Really Quick Orange Marmalade Recipe | CDKitchen.com (2024)

  • add review
  • #96220

Just two ingredients and a few minutes in the microwave and you can have a quick batch of orange marmalade ready to go.

Really Quick Orange Marmalade Recipe | CDKitchen.com (1)


serves/makes:

ready in:

under 30 minutes

10 reviews
2 comments


ingredients

1 large orange with a good quality peel
1 cup white sugar or sugar substitute

directions

Wash orange well. Remove stem end if still attached, and any blemishes. Cut in eighths with a serrated knife and carefully remove all seeds.

Process in food processor until most chunks or peel are fairly small and uniform. Add sugar and pulse to mix.

Place mixture in an uncapped glass container (a clean glass jar works great if you've kept the lid) and place in microwave. Cook on high for 2 minutes. Stir, and cook for another minute. Stir again.

Watch carefully so the marmalade doesn't scorch or boil over and microwave for 1 minute more. Repeat a 4th time. Cool, then cap and store in the fridge.

Great for toast, bagels or crispy rice cakes with lite cream cheese, or stirred into low fat or fat free yogurt or cottage cheese. Or throw calorie caution to the wind and use it to make a Miami Sundae.

This recipe can be made on the stovetop also: Bring to a boil over medium heat, stirring frequently. Turn heat as low as possible and simmer gently, stirring often, for about eight minutes.

recipe tips


Use organic oranges if possible to avoid pesticide residues in the peel.

Let the marmalade cool completely before capping to avoid condensation.

Stir the mixture thoroughly between each microwave interval to make sure it cooks evenly.

Use a deep microwave-safe container to prevent boiling over.

Test the marmalade on a cold plate; it should wrinkle when pushed with a finger if it's set.

Be careful of steam when opening the microwave and stirring.

Serve the marmalade as a spread on toast, as a topping for desserts, or as a glaze for meats.

Adjust the quantity of sugar based on the sweetness of the orange and personal preference.

Try combining different types of citrus fruits for unique flavor combinations.

common recipe questions


Can I use a different type of sugar, like brown sugar?

Yes, brown sugar can be used for a deeper flavor, but it may alter the color and taste slightly.

Is it necessary to use a food processor?

A food processor helps to finely chop the orange, but you can also do it manually with a knife for a chunkier texture.

How can I tell if the marmalade is done?

The mixture should thicken and become jelly-like as it cools. It might still be slightly runny when hot.

Can I add other ingredients to the recipe?

Yes, you can add ingredients like lemon zest or ginger for additional flavor.

Is it possible to double the recipe?

Yes, but you may need to adjust the microwave cooking time and sugar amount (depending on the tartness of the oranges) accordingly.

Can I use a different type of citrus fruit?

Yes, you can experiment with lemons, limes, or grapefruits, adjust the amount of sugar as needed.

What should I do if the marmalade is too runny?

Cook it for additional 1-minute intervals in the microwave, checking the consistency each time.

How long does this marmalade last in the fridge?

It can last for up to two weeks when stored in an airtight container in the refrigerator.

Can I can this marmalade for longer storage?

This recipe is not designed for canning. For canning, you would need to follow a recipe with specific proportions and processing times for safety. You can freeze it, however, for longer storage time.

What can I do if the marmalade is too sweet?

Add a bit of lemon juice to balance the sweetness.


nutrition data

26 calories, 0 grams fat, 7 grams carbohydrates, 0 grams protein per tablespoon. This recipe is low in sodium. This recipe is low in fat.



more recipes like really quick orange marmalade

OLD FASHIONED ORANGE MARMALADE

CRANBERRY-ORANGE JAM

BARTLETT PEAR ORANGE MARMALADE

CRANBERRY-ORANGE MARMALADE

3-DAY MARMALADE

FROZEN ORANGE JUICE JELLY


reviews & comments

  1. Jane REVIEW:
    September 29, 2020

    I loved it I needed a sugar free marmalade and I made it with sweetener

  2. annette REVIEW:
    July 7, 2020

    Brilliant, I added stem ginger and a squeeze of lemon. Will never buy shop bought again. Thank you

  3. Joyce REVIEW:
    May 9, 2020

    Needed marmalade for a fruit cake recipe & this was so easy & good!

  4. Callafaith REVIEW:
    February 6, 2020

    Wow! Can’t believe how well this turned out- it looked too simple. Needed this for a shrimp recipe and didn’t have enough time to go back to the store. Thanks for saving dinner:) We had plenty left over, looking forward to using it again at breakfast.

  5. Guest Foodie REVIEW:
    January 19, 2020

    Wow, so easy and so good. I needed this for a citrus stir fry. I was perfect. Thanks so much.

  6. Rhonda REVIEW:
    November 24, 2019

    This was fast, beyond easy and really delicious! I definitely will be making this on a regular basis.I follow the recipe with a 5-minute water bath so that my jars are sealed and shareable.

  7. Mike REVIEW:
    June 28, 2019

    Love this recipe! Thank you for sharing. Turned out perfectly and is so easy to do. I will add this to my personal list of top 10 recipes as it is handy to do when you just want a good marmalade fix without spending an entire day in a sticky kitchen.

  8. Denise June 15, 2017

    Mine did not look like that. My came out looking like a smoothie. What did I do wrong?

    • CDKitchen Staff Reply:

      Sounds like maybe you processed it longer? Is it just the appearance that's different? If so, I wouldn't say anything was wrong with it.

  9. Guest Foodie July 19, 2013

    Not to my taste

  10. Chrisleo REVIEW:
    September 15, 2012

    Just used this recipe for quick marmalade, very easy to follow and it turned out great

  11. Miriam REVIEW:
    June 9, 2012

    I love it, so quickly & easy!

  12. Anita REVIEW:
    January 19, 2012

    a lovely marmalade, tasty, chunky, and very easy to make. Will definitely use it again.

');

Really Quick Orange Marmalade Recipe | CDKitchen.com (2024)

FAQs

What is the secret ingredient in marmalade? ›

Pectin is key

“Mandarin marmalade is harder to make; mandarins don't have as much pectin. Lemons are really good. A lemon and ginger marmalade's a really nice one to make, lots of pectin, so that one will set easily.

What is the ratio of oranges to sugar in marmalade? ›

What's the ratio of sugar to fruit in marmalade? Because of the tartness of a Seville orange, the ratio of sugar to fruit in marmalade is 2:1. This recipe calls for 2kg of sugar and 1kg of oranges but you can scale it down or up using that ratio.

Can you make marmalade over 2 days? ›

If you are going to make marmalade as a rule you will be busy for two days, but that's half the fun. The kitchen smelling of citrus fruit while the jam slowly turns into this thick consistency.

How long to boil marmalade before it sets? ›

After about 5 mins the marmalade will start to rise up the pan (it may drop back and then rise again) and larger bubbles will cover the surface. After 8-10 mins boiling, test for setting point. Times will vary according to the size of the pan – in a large pan this takes 7-8 mins, in other pans it may take 12-15 mins.

Which sugar is best for marmalade? ›

Caster sugar is the one to avoid. The crystals are too fine, which is great for baking but they will dissolve too quickly when making marmalade. Granulated sugar is a good choice. The large crystals will dissolve quickly and cleanly, resulting in a clear, amber liquid that best shows off your perfectly floating peel.

Why do you soak oranges for marmalade? ›

You're going to soak the fruit in the water overnight. This will draw out the natural pectin in the fruit and help your marmalade to cook up nice and thick.

How do you thicken marmalade without pectin? ›

1. Add chia seeds to the recipe. Chia seed jam is a method of making jam that requires no cooking. The chia seeds soak up the juice and moisture from fruit purée and plump up, giving a thickening effect to the jam without using heat or added sugar or pectin.

What happens if you don't put enough sugar in marmalade? ›

Reducing the sugar in the recipe means a slacker, not set consistency and the marmalade could have a shorter shelf life.

Does lemon juice thicken marmalade? ›

Lemons contain a very high amount of pectin, which naturally sets and thickens the marmalade.

What can I use instead of pectin? ›

What Are Substitutes for Pectin?
  • Citrus peels. Citrus peels—especially the white part, or pith—are naturally packed with pectin. ...
  • Cornstarch. Cornstarch is a natural thickener that works as a seamless substitute for pectin.
  • Gelatin. Gelatin is a viable option for non-vegans or non-vegetarians.
  • Extra sugar.
Aug 10, 2021

Why add lemon juice to marmalade? ›

Adding acid in the form of fresh lemon or lime juice is important for two reasons: First, it makes for a more well-balanced jam, returning some of the acidity lost with the addition of sugar. Second, pectin needs acid to properly activate, or firm up.

What happens if you over boil marmalade? ›

If you cook it for too long at a high temperature, the natural pectin breaks down and no longer acts as a setting agent and the sugar polymerises into toffee. The way to make any set jam or marmalade is to simmer the fruit gently until it develops your desired level of softness.

Why do you put warm sugar in marmalade? ›

Some recipes ask you to heat the sugar in a low oven before adding it to the pan. This stops the temperature in the pan from decreasing when the sugar is added and, consequently, reduces cooking time, which is preferable; shorter cooking time = brighter fruit flavour.

Why add baking soda to marmalade? ›

Baking soda is slightly alkaline and helps to break down the peels, shortening the time it takes to cook and soften them. You do not have to use it to make good marmalade, but it helps shorten the cooking process.

Why put butter in marmalade? ›

To prevent scum forming on the top of your jam, add a knob of butter to your fruit at the same time as you add the sugar, we recommend 20 grams per 1 kilogram of fruit. Note: Scum is nothing sinister, it is only air bubbles that are created during the cooking process, they will not ruin your jam/marmalade if they form.

What does citric acid do to marmalade? ›

Citric acid is added to jams to lower the acidity and enable gel formation, especially in products with high carotenoid content. The role of citric acid in jam is to increase the stability of cyanidin-3-glucoside (C3G) and enhance its antioxidant capacity.

Top Articles
Latest Posts
Article information

Author: Velia Krajcik

Last Updated:

Views: 6327

Rating: 4.3 / 5 (54 voted)

Reviews: 85% of readers found this page helpful

Author information

Name: Velia Krajcik

Birthday: 1996-07-27

Address: 520 Balistreri Mount, South Armand, OR 60528

Phone: +466880739437

Job: Future Retail Associate

Hobby: Polo, Scouting, Worldbuilding, Cosplaying, Photography, Rowing, Nordic skating

Introduction: My name is Velia Krajcik, I am a handsome, clean, lucky, gleaming, magnificent, proud, glorious person who loves writing and wants to share my knowledge and understanding with you.