Homemade Orange Marmalade Without Pectin (Video Recipe)

Name: Homemade Orange Marmalade without Pectin
Prep time: 30 min
Cook time: 120 min
Total time: 150 min
Yield: 15 servings
Ingredients: 2 Kgs orange (washed & scrubbed); 800 grams sugar; 2 lemons; 800 ml water

May 28, 2019 *Updated* June 3, 2019 By Veena Azmanov 32 Comments

Recipe Video Print

Homemade Orange Marmalade Without Pectin (low-sugar)

Homemade orange marmalade is the best way to use up the abundance of oranges when in season. This sweet orange marmalade, with a hint of bitter, without pectin is low in sugar. Also, it uses the old-fashion method of making marmalade just like mom used to do, all natural and wholesome.

Oranges, marmalade, no pectin and low in sugar, perfect recipe, best recipe — Homemade Marmalade Recipe low in sugar using seasonal Oranges made without any pectin.

If you’ve never tasted homemade orange marmalade before then you’ll be in for a treat with this one. The biggest advantage of making a good homemade marmalade is that you can use less sugar. The disadvantage of making homemade marmalade is that because it’s low in sugar it’s more delicious and everyone eats it with a spoon, straight from the jar (me), instead of on a slice of bread.

About this orange marmalade without pectin

This is my classic orange marmalade recipe. One that I have been using for years. Made the old school method just like mom and grandma did with no artificial pectin and not loaded with sugar.

The preparation for oranges does require a little effort but it’s worthwhile when you see kids enjoy orange marmalade without complaining that it’s bitter.

I do not can my fruit jams or marmalades because I would rather have a few options in the fridge rather than ten jars of one variety in my pantry (plus I have a small pantry). And yet, I have detailed the canning process below that you will find useful if you choose to make a big batch and can this homemade orange marmalade.

Commercial vs homemade orange marmalade

Sugar is a natural preservative, so most commercial jams are loaded with sugar. They want the jam to have a long shelf life (years not months). In fact, if this jam was made the commercial method you would be adding 6 to 8 cups of sugar instead of 4. Do you see the difference?

With homemade orange marmalade, you want a shelf life of months, or perhaps a year. Often we don’t can our jam or marmalade at all. So we don’t really need all that sugar for preservation either. Why have all that sugar when you can have a more fruity marmalade. Now you see why you need to make this homemade orange marmalade. Its better than any readymade marmalade you will buy.

Is making marmalade the same as making jam?

Often people perceive making jam as easy and marmalade as difficult. But the truth is that the process is quite similar.
Jam is very straight forward with fruit, sugar, and acid. While marmalade uses the fruit peel instead of the whole fruit, sugar, and acid.

Let’s talk ingredients and a few tips (Save/Pin)

Ideally, the three main ingredients for any jam are fruit, sugar, and acid. Take note of quantities in my jam recipes.

It’s all about the orange

The best time to make homemade orange marmalade is when oranges are in season. Fruits in season are always at their best, sweet and juicy. Seville oranges are considered to be more sweet and juicer. Make sure to use organic oranges that have not been treated with pesticides since we also use the zest.

The best way to take the bitterness out of orange marmalade is to make sure to use the outer zest or rind of the orange. Making sure to not get the white underneath. The white pith is where the bitterness is. This does require a little bit of effort but it will give you the best sweet (with a slight bitterness) homemade orange marmalade.

Sugar

Traditionally people use a ratio of 1:1 for fruit: sugar, just like commercial marmalade. That’s too sweet for me. Since I prefer my jams and marmalade more fruity, I use less sugar.

It is recommended to use thick granulated sugar so it cooks slowly with the fruit, but today I’m using regular sugar, which is not very thick.
You can create variations in marmalade by simply using different types of sugar. For example, brown sugar gives a sweet, but warm and dark marmalade with a hint of caramel like flavor.

Lemon juice – It’s best to use fresh lemon juice and organic lemons for the zest.

Butter – Now you don’t really need butter, and yet if you notice, often there is foam or scum in the marmalade when cooking. Adding butter helps clarify the orange marmalade.

Flavor/spice – Orange marmalade does do well with a few flavors. A hint of ginger adds a nice warmth. So does cinnamon. Other flavors like star anise and nutmeg work too.

Marmalade Done Test

Getting the marmalade off the heat is critical and often we take it off too soon or too late resulting in a runny or too thick marmalade. You can use a candy thermometer and cook the marmalade until the setting point of 105 C/ 220 F. And yet, since not everybody owns a candy thermometer, here is an old mom’s method that works great to test any fruit marmalde or jam.

Place two ceramic plates in the freezer or fridge. These cool while the marmalade is cooking. When you are ready to test – bring the cold plate out. Put a spoonful of marmalade on the plate. The cold plate will instantly cool the marmalade giving you an indication of how much it has set. Simply put the marmalade on the plate from the corner towards the center. If it wrinkles it is set. Time to take the marmalade off the heat. If not, continue with a few more tests – every 3 to 5 minutes.

Useful Tips and Tools

Always use a heavy bottom saute pan or saucepan. This will prevent the jam from sticking or burning on the bottom.
Use clean chopping board and a kitchen knife that has not been used for things like garlic, onion or spices.
Also, use clean silicon or wooden spatula that has not been used for food with strong flavors. Wooden spoons can absorb strong smell from spices. I have a set of spatulas and tools that are only used for baking, which also works well for jams.
There are many brands of canning jars find one that best suits the quantity of jam you are making, depending on the jam consumption in your family. If you use large jars then you will end up with it for longer in the fridge. For our family of four, small 250 ml jars work best.
And always use labels and write the date and type of jam. This will prevent any guesswork later.
If you plan to can the bottles make sure to use a good stockpot and rack that will hold all the bottles comfortably with space between them. If necessary do it twice but do not crowd the stockpot.
Lastly, when canning always use the right tools canning equipment such as tongs. Often you can find similar items at home and you don’t have to buy them. What’s important is that you be careful when handling the hot stockpot and hot jam jars.

How to make homemade orange marmalade without pectin (Save/Pin)

Ingredients

2 kgs orange (4 lbs) washed
800 grams sugar (4 cups)
2 lemons
800 ml water (3 cups)

Video – how to make homemade orange marmalade

Method

Prepare

Zest and juice the lemons – and set aside.
If you plan to can this orange marmalade sterilize the jar – see instructions below.
Place two ceramic plates in the fridge for marmalade done test later.
Thoroughly wash and lightly scrub the oranges as we will be using the peel.

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Zest the orange

Use a sharp vegetable peeler or paring knife and peel the bright orange colored zest making sure not to get the bitter white pith underneath. Julienne or cut the zest into strips.
Alternatively, you can use the citrus zester that I have used in the video to zest the oranges.
Zest all oranges and set aside.

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Juice the oranges

Cut the oranges in half and squeeze the juice out.
Strain the juice to remove any peps or pulp.
Set aside for later.

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Prepare pith and membranes for pectin

Collect the pulp, peps and remove as many membranes from the orange as possible (see video).
Tie it all in a cheesecloth.
Set aside for later.

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Cook the zest first

In a heavy-bottom pan add the orange zest, lemon zest, lemon juice, orange juice, and water.
Place the cheesecloth with the membranes inside the pot as well.
Bring to a boil then cook on medium simmer partially covered.
Cook until the orange zest becomes soft. The liquid will reduce to about one–third of its original volume.

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Add the sugar

Once the orange zest gets soft add the sugar.
Stir and cook on medium heat until the sugar has melted.
Then turn the heat up and let it come to a rolling boil.
At this time, it is best to remove the cheesecloth with membranes and piths, making to press out as much of the syrup as you can.
Let boil for a minute or two then reduce heat to a simmer.
Now cook on medium-low simmer until the orange marmalade thickens and reduces to almost 1/3 its original volume.
You can now start testing the marmalade using the ceramic plate we kept in the fridge earlier.
Alternatively, you can use a candy thermometer and cook the marmalade until you reach 105 C/ 220 F which is the setting point for orange marmalade.

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Testing the marmalade

Place a small amount of the mixture on the plate. The cold plate will help cool the mixture instantly and give you a good indication if the marmalade is ready.
You may need to do this once or a couple of times depending on how soon you start checking.
If the blob of mixture you placed on the plate wrinkles in 2 to 3 minutes when you touch it with your fingers – it’s ready.
When the marmalade is closer to getting ready add a teaspoon of solid butter and you will notice that all the foam or scum on the top will dissolve and give you that glossy golden shine.
Let the marmalade cool for about 20 mins before you pour it into warm sterilized jars leaving 1/4 inch space from the top.
Use a clean sterilized knife or spatula to move the marmalade a bit – this will remove any air pockets.
Clean the rim of the jar with a clean paper towel.
Top the lid and screw on rings (that come with the canning jars).
Place a piece of wax paper on the top before you place the lid on tightly.

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If you plan to can the marmalade

Sterilize the jars

Sterilize four 375 g jars by washing them in hot soapy water or place them in the dishwasher in a gentle cycle.
Place them in the oven for 20 minutes at 140C, this will dry any excess moisture in the bottles.
Leave them in the oven until you are ready to use (you can turn the oven off).
Don’t forget to wash and sterilize the bottle lids as well.

Canning process

Place a rack on the bottom of a large stockpot.
Fill half the pot with water.
Pour the marmalade into the hot sterilized jar as explained above and close the lid.
Bring the water in the pot to a boil on high heat.
Lower the jars over the rack leaving enough space between the jars.
The level of water should be at least an inch above the top of the jars. So if necessary pour more boiling water.
Bring the water to a boil again. Cover the pot and process for 15 minutes.
Remove the jars from the stockpot and place them on a kitchen towel to absorb any excess moisture.
Let cool completely.
Press the top of the lid to ensure the seal is tight – the lid should not move at all.
Store in a cool dry place.

Storage

If canning, the canned orange marmalade will stay in a cool dry place in the pantry for up to a year or even longer.
When not canned, the marmalade will stay at room temperature for a month or more in good weather.
You can also keep the marmalade in the fridge for 3 to 6 months.
Label the jar with the name and date so you know what is in and when you made it.

Frequently asked questions

Can I use other fruit instead of orange?

Yes, you can use other citrus fruits like blood oranges, lemons, lime, grapefruits, mandarins. Some fruits may be more bitter and tart than others.

How do you thicken orange marmalade without pectin?

All fruits have pectin which is a natural substance. Some fruits have more pectin than others, like blueberries, apples, and other fruits. Oranges have plenty of pectins so you don’t really need any more pectin.
Our grandmothers did not use any artificial pectin either. And yet, they’ve made us some amazing jams and marmalades. Low-heat, slow cooking is the key to making a good marmalade because that’s when the pectin is naturally released.

Can I not use the pith and membranes in orange marmalade?

The pith, pips, and membranes are the part of the fruit that is rich in pectin so it is an important ingredient in the process of making marmalade. If you choose to omit the natural process of pectin in this marmalade making process I highly recommend using artificial pectin. You will need about 2 boxes for this recipe – which is about 12 tbsp.

Why do we add lemon juice to make orange marmalade?

Almost all marmalades use lemon juice and so does this orange marmalade. Lemon is a great way to cut down on that sweetness with a citrus edge. It also prevents the sugar from crystallizing. Most importantly the lemon helps prevent any growth of bacteria when canning the marmalade.

Can you overcook orange marmalade without pectin?

Yes, it is possible to overcook marmalade. It is better to undercook rather than overcook. Because undercooked can be cooked again, but once overcooked you have to add water to thin the marmalade. And once you add water you reduce the shelf life of the jam or marmalade.

Why is my orange marmalade without pectin not setting?

Often the reason a jam or marmalade does not set though reduced to half is that it has not been boiled enough. The low-heat slow cooking is what makes marmalade reach its setting point. If cooked too fast the liquid is reduced but without going thru the natural process of setting. So, low-heat slow cooking is the key to a perfect marmalade.

How do you know when homemade orange marmalade without pectin is ready?

Getting marmalade off the heat is critical. Often we take it off too soon or too late resulting in a runny or too thick marmalade.
You can use a candy thermometer and cook the jam until the setting point of 105 C/ 220 F. But since not everybody owns a candy thermometer you can use the cold plate method explained above in the recipe and shown in the video.

Do I need a thermometer to make orange marmalade?

No, you don’t need a thermometer. The cold plate testing methods have been successfully used for years by our moms and grandmothers. Having said that if you are new to making jams and marmalades then having a thermometer can take the guesswork out. Just take the jam off the heat when it reaches the setting point of 105 C / 22F. I find this thermometer on my spatula so convenient that I use it more often than I did before.

Can I reboil homemade orange marmalade if it is not set?

You want to give the marmalade a good 24 to 48 hours to set. The natural pectin does need time to set. After that, if it is still not set then you can recook the marmalade until the setting point or use the marmalade done test shown above.

Why is my homemade orange marmalade crystalized? How do you prevent crystallization? How do you fix crystallized jam?

An acid like lemon juice is necessary to keep the sugar from crystallizing which is why all jams and marmalade recipes have lemon juice. To fix crystallization, simply heat the marmalade in a microwave or clean a saucepan. Add lemon juice and cook until the sugar has melted again. This should fix it.

What else can you do with orange marmalade?

Oh, plenty.

Spread it over chicken thighs and bake till done for a simple yet scrumptious orange chicken.
Spoon over plain homemade yogurt to make a fruity orange yogurt.
Mix it in a cocktail with gin for an orange marmalade martini
Spread it in the base of a baked tart and top with vanilla creme patisserie for an orange tartlet.
Serve it with French toast, waffles, and pancakes.
Use it as a filling in cupcakes for wonderful orange cupcakes.
Spread it over Brie and bake wrapped in puff pastry for a delicious baked orange brie.

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Homemade Orange Marmalade without Pectin

Author: Veena Azmanov

5 from 15 votes

Print Pin Rate

Prep Time: 30 mins

Cook Time: 2 hrs

Total Time: 2 hrs 30 mins

Calories: 273kcal

Adjust Servings Here: 15 servings

Description

Ingredients

2 Kgs (4.41 lb) orange washed & scrubbed
800 grams (4 cups) sugar
2 (2 ) lemons
800 ml (3.38 cups) water

ADJUST SERVINGS HERE – 15 servings