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recette confiture d'oranges faciles

Easy Homemade Orange Marmalade Recipe

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Making homemade orange marmalade (orange jam) is very simple, with no preservatives or additives. You can enjoy oranges all year round.
SERVING:2 jars
COOKING TIME15 minutes
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Course: Jam
Cuisine: French
Keyword: homemade orange jam, jam, orange jam, oranges
Author: Rachida

INGREDIENTS 

  • 1 kg (35.27 oz)oranges, peeled and segmented (pulp with juice and the zest of 2 oranges)
  • 1 small lemon
  • 700 g (24.7 oz) sugar
  • 1 knob of butter
  • 1 vanilla bean optional – I didn’t use it
  • 1 cinnamon stick optional – I didn’t use it

PREPARATION

Preparing oranges

  • Scrub and wash the oranges well, then wipe dry.
  • Zest two oranges, one with a fine or microplane grater and the other with a coarse grater.
    You can peel the orange, remove the white skin and cut it into julienne strips. Cut each julienne into small pieces of about 2 cm. You can add more to your jam if you like the bitterness.
  • Peel oranges raw with a sharp knife. Remove the bitter white skin and leave only the flesh. Remove any seeds.
  • Cut into 4 and remove the white inside. If you can recover only the supremes without the membrane, that's ideal.
  • Cut each orange pulp wedge in half and pour into a bowl, catching any juice that has dripped onto the board.
  • Weigh the peeled and cut oranges to obtain 1 kg of fruit.

Macerate

  • Pour into a pot with high sides to prevent overflow. It should be at least twice the height of the fruit and sugar.
  • Add the sugar and mix well. Cover and leave to macerate for at least 6 hours before cooking. I usually leave overnight.
  • In the 4 images below, the last one is the one after maceration.

Jar sterilization

  • The next day, just before cooking, sterilize the jars. Wash them and put them in a large pot with a lid. Cover with water and bring to the boil. Allow 15 min from boiling.
  • Turn them and the lids onto a towel to drain. Do not wipe them.

Cooking jam

  • Add the juice of a small lemon and a knob of butter to the macerated oranges and sugar, then bring to the boil.
  • Stir, then cook for 15-20 min from boiling. At first, stir occasionally, but towards the middle of the cooking time, stir constantly to prevent the jam from sticking to the bottom. Use a skimmer to crush the fruit.
  • Cooking time will depend on the amount of juice and the degree of heat, so check the consistency on a plate taken from the freezer. Add a teaspoonful of jam, wait a moment and tilt the plate. The jam should set slightly.
  • Don't overcook your jam to the consistency of a cold jam. At the end of cooking, it should be glossy but runny and fairly liquid. As it cools, it will firm up.
  • If you thicken it too much, you'll end up with a very thick jam.
  • If there is a little foam towards the end of cooking, remove it with a skimmer.
  • Remove from the heat and immediately fill the jars to within 1 cm of the rim, using a funnel if possible. Screw the lids on tightly and turn them upside down on a towel until cool.
  • After this time, turn the jars right-side up and store in the cupboard, away from light.
  • Once opened, store in the refrigerator.
Tried this recipe? Don't forget to tag me on @gateau_et_cuisine_rachida or #gateauetcuisinerachida!