Orange marmalade

The first time I made this jam, I analyzed various recipes I found online – some used only orange peel, others just the pulp, and many involved wasting a lot of time removing the white pith to avoid bitterness. I chose a combined version, using both the peel (finely grated) and the orange flesh, without the white part. It’s not complicated if you work methodically and have a decent peeler. I ended up with 3 large jars of jam, which I stored in a cool place after they completely cooled down.

Quick Info

Total time: about 2-3 hours (depends on how quickly you peel the oranges and how long you cook them)
Preparation time: 1-1.5 hours for peeling and cutting
Cooking time: 1-1.5 hours (varies based on desired consistency)
Servings: 3 jars of 800 ml
Difficulty: medium (peeling the oranges takes time)
Recipe type: orange jam, suitable for winter preserves, breakfast, or desserts

Ingredients

3 kg oranges (well washed beforehand)
1.5 kg sugar
400 ml water
juice of one lemon (freshly squeezed)
optional: a pinch of cinnamon

Preparation method

1. Wash the oranges thoroughly, especially if they are not organic. Using a peeler, finely grate the orange peel, avoiding the white part underneath (it’s important not to have any white, as it adds bitterness).

2. Immediately after removing the peel, use a thin knife to remove the white pith from the oranges. If you wait too long, it hardens and becomes difficult to peel.

3. Cut the oranges into slices, remove any seeds (if present), and chop the slices into suitable cubes.

4. The grated peel can be cut into thin strips or left as it comes off the peeler. I used a food processor to chop it, but if I were to repeat the recipe, I would just cut the peel with a knife for a more pleasant texture.

5. Place 400 ml of water in a large pot and add the sugar. Heat over medium heat, stirring occasionally, until the sugar is completely dissolved and the syrup begins to boil.

6. Add the orange pieces and the peel. Let it simmer on low heat. As foam forms on top, remove it with a spoon.

7. Boil until the syrup reduces by half (about 1-1.5 hours), stirring occasionally. You can adjust the time if you want the jam to be thicker or more liquid.

8. 2-3 minutes before turning off the heat, add the lemon juice and, optionally, a pinch of cinnamon.

9. Pour the hot jam into clean jars. Seal the lids tightly and turn the jars upside down for 10 minutes to seal.

10. Let the jars cool to room temperature, then store them in a cool, dark place.

Why I make this recipe often

This recipe is useful if you have a lot of oranges on hand and want to make a jam that keeps well through the winter. This jam has a balanced taste – it’s not too bitter if you remove the white part well and is quite aromatic. It keeps well in jars and can be used for breakfast or various desserts.

Tips and variations

Tips

Peel the oranges and the white part immediately; don’t leave them exposed on the table, as the pith hardens and is hard to remove.
If you want the orange peel to remain visible and have texture, don’t chop it too finely.
If you don’t have a food processor, use a good knife to cut the peel into thin strips.
Substitutions

Cinnamon is optional; you can omit it or add other spices if you like.
Sugar cannot be replaced with honey or artificial sweeteners for this classic recipe, as the texture depends on sugar.
Variations

You can make the jam using only the peel or only the pulp; it’s not mandatory to use them together. Boiling just the peel usually involves repeated blanching to remove bitterness, but that wasn't necessary here.
If you want a thicker jam, let it boil longer; if you prefer it more fluid, stop earlier.
Serving ideas

It goes well for breakfast on toast with butter or in yogurt.
It can be used as a filling for pastries or as a topping for cheesecake.

Frequently asked questions

Do I need to blanch the orange peel beforehand?
No, in this recipe, the peel is used directly, without blanching, as long as it is finely grated and without the white part.

How do I know when the jam is ready?
It’s ready when the syrup has reduced by half and looks slightly viscous on a plate. You can test it by placing a drop on a cold plate – if it doesn’t spread, it’s thick enough.

How long does the jam last in jars?
If the jars are clean and well sealed, it will last several months in a cool place without any issues.

Can this recipe be made with other types of citrus?
You can try it with grapefruits or lemons, but you need to adjust the sugar to taste. I haven't tested it, but the principle remains the same.

Nutritional values

Estimated per 100 g: approximately 190-200 kcal, primarily from carbohydrates (from sugar and fruit), very low protein, and almost nonexistent fats. The jam is high in sugars – about 50 g of carbohydrates/100 g. Values may vary, but it’s useful to keep in mind that it is a product with high caloric content.

Storage and reheating

The jam is best stored in a cool place in airtight jars. It doesn’t require reheating; it can be consumed directly from the jar. Once a jar is opened, it’s best to keep it in the refrigerator and finish it within a few weeks. If you notice crystallized sugars on top, it’s not a major issue; just mix or scoop them off.

This recipe is basic, with no complicated steps, just time and patience for peeling. If you follow the proportions and peel the oranges well, the result will be balanced in taste and texture.