FrenchGardenHouse Home Made Orange Marmalade.

If you dream of a steaming bowl of cafe au lait, and a freshly baked croissant slathered in butter and glistening, sweet orange marmalade, then you will love this post!  My FrenchGardenHouse Home Made Orange Marmalade known to the French as confiture d’orange, is easy, irresistible, and delicious! As promised, I’m sharing this very easy recipe for Home Made Marmalade.


FrenchGardenHouse Home Made Marmalade


As a little girl growing up in Europe, oranges were a very special treat. They mostly came from Spain, and only when in season – which is actually the winter months.  Whenever I had a cold or a little flu, my grandfather would bring me beautiful, bright and juicy oranges.  i have such special memories of being that little girl, snug under the covers in the big house’s third floor, and eating an orange.  It’s why I was excited to buy a house with an actual real live orange tree in the back garden here in Southern California, and why I learned how to make this FrenchGardenHouse Home Made Orange Marmalade.


FrenchGardenHouse Home Made Marmalade


Our oranges are naval oranges, which makes for a slightly sweeter, less bitter marmalade than the marmalade I grew up with from those Spanish Seville oranges. Every spoonful will make your morning toast sparkle. Just try not to gobble down a whole jar at once! {I am often tempted!}



FrenchGardenHouse Home Made Orange Marmalade

bread and French marmalade


This is a two day process, which sounds intimidating but trust me, it’s not. It just cools overnight. This recipe makes about 3 quarts total, or 12 8 ounce jars. You will need a large pan, and a cooking thermometer {like a candy thermometer} This marmalade freezes so well, or you can process it in a water bath for canning. {I don’t, but we eat ours fairly quick and I try to be generous with it and give to our neighbors!}


home made marmalade


It’s perfectly sweet, irresistible, and foolproof!



FrenchGardenHouse Home Made Orange Marmalade.



4 large seedless oranges, washed. {this is about 3 lbs. or 8 cups sliced.}

2 lemons{this is about ½ lb. or 1 cup sliced.)

8 cups water.

8 cups regular granulated sugar.



Day 1

  1. Cut oranges in half, then into very thin half-moon slices. Discard any seeds, even seedless oranges may have some.
  2. Put all the slices and juice in a large stainless steel pot.
  3. Add the water, bring the mixture to a boil, stir often.
  4. Remove from heat, then stir in the sugar until it dissolves.
  5. Cover and let this stand overnight at room temperature.


Day 2

    1. Bring the mixture back to a boil. Reduce heat to low and simmer uncovered for 2 hours.
    2. Then turn heat up to medium and boil gently, stirring often, for another 30 minutes.
    3. Skim off any foam that forms on the top. Cook the marmalade until it reaches 220 degrees {it has to reach this temperature for the natural pectin to gel with the sugar.}
    4. Test if the marmalade is ready by placing a small amount on a plate and refrigerate it until it’s cool but not cold. If it’s firm {not runny nor hard} it’s ready. It should have a beautiful golden orange color. If your marmalade is runny, continue cooking it; if it’s too hard, add a little more water.
    5. Pour your marmalade into clean hot mason jars,  wipe the rims with a clean damp paper towel, and seal with the lids. Chill in the refrigerator.

It may take 24-48 hours for the natural pectin to set up properly.



*To test if your marmalade is ready, place a teaspoon of hot marmalade over an icy cold plate you place in the freezer ahead of time – about 40 minutes. Allow it to sit for 30 seconds, then tilt the plate. The mixture should be a soft gel that runs a little, then stops. If your mixture is thin and runs easily, it is not ready. If not, keep boiling a little while, and make sure the temperature reaches 220 degrees.

*While many jam and jelly recipes require added pectin, you don’t need to add any to this marmalade. With a little help from the lemons in this recipe, the pectin from the orange rind and the added sugar work quickly together to form that perfect marmalade consistency. This recipe coaxes out that natural pectin by letting the fruit soak overnight and then boiling it rapidly until enough water has evaporated that the mixture can reach 220 degrees.

*Store covered in the refrigerator for up to 1 month. Freeze for up to 3 months. Thaw overnight in the refrigerator before using.

*Be careful as your orange marmalade cooks. Make sure to give it a stir every 5 minutes to prevent it from bubbling up and flowing over the pan. Jam does that!

*For a truly decadent treat, serve with a croissant, a slice of brie, and sprinkle with walnuts. I ate it like this in a French hotel, and it’s so good!


FrenchGardenHouse Home Made Marmalade


That’s all there’s to it! In no time at all you will have amazing, delicious confiture d’orange that you made yourself!


DIY Orange Marmalade


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WHAT’S YOUR FAVORITE JAM {to eat or make} ?




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14 thoughts on “FrenchGardenHouse Home Made Orange Marmalade.”

  1. Your recipe for Orange marmalade sounds jummy.
    My favorite homemade jam is rasp-strawberry.
    Nothing beats homemade jam.

    1. I agree, Anja, nothing beats home made jam. I love the raspberry-strawberry jam too. There are so many yummy ones! Hope you are having a wonderful week!

  2. Thanks, Rita. A warm piece of buttered toast slathered in orange marmalade is hard to beat! I hope you have a wonderful day. xo Lidy

  3. Stephanie Cooley

    Oh, yum! I will definitely try this recipe. Around the holidays I always make a sherry jelly for gifts. It can be used for sweet or savory and is a never fail recipe.

    1. That sounds SO good! I’d love the recipe if it’s not a secret.

      wishing you a gorgeous day!

  4. Oh LIdy, what a glorious post. And it looks delicious. Thank you so much for sharing your favorite marmalade recipe with us! My favorite might be a raspberry or strawberry jam but my ULTIMATE favorite, which I can never find in the US is a citron marmalade. Yum! I love citrus.

    Thanks for stopping by Marmelade Gypsy the other day! It’s always lovely to see you there!

    1. Jeanie, I LOVE Citron Marmalade! My replacement for that here in the states is lemon curd. Not quite the same, but when I make it myself it’s tarter. Going to try to find a recipe for the lemon marmalade!!

  5. Alice Genzlinger

    Lidy, I have been making this very same recipe for years and it is delicious. I was so anxious waiting to see your recipe just to see if it could possibly be better than the recipe I had. Everyone that makes it will never use another recipe. I love surprises and this was a great one.

  6. FrenchGardenHouse

    I’m so glad you use this old recipe too Alice! Tried and true, easy and delicious.

  7. Gloria P

    I always make a small batch for Christmas gifts. I add fresh cranberries. It adds great visuals and taste with a decorative top added under the rim. Another winner you have presented for us.

    1. Such a great idea, Gloria! I’m going to try that next time! Thank you!

  8. Denise Carlson

    Oh yum, I will definitely try this one! I love orange marmalade. The decadent treat you referred to at the end of the recipe might be served at my next girlfriend get together. Thanks Lidy

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