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Orange Marmalade

Orange marmalade1

Orange marmaladeThe season for making orange marmalade is winter through early spring.

Orange marmalade is a jam like preserve that contains chunks of orange and slivers of orange rind.

Preserves, conserves, jam, and marmalades are made when chunks of fruit are simmered and thickened with sugar and then stored in airtight containers.

The first marmalades were made from quince. The Portuguese word marmelo means quince. The Portuguese word marmelada means quince jam.

The first orange marmalade was made in Scotland in 1790.

Seville oranges are the most popular fruit for making orange marmalade.

Marmalade is delicious with toast.

Three-Day Orange Marmalade


12 oranges

6 lemons

3 grapefruit



1. Wash and slice the fruit as thin as possible, discarding all of the seeds.

2. For each quart of fruit and juice, add 2 quarts cool water and let stand overnight.

3. Next day, bring to the boil and cook for 2 hours, then let stand again overnight.

4. Next day, measure and add ¾ cup sugar for each cup of fruit and juice and boil until thick (about 2 hours).

Pour into hot sterilized jars, seal with hot wax and protect with jar covers.

Written by Stephen Albert

Stephen Albert is a horticulturist, master gardener, and certified nurseryman who has taught at the University of California for more than 25 years. He holds graduate degrees from the University of California and the University of Iowa. His books include Vegetable Garden Grower’s Guide, Vegetable Garden Almanac & Planner, Tomato Grower’s Answer Book, and Kitchen Garden Grower’s Guide. His Vegetable Garden Grower’s Masterclass is available online. has more than 10 million visitors each year.

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