Discover three delicious homemade marmalade recipes featuring bright orange, sweet strawberry and mint, and tropical orange-pineapple flavors. Simple, fragrant, and perfect for homemade breakfasts and desserts.
Homemade Orange Marmalade
Ingredients
- About 2.2 lbs fresh oranges
- ¾ cup water
- 2½ cups granulated sugar
- 3 vanilla pods
- 1 lemon
- ½ teaspoon ground cinnamon
Instructions
Wash the oranges thoroughly. Peel about half of them, removing the peel in thin strips, and cut the fruit into smaller pieces. Leave the other half with the peel on and chop them into small pieces as well.
Place all the oranges in a large saucepan and add the water. Bring everything to a boil, then reduce the heat slightly and cook for about 40 minutes, stirring occasionally, until the fruit and peel become tender.
Add the sugar, the seeds scraped from the vanilla pods, the juice of the lemon, finely chopped lemon zest, and cinnamon. Stir well and return the mixture to the heat. Once it comes back to a boil, cook for another 10 minutes, stirring frequently, until the sugar has dissolved and the marmalade begins to thicken.
If you prefer a smoother marmalade without noticeable pieces of peel, use an immersion blender to blend the fruit to your preferred texture. Continue cooking for another 8–10 minutes.
Meanwhile, warm clean glass jars in an oven set to 225°F. Carefully spoon the hot marmalade into the warm jars, leaving a little headspace. Seal immediately with clean lids.
For best storage, process the filled jars according to a tested water-bath canning method appropriate for marmalade. Once cooled, store sealed jars in a cool, dark place.
Homemade, fragrant, and wonderfully citrusy—perfect on warm toast, biscuits, or freshly baked bread.
Strawberry & Fresh Mint Marmalade
Ingredients
2.2 lbs fresh strawberries
2 cups packed brown sugar
About 10 fresh mint leaves, finely chopped
½ teaspoon dried mint
1 packet fruit pectin
1 teaspoon pure vanilla extract
Instructions
Wash the strawberries well and remove the stems. Cut the berries into pieces, then pulse them briefly in a food processor or blender until you have a thick fruit purée. Do not blend them completely smooth if you enjoy a little texture.
Transfer the strawberries to a large saucepan and stir in the brown sugar. Bring the mixture to a strong boil over medium-high heat, then reduce the heat slightly and cook for about 10 minutes, stirring often.
Mix the pectin with 2–3 teaspoons of sugar and sprinkle it into the hot strawberry mixture while stirring continuously. Bring the marmalade back to a boil and cook for about 3 minutes, stirring constantly.
Add the finely chopped fresh mint and dried mint. Stir well and cook for another 1–2 minutes.
Remove the saucepan from the heat and stir in the vanilla extract.
Pour the hot marmalade into clean, warmed jars. Wipe the rims clean, seal with the lids, and allow the jars to cool.
For longer storage, use a tested water-bath canning procedure suitable for fruit preserves.
The result is bright, fragrant, and slightly refreshing—a wonderful spread for toast, scones, pancakes, or homemade biscuits.
Orange-Pineapple Sunshine Preserve
Ingredients
1.1 lbs fresh pineapple, peeled and chopped
About 10½ oz orange segments, with seeds and excess membrane removed
Juice of 1 lemon
4 cups granulated sugar
1 teaspoon finely grated fresh ginger
Instructions
Place the pineapple and orange segments in a blender or food processor and purée until smooth, or leave a little texture if you prefer a more rustic preserve.
Transfer the fruit mixture to a large saucepan. Add the lemon juice, sugar, and freshly grated ginger. Stir everything together.
Bring the mixture to a boil over medium-high heat, stirring frequently. Reduce the heat slightly and continue cooking for about 15–20 minutes, stirring often so the fruit does not stick to the bottom of the pan.
The preserve should become glossy and noticeably thicker as it cooks.
Pour the hot mixture carefully into clean, warmed jars and seal immediately.
For safe long-term storage, process the filled jars using a tested water-bath canning method suitable for fruit preserves. Once cooled, store properly sealed jars in a cool, dark place.
This golden preserve is delicious on toast, croissants, pancakes, cheesecake, or simply spooned over warm homemade bread.
