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If you’ve been searching for a non-bitter orange marmalade recipe, you’ve come to the right place. Traditional marmalade can be a bit… much. That sharp, bitter bite from all the pith and peel? It’s not for everyone. And if you’ve always thought marmalade just wasn’t your thing, I completely understand.
But here’s the thing: it doesn’t have to be that way.
This easy orange marmalade recipe is ridiculously simple—just three ingredients, one pot, and about half an hour of your time. No boiling chunks of orange peel, no wrestling with bitter white pith, no complicated steps. Just fresh orange juice, a bit of finely grated zest, and sugar. That’s it.
What you get is a bright, sunny marmalade that tastes purely of oranges—sweet, glossy, and absolutely wonderful on warm toast or swirled into yoghurt or dolloped on scones. Or use it to fill these wonderfully citrusy Orange Christmas Cookies!
If you’ve been put off by bitter marmalade in the past, this recipe is your fresh start. Let’s make something delicious together!
Ingredients
This non-bitter orange marmalade requires just three simple ingredients:
Oranges
You’ll need 10-15 oranges, depending on their size – enough to yield 900 ml (about 4 cups) of freshly pressed juice. It’s better to have a few extra than to come up short!
Choose organic oranges whenever possible, since we’re using the zest as well as the juice. The zest is where all that bright orange flavour lives, and organic means no wax or pesticide residue on the peel.
Sugar
Sugar serves two purposes in marmalade: it preserves the fruit and helps it set properly, ensuring your marmalade stays shelf-stable for months.
Although oranges have natural sweetness, we still need sugar for preservation. For this recipe, use a bit more than one-third the amount of sugar compared to juice (350g sugar for 900ml juice).
You have two options:
- Household sugar + pectin: Use regular granulated sugar and add pectin separately
- Jam sugar: This already contains pectin, making the process even simpler
Pectin
Pectin is what makes your marmalade gel and set properly. If you’re using regular household sugar (not jam sugar), you’ll need to add pectin separately.
Check the package instructions on your pectin brand for the exact amount—it varies by manufacturer. Most sachets are designed for specific fruit-to-sugar ratios, so look for one labelled for 2:1 or even better 3:1 (fruit to sugar).
Instructions
Making this non-bitter orange marmalade is so simple, you’ll wonder why you ever bought it from the store!
Step 1: Prepare the jars
Sterilise the jars and lids you want to store your marmalade in, by using one of the methods described in this article.
Step 2: Grate the zest
Wash ALL the oranges thoroughly under warm water to remove dirt and residues. Using a fine grater or microplane, finely grate off the zest of two oranges—just the bright orange outer layer, avoiding the white pith underneath, which adds bitterness. Gather the zest in the pot you’ll use for cooking.
Step 3: Press the juice
Now, cut the oranges crosswise in half (around the “equator”). Use a citrus juicer to squeeze each half and pour the juice into a measuring jug. Continue until you have 900 ml (about 4 cups) of freshly pressed orange juice.
Don’t throw away the orange peels! In this article, you’ll learn about 12 different uses for orange peel.
Step 4: Mix the ingredients
Pour the orange juice into the pot with the zest. Add the sugar and pectin (if necessary) and stir everything together until well combined.
Step 5: Cook the marmalade
Bring the mixture to a rolling boil. As soon as it bubbles, set your timer for 4 minutes and let the marmalade cook. Keep the heat at medium-high to maintain the rolling boil and regularly stir the marmalade to prevent it from burning or boiling over.
Step 6: Gel test
After 4 minutes, test if the marmalade thickens by putting some of the hot liquid onto a cold plate. Let it sit for about 15 – 20 seconds and slowly tilt the plate.
If the mixture thickens visibly and runs only slowly, or wrinkles slightly when you push it with your finger, the marmalade is ready to be ladled into the jars.
If it’s too runny, cook the marmalade for another 1 – 2 minutes.
Step 7: Pour the marmalade into jars
Once the marmalade is ready, fill it into the prepared jars with a ladle. Be careful: it’s literally boiling hot!
Fill each jar, leaving about 1cm (⅓ inch) headspace at the top. Then, close it tightly with the lid (again, be careful: it’s hot!), and put it upside down on a kitchen towel on your counter. Leave the jars inverted for 10 minutes, then flip them right-side up.
Let the marmalade cool down completely and listen for the satisfying ‘pop’ as the lids seal while cooling.
Non-bitter orange marmalade
Ingredients
Method
- Sterilise the jars and lids as described in this article.
- Wash the oranges.
- Finely grate the zest of two oranges with a fine grater or microplane into a large pot. Just use the bright orange outer layer and avoid the white pith underneath.
- Press the oranges until you have 900 ml of fresh juice. Put the juice in the pot to the orange zests.
- Add the sugar and pectin (if necessary), and mix all the ingredients with a wooden spoon.
- Bring the mixture to a rolling boil at medium-high heat and maintain the boil for 4 minutes
- Test if the marmalade thickens as described in the blog post.
- Ladle the hot marmalade into jars, tightly close them with lids, and put them upside down onto a kitchen towel on the counter.After 10 minutes, flip them back and let them cool down completely.
Notes
Your New Favourite Marmalade
And there you have it—non-bitter orange marmalade that’s actually a joy to make and eat. No complicated steps, no wrestling with pith, just three ingredients and half an hour of your time. If traditional marmalade has always been too much for you, this is your fresh start. And it makes for a great (last-minute) gift! Spread it generously, share it with friends, and enjoy every sunny, sweet spoonful!
Do you like jam and marmalade as much as I do? Then you’ll love these articles:
From Orchard to Jar: 4 Heavenly Pear Jam Variations
My favourite strawberry jams with a twist
For more preserving recipes, visit this site: Preserving – seasonalsimplelife.com