Daniel Catalaa

Orange Marmalade

Most orange marmalade recipes I have found use too much sugar in a misguided attempt to wipe out any trace of bitterness or in order to thicken the marmalade. I have found an alternative to using large amounts of sugar and that is to mix in some apples as a pectin-rich thickening ingredient while keeping the added sugar-to-fruit weight ration at just 25%.


For 3 liters = 4 kg of marmalade, use:

  • Apples, 1.0 kg
  • Oranges, 1.5 kg
  • Orange juice, 0.5 kg
  • Sugar, light brown, 0.5 kg
  • Water, 1 liter


  1. Apple Prep: Leave the peel on the apples, core them, and cut them into ΒΌ inch cubes.
  2. Orange Prep: From each orange, lop off the end that attached to the stem and the other opposite end where the bloom fell off. Then cut the oranges in half, across their equator, and remove/pry out any visible seeds. Do not remove any of the peel or the pyth. Place the oranges cut-side down and cut them into thin slices about 2 mm in thickness.
  3. Combine all ingredients: In a very large deep pot place the apples, oranges, orange juice, brown sugar, and water. Stir until evenly mixed.
  4. Stew for 2 hours: Bring to the boil then lower to a simmer. Cook with the lid on but open just a crack for 2 hours.
  5. Thicken by mashing: Remove lid and use a masher to mash down the stewing fruit so that it breaks apart a bit and starts thickening the liquid.
  6. Thicken by evaporation: Continue cooking without the lid with a medium-low flame until the volume has reduced by at least half (~another 1.5 hours). Stir and scrape the bottom every 10-15 minutes to prevent the fruit from sticking to the bottom and burning.
  7. Pour and store: Once the desired consistency has been reached, pour the finished marmalade into sterilized jars.