier than the way I did it before and no messing around with muslin bags and string, which is better!

  10. Cooked By An Angel February 29, 2012 at 19:30 #

    Can’t wait to try it at your place! LOL! No seriously will be making my own. Thanks for posting.

  11. spree February 29, 2012 at 19:38 #

    The first thing I loved about this was the title – I don’t get far past the mention of “orange marmalade” without salivating. The second thing I loved about it was the descriptions of ingredients, so “familiar” and homey sounding – I felt like I was in your kitchen, looking over your shoulder, hearing you say, “For every kilo (or just over) of oranges, you’ll want two kilos of sugar and 1.25 litres of water and one lemon just picked from the tree out back. You’ll need a couple large jugs too, and a good wooden spoon. And here, you can put on this apron I just made you. Would you like some wine, luv?” 😉

    • Chica Andaluza February 29, 2012 at 19:57 #

      Am laughing so much as that sounds just like me! It reminds me though that all my pals have lovely new aprons and mine is looking distinctly sad 😦 Need to make one for myself soon!

      • spree February 29, 2012 at 20:02 #

        This is a call-out to all sewers out there! Chica needs an apron – colorful, kind-of-sassy, chic! And vintage would be perfect!

      • Chica Andaluza February 29, 2012 at 20:19 #

        Vintage would be absolutely perfect! XL please 😉

  12. The Spain Scoop - Scoopette February 29, 2012 at 19:56 #

    I was just in Andalucia marveling at all the trees heavy with oranges. Perfect time to make jam!

  13. promenadeplantings February 29, 2012 at 20:57 #

    Ooo I’ve never seen marmalade made like this before, i.e. cooking the whole fruit first. and this reminds me I need to replace my ol Jam Pan 🙂

    • Chica Andaluza February 29, 2012 at 21:45 #

      I was so pleased with the results, really one of my best marmalades ever!

      • promenadeplantings February 29, 2012 at 21:59 #

        Its the scent of cooking marmalade that just sends me into some kind of ecstasy, let alone the finished item!

  14. delicio8 February 29, 2012 at 21:58 #

    Do you use any particular type of Orange? When I lived in California I would have known exactly which type to use. Up here in Washington State I have to rely on whatever the grocery carries and to me their oranges are suspect. Dry is my suspicion. I love citrus! Thanks for this recipe.

    • Chica Andaluza March 1, 2012 at 09:32 #

      Ideally the bitter Seville oranges are the best, but they all get sent to the UK! So I just use the ones that all our friends and neighbours grow locally – the distinguish them between those for eating and those for juicing. They´re all pretty sweet but I just try to pick the ones that feel heaviest as they are more juicy and with more pith.

  15. sportsglutton February 29, 2012 at 22:27 #

    Making this marmalade would have been much better than the slow cooked orange beef that I experimented with over the weekend with our huge supply of citrus. Oh well. 🙂

    • Chica Andaluza March 1, 2012 at 09:34 #

      That sounds interesting – sounds though as if you are not entirely happy with the results of your experiment?!

      • sportsglutton March 1, 2012 at 14:42 #

        Plainly put, the experiment sucked. But that happens sometimes. 🙂

  16. Malou February 29, 2012 at 23:33 #

    I’ve never tried making marmalade nor jams before because it is easy to just buy them from the shop but there is something about making it yourself, putting it in those jars and labeling them with your own signature. Hmmm…I guess now is the time to do that with your amazing recipe, Tanya. 😉

    • Chica Andaluza March 1, 2012 at 09:36 #

      Well, I guess if you can get hold of it easily and it´s good…and you´re looking after a family…this is one kitchen activity which can be put to one side! I guess you could always do a small batch of something quicker in the summer like a fruit jam, just to start yourself off.

  17. Michelle March 1, 2012 at 00:53 #

    So funny. A couple of weekends ago we actually had Seville oranges in our grocery. Grown in the U.S. somewhere, to my great surprise. I made 2 different marmalades—much like yours, one involved cutting up the peel raw, and the other cooking the oranges whole. (The former turned out better for me than the latter, but it may have been a question of overcooking the latter.) I thought of you all the while and wondered if you were doing the same thing in Spain!

    • Chica Andaluza March 1, 2012 at 09:37 #

      And there we were both making marmalade! I wish we could get Seville oranges but the irony is they all get exported 😦

  18. Simply Tia March 1, 2012 at 01:46 #

    Tanya, I’m tired of begging you for your food. Can I just come live with you and Big Man? Pretty Pretty Please? I’m a hard worker and I’m easy to get along with. Just say yes and I’ll be all packed by the morning!

    This marmalade looks great and if you say it’s made from oranges you grew, I would just die! I want to live up the mountain too!

    • Chica Andaluza March 1, 2012 at 09:37 #

      Am making up the spare bed and will make sure top put a fridge and larder in the spare room too!

  19. Rufus' Food and Spirits Guide March 1, 2012 at 05:27 #

    Looks wonderful, curious about that bread too!

    • Chica Andaluza March 1, 2012 at 09:39 #

      That´s just my everyday bread recipe – 540g flour, 280ml water, two tablespoons of olive oil, pinch of salt and a sachet of quick yeast. Two rises and into a medium oven…! It makes a large loaf but it keeps well for a couple of days.

  20. Karen March 1, 2012 at 23:20 #

    Your marmalade must be delicious. I can’t eat a flaky croissant without orange marmalade on it. It goes so well with the buttery taste.

    • Chica Andaluza March 2, 2012 at 08:23 #

      I´m just having my first coffee of the day and now I am craving a decent croissant which I can´t get here 😦

  21. Charles March 1, 2012 at 23:37 #

    Hi Chica – you reminded me that I totally meant to make marmalade this year and completely forgot about it. I wanted to make the type my mother makes – really dark and bitter, with finely shredded peel in it. Oh well – I won’t have time this weekend – I’ll just admire yours instead for now 🙂 Great job – I have to say, I’d have to take it with toast though – I’ve always found marmalade with untoasted bread very strange for some reason!

    • Chica Andaluza March 2, 2012 at 08:23 #

      I´d normally agree but it was out of the oven that morning so it was very good! Toast, butter and marmalade is the best though…

  22. hotlyspiced March 2, 2012 at 01:46 #

    I love marmalade and there’s nothing better than homemade marmalade. I love to start the day with marmalade on toast.

  23. fati's recipes March 2, 2012 at 08:48 #

    Chica, I feel like a cavewoman wanting to do nothing but the traditional… I think it runs in my blood… I guess the era wasn’t that long ago since my grandparents in Syria did everything by hand like how I want to… they did all the preserving one can do… marmalade, jams, tomato paste, pickles, olives, yoghurt… the lot. I wish I had the knowledge, time and resources to do all that sort of stuff… Thanks for this recipe, I’ve saved it so one day when I’m feeling extra challenged but ready, I can try it! 🙂

    • Chica Andaluza March 2, 2012 at 08:58 #

      I bet you´re a very young and gorgeous cavewoman! But I do know what you mean – I am very lucky to have the time to do things the “old way”. I guess our lives are improved vastly by technology (well, we wouldn´t be able to blog and talk to each other for a start!) but we spend so much time living life in the fast lane that some of the old ways are being forgotten, or we just don´t have time for them anymore.

  24. foodblogandthedog March 2, 2012 at 09:10 #

    After so long away and eating everyone elses food I am desperate to get back in the kitchen. This looks like the perfect recipe to start me off. Unbelievably I have never made marmalade, I always make mandarin jam because the marmalade recipes have seemed so complicated. This one doesn’t scare me as much!! Thanks so much for following me in South Africa, travelling is great but it is lovely to back in sunny Spain!!

    • Chica Andaluza March 2, 2012 at 09:32 #

      Welcome home – I agree, it´s good to travel but it´s also good to be home again. If this is your first venture into marmalade making, this is a good recipe to start with as you don´t have to mess around with muslin bags etc and you can make smaller quantities successfully too.

  25. Michi March 3, 2012 at 10:46 #

    Oh yum, I love marmalade! (Okay, let’s face it, I love everything you post up)! I had no idea it was the season for making marmalade – your orange marmalade looks soooo good. Soon it’ll be membrilla with queso fresco season, too! 😉

    • Chica Andaluza March 3, 2012 at 10:51 #

      You´ve gotta move quickly here with the fruit – one blink and you´re in strawberry season!

      • Michi March 3, 2012 at 10:56 #

        Mmmm, does that mean strawberry jam soon? 🙂

  26. Sawsan@ Chef in disguise March 3, 2012 at 19:52 #

    I have been planning to make orange jam for weeks, I hope I can still make it in time. I would love to make a little marmalade following your recipe too

    • Chica Andaluza March 3, 2012 at 20:17 #

      It can be made with any types of oranges – I just prefer the bitter ones which are harder to get hold of – so really you could make a batch any time you have some nice oranges. I hope it goes well!

  27. ....RaeDi March 4, 2012 at 04:05 #

    One of my favorites, orange marmalade! Beautiful photo! We ate the last of our marmalade at Christmas, need to make some more….

    • Chica Andaluza March 4, 2012 at 10:19 #

      I ran out long before mainly because visitors kept pinching it! This year I´ve made loads!

  28. island traveler March 5, 2012 at 10:00 #

    Now I can make a homemade orange marmalade. Everything seems to taste good when spread with a delicious home cooked jam. Thank you for the recipe…beautiful pictures. Have a great day.

    • Chica Andaluza March 5, 2012 at 21:31 #

      Can highly recommend this method, it was quicker than usual and set really well. Hope you do get to make a little batch!

  29. delicio8 March 12, 2012 at 06:33 #

    I found Seville oranges in my local ethnic grocery! They are certainly bitter when fresh but they made amazing marmalade. I just love that bitter and sweet taste. I blogged about it here if you want to see.
    Thank you so much! That’s at least two of your recipes that I’ve thoroughly enjoyed. Oh, I guess I should say we’ve enjoyed since Jason has benefitted as well. 😉

  30. idiosyncratic eye May 13, 2012 at 23:16 #

    Your ‘no chop’ version is very Spanish, that’s where my family acquired the recipe and it’s been successful for years. I’ve never seen it written down and I thought I’d never see a version again. Thanks for sharing. 🙂

    • Chica Andaluza May 14, 2012 at 10:07 #

      Do hope you get the chance to give it a go – it´s a good (and slightly quicker) way to process large quantities of oranges!

  31. Burhan April 20, 2015 at 03:19 #

    Delicious cakes accompanied with warm coffee definitely more settling, 🙂

  32. seminar ACLS October 19, 2016 at 09:29 #

    toast is not complete without a marmalade


  1. Lazy weekend Cranberry scones with Orange Marmalade « delicio8 - March 12, 2012

    […] up here in the Pacific Northwest and citrus reminds me of growing up in California.  Recently ChicaAndaluza posted her recipe for Orange Marmalade. I has asked her what type of oranges were typically used […]

  2. Sticky Citrus and Marmalade Tray Bake | Chica Andaluza - February 18, 2015

    […] marmalade to enjoy. Thanks Mamma! Putting the marmalade in the cupboard, I came across a jar of my own marmalade from last year which I decided to use up quickly so that I could get onto enjoying the fresh batch […]

  3. There’s (almost) no such thing as a free lunch…. | Chica Andaluza - September 25, 2015

    […] been barbecued the night before and avocados from kindly neighbour who also keeps us supplied with oranges later in the year to make […]

I love to hear what you think, please leave me a comment!

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

Entre El Comal Y La Olla

Una aventura culinaria


So in 2016 I turned 50. I was in Italy for my 21st, 30th and 40th. To keep this birthday tradition going I always knew I'd be in Italy for my 50! This blog starts with my 5 week adventure in Puglia but my love affair with Italy continues.....


2nd time around

Our Growing Paynes

A journey about cooking, traveling, gardening, and crafting.

the chef mimi blog

So Much Food. So Little Time.


This site is all about gluten free cooking and more.


Trying to find order in all of this chaos

The Complete Book

A little bit of everything


Tales of adventures in quilting, gardening, photography and cooking from the Kingdom of Chiconia

Gather & Graze

In the Melting Pot of an Antipodean Kitchen

Fig Jam and Lime Cordial

Living well in the urban village


Roaming, at home and abroad

East of Málaga

Tales from the AUTHENTIC Costa del Sol .... and beyond

50 Year Project

My challenge to visit 192 countries, read 1,001 books, and watch the top 100 movies

Cooking in Sens

Living, Drinking and Eating in Burgundy


farming, gardens, cows, goats, chickens, food, organic, sustainable, photography,

Chica Andaluza

Sometimes Up a Mountain in Andalucia and sometimes Down by the Sea on the English South Coast

bits and breadcrumbs

where all trails lead to good food

The Material Lady

Fabric, life, and all that

Back Road Journal

Little treasures discovered while exploring the back roads of life

Promenade Plantings

from seed to plate

Mad Dog TV Dinners

Guess what's coming to dinner?

Food, Photography & France

Journal of a food photographer living in France

from the Bartolini kitchens

"Mangia e statti zitto!"


Creating now.

Lavender and Lime

a food and lifestyle blog ♥

Chef in disguise

Easy authentic middle eastern recipes

Rufus' Food and Spirits Guide

A how to for everyone and anyone

florence and freddie

the house of chairs

%d bloggers like this: