All the Oranges Marmalade

If you don’t know this about me already let me tell that I absolutely love oranges! And that is putting it mildly to say the very least. My obsession with citrus is so bad that when I was pregnant, my husband had to pluck oranges from our friend’s tree and juice them fresh on a regular basis. So as a thank you ( 9 years later), I decided to make this marmalade for him inspired by a brunch at June’s all Day a few weeks ago in Austin TX.

So the plan was to make a dedicated recipe with one kind of orange but then when I saw the fruit basket full of citrus, there was only one thing to do- use them all.

You could go either way with the recipe -mix it up or use one kind but be sure to remove the pith and seeds from the fruit.

It is very important to slice the oranges thin so that the rind is not too thick for each slice and breaks down when you stew the fruit. I try to use less sugar in my recipes but halfway through the process taste and add more if you like it sweeter.

Last but not the least, I used some Cointreau after the marmalade is ready. You can use Kirsch or a splash of Amaretto instead as well.

All the Oranges Marmalade

An ode to Citrus- packed with flavor and really simple to make
Prep Time15 mins
Cook Time40 mins
Total Time55 mins
Course: Breakfast, Condiment
Cuisine: American, French
Keyword: condiment, fruit, jam, marmalade
Servings: 12 servings


  • 6 no oranges
  • 1 1/2 cups fine sugar
  • 1 cup water
  • 1/2 tsp salt
  • 1 1/2 tsp cointreau


  • Wash the oranges thoroughly. Quarter the fruit, remove pith and seeds and then slice thinly.
  • In a saucepan place the cut fruit, cover with water and bring to a boil. Strain and then return to pan. 
  • Add the sugar, salt , one cup water and bring to a boil. 
  • Reduce the heat to medium low and stew the fruit till the temperature reaches 220F or 103C on a candy thermometer 30 -35 minutes. Stir occasionally to make sure the fruit breaks down evenly. 
  • Alternatively to check doneness for the marmalade take out a tsp and put in a frozen plate and see if it looks like it has a bounce. If yes then its done.
  • Take off the heat and add the Cointreau. Mix well cool and then fill in clean sterilized jars.
  • This marmalade keeps well in the fridge for up to a month.

It really is that simple and when spread on a hot toast or a scone… simply divine. Definitely try and make this one and if you do as always would love to hear from you or get a shout out at beyond.curry

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