I love making homemade preserves, and Alton Brown’s orange marmalade is one of my favorites. This marmalade is a citrusy spread made with whole oranges and a bit of lemon, cooked down with sugar until it thickens into a jammy, tangy condiment. In this recipe, I remove the wax and bitterness of t, allowing the bright orange flavor to shine through. I shall teach you step by step how to make this alton brown orange marmalade recipe, along with some helpful tips to make it even better.
Table of Contents
Key Takeaways
- Bright Citrus Flavor: This orange marmalade has a sweet and tangy taste made from whole oranges and lemon for a classic homemade flavor.
- Rich and Balanced Taste: The citrusy sweetness is balanced with a light natural bitterness from the orange peel, giving it depth and character.
- Generous Yield: This alton brown orange marmalade recipe makes about ten eight-ounce jars, perfect for gifting or stocking your pantry.
- Long Shelf Life: Unopened jars can be stored on the shelf for up to six months, while opened jars should be kept in the refrigerator.
What Is Alton Brown’s Orange Marmalade
Alton Brown’s orange marmalade is a homemade preserve recipe from the famous chef and TV personality. It’s essentially a citrus jam made mostly from oranges, with all the peel included, plus a little lemon for extra zing. The whole fruit is thinly sliced and then cooked down with water and generous amounts of sugar, but no pectin from the store is added. Only the pectin that comes naturally from the orange peel and pulp is used.
Why I Love This Orange Marmalade
I really enjoy this alton brown marmalade for several reasons. First, the flavor is amazing. It has that fresh orange taste you only get from cooking real fruit, plus a little bite from the peel. When I spread it on warm toast, it instantly brightens my morning. I also love how easy it is to make and how reliable the recipe is. It’s one of the few recipes where a fairly short list of ingredients gives such a great payoff. Another reason I love it is its versatility. I use it not just on bread but also as a glaze for roast chicken or pork, or stirred into yogurt for breakfast.
Variations of Alton Brown Orange Marmalade
Mixed Citrus Marmalade
You can easily adapt this marmalade by using a mix of citrus fruits. For instance, try using half oranges and half grapefruit, or add a grapefruit segment or two. The grapefruit adds extra tartness and a deeper color. A few lemon or lime slices can be included, too, for more zing.
Ginger-Infused Marmalade
For a spicy twist, ginger is a fantastic addition. Peel and slice a 2-inch piece of fresh ginger into thin matchsticks or small pieces. Add them to the pot in the first boiling step with the oranges. The ginger flavor will infuse as the fruit simmers.
Low-Sugar Version
If you’re watching sugar intake, you can make a lower-sugar marmalade, though it won’t preserve as long. One approach is to cut the sugar roughly in half and replace the rest with a sugar substitute (like Splenda or honey). For example, use 4 cups of sugar + 4 cups Splenda instead of 8 cups of sugar. The setting might be a bit softer, so it’s safest to store it in the fridge and eat it within a couple of weeks.
Recipe for Alton Brown Orange Marmalade
Alton Brown Orange Marmalade Recipe
10
jars25
minutes55
minutes50
kcal1
hour20
minutesKeep the screen of your device on
Ingredients
3 to 4 pounds of oranges (navel, Cara Cara, tangerine, or clementine)
1 large lemon
6 cups water
3¾ to 4 pounds granulated sugar (about 7 to 8 cups)
Optional equipment: mandoline or sharp knife, candy thermometer, and canning jars with lids
Step-by-Step Instructions
- Prepare the Oranges
First, I wash all the oranges and the lemon really well. This gets rid of any wax or dirt on the peels. Next, I slice off the stem ends and cut each orange into very thin rounds, about 1/8 inch thick is ideal. I like to use a mandoline because it makes quick, uniform slices. As I slice, I remove any seeds and discard them (they can be bitter). After slicing each orange into rounds, I stack a few slices, cut them in half, and then into quarters. That way, every piece cooks evenly. I zest the lemon with a microplane or zester and set the zest aside. Then I cut the lemon in half and squeezed out the juice, making sure to remove any seeds. - Boil and Soften the Fruit
I place all the prepared orange pieces in a very large stainless-steel pot. I add the lemon zest and juice, plus about 6 cups of water, to the pot. Then I turn the heat to high and bring it to a rolling boil. After about 10 minutes of boiling, I reduce the heat slightly to keep it at a rapid simmer. Now I let it cook for about 35 to 40 minutes.
During this time, I stir it often to prevent sticking, and so the fruit breaks down evenly. The mixture will foam a bit and then gradually become syrupy. I watch as the orange slices turn softer and somewhat translucent. By the end of this step, the fruit should be very soft and the water absorbed into the peel. This long simmer is important: it fully softens the peel and extracts natural pectin so the marmalade will set later. - Add Sugar and Cook to Set
Once the fruit is soft, I carefully lift the pot off the heat and measure the sugar. Slowly, I add the granulated sugar to the hot fruit mixture. I stir continuously as I add it to help it dissolve and to avoid clumps. After all the sugar is in, I return the pot to high heat. It will start to foam a lot, so I often reduce the heat for a moment to keep it from boiling over, then bring it back up. I then cook this mixture on high, stirring constantly, for about 15 to 20 more minutes. During this time, the jam thickens and darkens. I watch the bubbles and color, and it turns from a pale amber to a deep orange gold. Be careful here, it’s very hot and can burn easily if left unattended. - Test for Proper Consistency
To know when the marmalade is ready, I use a simple plate test or a candy thermometer. First, I put a small plate in the freezer at the start so it’s nice and cold when I need it. After the sugar has cooked for around 15 minutes, I take a teaspoon of the hot marmalade and drop it onto the chilled plate. I let it sit for 30 seconds, then tilt the plate. If the mixture forms a soft, jiggly gel and moves slowly, it has reached the set point. (If it’s still very runny, I return it to the heat for a few more minutes.) Alternatively, the thermometer should read about 220-222°F (105-106°C). I use whichever method I’m more comfortable with. When I see that soft gel form on the plate test, I know the marmalade is done. - Jar and Seal the Marmalade
Now it’s time to jar the hot marmalade. Earlier, I had sterilized 10 (8-ounce) canning jars by boiling them in water for at least 10 minutes (or I ran them through a hot dishwasher cycle). With jars and lids warm and sterile, I am ready to fill. I remove the hot jars from the water bath with jar tongs and drain them on a clean towel. Then I place a wide canning funnel on the first jar and ladle in the marmalade. I fill each jar, leaving about 1/4 inch of headspace at the top to allow for expansion. After filling, I wipe the rims and threads with a damp paper towel to remove any drips or sugar. I center the lids on each jar and screw on the rings until fingertip tight.
Next, I process the filled jars in a boiling water bath for 10 minutes (clock starts when the water returns to a boil after adding jars). I use a rack or towel at the pot bottom so jars don’t touch the pot directly. After processing, I turn off the heat and let the jars sit for a minute, then remove them with tongs and place them on a towel or rack to cool. Let the jars cool for at least 12 to 24 hours. When cooled, the lids should feel firm and not move up or down when pressed. That seal means the marmalade is preserved correctly. Unopened jars keep well for several months in a cool pantry, and once opened, they stay fresh in the refrigerator.
Tips for Perfect Marmalade
Use Fresh, Thin-Skinned Oranges
Freshness matters for marmalade. I always choose oranges that are firm, heavy for their size, and without soft spots or mold. Thin-skinned varieties (like navel, Cara Cara, clementines) are great because they have less bitter pith and more juice in the same amount of peel.
Control Sweetness and Bitterness
This recipe is very sweet because orange peel can be quite bitter on its own. I balance that with sugar, but I also adjust to taste. For sweetness: if you like your marmalade less sweet, you can start with a bit less sugar (say 3 pounds instead of 3¾) and see if you like the tangier result. Just know it might not set quite as firmly and should be eaten sooner.
For bitterness, if your oranges are extra bitter (like Seville or blood oranges), you can add a pinch of salt or a bit more sugar to balance them.
Mistakes To Avoid
- Skipping the Plate Test: If you don’t test for set, you might end up with runny marmalade that never thickens. Always check a cooled plate sample or use a thermometer.
- Not Stirring Enough: Orange mixtures can foam and stick as they boil. Keep stirring, especially after adding sugar, to prevent scorching.
- Overcooking: While you need to boil off excess liquid, overcooking can make the jam too dry or bitter. Stop when you hit the gel point.
- Filling Jars While Cold: If the jars aren’t hot and sterile, the jam can crack them or not seal properly. Warm jars are a must.
- Overfilling Jars: Leave about 1/4 inch of space at the top. Too little headspace can cause seals to fail or marmalade to leak out as it expands.
Storage and Shelf Life
Storing in the Refrigerator
If you decide not to can the alton brown marmalade, you can still store it safely. Once the jars have cooled, put them in the fridge. The marmalade will thicken further as it cools. In my experience, refrigerated homemade orange marmalade stays good for up to 2 to 3 weeks.
Canning for Long-Term Storage
For a longer shelf life, proper canning is the way to go. As mentioned, process the jars in a boiling water bath for about 10 minutes after filling and sealing. Once cooled, these sealed jars can be stored in a dark, cool place like a pantry or cellar. They will stay good for at least 6 months and sometimes up to a year.
What to Serve With This Orange Marmalade
This marmalade is amazingly versatile. Here are some of my favorite ways to enjoy it:
- On Bread and Pastries: Slather it on warm toast, bagels, English muffins, scones, or biscuits. It’s also great dolloped on top of waffles or pancakes.
- With Cheese: I love pairing citrus jam with cheese. Try it on a cheese plate with creamy goat cheese, Brie, or sharp cheddar and crackers. The sweet-tart jam cuts the richness beautifully.
- Breakfast Sides: Stir a spoonful into plain yogurt or cottage cheese for a fruity kick. It also brightens oatmeal or overnight oats.
- Meat Glaze: Use it as a glaze or marinade for meats. For example, a little marmalade mixed with mustard and soy sauce makes an easy glaze for roast chicken or pork tenderloin.
Nutrition Information
Calories per Tablespoon
This orange marmalade is delicious but also quite rich in sugar. Each tablespoon has about 50 calories. Almost all of those calories come from carbohydrates (sugar).
Sugar and Vitamin C Content
- Each tablespoon has about 12 grams of sugar, similar to maple syrup or honey.
- Contains a small amount of vitamin C from the oranges, though most is lost during cooking.
- Provides only a few milligrams of vitamin C per tablespoon.
- Sugar acts as both a flavor enhancer and preservative, so the marmalade is naturally high in carbs.
FAQs
Can I use other citrus fruits?
Yes, you can use other citrus fruits to make marmalade. Grapefruit, lemons, tangerines, and even blood oranges work beautifully. Each citrus brings its own balance of tartness and sweetness. For example, grapefruit gives a stronger bite, while tangerines and Cara Cara oranges add natural sweetness.
How long does homemade marmalade last?
Homemade marmalade lasts about one year if properly canned and sealed in sterilized jars. Once opened, it should be kept in the refrigerator and enjoyed within three weeks.
Why did my marmalade not set?
If your marmalade didn’t set, it likely didn’t reach the proper temperature or lacked enough pectin. The ideal setting temperature is around 220°F (105°C). If the mixture wasn’t boiled long enough, or if your fruit had low natural pectin, it may stay runny. To fix it, reheat the marmalade with a bit of lemon juice and simmer it for another 5 to 10 minutes until it thickens. Always test it using the chilled plate method before removing it from the heat.
Can I reduce the sugar?
Yes, but reducing sugar changes both flavor and texture. Sugar not only sweetens the marmalade but also helps it set and last longer. If you prefer less sweetness, you can reduce the sugar slightly, try 3 pounds instead of 4.
What’s the best way to sterilize jars?
The best way to sterilize jars is to wash them first with hot, soapy water, rinse well, and then submerge them in boiling water for at least 10 minutes. Keep the jars in hot water until you’re ready to fill them, so they stay warm and don’t crack when the hot marmalade is poured in.
